JUNE 26.] THE NEW ZEALAND GAZETTE. 1519

Labelling.

(7.) There shall be written in the label attached to every package which contains manufactured meat or meats a statement of the name or names of the contained meats.

Dripping.

(8.) Dripping shall be clean fat rendered from meat. It shall contain no added substance except· salt. It shall be free from rancidity, and shall contain not more than one part per centum of extraneous matter.

Lard.

(9.) Lard shall be the clean fat rendered from the meat of the hog; it shall be free from rancidity. It shall contain not more than one part per centum of substance other than hog-fat necessarily incorporated with it in the course of rendering, and not more than one part per centum of water. It shall not contain any added substance.

Minced Meat, Sausage-meat, and Saveloy-sausage Meat.

(10.) Minced meat, sausage-meat, or saveloy-sausage meat shall be chopped or comminuted meat, with or without salt, sugar, spices, herbs, saltpetre (potassium or sodium nitrate), and wholesome farinaceous substances. It shall contain not less than seventy-five parts per centum of meat of the kind or kinds designated in the label attached to the outside of the package in which it is contained, nor more than six parts per centum of starch, nor more than fourteen grains of saltpetre (potassium or sodium nitrate, calculated as potassium nitrate) to the pound: Provided that if minced meat, sausage-meat, and saveloy-sausage meat be sold enclosed in a skin of animal origin the said skin shall be seemed to be an integral portion of the said meat.

Permitted Colouring-matter.

(11.) The colouring of the skins aforesaid with Bismarck brown or with roseine is hereby permitted without declaration.

Preservative.

(12.) (a.) The addition to mincemeat, sausage-meat, or saveloy-sausage meat of the preservative substance, or of a preparation of the preservative substance sulphur-dioxide (or sulphites calculated as sulphur dioxide) in proportion not exceeding three and five-tenths grains of sulphur-dioxide to the pound, is hereby permitted.

(b.) The addition to cooked, smoked, or dried sausage-meat, brawn, potted meat, and cooked pressed meat of the preservative substance or of a preparation of the preservative substance, sulphur-dioxide, in proportion not exceeding one and eight-tenths grains to the pound, is hereby permitted.

Meat-extract, Meat-essence, or Meat-juice.

(13.) Meat-extract, meat-essence, or meat-juice shall be the product obtained from meat by extraction, expression, or concentration. It shall contain the protein of flesh, but no extract of yeast or other added substance, except salt and condiments; and in the case of meat-juice, glycerine, provided that the presence and amount per centum of glycerine be declared.

Labelling.

(14.) In the label attached to every package which contains meat-extract, meat-essence, or meat-juice shall be written the name or names of the kind or kinds of meat from which its contents have been prepared.

Meat Paste.

(15.) Meat paste shall be a paste prepared with meat, farinaceous material, and other wholesome food and flavouring substances.

Labelling.

(16.) There shall be written in the label attached to every package containing meat paste a statement of the proportion of meat contained in the paste in the following form:—

“ This paste contains not less than [Here insert the name or names of the meat or meats, accompanied by a statement of the approximate proportion].”