94 



The Bulletin 



RESULTS OF THE EXAMINATION OP VANILLA 



VINEGAR AND VINEGAR SUBSTITUTES. 



VINEQAK STANDARDS. 



Vinegar is 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 

 per 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 



