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juice prior to the fortification provided by this Act for the sole purpose of perfecting sweet wine according to commercial standards, or the addition of water in such quantities only as may be necessary in the mechanical operation of grape conveyors, crushers, and pipes leading to fermenting tanks, shall not be excluded by the definition of pure sweet wine aforesaid: Provided however, That the cane or beet sugar, or pure anhydrous sugar, or water, so used shall not in either case be in excess of ten (10) per centum of the weight of the wine to be fortified under this act: And provided further, That the addition of water herein authorized shall be under such regulations and limitations as The Commissioner of Internal Revenue, with the approval of the Secre. tary of the Treasury, may from time to time prescribe; but in no case chall such wines to which water has been added be eligible for fortification under the provisions of this Act where the same, after fermentation and before fortification, have an alcoholic strength of less than five (5) per centum of their volume."

6. Sparkling wine is wine in which the after-part of the fermentation is completed in the bottle, the sediment being disgorged and its place supplied by wine or sugar liquor, and which contains, in onehundred (100) cubic centimetres (20° C.) not less than twelve-hundredths (0.12) gram of grape ash.

7. Modified wine, ameliorated wire, corrected wine, is the product made by the alcoholic fermentation with the usual cellar treatment of a mixture of the juice of sound, ripe grapes with sugar (sucrose), or a syrup containing not less than sixty-five (65) per cent. of sugar (sucrose), and in quantity not more than enough to raise the alcoholic strength after fermentation to eleven (11) per cent. by volume.

8. Raisin wine is the product made by the alcoholic fermentation of an infusion of dried or evaporated grapes, or of a mixture of such infusion or of raisins with grape juice.

9. Cider, hard cider, is the product made by the normal alcoholic fermentation of apple juice, and the usual cellar treatment, and contains not more than seven (7) per cent. by volume of alcohol, and, in one hundred (100) cubic centimetres of the cider, not less than two (2) grams nor more than twelve (12) grams of solids, not more than eight (8) grams of sugars, in terms of reducing sugars, and not less than twenty (20) centigrams nor more than forty (40) centigrams of cider ash.

10. Sparkling cider, champagne cider, is cider in which the afterpart of the fermentation is completed in closed containers, with or without the addition of cider or sugar liquor, and contains in one hundred (100) cubic centimetres, not less than twenty (20) centigrams of cider ash.

0. MEAD, ROOT BEER, ETC.

Mead. The materials used shall be pure and wholesome according to the standards set forth in these regulations. The water used shall be potable; shall not contain added salicylic acid, benzoic acid, saccharin, boric acid, formaldehyde, or their derivatives, nor any added chemical preservative or coloring matter.

Root Beer shall be manufactured from roots, bark, leaves, berries, herbs, or the oils extracted therefrom, caramel, or other harmless ingredients; shall not contain added salicylic acid, saccharin, boric acid, formaldehyde, or their derivatives, or added chemical preservatives or coloring matter.

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1. Malt liquor is a beverage made by the alcoholic fermentation of an infusion in potable water, of 'barley-malt and hops, with or without malted cereals.

2. Beer is a malt liquor produced by bottom fermentation, and contains in one hundred (100) cubic centimetres, at (20° C.) not less than five (5) grams of extractive matter, and sixteen one-hundredths (.16) gram of ash, chiefly potassium phosphate, and not less than two and twenty-five one-hundredths (2.25) grams of alcohol.

3. Lager beer, stored beer, is beer which has been stored in casks for a period of at least three months, and contains in one hundred (100) cubic centimetres at (20° C.) not less than five (5) grams of extractive matter, and sixteen one-hundredths (.16) gram of ash, chiefly potassium phosphate, and not less than two and fifty one-hundredths (2.50) grams of alcohol.

4. Malt beer is beer made of an infusion in potable water, of barley malt, and hops, and containing in one hundred (100) cubic centimetres at (20° C.) not less than five (5) grams of extractive matter, nor less than two-tenths (.2) gram of ash, chiefly potassium phosphate, nor less than two and twenty-five one-hundredths (2.25) grams of alcohol, mor less than four-tenths (.4) gram of crude protein (Nitrogen X 6.25).

5. Ale is a malt liquor produced by top fermentation and contains in one hundred (100) cubic centimetres at (20° C.) not less than two and seventy-five one-hundredths (2.75) grams of alcohol, nor less than five (5) grams of extract.

6. Porter and Stout are varieties of ale colored by the addition of highly roasted malt to the infusion.

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1. Distilled spirits is the distillate obtained from a fermented mash of cereals, molasses, sugars, fruits, or other starch- or sugar-bearing substances, and contains all the condensed products of the fermentation volatile at the usual temperature of distillation,

2. Rectified spirits is distil:ed spirit which at the time of, or subsequent to distillation is subjected to a rectifying process by means of which a part of the volatile products of the distillation is separated from the ethyl alcohol therein.

