29 



do not come within the standard given above or which contain more 

 than 0. 2 gram of acetic acid per 100 cc must not be sold as beverages. 

 The sale of wine prepared from dried raisins and the addition to wine 

 of any substance other than the product of the fresh grapes, except in 

 the manufacture of medicinal preparations, is forbidden. 



Wines made by the alcoholic fermentation of dry raisins, of mix- 

 tures of raisins with grapes, or of saccharine solutions of any sort 

 other than pure musts, and those treated as follows are held to be 

 adulterated: 



The mixing with wines of organic or inorganic acids, or aromatic essences; the 

 addition of glycerin, salicylic acid, boric acid, barium sulphate, strontium, alumi- 

 num and magnesium compounds, and of such substances as gum, dextrin, and resin, 

 for the purpose of increasing the extract content. 



The addition of the following substances to wine is especially pro- 

 hibited: 



Compounds of aluminum, magnesium, strontium, barium; the sulphites and sul- 

 phates of calcium and sodium; free mineral acids, compounds of lead, zinc, tin, 

 copper, and arsenic; mineral colors and aniline colors of all descriptions; glucose, 

 molasses, or crude sugar; crude alcohol; glycerin; boric acid and salicylic acid and 

 their compounds; artificial essences and saccharin; pokeweed berries and juice of the 

 same. 



The following methods of treatment are permitted: 



The blending of pure wines; neutralization of excessive acidity with calcium car- 

 bonate; filtration through pure vegetable charcoal; the use of clarifying agents, such 

 as gelatin, albumin, isinglass, and kaolin; the sulphuring of empty casks by means 

 of pure arsenic-free sulphur; the addition of pure refined spirits to sweet wine in 

 such quantities that the limits given above shall be retained; the addition to sweet 

 wine of refined sugar or glucose in such quantities that the limits given above shall 

 be retained; the washing of casks with refined alcohol before they are filled, pro- 

 vided that the volume of the alcohol so employed does not exceed one-halt per cent 

 the volume of the wine manufactured; the addition of pure carbon dioxid in the 

 preparation of carbonated wines; the plastering of red wines, provided that the 

 product does not contain more than 0.2 gram potassium sulphate per 100 cc; the addi- 

 tion of must; and the pasteurizing of wines. 



The manipulations mentioned above, however, must not be carried to 

 such an extent that the composition of the wine will be rendered dif- 

 ferent from the required standards. All manipulations which change 

 the character of the wine and serve to adulterate it are forbidden. 



BEER. 



Beer must be prepared exclusively from malted barley, hops, yeast, 

 and water, by alcoholic fermentation. If a portion of the barley is 

 replaced by any other material the product must be designated by a 

 name indicating that fact. 



Beer may vary in color from dark yellow to clear brown; it must 

 have a characteristic odor and taste and be charged with carbon dioxid. 

 It must contain from 2.5 to 6 per cent of alcohol, from 3.5 to 8 per 



