20 The Bulletin. 



not less than one (1.0) gram of gi'ape solids, and not less than thirteen hun- 

 dredths (0.13) gram of grape ash. 



3. Malt vinegar is the product made by the alcoholic and subsequent acetous 

 fermentations, without distillation, of an infusion of barley malt or cereals whose 

 starch has been converted by malt, is dextro-rotatory, and contains, in one hun- 

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

 iuid. not less than two (2) grams of solids, and not less than two-tenths (0.2) 

 gram of ash; and the water soluble ash from one hundred (100) cubic centimeters 



(20° C) of the ^^negar contains not less than nine (9) milligrams of phosphoric 

 acid (P2O5), and requires not less than four (4) cubic centimeters of dccinormal 

 acid to neutralize its alkalinity. 



4. Sugar vinegar is the product made by the alcoholic and subsequent acetous 

 fermentations of solutions of sugar, sirup, molasses, or refiners' sirup, and con- 

 tains one hundred (100) cubic centimeters (20°C. ), not less than four (4) 

 grams of acetic acid. 



5. Glucose vinegar is the product made by the alcoholic and subsequent acetous 

 fermentations of solutions of starch sugar or glucose, is dextro-rotatory, and con- 

 tains, in one hundred (100) cubic centimeters (20° C), not less than four (4) 

 grams of acetic acid. 



6. Spirit vinegar, distilled vinegar, grain vinegar, is the product made by the 

 acetous fermentation of dilute distilled alcohol, and contains, in one hundred 

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



III. SALT. 



1. Table salt, dairy salt, is fine-grained crystalline salt containing on a water- 

 free basis, not more than one and four-tenths (1.4) per cent of calcium sulphate 

 (CaSOi), nor more than five-tenths (0.5) per cent of calcium and magnesium 

 chlorids (CaCL and MgCla), nor more than one-tenth (0.1) per cent of matters 

 insoluble in water. 



Baking Powder. — Baking powders must not contain substances 

 not necessary to their manufacture, and tliey must be labeled in a 

 conspicuous way and place, either in the name of the powder itself 

 or elsewhere, so as to show the acid salt of which the powder is made, 

 as "Alum baking powder," "Alum-phosphate baking powder," "Phos- 

 phate baking powder," or "Cream of tartar baking powder," and 

 when so labeled they must be true to label. 



Labeling.' — A label must be, as far as possible, attached to each 

 package and contain, in addition to other information, the name and 

 address of the manufacturer or jobber. When the words "artificial," 

 "imitation," "compound/' "adulterated," or words of similar import, 

 are required, they must immediately precede or follow the word or 

 words they modify, and be in the same size and style of type and ou 

 the same kind of background as the word or words with which they 

 are closely associated. 



Where the presence of preservatives or other substance or substances 

 is required to be printed on the label, as indicated in the several para- 

 gTaphs relating to different food products, the printing must be done 

 clearly and conspicuously on the label in type not smaller than 

 brevier heavy golhic caps, and on the same, kind of background as the 

 rest of the label. 



