Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/626

 sumer in looking at a package of food products as offered him in ordinary trade. The letters should be not less in size nor less distinct in facing than the following legend:

COLORED WITH SULFATE OF COPPER,

and in all cases this descriptive matter is to be printed in the English language, whatever be the language used in naming the food products. In all food products packed subsequent to September 1, 1905, the descriptive matter mentioned in this circular as necessary for proper labeling will be required to be a part of the original label and not attached as a paster. In food products packed and labeled prior to September 1, 1905, the paster above described will be admitted upon certificate of this fact until May 1, 1906, after which only original labels of correct form are to be admitted as sufficient for the purpose of correct labeling.

Previous decisions not in harmony with the present order are hereby modified in accordance with the above regulations.

Approved:

, Secretary of Agriculture.

, June 22, 1905.

F. I. D. 27-30.

UNITED STATES DEPARTMENT OF AGRICULTURE.

BUREAU OF CHEMISTRY,

H. W. WILEY,.

FOOD INSPECTION DECISIONS 27-30.

(F. I. D. 27.)

ADMISSION OF SARDINES BOILED IN PEANUT OIL AND PACKED IN OLIVE OIL.

As a result of the conference held between the Chief of the Bureau of Chemistry and the manufacturers and packers of sardines in Nantes, Bordeaux, and Paris, it appears that it is a practice somewhat common among the packers of sardines to boil the fish in peanut oil previous to packing. It is claimed by some manufacturers that this process improves the quality of the fish and also the color, and is a distinct advantage in the preparation of the fish in packing. Subsequent to the boiling in peanut oil the fish are so placed as to secure a perfect drainage, so that all oil which naturally would exude from the fish is separated therefrom. In this condition they are afterwards packed in pure olive oil. A small quantity of peanut oil remaining in the fish diffuses in this way with the olive oil to such an extent that the oil gives a distinct reaction for peanut oil.

Pending further investigations of this process and its necessity, inspectors at the different laboratories are permitted to admit sardines labeled "Packed in Olive Oil" in which a small quantity of peanut oil is found; provided the invoice be accompanied by a certificate, approved by the consul, to the effect that the oil used in packing the sardines was pure olive oil, and that previous to the packing the sardines had been treated in hot peanut oil as described above. The regulations, F. I. D. 5 c and F. I. D. 11, are therefore accordingly modified, permitting the importation of sardines labeled "Packed in