28 



Aloes, gamboge, jalap, or saccharin must not be added. The use of 

 mineral acids and the compounds of the heavy metals such as lead, 

 copper, and zinc is forbidden. The use of alum and of refuse animal 

 charcoal which has not been purified is forbidden. Alcoholic bever- 

 ages may be colored only with the following: Turmeric, alcoholic 

 extract of carrots, safranin, safflower, marigold, cochineal, carmin, 

 orseille, sandal red, Brazil wood, mallow, whortleberries, currants, 

 raspberries, cherries, anchusa roots, indigo carmin, caramel, chloro- 

 phyl preparations, and litmus. For varying shades mixtures of the 

 above may be employed. 



The use of the following colors with alcoholic beverages is prohib- 

 ited: Aniline colors of all descriptions; colors containing copper, lead, 

 zinc, aluminum, antimony, and arsenic. 



The addition of alcohol and the use of sulphurous acid for the pur- 

 pose of regulating the fermentation in the preparation of distilled 

 beverages is prohibited. 



Distilled liquors must have the following alcohol content: 



Ordinary brandy from 12 to 35 per cent by volume; 



Plum brandy from 20 to 35 per cent by volume; 



Cherry brandy from 15 to 40 per cent by volume; 



Sweetened liqueurs, cremes, rosolio, etc., from 15 to 40 per cent by volume; 



Cognac from 45 to 70 per cent by volume; 



Rum and arak from 45 to 70 per cent by volume. 



WINE. 



Wine is described as a product of the alcoholic fermentation of grape 

 must, without addition of any description. If the source of the wine 

 is not given it must answer the following description: 



The extract content must not be less than 1.4 grams per 100 cc for white wines 

 and 1.7 grams per 100 cc for red wines. Sweet wines and southern dessert wines 

 must contain at least 3 grams of extract per 100 cc. 



The minimum limit for ash content is one-tenth that of the extract, viz, 0.14 gram 

 per 100 cc in white wines and 0.17 gram per 100 cc in red wines, while the ash 

 content of southern sweet wines must not be less than 0.3 gram per 100 cc. 



The percentage of alcohol must be between 6.5 and 15 per cent by volume. South- 

 ern sweet wines must contain from 8 to 20 per cent of alcohol by volume and sparkling 

 wines from 8 to 15 per cent by volume. 



The glycerin content must be at least 7 parts by weight for 100 parts of alcohol. 

 Sweet wines must contain sugar in the proportion of 30 per cent for an alcohol content 

 of 15 per cent. 



The content of fixed acids must be at least 0.45 gram per 100 cc and the tartaric- 

 acid content must be from one-fifth to one-sixth of the fixed acids present. The 

 sodium-chlorid content must not exceed 0.005 gram per 100 cc and the sulphuric 

 acid, calculated as potassium sulphate, must not exceed 0.2 gram per 100 cc. 



Sparkling wines must not contain more than 0.05 gram potassium sulphate per 

 100 cc. Wines must not contain more than 0.0008 gram of free sulphurous acid o? 

 less than 0.0035 gram of phosphoric acid (P 2 O 5 ), per 100 cc. 



New wines whose fermentation is not completed must contain at 

 least 1.55 grain extract per 100 cc, exclusive of sugar. Wines which 



