CO129-545-8 Annual medical report 1932 2-11-1933 - 16-5-1934 — Page 244

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(viii) Ground Coffee shall consist of coffee seeds roasted and ground. It shall contain no foreign subs- tance and shall yield when examined by Jones' process, not more than 27% of hot water extract. It shall yield not more than 6.0% of ash (of which the proportion soluble in water shall be not less than 50%).

(ix) Drugs and Ingredients or component parts of drugs must conform to the standard of the British Pharmacopoeia.

(x) Edible Oils and Fats are the fats and oils commonly

recognised as wholesome foodstuffs.

They

shall be free from rancidity and decomposition and from offensive odour and taste.

They

shall not contain any mineral oil.

(xi) Ghee shall not contain more than 1% of moisture. It shall be free from rancidity and shall yield a Reichert-Meissl value of not less than 20. It shall contain no preservative other than salt (sodium chloride).

(xii) Ginger is the washed and dried or the decorticated and dried rhizome of the 'Zingiber officinale. It shall not contain any exhausted or partially exhausted ginger nor any foreign vegetable or mineral substance.

(xiii) Preserved Ginger shall be ginger which has been preserved by boiling with water and cane sugar. It shall contain no other foreign substance.

(xiv) Lard is the clean fat rendered from the meat of the hog. It shall contain not more than 1.0% of substance other than hog fat unavoidably incorporated with it in the process of render- ing, and not more than 1.0% of water. shall not contain any foreign substance.

It

(xv) Milk.-The quantity of milk fat present in milk must not be less than 3.25% of the total component parts thereof.

The quantity of milk solids, other than milk fat, present in milk must not be less than 8.5% of the total component parts thereof.

(xvi) Buffalo Milk shall contain not less than 5.0% of milk fat and not less than 9.0% of solids not fat.

(xvii) Sweetened Condensed or Evaporated Milk is milk which has been condensed by the evaporation of a portion of its water content, and to which cane sugar has been added. It shall contain not less than 31.0% of total milk solids and not less than 9.0% of milk fat. It shall not contain any foreign substance except cane sugar.