14b. Oil of peppermint is the volatile oil obtained from pepermint and contains not less than fifty (50) per cent by weight of menthol.

15. Rose extract, essence of rose, rose flavoring, flavor of rose, is the flavoring prepared from otto of roses, with or without red rose petals, and contains not less than four-tenths (0.4) per cent by volume of otto of roses.

15a. Otto of roses is the volatile oil obtained from the petals of Rosa Damascena Mill., R. Centifolia L., or R. Moschata Herrm.

16. Savory extract, essence of saivory, savory flavoring, flavor of savory, is the flavoring extract prepared from oil of savory, or from savory, or both, and contains not less than thirty-five hundredths (0.35) per cent by volume of oil of savory.

16a. Oil of savor is the volatile oil obtained from savory.

17. Spearmint extract, essence of spearmint, spearmint flavoring, flavor of spearmint, is the flavoring extract prepared from oil of spearmint or from spearmint, or both, and contains not less than three (3) per cent by volume of oil of spearmint.

17a. Spearmint is the leaves and flowering tops of mentha spicta L. 17b. Oil of spearmint is the volatile oil obtained from spearmint. 18. Star anise extract, essence of star anise, star anise flavoring, flavor of star anise, is the flavoring extract prepared from oil of star anise, and contains not less than three (3) per cent by volume of oil of star anise.

18a. Oil of star anise is the volatile oil distilled from the fruit of the star anise (Illicium verum Hook).

19. Sweet basil extract, essence of sweet basil, sweet basil flavoring, flavor of sweet basil, is the flavoring extract prepared from oil of sweet basil, or from sweet basil, or both, and contains not less than one-tenth (0.1) per cent by volume of oil of sweet basil.

19a. Sweet basil is the leaves and tops of ocumum basilicum L. 19b. Oil of sweet basil is the volatile oil obtained from basil.

20. Sweet marjoram extract, marjoram extract, essence of marjoram, marjoram flavoring, flavor of marjoram, is the flavoring extract prepared from the oil of marjoram, or from marjoram, or both, and contains not less than one (1) per cent by volume of oil of marjoram. 20a. Oil of marjoram is the volatile oil obtained from marjoram. 21. Thyme extract, essence of thyme, thyme flavoring, flavoring of thyme, is the flavoring extract prepared from oil of thyme, or from thyme, or both, and contains not less than two-tenths (0.2) per cent by volume of oil of thyme.

21a. Oil of thyme is the volatile oil obtained from thyme.

22. Tonka extract, essence of tonka, tonka flavoring, flavor of tonka, is the flavoring extract prepared from tonka bean, with or without sugar or glycerin, and contains not less than one-tenth (0.1) per cent by weight of coumarin extracted from the tonka bean, together with a corresponding proportion of the other soluble matters thereof.

22a. Tonka bean is the seed of coumarouna adorata Aublet (Dipteryx odorata (Aubl.) Willd.)

23.

Vanilla extract, essence of vanilla, vanilla flavoring, flavor of vanilla, is the flavoring extract prepared from vanilla bean, with or without sugar or glycerin, and contains in one hundred (100) cubic centimeters the soluble matters from not less than ten (10) grams of the vanilla bean.

23a. Vanilla bean is the dried cured fruit of vanilla planifolia Andrews.

24. Wintergreen extract, essence of wintergreen, wintergreen flavoring, flavor of wintergreen, is the flavoring extract prepared from oil of wintergreen, and contains not less than three (3) per cent by volume of oil of wintergreen.

24a. Oil of wintergreen is the volatile oil distilled from the leaves of the gaultheria procumbens L.

25. Extracts of coumarin and vanillin, essence of coumarin and vanillin, coumarin and vanillin flavoring, flavor of coumarin and vanillin are solutions in ethyl alcohol of the principles named.

C. EDIBLE VEGETABLE OILS AND FATS.

1. Olive oil is the oil obtained from the sound, mature fruit of the cultivated olive tree (Olea Europea L.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (25° C.) not less than one and forty-six hundred and sixty ten-thousandths (1.4660) and not exceeding one and forty-six hundred and eighty tenthousandths (1.4680); and an iodin number not less than seventy-nine (79) and not exceeding ninety (90.)

