COMPILED CODE - Iowa Legislature - State of Iowa

128
S 1478. PURE FOODS. Tit. VII, Ok. 3.
11 tains not less than one per cent by volume of oil of bitter almonds.
12 3. Anise extract. Anise extract is the flavoring extract prepared
13 from oil of anise, and contains not less than three per cent by volume
14 of oil of anise.
15 4. Celery seed extract. Celery seed extract is the flavoring ex-
16 tract prepared from celery seed or the oil of celery seed, or both, and
17 contains not less than three-tenths per cent by volume of oil of celery
18 seed.
19 5. Cassia extract. Cassia extract is the flavoring extract pre-
20 pared from oil of cassia and contains not less than two per cent by
21 volume of oil of cassia.
22 6. Cinnamon extract. Cinnamon extract is the flavoring extract
23 prepared from oil of cinnamon, and contains not less than two per
24 cent by volume of oil of cinnamon.
25 7. Clove extract. Clove extract is the flavoring extract prepared
26 from oil of cloves, and contains not less than two per cent by volume
27 of oil of cloves.
28 8. Ginger extract. Ginger extract is the flavoring extract pre-
29 pared from ginger and contains in each one hundred cubic centimeters,
30 the alcohol-soluble matters from not less than twenty grams of ginger.
31 9. Lemon extract. Lemon extract is the flavoring extract pre-
32 pared from oil of lemon, or from lemon peel, or both, and contains not
33 less than five per cent by volume of oil of lemon.
34 10. Terpeneless extract of lemon. Terpeneless extract of lemon
35 is the flavoring extract prepared by shaking oil of lemon with dilute
36 alcohol, or by dissolving terpeneless oil of lemon in dilute alcohol, and
37 contains not less than two-tenths per cent by weight of citral derived
38 from oil of lemon.
39 11. Nutmeg extract. Nutmeg extract is the flavoring extract
40 prepared from oil of nutmeg, and contains not less than two per cent
41 by volume of oil of nutmeg.
42 12. Orange extract. Orange extract is the flavoring extract pre-
43 pared from oil of orange, or from orange peel, or both, and contains
44 not less than five per cent by volume of oil of orange.
45 13. Terpeneless extract of orange. Terpeneless extract of orange
46 is the flavoring extract prepared by shaking oil of orange with dilute
47 alcohol, or by dissolving terpeneless oil of orange in dilute alcohol,
48 and corresponds in flavoring strength to orange extract.
49 14. Peppermint extract. Peppermint extract is the flavoring
50 extract prepared from oil of peppermint, or from peppermint, or both,
51 and contains not less than three per cent by volume of oil of pepper-
52 mint.
53 15. Rose extract. Rose extract is the flavoring extract prepared
54 from attar of roses, with or without red rose petals, and contains not
55 less than four-tenths per cent by volume of attar of roses.
56 16. Savory extract. Savory extract is the flavoring extract pre-
57 pared from oil of savory, or from savory, or both, and contains not
58 less than thirty-five hundredths per cent by volume of oil of savory.
59 17. Spearmint extract. Spearmint extract is the flavoring ex-
60 tract prepared from oil of spearmint, or from spearmint, or both, and
61 contains not less than three per cent by volume of oil of spearmint.
62 18. Star anise extract. Star anise extract is the flavoring ex-
63 tract prepared from oil of star anise, and contains not less than three
64 per cent by volume of oil of star anise.