3. Alcohol, cologne spirit, neutral spirit, velvet spirit, or silent spirit is distilled spirit from which all, or nearly all, its constituents are separated, except ethyl alcohol and water, and contains not less than ninety-four and nine-tenths (94.9) per cent. (189.8 proof) by vol. ume of ethyl alcohol,

4. New whiskey is the distilled spirits from the properly fermented mash of malt cereals, or cereals the starch of which has been hydrolized by malt, is of an alcoholic strength corresponding to the excise laws of the various countries in which it is made, and contains not less than one hundred and twenty-five (125) nor more than three nundred and lifty (350) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than ninety (90) nor more than two hundred and twenty-five (225) grams of fusel oil (higher alcohols as amylic), not more than twenty (20) grams of aldehydes, not less than fifteen (15) nor more than one hundred (100) grams of ethers (as acetic ether), not less than two (2) nor more than twenty-five (25) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent. ethyl alcohol by volume).

5. Wriskey (potable whiskey) is new whiskey which has been stored in wood for not less than four (4) years and mixed only with pure water at the time of its preparation for consumption, and coniains unless otherwise prescribed by law, not less than forty-five (45) per cent. of ethyl alcohol by volume, and the relative quantities of secondary products to ethyl alcohol corresponding to the varieties of whiskey under six (6) to fifteen (15), inclusive.

6. Rye whiskey is whiskey in the manufacture of which rye is the principal cereal used, and contains not less than two hundred (200) por more than five hundred (500) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than one hundred (100) nor more than two hundred and fifty (250) grains of fusel oll (higher alcohols as amylic), not more than twenty-five (25) grams of aldehydes, not less than forty (40) nor more than one hundred and fifty (150) grams of ethers (as acetic ether), not less than thirty (30) nor more than eighty-five (85) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent. ethyl alcohol by volume).

7. Bourbon whiskey is whiskey in which Indian rern (maize) is the principal cereal used, and contains not less than two hundred (200) nor more than five hundred (500) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than one hundred (100) nor more than two hundred and fifty (250) grams of fusel oil (higher alcohols as amylic), not more than twenty-five (25) grams of aldehydes, not less than forty (40) nor more than one hundred and fifty (150) grams of ethers (as acetic ether), not less than thirty (30) nor more than eighty-five (85) grams of volatile acids (as acetic) to one hundred litres of proof ethyl alcohol (50 per cent. ethyl alcohol by volume).

8. Corn whiskey is whiskey made from maize (Indian corn), the starch of which has been hydrolized by malting or by the action of barley malt, and contains the proportions of the various ingredients specified for bourbon whiskey.

9. Arrack is distilled spirit made from rice.

10. Blended whiskey is a mixture of two or more whiskeys, and contains the relative quantities of secondary products to ethyl alcohol of the varieties of whiskey forming the blend.

1. Rectified new whiskey is new whiskey deprived of a part of its secondary volatile products, and contains not less than sixty (60) frams of the secondary volatile products of distillation congeneric with ethyl alcohol, not less than forty (40) grams of fusel oil (higher alcohol as amylic), not more than eight (8) grams of aldehydes, not less than five (5) grams of ethers (as acetic ether), not less than one (1) gram of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent. of ethyl alcohol iby volume).

12. Rectified whiskey is rectified new whiskey stored in wood not less than three (3) years, except where otherwise prescribed by iaw, and contains not less than one hundred (100) grams of the secondary products of distillation congeneric with ethyl alcobol, not less than fifty (50) grams of fusel oil (higher alcohols as amylic), not more than ten (10) grams of aldehydes, not less than twenty (20) grams of ethers (as acetic ether), not less than fifteen (15) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent. ethyl alcohol by volume).

13. Scotch new whiskey is whiskey made in Scotland solely from barley malt in the drying of which over burning peat a smoky or peaty flavor is imparted to the product, and contains not less than one hundred and twenty-five (125) nor more than three hundred and fifty (350) grams of the secondary product of distillation congeneric with ethyl alcohol, not less than ninety (90) nor more than two hundred and twenty-five (225) grams of fusel oil (higher alcohols as amylic), not

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more than twenty (20) grams of aldehydes, not less than fifteen (15) nor more than one hundred (100) grams of ethers (as acetic ether), not less than two (2) nor more than twenty-five (25) grams of volatile acids (as acetic) to one hundrei (100) litres of proof ethyl alcohol (50 per cent. ethyl alcohol by volume).

