14. The name of the added substance or of the abstracted substance required by the above regulations should appear as nearly as possible in connection with the name of the food product upon the original label and in a position as conspicuous as that of the food product itself and as legible. The size of type required, namely, not smaller than long primer capitals, is the minimum size which it is deemed would be easily legible to a consumer 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:
James Wilson,
Secretary of Agriculture.
Washington, D. C., June 22, 1905.
F. I. D. 27-30.
UNITED STATES DEPARTMENT OF AGRICULTURE.
BUREAU OF CHEMISTRY,
H. W. WILEY, Chief of Bureau.
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.