Feb. 20.] THE NEW ZEALAND GAZETTE.

Prohibited Addition.

The addition of any foreign substance (including starch) to coffee, or to coffee and chicory, or to chicory and coffee, is hereby prohibited.

COCOA AND COCOA PRODUCTS.

Definitions.

Cocoa-beans are the seeds of the cacao-tree (Theobroma cacao, L.).

Cocoa-nib or cracked cocoa is the roasted broken cocoa-bean freed from its shell or husk, with or without the germ.

COCOA-MASS OR COCOA-SLAB.

Definition.

Cocoa-mass or cocoa-slab is the solid or plastic mass obtained by grinding cocoa-nib.

Standard.

Cocoa-mass or cocoa-slab shall contain not less than forty-five (45) per cent. of cocoa-fat, not more than twelve (12) per cent. of starch natural to cocoa, not more than three and one-half (3·5) per cent. of crude fibre, not more than four and one-half (4·5) per cent. of total ash, and not more than three (3) per cent. of ash insoluble in water.

The proportion of iron, estimated as ferric oxide, in the total ash shall not exceed one-fifth (0·2) per cent.

CHOCOLATE, OR SWEET COCOA-MASS, OR CONFECTIONERS’ CHOCOLATE, OR CHOCOLATE-COATING.

Definition.

Chocolate, or sweet cocoa-mass, or confectioners’ chocolate, or chocolate-coating, is cocoa-mass mixed with sugar, with or without the addition or the subtraction of cocoa-fat, and with or without the addition of spices or other flavouring substances.

Standard.

Chocolate, or sweet cocoa-mass, or confectioners’ chocolate, or chocolate-coating, shall contain in the sugar- and fat-free residue no higher proportion of starch, or fibre, or ash than is found in the fat-free residue of standard cocoa-mass.

COCOA, OR POWDERED COCOA, OR COCOA-ESSENCE.

Definition.

Cocoa, or powdered cocoa, or cocoa-essence is cocoa-nib deprived of a portion of its fat and finely pulverised.

Standard.

Cocoa, or powdered cocoa, or cocoa-essence shall contain, after correction for cocoa-fat removed, no higher proportion of starch, or fibre, or ash than standard cocoa-mass.

GRANULATED OR GROUND CHOCOLATE OR CHOCOLATE-POWDER.

Definition.

Granulated or ground chocolate or chocolate-powder is a compound of cocoa-mass with sugar.

Standard.

Granulated or ground chocolate or chocolate-powder shall contain in the sugar- and fat-free residue no higher proportion of starch, or crude fibre, or ash than standard cocoa-mass, and shall contain not more than fifty (50) per cent. of sugar.

PREPARED COCOA, HOMŒOPATHIC COCOA, AND SWEETENED COCOA.

Definition.

Prepared cocoa, or homœopathic cocoa, or sweetened cocoa is a mixture of cocoa-mass with sugar or starch, or with both.

Standard.

Prepared cocoa, or homœopathic cocoa, or sweetened cocoa shall contain not less than forty (40) per cent. of cocoa-mass and not more than sixty (60) per cent. of added farinaceous matter and sugar, or shall be compounded of cocoa-mass with sugar or farinaceous matter, or with both, in the proportion declared on the label accompanying any package of any such article, and shall, after correction for fat and starch removed, contain in the sugar- and fat- and starch-free residue no higher proportion of fibre or ash than standard cocoa-mass.

Prohibited Addition.

The addition to prepared cocoa, or homœopathic cocoa, or sweetened cocoa of any foreign colouring-matter is hereby prohibited.

B

SOLUBLE COCOA OR SOLUBLE COCOA-ESSENCE.

Definition.

Soluble cocoa or soluble cocoa-essence is cocoa treated with alkaline salts.

Standard.

Soluble cocoa or soluble cocoa-essence shall contain not more than three (3) per cent. of added alkali or alkaline salt, estimated as potassium-carbonate, and, after correction for removed fat and added alkali, shall contain no higher proportion of starch, or fibre, or ash than standard cocoa-mass.

Prohibited Addition.

The addition of cocoa-husk, or weighting substance, or foreign fat, or paraffin, or other injurious substance, to cocoa or to any cocoa product is hereby prohibited.

TEA.

Definition.

Tea is the leaves and leaf-buds of various species of Thea prepared by the usual trade processes.

Standard.

Tea shall not yield more than seven (7) per cent. nor less than four (4) per cent. of ash, of which at least one-half shall be soluble in water. It shall yield at least thirty (30) per cent. of extract. It shall not contain spurious, or exhausted, or decayed, or mouldy leaves or stalks, or any Prussian blue, or lead, or other matter for facing or for any other purpose. If described or sold as the product of any country or district it must be the product of the country or district so specified.

Method of Analysis.

The proportion of extract shall be determined by boiling 2 grams of tea in 200 cc. of distilled water under a reflux condenser for one hour, filtering while hot, allowing the filtrate to cool, and evaporating an aliquot part on the water bath till of constant weight.

MILK.

Definition.

Milk is the fresh, clean lacteal secretion obtained by the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained fifteen days before and ten days after calving.

Standard.

Milk shall not contain less than twelve (12) per cent. of total solids, not less than eight and one-half (8·5) per cent. of solids not fat, not less than three and one-quarter (3·25) per cent. fatty solids (milk-fats), and not more than one (1) per cent. of ash.

Prohibited Addition.

The addition of water to milk is hereby prohibited.

BRANDY, WHISKY, RUM, AND GIN.

Standard.

Brandy, whisky, and rum shall contain not less than seventy-five (75) per cent. of proof spirit. Gin shall contain not less than sixty-five (65) per cent. of proof spirit.

JAM AND MARMALADE.

Definition.

Jam or marmalade is an article of food obtained by boiling sound whole fruit with sugar.

“Whole fruit” may include ginger or similar substances, or fruit which has been deprived of its rind, or pericarp, or stone, or seed.

Standard.

Jam or marmalade shall contain no vegetable substance other than sound whole fruit or fruits of the variety or varieties designated, nor any preservative substance other than sugar, nor any foreign substance of the nature of gelatine or starch-jelly, nor any foreign flavouring substance, nor any glucose other than standard glucose.

MIXED OR COMPOUNDED JAM OR MARMALADE.

Definition.

Mixed or compounded jam or marmalade is an article of food obtained by boiling with sugar two or more varieties of sound whole fruit.

Standard.

Mixed or compounded jam or marmalade shall contain no vegetable substance other than that derived from the sound whole fruits of the varieties designated, and shall contain not less than fifty (50) per cent. of the fruit of the variety first named on the label attached to any package of the compound.