24 



gum; lead oxid in varnish; white lead as a component of the so-called 

 molded wax, if the same does not amount to more than 1 part in 100; 

 lead chromate by itself or in association with lead sulphate, in oil or 

 lacquer, covered by lacquer or varnish; zinc colors insoluble in water, 

 in rubber toys, if used in the coloring of the rubber, or as lacquer or 

 oil color applied with lacquer or varnish, and all vitrified colors applied 

 with enamel. 



HUNGARY. 

 ALCOHOLIC BEVERAGES. 



The addition to alcoholic beverages of strong commercial essences 

 with a sharp odor, especially of sharp spices and vegetable materials, 

 such as pepper, paprika, sea onions, etc. , of narcotic substances, fusel 

 oil, or any other substance that will increase its sharp or narcotic taste, 

 is prohibited. This prohibition does not extend to medicinal and 

 dietetic alcoholic preparations. 



The manufacture and sale of adulterated wine is prohibited. All 

 wines are considered adulterated which are not exclusively made from 

 grape must, with such additions as are necessary in ordinary cellar 

 manipulation. It is also prohibited to misrepresent the location in 

 which a wine was made or the variety of grapes used in its manufacture. 



The must may receive additions of refined sugar, grape sugar, or 

 fruit sugar, as well as dried berries and dried raisins. In the Toquay 

 wine region these additions are not permitted, but since it is fraudu- 

 lent to designate wines falsely as to the place of manufacture or the 

 variety of grape used, this prohibition does not affect wines from for- 

 eign countries. 



The addition of refined alcohol and pure cognac is also permitted, 

 and the must may be treated with arsenic-free sulphur and the scum 

 removed by skimming. The excessive acidity may be neutralized with 

 calcium carbonate or potassium carbonate. In no case, however, is 

 any addition permitted which will change the composition to an appre- 

 ciable extent or cause its ingredients to vary from the required pro- 

 portions. The wines in cellar manipulation may receive an addition 

 of refined alcohol or cognac, or the usual harmless clarifying agents. 

 The acidity may be regulated, in the case of excessive acidity, by the 

 addition of calcium carbonate or potassium carbonate, or the acid may 

 be increased by the addition of cream of tartar, tartaric acid, or malic 

 acid. 



Wine may also be sulphured with arsenic-free sulphur and receive 

 the proper manipulation for its preservation, providing that no injuri- 

 ous substance be added. In the manufacture of sweet wines refined 

 sugar, saccharine material, caramel, dried raisins, and the required 

 amount of yeast may be added for the after fermentation. In no case 

 may anything be added in such quantities that the required proper- 



