MAR. 6.] THE NEW ZEALAND GAZETTE. 765

(6.) No person shall use for containing, storing, or conveying milk for sale any vessel unless it is so constructed as to permit of every part of the interior of the vessel being seen and adequately cleansed, nor unless it is provided with a lid or covering which shall protect the interior from dust, or rain, or contamination by flies or any animal.

(7.) No person shall sell milk in any place in which is stored, kept, or sold any kerosene, vegetables, fish, meat (except vegetables, fish, and meat in hermetically sealed packages), or any other substance by which milk is or is liable to be contaminated; nor in any room which is used as a living-room or kitchen, or as a sleeping-room, or which opens directly off any sleeping-room; nor in any room which is in direct communication with, or liable to contamination from, any water-closet, pan closet, pit privy, urinal, stable, or pig-sty, or which has in it any opening into any drain or sewer.

(8.) No person shall milk any cow or cause or suffer any cow under his control to be milked for the purpose of obtaining milk for sale—

(a.) Unless at the time of milking the udder and teats of the cow are clean;

(b.) Unless the hands of the person milking such cow are clean and free from all contamination or infection.

(9.) No person shall use or cause or suffer to be used for closing or for helping to close any churn, tin, or other vessel containing milk for sale, any rag or canvas, or any material which is liable to contaminate milk.

(10.) Every person who receives or delivers milk for retail sale shall, as soon as possible after emptying, cleanse or cause to be cleansed every part of any vessel within his control in which such milk has been carried.

(11.) Every person who sells milk shall provide, for the purpose of cleansing all vessels and apparatus under his control which come in contact with the milk, a suitable and sufficient supply of cold and of boiling water.

17. BUTTER.

Definition.

(1.) Butter is the clean, non-rancid, solid product obtained by the churning of milk or cream, with or without the addition of common salt and of harmless vegetable colouring-matter, and includes “milled butter” as herein-after defined.

Milled Butter.

(2.) Milled butter is butter made in two or more private or farm dairies, and mixed, worked, or packed together, or formed into pats or prints, for sale or shipment.

Standard.

(3.) The standard for butter shall be as follows: It shall contain not less than eighty parts per centum of milk-fats, and not more than sixteen parts per centum of water.

Allowed Addition.

(4.) Boron compounds estimated as boric acid may be mixed with butter as a preservative substance, provided that the proportion present does not exceed one-half of one part per cent. by weight. Harmless vegetable colouring-matter may be added to butter.

Prohibited Addition.

(5.) The addition to butter of any foreign substance (including foreign fat and preservatives and colouring-substance) other than those substances allowed under this regulation is hereby prohibited.

Labelling.

(6.) Milled butter shall not be sold save with a statement or label attached on which shall be clearly written or printed, on a white ground in red capital letters of a size not less than one-quarter of an inch in length the words “Milled butter.”

Process Butter and Renovated Butter.

(7.) Process butter or renovated butter is the product obtained by melting and reworking, or rechurning and reworking, butter, with the addition of milk, cream, water, or any other substance.

(8.) The sale of process butter or renovated butter is hereby prohibited.

18. CHEESE.

Cheese or Whole-milk Cheese.

(1.) Cheese is the solid product obtained by coagulating the caseinogen of milk by means of rennets or acids, with or without the addition of ripening-ferments or of seasoning-substances. Whole-milk cheese is cheese made from milk from which no portion of the milk-fats have been removed.

Standard.

(2.) The standard for cheese or whole-milk cheese shall be as follows: It shall contain in the water-free substance not less than fifty per centum of fats wholly derived from milk.

Skim-milk Cheese.

(3.) Skim-milk cheese is cheese made from milk from which a portion of the fat has been removed.

(4.) The standard for skim-milk cheese shall be as follows: It shall contain in the water-free substance not less than ten per centum of fats wholly derived from milk.

Cream Cheese.

(5.) Cream cheese is cheese made from milk and cream, or from milk containing not less than six per centum of milk-fat.

(6.) The standard for cream cheese shall be as follows: It shall contain in the water-free substance not less than sixty per centum of fats wholly derived from milk.

Prohibited Addition.

(7.) The addition to cheese, whole-milk cheese, skim-milk cheese, and cream cheese of foreign fat, or of any preservative substance other than common salt, or of colouring-substances other than harmless vegetable colouring-substances, is hereby prohibited.

19. TEA.

(1.) Tea shall be the leaves and leaf-buds of various species of Thea, prepared by the usual trade processes. Tea shall not yield more than seven per centum nor less than four per centum of ash, of which at least one-half shall be soluble in water. It shall yield at least thirty per centum 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.

(2.) The proportion of extract shall be determined by boiling two grams of tea in two hundred cubic centimeters 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.

Tea-dust.

(3.) Tea-dust and tea siftings or fannings shall be respectively the dust and the siftings and fannings of tea which conforms with the general standard for tea; it shall yield not more than five parts per centum of ash insoluble in water.

20. COFFEE.

(1.) Coffee shall be the seed of Coffea arabica or Coffea liberica.

Ground Coffee.

(2.) Ground coffee shall be the roasted seed of Coffea arabica or Coffea liberica, crushed, ground, or otherwise prepared so as to be suitable for making an infusion or decoction. It shall contain not less than ten parts per centum of fat, not more than one part per centum of saccharine matter, and shall yield not more than six parts per centum of ash (of which the proportion soluble in water shall be not less than seventy-five parts per centum); it shall not contain any foreign substance.

Chicory.

(3.) Chicory shall be the dried and roasted root of Cichorium intybus.

Coffee and Chicory.

(4.) Coffee and chicory shall be a mixture of ground coffee and ground chicory; it shall not contain less than fifty parts per centum of coffee, nor any foreign substance.

Coffee-essence or Coffee-extract.

(5.) Coffee-essence or coffee-extract shall be an extract of coffee; it shall contain not less than one-half of one part per centum of caffeine.