Mar. 6.] THE NEW ZEALAND GAZETTE. 769

glucose, except as hereinafter provided, nor any gelatine,
starch, or other foreign substance.

(8.) (a.) There shall be written in the principal label
affixed to every package containing mixed jam the name
of each of the mixed fruits in clear and distinct consecu-
tive characters of equal size: Provided that where a
mixed jam does not contain more than twenty parts per
centum of apple-pulp it shall be sufficient to state on the
label the amount of such pulp in the following form:—

This is a mixed jam, containing not more than
twenty per cent. of apple.

Such statement shall be printed on the label in the
characters known as ten-point condensed Gothic capitals,
parallel to and immediately beneath the characters de-
signating the other fruit or fruits, and on a background of
such colour as shall display the words clearly and dis-
tinctly.

(b.) Apple-juice or gooseberry-juice may be added to
jam to an amount not exceeding ten parts per centum,
and in such case it shall not be necessary to indicate on
the label that the said jam contains such juice, or that it
is a mixed jam.

Fruit-jelly.

(9.) Fruit-jelly shall be a compound prepared from the
juice of sound fruit and sugar; it shall not contain any
vegetable substance other than that derived from sound
fruit of the variety or varieties designated in the principal
label, nor any added glucose, except as hereinafter pro-
vided, nor any gelatine, starch, or other foreign substance.

(10.) There shall be written in the principal label at-
tached to every package which contains any fruit-jelly, in
types of not less size than eighteen points face measure-
ment, the word “Fruit-jelly.” There shall be also
uniformly written in the principal label, in bold-faced
capital types of not less size than eighteen points face
measurement, the name of the fruit or fruits from which
the contents have been prepared; and the product of the
fruit which is first named shall be present in the contents
of the package in larger proportion than the product of
any other fruit.

Addition of Glucose to Jam, Marmalade, Conserve, Mixed
Jam, and Fruit-jelly.

(11.) (a.) Notwithstanding anything in the preceding
paragraphs, not more than 10 per cent. of glucose may be
added to any jam, conserve, mixed jam, or fruit-jelly if
there is written in the principal label attached to every
package containing any such jam, conserve, mixed jam,
or fruit-jelly the words “Prepared with sugar and glu-
cose,” in sans-serif capital types in black ink, of not less
size than eighteen points face measurement; the said
words shall be written in the first line in the principal
label, and no other words shall appear on the same line.

(b.) There shall be written in the principal label attached
to every package which contains any marmalade mixed
with more than ten parts per centum of glucose the words
“Mixed with glucose,” in bold-faced sans-serif capital types in
black ink, of not less size than eighteen points face measure-
ment; the said words shall be the first line in the principal
label, and no other word shall appear on the same line with
them.

35. JELLY CRYSTALS.

Fruit-jelly Crystals.

(1.) Fruit-jelly crystals shall be a confection of gelatine,
sugar, and citric or tartaric acid, flavoured with wholesome
substances wholly derived from sound fruits, or from other
sound vegetable substances.

(2.) There shall be uniformly written in the principal
label attached to every package which contains fruit-jelly
crystals, in bold-faced types of not less size than eight
points face measurement, the words “Fruit-jelly crystals,”
which words shall be accompanied by the name of the fruit
with which the contents of the package have been
prepared.

Jelly-crystals.

(3.) Jelly-crystals shall be a confection of gelatine,
sugar, and citric or tartaric acid, coloured and flavoured
with harmless colouring-matters and harmless flavouring-
substances.

(4.) There shall be uniformly written in the principal
label attached to every package which contains jelly-
crystals the word “Jelly-crystals” in bold-faced type of
not less size than eight points face measurement.

36. ESSENCES.

General Standard for Essences.

(1.) Essences shall be solutions of wholesome flavouring-
substances in ethylic alcohol, or in water, or in both, with

or without harmless colouring-matter. They shall not
contain any mineral oil nor any added foreign substance.

Oil of Lemon.

(2.) Oil of lemon shall be the volatile oil obtained from
the fresh peel of the lemon (Citrus limonum, L.); it shall
have an optical rotation of 25° C. of not less than plus 59°
in a one-hundred millimeter tube, and it shall contain not
less than four parts per centum by weight of citral.

Essence of Lemon.

(3.) Essence of lemon shall be the flavouring-extract
prepared from oil of lemon, or from lemon-peel, or from
both; it shall contain not less than five parts per centum
by volume of oil of lemon, and shall conform with the
general standard for essences.

Terpeneless Oil of Lemon.

(4.) Terpeneless oil of lemon shall be oil of lemon from
which all, or nearly all, of the terpenes have been removed.

Terpeneless Essence of Lemon.

(5.) Terpeneless essence of lemon shall be the flavouring-
extract prepared by dissolving terpeneless oil of lemon in
dilute alcohol, or in water, or in both; it shall contain
not less than two-tenths of one part per centum by weight
of citral derived from oil of lemon, and shall conform
with the general standard for essences. It shall be
labelled “Essence of lemon (terpeneless).”

Vanilla.

(6.) Vanilla shall be the dried fruit of Vanilla planifolia
containing the odoriferous principle or aldehyde known as
“vanillin.”

Vanilla-essence.

(7.) Vanilla-essence shall be an alcoholic extract of
vanilla, and shall conform with the general standard for
essences.

Vanilla Substitutes.

(8.) There shall be written in the principal label attached
to every package containing a substance which consists
wholly or in part of a substitute for vanilla or for vanillin
the words “Imitation vanilla.”

(9.) The word “Vanilla” shall not be written in the
statement or label attached to a package containing a
substance which consists wholly or in part of a substitute
for vanilla, unless conjoined with the word “Imitation,”
in the following form, “Imitation vanilla.”

37. CITRIC AND TARTARIC ACIDS.

Citric and tartaric acids shall contain not more than one
one-hundredth part of a grain of arsenic (calculated as
arsenious oxide), nor more than one-seventh of a grain of
lead, to the pound.

38. AERATED WATERS.

General Standard for Aerated Waters.

(1.) Aerated waters shall be potable water impregnated
with carbon-dioxide, or with oxygen, or with both, under
pressure, with or without admixture of soda, potash, lithia,
or the like salts. They shall not contain any lead or other
poisonous metal, nor any added foreign substance.

Soda-water.

(2.) Soda-water shall be potable water containing not
less than five grains of sodium-bicarbonate in each pint,
and shall conform with the general standard for aerated
waters.

Lithia and Potash Waters.

(3.) Lithia and potash waters shall be waters which
conform with the general standard for aerated waters.
Lithia-water and potash-water shall respectively contain
not less than five grains of lithium-carbonate, and not less
than fifteen grains of potassium-bicarbonate, to the pint.

39. CORDIALS AND SYRUPS.

(1.) Cordials and syrups shall be composed of the
natural juices of sound fruit or fruits, or of sound vege-
table extractives, potable water, and sugar, with or with-
out added citric or tartaric acid, vinegar, or acetic acid,
and harmless colouring-matter; they shall contain not less
than thirty-five parts per centum by weight of sugar.
They shall not contain any flavouring-substance other than
that naturally present in the fruit, or vegetable extrac-
tives, from which they have been prepared; nor any
added substance except glycerine, which may be present
in proportion not exceeding ten parts per centum.