The Bulletin. 19 



as herein expressly provided; and such sweet wine shall contain not less than 

 four per cenluin of sacoliarine matter, wliich saccliarine strength may be deter- 

 mined by lestiiig witli falling's saccliarometer or must scale, such sweet wine, 

 after the evaporation of the spirits contained therein, and restoring the sample 

 tested to original vohiiiic by addition of water: Provided, That the addition of 

 pure boiled or condensed grape must or pure ciystallized cane or beet sugar or 

 pure anhydrous sugar to the pure grape juice aforesaid, or the fermented product 

 of such grape juice prior to tlie fortification provided by this Act for tlie sole 

 purpose of perfecting sweet wine according to commercial standard, or the addi- 

 tion of water in such quantities only as may be necessary in the mechanical opera- 

 tion of grape conveyers, crushers, and pipes leading to fermenting tanks, shall 

 not be excluded by the definition of pure sweet wine aforesaid: Provided, however, 

 That tlie 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 

 fortiticd under this Act: And provided further, That the addition of water herein 

 authorized sliall be under such regulations and limitations as the Commissioner 

 of Internal Revenue, with the approval of the Secretary of the Treasury, may 

 from time to time prescribe; but in no case shall such wines to which water has 

 been added be eligible for fortification iinder the provisions of this Act where the 

 same, after fermentation and before fortification, have an alcoholic strength of 

 less than five per centum of their vohune." 



6. Sparkling trine is wine in which the after part of the fermentation is com- 

 pleted in the bottle, the sediment being disgorged and its place supplied by wine 

 or sugar liquor, and which contains, in one hundred (100) cubic centimeters 



(20° C), not less than twelve hundredths (0.12) gram of grape ash. 



7. Modified wine, ameliorated wine, 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 sirup 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 

 volimie. 



8. Raisin loine is the product made by the alcoholic fermentation of an infusion 

 of dried or evaporated grapes, or a mixture of such infusion or of raisins with 

 grape juice. 



b. MEAD, ROOT BEER, ETC. 



( Schedule in preparation ) . 



C. MALT LIQUORS. 



( Schedule in preparation ) . 



d. SPIRITUOUS LIQUORS. 



(Schedule in preparation). 



e. CARBONATED WATERS, ETC. 



(Schedule in preparation). 

 G. Vinegar. 



1. Vinegar, cider vinegar, apple vinegar, is the product made by the alcoholic 

 and subsequent acetous fermentations of the juice of apples, is Isevo-rotatory, and 

 contains not less than four (4) grams of acetic acid, not less than one and six- 

 tenths (l.G) grams of apple solids, of which not more than fifty (50) per cent 

 are reducing sugars, and not less than twenty-five hundredths (0.25) gram of 

 apple ash in one hundred (100) cubic centimetors (20° C.) ; and the water-soluble 

 ash from one hundred (100) cubic centimeters (20° C.) of the vinegar contains 

 not less than ten (10) milligrams of phosphoric acid (P2O5), and requires not 

 less than thirty (30) cubic centimeters of decinormal acid to neutralize its 

 alkalinity. 



2. Wine vinegar, grape vinegar, is the product made by the alcoholic and subse- 

 quent acetous fermentations of the juice of grapes and cont4\ins, in one hundred 

 (100) cubic centimeters (20° C), not less than four (4) grams of acetic acid, 



