The Bulletin 



95 



EXTRACTS AND VANILLA EXTRACT SVBSTITUTES— Continued. 



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 dextrorotary, 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. 



Distilled spirit vinegar is the product made by the acetous fermenta- 

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

 acetic acid. 



