JUNE 26.] THE NEW ZEALAND GAZETTE. 1533

CONFECTIONERY.

59. (1.) Confectionery shall be the product made from sugar confectioners’ glucose, or other saccharine substances, with or without the addition of harmless flavouring or colouring materials, and with or without other food-substances, such as butter, wholesome edible fats, fresh eggs, milk, chocolate, nuts, and fruits; it shall not contain any paraffin, nor any resin, nor any foreign mineral substance except drugs, nor any drug concerning which any restrictive law or regulation is in force, nor shall it contain or enclose any alcoholic liquor or compound: Provided that nothing in this regulation shall be taken to prohibit the manufacture by confectioners of lozenges and the like which contain a drug concerning which any restrictive law or regulation is in force for wholesale supply to the order of a registered pharmaceutical chemist.

(2.) No person shall fill with confectionery for sale any once-used package which is made wholly or in part of wood, paper, cardboard, or the like absorbent material, and no person shall sell any such package so refilled.

Labelling.

(3.) There shall be written in the label attached to every package which contains confectionery, medicated by the addition of any drug concerning which there is no restrictive law or regulation in force, the word “Medicated” in bold-faced sans-serif capital letters of not less size than twelve points face-measurement.

PASTRY.

60. The word “pastry” shall include pastry, cakes, and biscuits. Pastry shall be a product of the mixture of two or more of the following substances selected, combined, and cooked as may be desired: Various kinds of flour or starch, water, milk, condensed, skimmed, dried or separated milk. cream, fresh eggs, butter, edible fats or oils, sugar, honey, or molasses, almonds or other oleaginous seeds, sound fruit or preparations of sound fruits, other wholesome food-substances, harmless flavourings, harmless colouring-matters. Pastry shall not contain any preservative substance, except such as is specifically permitted in prescribed ingredients or any artificial sweetening-substance, mineral oil or fat, alum, or sulphate of copper.

ICE-CREAM AND ICES.

Ice-cream.

61. (1.) Ice-cream shall be a foodstuff composed of milk or condensed or reconstituted milk, and cream or reconstituted cream, with sugar, with or without fresh eggs, flavoured with fruits or with the juice or pulp of fruit, or with nuts or with harmless vegetable flavouring substances or essences coloured or not with harmless colouring-substances, and with or without candied fruits, liqueurs, or spirits singly or in combination, sterilized by boiling, or pasteurized by being kept at a temperature of not less than 156° Fahr. for twenty minutes, or of not less than 165° Fahr. for ten minutes, and subsequently frozen. Ice-cream shall contain not less than ten parts per centum of milk-fat, present in the form of cream.

Permitted Addition.

(2.) The addition of not more than five-tenths of one per cent. of gelatine or of gum tragacanth to ice-cream is hereby permitted.

Ices.

(3.) Ices shall be any preparation of wholesome foodstuffs, with or without addition of harmless vegetable substances or essences or of harmless colouring-matter, sterilized by boiling, or pasteurized by being kept at a temperature of not less than 156° Fahr. for twenty minutes, or of not less than 165° Fahr. for ten minutes, and subsequently frozen.

Bacterial Content of Ice-cream and Ices.

(4.) Ice-cream and ices shall not contain more than fifty thousand micro-organisms to the cubic centimeter, nor any harmful or pathogenic organisms.

Prohibitions.

(5.) No person shall refill with ice-cream or with ices for sale any package which is made wholly or in part of wood, paper, cardboard, or the like absorbent material.