 | Ohio - 1969 - Страниц: 952
[ Извините, доступ к содержанию этой страницы ограничен. ] | |
 | 1833 - Страниц: 858
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 | 1908 - Страниц: 696
...been mixt and packed with It so as to reduce or lower or injuriously affect its quality or strength. Second. If any substance has been substituted wholly...or in part for the article. Third. If any valuable constitutent of the article has been wholly or in part abstracted. Fourth. If it be mixt, colored,... | |
 | 1907 - Страниц: 396
...spirilous liquor or compound or narcotic drug. In the case of lood: Second. If any substance has het>n substituted wholly or in part for the article. Third. If any valuable constituent of the article has been wholly or in part ab:rjtc!e'l. ñrst. if any substance пая been... | |
 | Ohio State Board of Agriculture - 1914 - Страниц: 956
...purity fa!! below the pro fessed standard or quality under which Ic is sold; second, if any sub stance has been substituted wholly or in part for the article; third, if any valuable constituent of the article has been wholly or in part ab stracted ; fourth, if it is intended for use... | |
 | 1905 - Страниц: 894
...injuriously affect its quality or strength ; second, if any substance or substances has or have been substituted wholly or in part for the article ; third, if any valuable constituent of the article has been wholly or in part abstracted ; fourth, if it contain any added... | |
 | United States. Supreme Court - 1912 - Страниц: 840
...been mixed and packed with it so as to reduce or lower or injuriously affect its quality or strength. Second. If any substance has been substituted wholly...or in part for the article. Third. If any valuable constituent of the article has been wholly or in part abstracted. Fourth. If it be mixed, colored,... | |
 | 1914 - Страниц: 1550
...the fcod so aa to reduce or lower or injuriously affect its quality, purity, strength, or food value. Second. If any substance has been substituted wholly or in part for the article of food. Third. If any essential or any valuable constituent or ingredient of the article of bod has... | |
 | 1913 - Страниц: 1544
...food so as to reduce or lower or injuriously affect its quality, purityi strength, or food value. (2) If any substance has been substituted wholly or in part for the article of food. (3) If any essential or any valuable constituent or ingredient of the article of food has... | |
 | 1907 - Страниц: 816
...been mixed or packed with it so as to reduce or lower or injuriously affect its quality or strength. Second — If any substance has been substituted wholly...in part for the article. Third — If any valuable constituent of the article has been wholly or in part abstracted. Fourth — If it be mixed, colored,... | |
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Second. If any substance has been substituted wholly or in part for the article. Third. If any valuable constituent of the article has been wholly or in part abstracted. Fourth. If it be mixed, colored, powdered, coated, or stained in a manner whereby... 
