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substance, and conforms in name to the fruit used in its preparation; sun-dried fruit is dried fruit made by drying without the use of artificial means; evaporated fruit is dried fruit made by drying with the use of artificial means.

3. Evaporated apples are evaporated fruit made from peeled and cored apples, and contain not more than twenty-seven (27) per cent of moisture determined by the usual commercial method of drying for four (4) hours at the temperature of boiling water.

(Standards for other dried fruit are in preparation.)

4. Canned fruit is the sound product made by sterilizing clean, sound, properly matured and prepared fresh fruit, by heating, with or without sugar (sucrose) and spices, and keeping in suitable, clean, hermetically sealed containers and conforms in name to the fruit used in its preparation.

5. Preserve is the sound product made from clean, sound, properly matured and prepared fresh fruit and sugar (sucrose) sirup, with or without spices or vinegar, and conforms in name to that of the fruit used, and in its preparation not less than forty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar.

6. Honey preserve1 is preserve in which honey is used in place of sugar (sucrose) sirup.

7. Glucose preserve1 is preserve in which a glucose product is used in place of sugar (sucrose) sirup.

8. Jam, marmalade1 is the sound product made from clean, sound, properly matured and prepared fresh fruit and sugar (sucrose), with or without spices or vinegar, by boiling to a pulpy or semisolid consistence, and conforms in name to the fruit used, and in its preparation not less than forty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar.

9. Glucose jam, glucose marmalade is jam in which a glucose product is used in place of sugar (sucrose).

10. Fruit butter is the sound product made from fruit juice and clean, sound, properly matured and prepared fruit, evaporated to a semisolid mass of homogeneous consistence, with or without the addition of sugar and spices or vinegar, and conforms in name to the fruit used in its preparation.

11. Glucose fruit butter is fruit butter in which a glucose product is used in place of sugar (sucrose).

12. Jelly is the sound, semisolid, gelatinous product made by boiling clean, sound, properly matured and prepared fresh fruit with water, concentrating the expressed and strained juice, to which sugar (sucrose) is added, and conforms in name to the fruit used in its preparation.

13. Glucose jelly2 is jelly in which a glucose product is used in place of sugar (sucrose).

The subject of sulphurous acid in dried fruits is reserved for consideration in connection with the schedule Preservatives and Coloring Matters.'

Products made with mixtures of sugar, glucose, and honey, or any two thereof, are reserved fo future consideration.

b. VEGETABLES AND VEGETABLE PRODUCTS.

1. Vegetables are the succulent, clean, sound, edible parts of herbaceous plants used for culinary purposes.

2. Dried vegetables are the clean, sound products made by drying properly matured and prepared vegetables in such a way as to take up no harmful substance, and conform in name to the vegetables used in their preparation; sun-dried vegetables are dried vegetables made by drying without the use of artificial means; evaporated vegetables are dried vegetables made by drying with the use of artificial means.

3. Canned vegetables are sound, properly matured and prepared fresh vegetables, with or without salt, sterilized by heat, with or without previous cooking in vessels from which they take up no metallic substance, kept in suitable, clean, hermetically sealed containers, are sound and conform in name to the vegetables used in their preparation.

4. Pickles are clean, sound, immature cucumbers, properly prepared, without taking up any metallic compound other than salt, and preserved in any kind of vinegar, with or without spices; pickled onions, pickled beets, pickled beans, and other pickled vegetables are vegetables prepared as described above, and conform in name to the vegetables used.

5. Salt pickles are clean, sound, immature cucumbers, preserved in a solution of common salt, with or without spices.

6. Sweet pickles are pickled cucumbers or other vegetables in the preparation of which sugar (sucrose) is used.

7. Sauerkraut is clean, sound, properly prepared cabbage, mixed with salt and subjected to fermentation.

8. Catchup (ketchup, catsup) is the clean, sound product made from the properly prepared pulp of clean, sound, fresh, ripe tomatoes, with spices and with or without sugar and vinegar; mushroom catchup, walnut catchup, et cetera, are catchups made as above described, and conform in name to the substances used in their preparation.

C. SUGARS AND RELATED SUBSTANCES.

a. SUGAR AND SUGAR PRODUCTS.

SUGARS.

