Mar. 6.] THE NEW ZEALAND GAZETTE. 761

If the tinplate is lacquered, the lacquer shall completely cover the tinned surface within the container. The container shall yield to its contents no lead, antimony, arsenic, zinc, or copper, or any compounds thereof, or any other poisonous or injurious substance.

Boiler-preservatives.

17. (a.) No person shall use, or cause or suffer to be used, in any boiler for producing steam which is brought into contact with food for sale, any boiler-preservative containing arsenic or antimony, or any compound of either of them.

(b.) No person shall cause, suffer, or permit the water of any boiler which, by priming or otherwise, may come into contact with food for sale to contain any harmful substance in any larger proportion than that in which it is allowed by these regulations to be present in food.

Water.

18. No person shall use, or cause or suffer to be used, any water in the preparation or manufacture of any food for sale, unless such water at all times shall be clean, and free from any harmful chemical or bacterial contamination, or from any danger thereof.

Analyst’s Certificate and Fees.

19. (1.) The certificate of the Analyst referred to in section 8 of the said Act shall be in the form “A” in the Schedule hereto where any method of analysis, chemical or physical, has been prescribed for the analysis of any food or drug; and in the form “B” in the said Schedule where no method is so prescribed.

(2.) In the case of a certificate regarding milk, butter, or any article liable to decomposition, the Analyst shall in his certificate specially report whether, prior to the analysis, any change had taken place in the constitution of the article which would interfere with the analysis.

(3.) The fees to be paid in respect of the analysis of any food or drug by an Analyst under the said Act (including the prescribed certificate of the result of the analysis where such certificate is given) shall be ten shillings and sixpence in the case of any food, and two guineas in the case of any drug.

(4.) The fee to be paid under section 8 of the said Act for the therein-mentioned copy of the result of any analysis shall be two shillings and sixpence.

Penalty.

20. Every person who commits a breach of any of these regulations shall be liable on conviction to a fine not exceeding fifty pounds.

PART II.—SPECIFIC REGULATIONS.

Interpretation.

All references in the succeeding regulations to any specific article shall be deemed to include any other article which is substantially identical with and may be used for the same purpose as the article specifically referred to.

1. FLOUR, BREAD, AND MEALS.

Flour.

(1.) Flour shall be the fine, clean, and sound product obtained by bolting wheatmeal; it shall not be artificially bleached, nor shall it be sprayed at any stage of its production; it shall contain not more than fourteen parts per centum of moisture, not less than one and three-tenths parts per centum of nitrogen, not more than one-half of one part per centum of fibre, and shall yield not more than one part per centum of ash. It shall not contain any added foreign matter.

Self-raising Flour.

(2.) Self-raising flour shall be flour which conforms with the standard for flour to which the ingredients of baking-powder have been added.

Bread.

(3.) Bread shall be the porous substance obtained by moistening and kneading flour which conforms with the standard for flour, with provision for the mechanical separation of the dough by air or carbonic-acid gas, properly baked. It shall not contain more than forty-five parts per centum of water in any part of the loaf; it shall not yield more than two parts per centum of total ash, nor more than two-tenths of one part per centum of ash insoluble in acid. It shall not contain any added foreign mineral substance save salt (sodium-chloride); and ten grams of the crumb taken from the centre of the loaf shall not contain more acid than is required for the neutralization of the five cubic centimeters of decinormal solution of sodium-hydroxide.

Brown Bread, Barley-bread, and Rye-bread.

(4.) Brown bread (varieties), and bread made from other than wheat-grain, shall be the porous substance obtained by moistening, kneading, panification, and baking of the meal obtained by grinding sound clean grain.

Oatmeal.

(5.) Oatmeal shall be the meal produced by grinding oats (Avena sativa) after removal of the husk; it shall contain not less than five parts per centum of fats or of ethereal extract; and it shall not contain more than two and one-half parts per centum of meal derived from other grain than oats.

Rice.

(6.) Rice shall be the hulled, or hulled and polished, grain of Oryza sativa. It shall not contain any added substance.

Rice-flour, or Ground Rice.

(7.) Rice-flour, or ground rice, shall be the meal obtained by grinding husked rice; it shall yield not more than one and one-half parts per centum ash; it shall not contain any foreign substance.

Maize-meal.

(8.) Maize-meal shall be the meal obtained by grinding maize; it shall contain not less than one and one-tenth parts per centum of nitrogen, and shall yield not more than one and six-tenths parts per centum of ash.

Mixed Meals.

(9.) There shall be written on or attached to every package containing mixed meals a statement or label on which the words “Mixed Meals” are written in bold-faced sans-serif capital types of not less size than twenty-four points face measurement, immediately followed by a statement (uniformly written in sans-serif capital letters of not less size than six points face measurement) of the names of the several ingredients present in the contents of the package in the following form:—

MIXED MEALS.

This package contains a mixture of meals made from [Here insert the names of the seeds from which the meals have been prepared].

Custard-powders.

(10.) There shall be written in the principal label attached to every package containing any maize-meal, corn-flour, rice-flour, or other farinaceous substances coloured to resemble the colour of egg-yolk, in bold sans-serif capital letters of not less size than six points face measurement, the words “This powder is artificially coloured to resemble eggs, but does not possess their nutritive properties.”

2. CREAM OF TARTAR.

Cream of tartar (potassium - bitartrate KHC₄H₄O₆) sold for other than medicinal use shall be the purified product obtained by recrystallization of crude argols or wine lees; it shall contain not less than ninety-five parts per centum of acid tartrates, calculated as potassium-acid tartrate (KHC₄H₄O₆), not more than two parts per centum of sulphates, calculated as calcium-sulphate (CaSO₄), not more than one one-hundredth of a grain of arsenic, calculated as arsenious oxide, to the pound; and not more than one-seventh of a grain of lead to the pound.

3. BAKING-POWDER.

(1.) Baking-powder shall be a salt, or a mixture of salts, with or without a farinaceous diluent substance, which evolves carbon-dioxide on being moistened or heated, and which may be used in the preparation of articles of food as a chemical leaven. It shall contain not more than one and five-tenths parts of sulphates, calculated as calcium-sulphate; it shall yield not less than ten parts per centum by weight of carbon-dioxide on heating with water; and it shall not contain any alum. Coloured baking-powder shall conform to this standard.

Labelling.

(2.) There shall be written in the principal label attached to every package containing any baking-powder coloured to resemble the colour of egg-yolk, in bold sans-serif capital letters of not less size than six points face measurement, the words “This powder is artificially coloured to resemble eggs, but possesses none of their nutritive properties.”