98 



The Bulletin. 



RESULTS OF THE EXAMINATION OF VANILLA EX 



VINEGAR AND VINEGAR SUBSTITUTES. 



VINEGAR STANDARDS. 



Vinegar in the product made by the alcoholic and subsequent acetous 

 fermentation of the juice of apples, and contains not less than 4.00 per 

 cent of acetic acid, not less than 1.60 per cent of apple solids, of which 

 not more than 50.00 per cent are. reducing sugars, and not less than 0.25 

 j)er cent of apple ash. 



Wine vinegar is the product made by the alcoholic and subsequent 

 acetous fermentation of the juice of grapes, and contains not less than 

 4.00 per cent of acetic acid, not less than 1.00 per cent of grape solids, 

 and not less than 0.13 per cent of grape 'ash. 



Malt vinegar is the product made by the alcoholic and subsequent 

 acetous fermentation, without distillation, of an infusion of barley malt 

 or cereals whose starch has been converted by malt, is dextro-rotatory, 

 and contains not less than 4.00 per cent of acetic acid, not less than 2.00 

 per cent of solids, and not less than 0.2 per cent of ash. 



Spirit vinegar is the product made by the acetous fermentation of 

 dilute distilled alcohol, and contains not less than 4.00 per cent acetic 

 acid. 



Under both the State and National Food Laws vinegar is a product 

 of standard strength made from the juice of apples — that is vinegar, 

 and nothing else is vinegar, and nothing else can be legally sold simply 

 as vinegar. A 4 per cent solution of acetic acid in water, colored with 

 caramel, is not vinegar and cannot be legally sold as such. It has the 



