Mar. 6.] THE NEW ZEALAND GAZETTE. 767

Cayenne Pepper.

(15.) Cayenne pepper or cayenne shall be the dried fruit of species of Capsicum powdered or ground; it shall contain not less than fifteen parts per centum of ether extractives, and shall yield not more than six parts per centum of total ash; it shall not contain any added substance.

Mustard-flour.

(16.) Mustard-flour shall be the ground seed of Sinapis alba, Brassica juncea, and Brassica nigra: one hundred parts shall yield not more than eight parts of total ash. It shall not contain any added substance except wheaten flour; provided that the proportion of wheaten flour shall not be more than two and one-half parts per centum.

Mustard-pastes.

(17.) Mustard-pastes shall be mustard-flour mixed with water, salt (sodium-chloride), verjuice, white wine, vinegar, tartaric or citric acid, sugar, turmeric, and spices, singly or in combination. They shall not contain the flour of any foreign seed, dextrine, or foreign mineral matter, save salt (sodium-chloride).

23. SAUCES.

General Standard for Sauces.

(1.) Sauces shall be liquid or semi-liquid mixtures of wholesome foodstuffs and condiments, with or without harmless colouring and flavouring substances.

Preservative.

(2.) To sauces salicylic acid may be added in proportion not exceeding two grains to the pound.

Tomato-sauce.

(3.) Tomato-sauce shall be sauce prepared from sound and ripe tomatoes; it shall conform with the general standard for sauces, and it shall not contain any foreign vegetable substance, save spices and condiments.

24. VINEGAR.

General Standard for Vinegar.

(1.) Vinegar shall be the liquid produced by the fermentation and acetification of any of the substances mentioned in clause (2) of this regulation; it shall contain not less than four grammes of acetic acid in one hundred cubic centimeters; it shall not contain any sulphuric or other mineral acids, lead, or copper; nor shall it contain any added substance or colouring-matter, except caramel.

Varieties.

(2.) Malt vinegar, wine vinegar, apple or cider vinegar, and fruit vinegar shall be prepared from an infusion of malt, or of cereals whose starch has been converted by malt, from wine, from apples, and from other fruits respectively, and shall conform with the general standard for vinegar.

Sugar vinegar shall be vinegar prepared from a solution of sugar; malt-and-sugar vinegar shall be vinegar prepared from malt and sugar; honey vinegar shall be vinegar prepared from honey; glucose vinegar shall be vinegar prepared from a liquid containing glucose; spirit or alcohol vinegar shall be vinegar prepared from distilled and diluted alcohol; malt-and-alcohol vinegar, or malt-and-spirit vinegar, shall be vinegar prepared from malt and distilled and diluted alcohol.

Sugar vinegar, honey vinegar, malt-and-sugar vinegar, glucose vinegar, spirit or alcohol vinegar, and malt-and-alcohol or malt-and-spirit vinegar shall conform with the general standard for vinegar.

Distilled vinegar shall be the distillate of a vinegar which conforms with the general standard for vinegar; it shall contain not less than four grammes of acetic acid in one hundred cubic centimeters, and it shall not contain any foreign substances, except caramel.

Labelling.

(3.) There shall be written in the principal label attached to every package which contains vinegar, in types of not less size than twenty-four points face measurement, the word “Vinegar” (or alternatively the words “Brewed vinegar”), accompanied with a statement of the material or materials from which the vinegar was brewed, written in bold-faced sans-serif capital types of not less size than twelve points face measurement, and in the following form:—

Brewed from [Here insert the names of the materials from which the contents were brewed].

25. IMITATION VINEGAR.

(1.) Acetic mixtures sold for the purpose of being used, or which may be used, as vinegar shall be dilutions of pure acetic acid in water, containing not less than four grammes of acetic acid in one hundred cubic centimeters; they shall not contain any sulphuric or other mineral acid, lead, copper, nor any vinegar, nor any other added substance.

Labelling.

(2.) There shall be uniformly written in the principal label attached to every package which contains an acetic mixture sold for the purpose of being used, or which may be used, as vinegar the words “Imitation vinegar” in bold-faced sans-serif capitals of not less size than eighteen points face measurement.

Prohibition.

(3.) The word “vinegar,” and expressions which include the word “vinegar,” shall not be written on any statement or label written on or attached to a package which contains an acetic mixture sold for the purpose of being used, or which may be used, as vinegar, unless it be conjoined with the word “imitation.”

26. PICKLES.

(1.) Pickles shall be sound vegetables or sound fruits preserved in salt, vinegar, acetic acid, or lactic acid, with or without spices, condiments, or sugar, and with or without harmless colouring or flavouring substances; they shall not contain any foreign mineral substance, save salt (sodium-chloride).

(2.) Pickles which have been made with bleached vegetables shall contain not more than unavoidable traces of sulphurous acid, or of its compounds, derived from the bleaching process.

27. SUGAR AND STARCH-SUGAR (GLUCOSE).

Sugar.

(1.) Sugar shall be the product chemically known as sucrose or saccharose.

(2.) Granulated, loaf, cut, milled, and powdered sugar shall contain at least ninety-nine and one-half parts of saccharose in every hundred parts.

Starch-sugar (Glucose).

(3.) Starch-sugar shall be the product obtained by hydrolysing starch or a wholesome starch containing substance until the greater part of the starch has been converted into dextrose.

(4.) Anhydrous starch-sugar shall contain not less than ninety-five parts per centum of dextrose, and shall yield not more than eight-tenths of one part per centum of ash.

(5.) Hydrous starch-sugar, “70 sugar,” or “brewers’ sugar” shall contain not less than seventy parts per centum of dextrose, and shall yield not more than eight-tenths of one part per centum of ash; and “Climax” or “Acme” or “80 sugar” shall contain one less than eighty parts per centum of dextrose, and shall yield not more than one and one-half parts per centum of ash.

(6.) Glucose (mixing or confectioners’ glucose) shall have a specific gravity of from 1·398 to 1·455 at a temperature of 37·5° C., and within those limits shall conform in specific gravity with the specific gravity ascribed to it by the seller; at a specific gravity of 1·398 it shall contain not more than twenty-one parts per centum of water, and at a specific gravity of 1·455 it shall contain not more than fourteen parts per centum of water; it shall yield not more than one part per centum of ash (calculated on the basis of a specific gravity of 1·398), which shall consist chiefly of chlorides and sulphates.

(7.) None of the products mentioned in this regulation shall contain any arsenic or other harmful substance.

28. HONEY.

Honey shall be the nectar and saccharine exudations of plants, gathered, modified, and stored by the honey-bee; it shall contain not more than twenty-six parts per centum of water, not less than sixty parts per centum of reducing-sugars, and it shall not yield more than three-fourths of one part per centum of ash. It shall not contain any added sugar or glucose, artificial sweetening-substance, added colouring-matter, or other foreign substance.

29. CONFECTIONERY.

General Standard for Confectionery.

(1.) Confectionery shall be the product made from sugar, confectioners’ glucose, or other saccharine substances, with or without the addition of harmless flavouring, colouring, or filling materials, and with or without