14. Scotch whiskey is Scotch new whiskey which has been stored in wood for not less than four years and mixed only with pure water at the time of its preparation for consumption, and contains not less than one hundred and fifty (150) nor more than four hundred and fifty (450) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than one hundred (100) nor more than two hundred and fifty (250) grams of fusel oil (higher alcohols as amylic), not more than twenty-five (25) grams of aldehyde, not less than twenty-five (25) nor more than one hundred and twenty-five (125) grams of ethers (as acetic ether), not less than ten (10) nor more than forty (40) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent. ethyl alcohol by volume).

15. Irish new whiskey is whiskey made in Ireland either from barley malt, or malt and unmalted barley, or other cereals, and contains not less than one hundred and twenty-five (125) nor more than three hundred and fifty (350) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than ninety (90) nor more than two hundred and twenty-five (225) grams of fusel oil (higher alcohols as amylic), not more that twenty (20) grams of aldehydes, not less than fifteen (15) nor more than one hundred (100) grams of ethers (as acetic ether), not less than two (2) por more than twenty-five (25) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent, ethyl alcohol by volume).

16. Irish whiskey is Irish new whiskey which has been stored in wood for not less than four years and mixed only with pure water at the time of its preparation for consumption, and contains not less than one hundred and fifty (150) nor more than four hundred and fifty (450) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than one hundred (100) nor more than two hundred and fifty (250) grams of fusel oil (higher alcohols as amylic), nor more than twenty-five (25) grams of aldehydes, not less than twenty-five (25) nor more than one hundred and twenty-five (125) grams of ethers (as acetic ether), not less than ten (10) nor more than forty (40) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent. ethyl alcohol by volume).

17. New rum is distilled spirits made from the fermented juice of the sugar cane, the massecuite made therefrom, molasses from the massecuite or any intermediate product save sugar, and contains not less than one hundred and twenty-five (125) nor more than three hunared and fifty (350) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than sixty (60) nor more than one hundred and fifty (150) grams of fusel oil (higher alcohols as amylic), not more than thirty (30) grams of aldehydes, not less than thirty (30) nor more than one hundred (100) grams of ethers (as acetic ether), not less than twenty nor more than fifty (50) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent, ethyl alcohol by volume).

18. Rum is new rum stored not less than four (4) years in wood, and contains not less than one hundred and seventy-five (175) nor more than five hundred (500) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than eighty (80) nor more than two hundred (200) grams of fusel oil (higher alcohols as amylic), not more than forty (40) grams of aldehydes, not less than fifty (50) nor inore than one hundred and fifty (150) grams of ethers (as acetic

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ether), not less than thirty-five (35) nor more than one hundred (100) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent. ethyl alcohol by volume).

19. New brandy is a distilled spirit made from sound potable wine, and contains not less than one hundred and twenty-five (125) nor more than three hundred and fifty (350) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than seventy (70) nor more than one hundred and fifty (150) grams of fusel oil (higher alcohols as amylic), nor more than twenty (20) grams of aldehydes, not less than thirty (30) nor more than one hundred (100) grams of cthers (as acetic ether), not less than five (5) nor more than twenty (20) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent. ethyl alcohol by volume).

20. Brandy is new brandy stored in wood for not less than four (4) years, and contains not less than one hundred and fifty (150) nor more than five hundred (500) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than eighty (80) nor inore than two hundred (200) grams of fusel oil (higher alcohols as amylic), not more than thirty (30) grams of aldehydes, not less than thirty-five (35) nor more than one hundred and fifty (150) grams of ethers (as acetic ether), not less than thirty (30) nor more than one tundred (100) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent. ethyl alcohol by volume).

21. Cognac is brandy prepared in the departments of the Charente, France, from pure, sound wine produced in those departments.

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Water-Potable-Water to be potable must be suitable to all forms of domestic use; must possess no objectionable smell or taste; must be free from animal, especially human refuse material; must be free from vegetable material in a state of active decomposition; must be free from pathogenic bacteria; must be free from such an amount of suspended material of whatever character as would make it unsightly in appearance and unsuited to the ordinary industrial uses of a community.

Carbonate waters are waters charged with carbonic acid gas, and may be naturally carbonated or artificially carbonated. Label must state how carbonated, and if the source of the water is given thereon, the water must be true to its label. All carbonated waters must be wholesome and potable.

Spring and well waters are waters derived from springs or wells; they must be potable and wholesome; they may or may not be medicinal; and must come from the well or spring indicated on the label and no other. The standard for any spring or well water will be the water itself, sample being taken at its source by a representative of this Board.

Artificial Mineral Waters must be so labeled, and the waters used in their manufacture must be wholesome and potable. All waters must be true to label, and if an analysis is published as an advertisement, or is placed on the label, the water must conform thereto.

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1. Vinegar, cider vinegar, apple vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of apples, is lævo-rotatory, and contains not less than four (4) grams of acetic acid, not less than one and six-tenths (1.6) grams of apple solids, of which not more than fifty (50) per cent. are reducing sugars, and

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