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not less than twenty-five-hundredths (0.25) gram of apple ash in one hundred (100) cubic centimetres (20° C.); and the water soluble ash from one hundred (100) cubic centimetres (20° C.) of the vinegar contains not less than ten (10) milligrams of phosphoric acid (P,0z), and requires not less than thirty (30) cubic centimetres of deci-normal acid to neutralize its alkalinity.
2. Wine vinegar, grape vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes, and contains in one hundred (100) cubic centimetres (20° C.), not less than four (4) grams of acetic acid, not less than one (1.0) gram of grape solids, and not less than thirteen-hundredths (0.13) gram of grape ash.
3. Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt, is dextrorotatory and contains, in one hundred (100) cubic centimetres (20° C.), not less than four (4) grams of acetic acid, not less than two (2) grams of solids, and not less than two-tenths (0.2) gram of ash; and the water-soluble ash from one hundred (100) cubic centimetres (20° C.), of the vinegar contains not less than pine (9) milligrams of phosphoric acid (P,0z), and requires not less than four (4) cubic centimetres of decinormal acid to neutralize its alkalinity.
4. Sugar vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of sugar, sirup, molasses or refiner's sirup and contains, in one hundred (100) cubic centimetres (20° C.), not less than four (4) grams of acetic acid.
5. Glucose vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of starch sugar or glucose, is dextro-rotatory and contains in one hundred (100) cubic centimetres (20°C), not less than four (4) grams of acetic acid.
6. Spirit vinegar, distilled vinegar, grain vinegar, is the product made by the acetous fermentations of dilute distilled alcohol, and contains, in one hundred (100) cubic centimetres (20° C.), not less than four (4) grams of acetic acid, and shall be free from coloring matter, added during or after distillation, and from color other than that imparted to it by distillation.
BREAD AND YEAST.
Bread must be made of pure and wholesome materials as provided for in these regulations, must not contain adulterants, alums, or copper salts, should not contain more than forty (40) per cent. of water nor have an acidity in ten (10) grams of fresh bread requiring more than 10 c. c. of 1-10 normal Sodium Hydroxide solution to neutralize it.
Compressed Yeast should be used when fresh. Such yeast should have a creamy white color, uniform throughout, should possess a fine, even texture, should be moist without being slimy, should not have a “cheesy” odor, such odor indicating decomposition, as does a dark streaked color.
1. Table salt, dairy salt, is fine-grained, crystalline salt, containing on a water-free basis, not more than one and four-tenths (1.1) per cent. of calcium sulphate (Caso,), nor more than five-tenths (0.5) per cent. of calcium and magnesium chlorids (CaC2 and MgC,,), mor more than one-tenth (0.1) per cent. of matters insoluble in water.
PRESERVATIVES AND COLORING MATTERS.
Standard preservatives are salt, sugar, vinegar, spices, and their essential oils, wood smoke, edible oils and fats, and alcohol.
The use in food products, of any other preservatives or antiseptics, or of any substance which preserves or enhances the natural color of a food product, or of a coloring matter is prohibited except as provided for in these Regulations.
The use of any dye, harmless or otherwise, to color or stain a food in a manner whereby damage or inferiority is concealed is specifically prohibited. The use in food for any purpose of any mineral dye or any coal-tar dye, except those coal-tar dyes hereinafter listed, will be grounds for prosecution. Pending further investigations now under way and announcement thereof, the coal-tar dyes hereinafter named, made specifically for use in foods, and which bear a guaranty from the manufacturer that they are free from subsidiary products and repl'esent the actual substarce the name of which they bear, may be used in foods. In every case a certificate that the dye in question has been tested by competent experts and found to be free from harmful constituents must be filed with the Food Commissioner of the Louisiana State Board of Health and approved by him.
The following coal-tar dyes which may be used in this manner are given numbers, the numbers preceding the names referring to the number of the dye in question as listed in A. G. Green's edition of the Schultz-Julius Systematic Survey of the Organic Coloring Matters, published in 1904. The list is as follows:
56. Ponceau 3 R.
85. Orange I. Yellow Shade:
4. Naphthol Yellow S. Green Shade:
435. Light Green S. F. Yellowish. Blue Shade:
692. Indigo disulfoacid. Each of these colors shall be free from any coloring matter other than the one specified and shall not contain any contamination due to imperfect or incomplete manufaoture.
See Reg. 14, Section (u).
REG. 46. TAKING ORDERS DEEMED A SALE. TAKING ORDERS
The taking of orders or the making of agreements or contracts by any person, firm or corporation, or by any agent or representative thereof, for the future delivery of any of the articles, products, goods, wares, or merchandise embraced within the provisions of these Regula. tions, shall be deemed a sale within the meaning of these Regulations.
The word "person,” as used in these regulations shall be construed io import both the plural and the singular, as the case demands, and shall include corporations, companies, societies, and associations, when construing and enforcing the provisions of these regulations the act, omission or failure of any officer, agent or other person acting for or employed by any corporation within the scope of his employment or office, shall in every case be also deemed to be the act, omission, or failure of such corporation, company, society, or association, as well as that of the person.
REG. 48. PENALTY.
Any person convicted of violating any of the provisions of the fore. going Regulations wherein penalty is not provided, shall be punished pursuant to the provisions of Section 3, Act 98 of 1906.
These Regulations shall be in force and effect from and after their adoption and promulgation by the State Board of Health.
The State Board of Health reserves the right conferred on it by Section 2, Act 98 of 1906, “to further revise and amend” whenever the interests of the public health, the advancement of scientific knowl. edge, or the rulings of the National Food Department make it advisable so to do.
All laws and regulations in conflict with these Regulations are hereby repealed.
BOARD OF HEALTH
City Of New Orleans