1538
THE NEW ZEALAND GAZETTE.
[No. 44

Preservative.

(3.) To lime-juice and lime-juice cordial or syrup which does not contain any glycerine, there may be added sulphur dioxide (or sulphites calculated as sulphur dioxide), or salicylic acid (one, but not both), in proportion not exceeding two grains to the pint.

Labelling.

(4.) The word “Pure” used in conjunction with the words “lime-juice,” “lime-juice cordial,” or “lime-juice syrup” may be written on or attached to any package the contents of which comply with the standards for lime-juice, lime-juice cordial, or lime-juice syrup respectively, as specified herein.

LEMON-JUICE AND LEMON-SQUASH.

70. (1.) Lemon-juice shall be the expressed juice of the sound fruit of Citrus medica, variety limonum. One hundred cubic centimetres of the juice shall contain not less than six grammes of citric acid naturally present in the fruit.

(2.) Lemon-squash shall be the expressed juice of the sound ripe fruit of Citrus medica, variety limonum. It shall not contain any added substance, save sugar and preservative.

Lemon-juice Cordial or Syrup (Lemon-squash Cordial or Syrup).

(3.) Lemon-juice cordial or syrup and lemon-squash cordial or syrup shall be composed of lemon-juice, sugar, and potable water. One hundred cubic centimeters of the cordial or syrup shall contain not less than two grammes of citric acid naturally present in the fruit. It shall not contain any added substance except glycerine in proportion not exceeding ten parts per centum.

(4.) To lemon-juice cordial or syrup oil of lemon may be added without declaration.

Preservative.

(5.) To lemon-juice, lemon-squash, and to lemon-juice cordial or syrup which does not contain any glycerine the preservative substance sulphur dioxide (or sulphites calculated as sulphur dioxide) or salicylic acid (one, but not both) may be added in proportion not exceeding two grains to the pint.

COMPOUND CORDIALS.

71. (1.) Compound cordials (orange bitters, sarsaparilla, ginger non-alcoholic bitters, tonic, and the like preparations) shall consist of potable water with vegetable extracts or infusions or tinctures, or both, or any combination of varieties of either or of both, and sugar, with or without citric or tartaric acid, harmless vegetable flavouring-substances, harmless colouring-matter, and glycerine: Provided that the proportion of glycerine shall not exceed ten parts per centum.

Preservative.

(2.) To compound cordials which do not contain any glycerine, sulphur dioxide, or a preparation of sulphur dioxide, or salicylic acid (one but not both), may be added in proportion not exceeding two grains to the pint.

Labelling.

(3.) There shall be written in the label attached to every package which contains a compound cordial, in bold-faced sans-serif capital letters of not less than twelve points face-measurement, the words “Compound cordial.” The said words shall form the first line of the label, and no other word shall appear on the same line.

FLAVOURED CORDIALS AND SYRUPS.

72. (1.) Flavoured cordials and syrups shall be composed of the juice or extractive either natural or concentrated of sound fruits or vegetables, potable water, and sugar, with or without the addition of 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 other flavouring-substance than that present in the fruits or vegetables from which they have been prepared, nor any other substance except glycerine, which may be present in proportion not exceeding ten parts per centum.