1. Sugar is the product chemically known as sucrose (saccharose) chiefly obtained from sugar cane, sugar beets, sorghum, maple, and palm. 2. Granulated, loaf, cut, milled, and powdered sugars are different forms of sugar and contain at least ninety-nine and five-tenths (99.5) per cent of sucrose.

3. Maple sugar, maple concrete, is the solid product resulting from the evaporation of maple sap or maple sirup.

4. Massecuite, melada, mush sugar, and concrete are products made by evaporating the purified juice of a sugar-producing plant, or a solution of sugar, to a solid or semisolid consistence, and in which the sugar chiefly exists in a crystalline state.

MOLASSES AND REFINERS' SIRUP.

1. Molasses is the product left after separating the sugar from massecuite, melada, mush sugar, or concrete, and contains not more than

twenty-five (25) per cent of water and not more than five (5) per cent of ash.

2. Refiners' sirup, treacle, is the residual liquid product obtained in the process of refining raw sugars and contains not more than twentyfive (25) per cent of water and not more than eight (8) per cent of ash.

SIRUPS.

1. Sirup is the sound product made by purifying and evaporating the juice of a sugar-producing plant without removing any of the sugar.

2. Sugar-cane sirup is sirup made by the evaporation of the juice of sugar-cane or by the solution of sugar-cane concrete, and contains not more than thirty (30) per cent of water and not more than two and five-tenths (2.5) per cent of ash.

3. Sorghum sirup is sirup made by the evaporation of sorghum juice or by the solution of sorghum concrete, and contains not more than thirty (30) per cent of water and not more than two and five-tenths (2.5) per cent of ash.

4. Maple sirup is sirup made by the evaporation of maple sap or by the solution of maple concrete, and contains not more than thirty-five (35) per cent of water and weighs not less than eleven (11) pounds to the gallon (231 cu. in.).

5. Sugar sirup is the product made by dissolving sugar to the consistence of a sirup and contains not more than thirty-five (35) per cent of water.

b. GLUCOSE PRODUCTS.

1. Starch sugar is the solid product made by hydrolyzing starch or a starch-containing substance until the greater part of the starch is converted into dextrose. Starch sugar appears in commerce in two forms, anhydrous starch sugar and hydrous starch sugar. The former, crystallized without water of crystallization, contains not less than ninety-five (95) per cent of dextrose and not more than eight-tenths (0.8) per cent of ash. The latter, crystallized with water of crystallization, is of two varieties-70 sugar, also known as brewer's sugar, contains not less than seventy (70) per cent of dextrose and not more than eight-tenths (0.8) per cent of ash; 80 sugar, climax or acme sugar, contains not less than eighty (80) per cent of dextrose and not more than one and one-half (1.5) per cent of ash.

The ash of all these products consists almost entirely of chlorids and sulphates.

2. Glucose, mixing glucose, confectioner's glucose, is a thick, sirupy, colorless product made by incompletely hydrolizing starch, or a starchcontaining substance, and decolorizing and evaporating the product. It varies in density from forty-one (41) to forty-five (45) degrees Baumé at a temperature of 100° Fahr. (37.7° C.), and conforms in density, within these limits, to the degree Baumé it is claimed to show, and for a density of forty-one (41) degrees Baumé contains not more than twenty-one (21) per cent and for a density of forty-five (45) degrees not more than fourteen (14) per cent of water. It contains on a basis of forty-one (41) degrees Baumé not more than one (1) per cent of ash, consisting chiefly of chlorids and sulphates.

Assignment No. 3
Contracts and Tables

Pacific Coast F. O. B. Canned Foods Contract

Effective March 15, 1922. Adopted by Canners League of California and
approved by the National Wholesale Grocers' Association

Face of contract has the usual date line, the name and address of buyer, the destination, routing, remarks and: The buyer has this day. bought and (name of company) hereinafter called seller, has this day sold the following quantities of canned foods as per specifications and prices named below, and on terms and conditions stated on the reverse side of this contract. Below this is the form for specifications giving the cases, dozens, sizes, brand, grade, variety and price per dozen, with 18 lines one-quarter inch apart for entering the detail.

