1530
THE NEW ZEALAND GAZETTE.
[No. 44

Ground Mixed Pepper.

(16.) Ground mixed pepper shall be ground white and black pepper. The proportion of ground black pepper shall not exceed fifty parts per centum, by weight, of the whole. It shall not contain any foreign substance.

Cayenne Pepper.

(17.) 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.

(18.) Mustard shall be the ground seed of Sinapis alba, Brassica juncea, or Brassica nigra. One hundred parts shall yield not more than eight parts of total ash. It shall contain not more than two and five-tenths parts per centum of foreign starch and no other foreign substance.

Mustard-pastes.

(19.) Mustard-pastes shall be mustard mixed with water, salt, 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.

SAUCES.

General Standard for Sauces.

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

Tomato-sauce.

(2.) 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 added vegetable substance save onions, garlic, spices, and condiments.

Tomato-and-apple Sauce or Tomato Chutney Sauce.

(3.) Tomato-and-apple sauce or tomato chutney sauce shall be sauce prepared from sound and ripe tomatoes and apples. It shall conform to the general standard for sauces, and shall not contain any other added substances except onions, garlic, spices, or condiments. It shall contain not less than fifty parts per centum of tomatoes.

Preservative.

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

Labelling.

(5.) (a.) There shall be written in the label attached to every package containing tomato-and-apple sauce the words “Tomato-and-apple sauce” or alternatively the words “Tomato Chutney Sauce”; and the words “tomato,” “apple” (or “chutney”), and “sauce” shall be written in uniform bold-faced sans-serif capital letters of not less size than twelve points face-measurement. The said words shall be the first words of the label, and no other words shall appear on the same line or lines with them.

(b.) When to any package containing sauce is attached a label bearing in the trade name or description the names of more than one fruit or vegetable the name of the fruit or vegetable which is present in greatest proportion shall appear first in such name or description.

VINEGAR.

General Standard for Vinegar.

54. (1.) (a.) Vinegar shall contain not less than four grammes of acetic acid in one hundred cubic centimetres; it shall not contain any sulphuric or other mineral acid, lead, or copper, nor more than one-hundredth grain of arsenic per gallon, nor shall it contain any added substance or colouring-matter except caramel.

(b.) Flavouring may be added to any variety of vinegar, provided the nature of such flavouring is stated on the label.