10 



The Bulletin. 



BEERS AND IMITATION OR NEAR BEERS. 



Malt liquor is a beverage made by the alcoholic fermentation of an 

 infusion, in potable water, of barley malt and hops, with or without 

 unmalted grains. 



Beer is a malt liquor produced by bottom fermentation, and con- 

 tains not less than 5.00 per cent of extractive matter and 0.16 per 

 cent of ash, chiefly potassium phosphate, and not less than 2.75 per 

 cent of alcohol by volume. 



Lager beer is beer which has been stored in casks for a period not 

 less than three months, and contains not less than 3.00 per cent of 

 alcohol by volume. 



Only five samples of these produces were examined, all of which were 



RESULTS OF THE EXAMINATION 



s a 

 ►J 12; 



Material and Brand 

 from Label 



Manufacturer or Wholesaler 



9016 Near Beer* Ernest Caudle, Rural Hall 



Retail Dealer or Party Who 

 Sent Sample for Analysis 



9357 Temperance Beer, No Tax* Robert Portner Brewing Co., Alex- ' Jas. D. McNeill, Fayetteville. 



' andria, Va. 

 9356L...do* ....do.— ....do. 



8991 Near Beer I New South Brewing Co., Middles- 



[ I boro, Ky. 



8404 Beer, Edelbrau* 'Rosenegk Brewing Co., Richmond, 



I i Va. 



V. Wells and C. Lang, Asheville. 

 Ed. Stone, Sanford... 



' Sent to Department for analysis. 



BUTTER AND BUTTER SUBSTITUTES. 



Butter is the clean, non rancid product made by gathering in any 

 manner the fat of fresh or ripened milk or cream into a mass, which 

 also contains a small portion of the other milk constituents, with oi' 

 without salt, and contains not less than 82.50 per cent of milk fat. 



Renovated butter, process butter, is the product made by melting 

 butter and working, without the addition or use of chemicals or any 

 substance except milk, cream or salt, and contains at least 82.50 per 

 cent of milk fat and not more than 16 per cent of water. 



Oleomargarine, oleo or butterine is a substitute for butter, made 

 from other and cheaper fats than butter. It is manufactured so as 

 lo improve its granulation and texture, nnd a more or less butter-like 