The contract is signed in triplicate by the buyer, returned to the seller who also signs and forwards one copy to buyer, one to broker and keeps the original himself. On the reverse side is printed the following terms and conditions:

(SPECIFICATIONS ON REVERSE SIDE)

TERMS: Cash less two per cent (2%), if draft, with documents attached, payable in New York, Chicago, or San Francisco exchange, or equivalent, is paid within ten (10) days from date thereof; otherwise less one per cent (1%) in thirty days unless shipment arrives prior thereto, in which case payment less one per cent (1%) shall be made within three (3) full business days after arrival of shipment. Draft shall not be dated earlier than date of bill of lading and instructions to collecting bank shall provide that if draft arrives on the tenth day or thereafter twenty-four hours' grace shall be given after presentation. Documents against payment. If during the life of this agreement the financial responsibility of the buyer becomes impaired, or payments from buyer are past due, cash payment in advance with regular discount may be demanded by seller before further shipments are made.

DELIVERIES: F. O. B. Pacific Coast rail shipping point except Pineapple; Pineapple F. O. B. San Francisco or F. O. B. Hawaiian Island ports, seller's option. If shipped from Hawaiian Island ports seller to allow buyer freight and insurance from Hawaiian Islands to San Francisco. Local freight and transfer charges from interior points to port of shipment to be paid by buyer. All local freight, cartage and handling charges for assembling purposes incurred on less than carload lots to be paid by buyer. All transfer charges in San Francisco on pineapple, if reshipped by water, to be paid by buyer.

MARINE INSURANCE: On shipments via all water route to Atlantic Coast or Gulf ports, and all shipments from the Hawaiian Islands, seller to insure for buyer's account and expense to cover buyer's cost with ten per cent (10%) added; English form of policy with three per cent (3%) particular average on each package. In seller's discretion, or at buyer's request, seller to place war risk insurance for account of buyer.

SHIPMENT AND STORAGE: On account of shipment from different factories, seller reserves the routing of freight. Notwithstanding shipped to seller's order, goods are at risk of buyer from and after delivery to carrier, and buyer hereby assumes all responsibility for shortage, loss, delay or damage in transit upon issuance to seller by carrier of clean bill of lading.

It is specifically agreed that any route herein specified shall be subject to its being open or available at time of shipment. If, after notice by seller, where seller elects to give such notice, buyer does not desire to have shipment made by some route then open or available, seller may store and insure goods for buyer's account. If so stored and insured, buyer agrees to pay draft with documents, less two per cent (2%) in New York, Chicago or San Francisco exchange or equivalent, within ten days from date of draft. Draft shall not be dated earlier than date of warehouse receipt and instructions to collecting bank shall provide that if draft arrives on the tenth day or thereafter twenty-four hours grace shall be given after presentation.

Goods to be shipped in sellers discretion as soon as practicable after packing. Any difference in freight and terminal charges on account of seller shipping in more than one carload to be paid by seller. Seller reserves the right to ship goods unlabeled when delay in receiving buyer's labels holds back shipment. If seller shall elect to withhold shipment at buyer's request, then the goods unshipped shall be billed and paid for on the following dates, respectively, hereinafter specified.

PEAS AND SPINACH, July 1st; ASPARAGUS. August 1st; TOMATOES OR TOMATO PRODUCTS, November 1st; FRUITS, FRUIT PRODUCTS OR SUNDRY VEGETABLES, December 31st; HAWAIIAN PINEAPPLE, December 31st.

Buyer agrees to pay for unshipped goods in ten days from date of draft, less cash discount of two per cent (2%), with warehouse receipt attached. Draft shall not be dated earlier than date of warehouse receipt and instructions to collecting bank shall provide that if draft arrives on the tenth day or thereafter twenty-four hours grace shall be given after presentation. Seller agrees to store said goods and to insure them for buyer's account in a company or companies licensed by the Insurance Commission of California, against loss or damage by fire. Buyer shall pay one and one-half cents (12c) per case per month to cover cost of both storage and insurance, fractions of months at full monthly rate and charges shall accrue from date of warehouse, or storage receipt to date of shipment. Seller shall have the right to move and store said goods at buyer's expense in public warehouse, if goods are not ordered out by buyer prior to March 1st following date of billing as above. Buyer shall reimburse seller for local taxes assessed the first Monday in March, seller to declare quantity and valuation for buyer's account.

SEPARABLE LOTS: This contract shall be deemed separable as to all goods sold hereunder and buyer may not refuse to receive any lot or portion of the goods shipped hereunder for failure of any other lot or portion to be delivered or to comply with the contract unless the right so to refuse is expressly provided for on the face hereof. The seller shall

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