Fancy

White Chocolate. There is at present no standard of identity in the United States for white chocolate. Virtually all current uses of the term white chocolate do not meet the standards for chocolate, which prescribes the presence of ground cacao nibs. This restrictive requirement has acted as a practical deterrent to companies developing and marketing white chocolate-type products in the United States. When such products have been introduced and marketed in the United States, companies have had to label them with fanciful names to avoid the standardized labeling issues. In other countries where a standard of identity for white chocolate exists and where a minimum amount of cocoa butter is required by law, consumers have available to them a variety of easily recognizable products. 

British and U.S. courts began developing case law to protect trademarks against infringement in the early 1800s. In 1883, the United Kingdom adopted a statute that provided for registration of fancy words as trademarks. The United States enacted its first federal trademark statute in 1870, but the statute was declared unconstitutional in 1879. Subsequent federal trademark statutes were adopted in the United States in 1881, 1905, and 1920 the present comprehensive statute, known as the Lanham Act, was enacted in 1946. The Lanham Act was substantially revised for the first time in 1988 by the Trademark Law Revision Act of 1988. The 1988 act, which became effective on November 16, 1989, both modified and supplemented the earHer statute. 

It is perhaps not too fanciful to compare the stormy history of liquid crystals to that of colour centres in ionic crystals resolute empiricism followed by fierce strife between rival theoretical schools, until at last a systematic theoretical approach led to understanding and then to widespread practical application. In neither of these domains would it be true to say that the empirical approach sufficed to generate practical uses such uses in fact had to await the advent of good theory. 

Calomel, derived from the Greek words icaX6-g (beautiful) and fXsXaf (black), seems an odd name for a white solid. It might arise from the colour of the material obtained when Hg2Cl2 is treated with ammonia this is a product of variable composition (see below) which owes its colour to the presence of metallic mercury. Other more fanciful derivations are listed in the Oxford English Dictionary 2, 41 (1970). 

Heliotropin melts at 37°, but its perfume is injured by exposure to a temperature several degrees below this, and it should always be stored in cool dark places. In very hot weather the stock may with advantage be kept dissolved in alcohol, ready for use. Its perfume is a powerful heliotrope odour, and is improved by blending it with a little coumarin or vanillin, or with bergamot, lemon, or neroli oil. Attention should be drawn to the fact that the fancy perfumes whose names resemble heliotrope are usually mixtures of heliotropin—the cheaper ones being chiefly acetanilide, the more expensive ones containing vanillin or coumarin. 

Couleur, /. color caramel, burnt sugar dark, coarse smalt (pf.) fancy goods, colored goods. 

Galanterie arbeit, /., -waren, /.pi. fancy goods, notions. 

Gemuse, n. vegetables, -pflanzen, f.pl. culinary plants vegetables, gemusst, p.p. (of miissen) been obliged, gemustert, p.p. p.a. figured, etc. (see mus-tcrn) fancy. 

Luxus-. fancy, fine, de luxe, luxury, -konsump-tion, /. Foods) excess consumption, -leder, n. fancy leather, -papier, n. fine paper, fancy paper. 

Mode-, fancy, fashionable, -farbe, /. fashionable color or shade, -gewiirz, n. allspice, pimento. 

Calico) fancy style, -leder, n. fancy leather, -papier, n. fancy paper. 

Traumerei,/. dreaming reverie fancy, traurig, a. sad melancholy wretched,... 

---