2. Virgin olive oil is olive oil obtained from the first pressing of carefully selected hand-picked olives.

3. Cotton seed oil is the oil obtained from the seeds of cotton plants (Gossypium hirsutum L., G. Barbandense L., or G. Herbaceum L.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (25° C.) not less than one and forty-seven hundred ten-thousandths (1.4700) and not exceeding one and forty-seven hundred and twenty-five thousandths (1.4725); and an iodin number not less than one hundred and four (104) and not exceeding one hundred and ten (110).

4. "Winter-yellow" cotton seed oil is expressed cotton-seed oil from which a portion of the stearin has been separated by chilling and pressure, and has an iodin number not less than one hundred and ten (110) and not exceeding one hundred and sixteen (116.)

5. Peanut oil, arachis oil, earthnut oil, is the oil obtained from the peanut (arachis hypogaea L.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (25° C.) not less than one and forty-six hundred and ninety ten-thousandths (1.4690). and not exceeding one and forty-seven hundred and seven ten-thousandths (1.4707); and an iodin number not less than eighty-seven (87) and not exceeding one hundred (100).

6. "Cold-drawn" peanut oil* is a peanut oil obtained by pressure without heating.

Sesame oil, gingili oil, teel oil, is the oil obtained from the seeds of the sesame plants (Sesamum orientale L. and S. Radiatum Schum. and Thonn.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (25° C.) not less than one and fortyseven hundred and four ten-thousandths (1.4704) and not exceeding one and forty-seven hundred and seventeen ten-thousandths (1.4717); and an iodin number not less than one hundred and three (103) and not exceeding one hundred and twelve (112).

8. "Cold-drawn" secame oil* is sesame oil obtained by pressure without heating.

9. Poppy-seed oil* is the oil obtained from the seed of the poppy (Papaver somniferum L.) subjected to the usual refining processes and free from rancidity.

10. White poppy-seed oil, "cold-drawn" poppy seed oil,* is poppyseed oil of the first pressing without heating.

11. Coconut oil* is the oil obtained from the kernels of the coconut (Cocos nucifera L.) and subjected to the usual refining processes and free from rancidity.

12. Cochin oil is coconut oil prepared in Cochin (Malabar).

13. Ceylon oil is coconut oil prepared in Ceylon.

14. Copra oil is coconut oil prepared from copra, the dried kernels of the coconut.

15. Rape-seed oil, colza oil,* is the oil obtained from the seeds of the rape plant (Brassica napus L.) and subjected to the usual refining processes and free from rancidity.

16. "Cold-drawn" rape-seed oil* is rape-seed oil obtained by the first pressing without heating.

17. Sunflower oil* is the oil obtained from the seeds of the sunflower (Helianthus annuus L.) and subjected to the usual refining processes and free from rancidity.

18. "Cold-drawn" sunflower oil* is sunflower oil obtained by the first pressing without heating.

19. Maize oil, corn oil,* is the oil obtained from the germ of the maize (Zea maysl.) and subjected to the usual refining processes and free from rancidity.

20. Cocoa butter, cacao butter, is the fat obtained from roasted, sound cocoa beans and subjected to the usual refining processes; is free from rancidity; has a refractive index (40° C.) not less than one and forty-five hundred and sixtv-six ten-thousandths (1.4566) and not exceeding one and forty-five hundred and ninety-eight ten-thousandths (1.4598), an iodin number not less than thirty-three (33) and not exceeding thirty-eight (38), and a melting point not lower than 30° C. nor higher than 35° C.

21. Cotton-seed oil stearin is the solid product made by chilling cotton-seed oil and separating the solid portion by filtration, with or without pressure, and having an iodin number not less than eightyfive (85) and not more than one hundred (100).

E. TEA, COFFEE AND COCOA PRODUCTS.

a. TEA.

1. Tea is the leaves and leaf buds of different species of thea, prepared by the usual trade processes of fermenting, drying and firing; meets the provisions of the Act of Congress approved March 2, 1897, and the regulations made in conformity therewith (Treasury Department Circular 16, February 6, 1905); conforms in variety and place of production to the name it bears; and contains not less than four (4) nor more than seven per cent of ash.

