22 



" Margarine" may be divided in two and the word " Margarinekase " 

 in three portions connected by hyphens. 



In Prussia the terms "Smalz," " Bratensmalz," "raffmirtes Smalz," 

 etc. , can be applied only to pure lard. Mixtures containing other fats 

 or oils must be called by such name as "Speisefett." 



COFFEE. 



Coffee substitutes must be inclosed in packages which bear a label 

 stating the chief ingredients in combination with the word "Kaffee." 

 The name of the manufacturer must also be stated on the package. 

 Mixtures of coffee and coffee substitutes can be sold only in packages 

 which are plainly marked so as to give the purchaser a true idea of 

 the nature of the contents, for instance, "Coffee and coffee -substitute 

 mixture" (Kaffee-surrogat-mischung). The name and location of the 

 manufacturer must also be stated on the package, as well as the mate- 

 rials from which the product is prepared. 



It is forbidden to manufacture, sell, or hold for sale machines for 

 the preparation of artificial coffee beans. 



SACCHARIN. 



The manufacture and sale of foods and beverages containing artificial 

 sweetening material (saccharin, dulcin, etc.), are prohibited. 



WINE. 



The law prohibits the addition to wine, wine-like, or wine-containing 

 beverages of soluble aluminum salts, barium compounds, boric acid, 

 glycerin, kermes, magnesium compounds, salicylic acid, impure 

 alcohol, glucose (not commercially pure), strontium compounds, 

 and aniline dyes; or the addition of more than 0.2 gram per 100 cc. 

 of potassum sulphate, except in dessert wines (southern sweet wines) 

 of foreign origin. The use of "sugar water" and "pressed" grapes; 

 of sugar and wine yeast; of raisins, currants, and other sweetening 

 materials than cane sugar or dextrose; of acids and flavors; of gums 

 and other substances which influence the extract, except as hereafter 

 provided, is prohibited unless the goods are so labeled as to indicate 

 such additions. Raisins may- be added to dessert wines (southern 

 sweet wines). The addition of saccharin is forbidden for all wines and 

 similar beverages. More liberty is given in sparkling wines. 



The following additions are permitted: 



Alcohol, not over 1 per cent by volume; small amount of clarifying 

 agents (albumen, gelatin, isinglass, etc., sodium chlorid, carbon dioxid, 

 and sulphur dioxid); the blending of wines; neutralization with pure 

 precipitated calcium carbonate; addition of such amounts of technic- 

 ally pure sucrose, invert sugar, and dextrose as will not bring the 



