6. Brandy (potable brandy) is the distillate from wine, properly 

 aged by storage in wood to eliminate the greater part of the fusel oils, 

 etc., which may be present. Brandy should contain not less than 45 

 nor more than 55 volume per cent of alcohol and not more than 0.25 

 per cent of total solids (extract). The content of fusel oils should not 

 exceed 0.25 per cent. Brandy should not be mixed with alcohol from 

 any other source than that of distilled wine. The distillate from the 

 lees, pomace, and refuse of the winery is not entitled to bear the term 

 ' ' brandy " in the potable sense. ' ' Cognac " is only admitted as a name 

 in the case of brandies made in Cognac from wines grown and manu- 

 factured there. No artificial color other than that derived from the 

 wood in which they are aged is admitted in brandies. 



7. Whisky is the distilled product of fermented cereal grains, prop- 

 erly aged in wood in order to remove the greater part of the fusel 

 oils, etc. , produced during the distillation. Whisky should not contain 

 less than 45 nor more than 55 volume per cent of alcohol and not more 

 than 0.25 per cent of total solids (extract). The content of fusel oils 

 should not exceed 0.25 per cent. No artificial color other than that 

 derived from the wood in which it is stored is admitted in whisky. 

 Blended whisky is whisky made of two or more whiskies. Compound 

 or " rectified" whisky is whisky made with or without the use of some 

 whisky from neutral, cologne or silent spirits, that is, pure alcohol, to 

 which artificial flavoring and coloring matters may be added. Such 

 whiskies should be plainly branded on the label "Compound" or 

 "Compounded," even if containing a percentage of pure whisky. 



8. Beer is the fermented product of cereal grains, the starch of 

 which has been converted into sugar by malt or malting, and to which 

 an infusion of hops has been added. 



9. Fruit compounds, such as jams, jellies, marmalades, etc., are 

 preparations made from pure fruits or fruit juices, with the addition 

 of sugar. The presence of artificial coloring matter, flavors, glucose, 

 preservatives, and other added substances is not admitted for the pure 

 products, and when used the fact should be plainly indicated in the 

 English language upon the label. These bodies should not bear the 

 name of any one fruit alone if they are made from mixtures of fruit 

 or fruit juices. 



10. Sausage is the comminuted edible meat of healthy slaughtered 

 animals, commonly used as food, mixed with salt and condimental 

 substances. The packages should bear the certificate of an official 

 inspector as to purity, and if pork, that it is free from trichinae. 

 The addition of preservatives should be plainly stated upon the label, 

 and if these preservatives be deemed injurious to health, such sausages 

 can not be admitted. Coloring matters when used are under similar 

 restrictions. 



11. Salad (edible) oils, shall bear the name of the substance from 