1. Coffee is the seed of Coffea arabica L. or Coffea liberica Bull., freed from all but a small portion of its spermoderm, and conforms in variety and place of production to the name it bears.

2. Roasted coffee is coffee which by the action of heat has become brown and developed its characteristic aroma, and contains not less than ten (10) per cent of fat and not less than three (3) per cent of ash.

C. COCOA AND COCOA PRODUCTS.

1. Cocoa beans are the seeds of the cacao tree (Theobroma cacao L.) 2. Cocoa nibs, cracked cocoa, is the roasted, broken cocoa bean freed from its shell or husk.

Chocolate, plain chocolate, bitter chocolate, chocolate liquor, bitter chocolate coatings, is the solid or plastic mass obtained by grinding cocoa nibs without the removal of fat or other constitutents except the germ, and contains not more than three (3) per cent of ash insoluble in water, three and fifty-hundredths (3.50) per cent of crude fiber and nine (9) ner cent of starch and not less than forty-five (45) per cent of cocoa fat.

4. Sweet chocolate, sweet chocolate coatings, is chocolate mixed with sugar (sucrose), with or without the addition of cocoa butter, spices of other flavoring materials, and contains in the sugar and fat-free residue no higher percentage of either ash, fiber or starch than is found in the sugar and fat-free residue of chocolate.

Cocoa, powdered cocoa, is cocoa nibs, with or without the germ, deprived of a portion of its fat and finally pulverized, and contains percentages of ash, crude fiber and starch, corresponding to those in chocolate after correction for fat removed.

6. Sweet cocoa, sweetened cocoa, is cocoa mixed with sugar (sucrose), and contains not more than sixty (60) per cent of sugar (sucrose), and in the sugar and fat-free residue no higher percentage of either ash, crude fiber or starch than is found in the sugar and fat-free residue of chocolate.

V. F. BEVERAGES.

a. FRUIT JUICES-FRESH, SWEET AND FERMENTED.

1. FRESH FRUIT JUICES.

1. Fresh fruit juices are the clean, unfermented liquid products obtained by the first pressing of fresh, ripe fruits, and correspond in name to the fruits from which they are obtained.

2. Apple juices, apple must, sweet cider, is the fresh fruit juices obtained from apples, the fruit of Pyrus malus, has a specific gravity (20° C.) not less than ( ) nor greater than ( and contains in one hundred (100) cubic centimeters not less than six (6) orams, and not more than twenty (20) grams of total sugars, in terms of reducing sugars, not less than twenty-four (24) centigrams nor more than siv+ (60) centigrams of apple ash, which contains not less than fifty (50) per cent of potassium carbonate.

) and not exceeding (

3. Grape juice, grape must, is the fresh fruit juice obtained from grapes (Vitis Ssp.), has a specific gravity (20°C.) not less than ), and contains in one hundred (100) cubic centimeters not less than seven (7) grams nor more than twenty-eight (28) grams of total sugars, in terms of reducing sugars, not less than twenty (20) centigrams and not more than fifty-five (55) centigrams of grape ash, and not less than fifteen (15) milligrams nor more than seventy (70) milligrams of phosphoric acid (P2O5).

4. Lemon juice is the fresh fruit juice obtained from lemon, the fruit of Citrus limonum Risso, has a specific gravity (20°C.) not less than 1.030 and not greater than 1.040; and contains not less than ten (10) per cent of solids and not less than seven (7) per cent of citric acid.

5. Pear juice, pear must, sweet perry, is the fresh fruit juice obtained from pears, the fruit of Pyrus communis or P. sinensis.

2. STERILIZED FRUIT JUICES.

1. Sterilized fruit juices are the products obtained by heating fresh fruit juices sufficiently to kill all the organisms present, and correcsponds in name to the fruits from which they are obtained.

3. CONCENTRATED FRUIT JUICES.

1. Concentrated fruit juices are clean, sound fruit juices from which a considerable portion of the water has been evaporated, and correspond in name to the fruits from which they are obtained.

4. SWEET FRUIT JUICES, SWEETENED FRUIT JUICES, FRUIT SIRUPS. 1. Sweet fruit juices, sweetened fruit juices, fruit sirups, are the products obtained by adding sugar (sucrose) to fresh fruit juices, and correspond in name to the fruits from which they are obtained.