18 The Bulletin. 



three (3) per cent of ash insoluble in water, three and fifty hundredths (3.50) 

 per cent of crude fiber, and nine (9) per cent of starch, and not less tlian forty-five 

 (45) per cent of cocoa fat. 



4. Sweet chocolate, sweet chocolate coatings, is chocolate mixed with sugar 

 (sucrose), with or \^athout the addition of cocoa butter, spices, or other flavoring 



materials, and contains in the sugar- and fat-free residue no higher percentage of 

 either ash, fiber, or starch than is found in the sugar- and fat-free residue of 

 chocolate. 



5. Cocoa, 'powdered cocoa, is cocoa nibs, with or mthout the germ, deprived of 

 a portion of its fat and finely pulverized, and contains percentages of ash, crude 

 fiber, and starch corresponding to tho.-e in chocolate after correction for fat 

 removed. 



6. Sweet cocoa, sweetened cocoa, is cocoa mixed with sugar (sucrose), and con- 

 tains not more than sixty (60) per cent of sugar (sucrose), and in the sugar- and 

 fat-free residue no higher percentage of either ash, crude fiber, or starch than is 

 found in the sugar- and fat-free residue of chocolate. 



F. Beverages. 



a. FRUIT JUICES FRESH, S\VEET, AND FERMENTED. 



1. FRESH AND 2. SWEET. 



(Schedules in preparation). 



3. FERMENTED FRUIT JUICES. 



1. Wine is the product made by the normal alcoholic fermentation of the juice 

 of sound, ripe grapes, and the usual cellar treatment, and contains not less 

 than seven (7) nor more than sixteen (16) per cent of alcohol, by volume, and, 

 in one hundred (100) cubic centimeters (20° C), not more than one-tenth (0.1) 

 gram of sodium chlorid nor more than two-tenths (0.2) gram of potassium sul- 

 phate; and for red wine not more than fourteen hundredths (0.14) gram, and for 

 white wine not more than twelve hundredths (0.12) gram of volatile acids pro- 

 duced by fermentation and calculated as acetic acid. Red loine is wine containing 

 the red coloring matter of the skins of grapes. White wine is wine made from 

 white grapes or the expressed fresh juice of other grapes. 



2. Dry wine is wine in which the fermentation of the sugars is practically com- 

 plete and which contains, in one hundred (100) cubic centimeters (20°C. ), less 

 than one (1) gi'am of sugars and for dry red wine not less than sixteen hun- 

 dredths (0.16) gram of grape ash and not less than one and six-tenths (1.6) 

 grams of sugar-free grape solids, and for dry white wine not less than thirteen 

 hundredths (0.13) gram of grape a.sh and not less than one and four-tenths (1.4) 

 grams of sugar-free grape solids. 



3. Fortified dry icine is diy wine to which brandy has been added, but which 

 conforms in all other particulars to the standard of dry wine. 



4. Sweet vnne is wine in which the alcoholic fermentation has been arrested, 

 and which contains, in one hundred (100) cubic centimeters (20° C), not less 

 than one (1) gram of sugars, and for sweet red wine not less than sixteen hun- 

 dredths (0.16) gram of grape ash, and sweet white wine not less than thirteen 

 liundredtlis (0.13) gram of grape ash. 



5. Fortified sweet tcine is sweet wine to which wine spirits have been added. 

 By act of Congress, "sweet wine" used for making fortified sweet wine and "wine 

 spirits" used for such fortification are defined as follows (sec. 43, Act of October 

 1, 1890, 26 Stat., 567, as amended by section 08. Act of August 27, 1894, 

 28 Stat., 509, and further amended by Act of Congress approved June 7. 1906) : 

 "That the wine spirits mentioned in section 42 of this act is the product 

 resulting from the distillation of fermented grape juice to which water may 

 have been added prior to, during, or after fermentation, for the sole purpose of 

 facilitating the fermentation and economical di-1ill:ition thereof, and shall be 

 held to include the proilucts from grapes or their residues, commonly known as 

 grape brandy; and the pure sweet wine, which may be fortified free of tax. as 

 provided in said section, is fermented grape juice only, and shall contain no other 

 substance whatever introduced before, at the time of, or after fermentation, except 



