30 



cent of extract, from 2. 5 to 4. 9 per cent of dextrin, and from 0. 5 to 3 

 per cent of maltose. 



The original wort from which it was prepared must have had an 

 extract content of at least 9 per cent and the degree of fermentation 

 must be at least 48 per cent.' The total acid content must not exceed 

 0.35 per cent. The acetic-acid content must not exceed 0.06 per cent; 

 the sulphuric-acid content must not exceed 0.2 per cent; the glycerin 

 content must not exceed 0.04 per cent; the ash content must not exceed 

 0.3 per cent. 



The addition to beer of alkaline carbonate for the purpose of neu- 

 tralizing excessive acidity, of calcium or sodium sulphites, salicylic 

 and boric acids, and similar compounds, is prohibited. 



No coloring matter must be added except caramel and that naturally 

 extracted from malt. The addition of saccharin, aromatic essences 

 and extracts, hop substitutes, such as picric acid and Its compounds, 

 aloes, and all injurious substances in general, is prohibited. 



VINEGAK. 



Vinegar is denned as the product of the oxidation of refined alcohol 

 or the fermentation of wine, beer, and the juices of various fruits, or 

 as the mixture of pure concentrated acetic acid with pure water. It 

 must be a clear liquid, free from suspended matter, and may have the 

 color of the material from which it was prepared, varying from bright 

 yellow to red, or it may be colored with pure caramel. 



Vinegar must not contain more than 8 per cent of acetic acid nor 

 less than 4 per cent. The manufacture of vinegar from crude alcohol 

 is prohibited. 



The addition of the following substances to vinegar is prohibited: 



Sodium chlorid; mineral acids; bisulphites; poisonous metals and similar sub- 

 stances, such as lead, copper, zinc, arsenic, and antimony; black pepper, cayenne 

 pepper, or other substances for the purpose of giving a sharp or bitter taste; products 

 of the destructive distillation of wood (acetic acid excepted), such as methyl alcohol, 

 acetone, etc. 



CHEESE. 



Cheese must contain nothing but the normal casein, proteids, butter 

 fat, milk sugar, and mineral bodies obtained in its preparation from 

 pure milk. Its reaction must be neutral or acid. The sale of cheese 

 manufactured from milk of diseased or improperly fed cows is pro- 

 hibited. The addition to cheese of any foreign substance, such as 

 alkali, for the purpose of neutralization, foreign animal or vegetable 

 fat, starch, and flour is prohibited. The addition of artificial essences 

 for the purpose of giving a ripe taste to green cheese is prohibited. 

 The addition of injurious colors and of artificial colors in general and 

 of chemical preservatives is prohibited. 



