35 



CANTON OF BERNE. 



The addition to meat of boric acid, salicylic; acid, formalin, sulphites, 

 and all other chemical preservatives, except sodium chlorid and potas- 

 sium nitrate, is prohibited. 



CANTON OF GRAUBUNDEN. 



Meat. Meat and meat products must have an appetizing appear- 

 ance, a normal odor and taste, and must not contain any harmful 

 impurities, such as metallic poison, drugs, ptomaines, parasites, etc. 

 The addition of preservatives, with the exception of salt and saltpeter, 

 is forbidden. Sausage must not contain more than 70 per cent of 

 water, and bread crumbs, etc. , shall not be added. 



Butter and butter fats. The term " butter" shall be used only with 

 reference to the product of fresh milk and cream, either in the fresh 

 state or the melted fat of the same. The fat content of fresh butter 

 must be at least 82 per cent. Butter shall not form a part of the name 

 of any product containing fat from other sources than pure milk. The 

 sale as food of fat which has become rancid, or has in any way dete- 

 riorated, is forbidden. 



Flour and meal. All flour and meal must be so marked as to indi- 

 cate the grain from which it is prepared. It must be free from mineral 

 impurities, fungi, and weed seeds. 



Canned vegetables. Canned vegetables must not contain over 10 

 mg of copper salts per 100 grams of fresh food. 



Honey. The term ' 4 honey " must be confined to the unmixed product 

 of the bee. It shall not be used either by itself or in combination 

 with other syllables or words to designate adulterated honey or honey 

 substitutes. Such adulterated honey and honey substitutes must be 

 inclosed in receptacles bearing labels on which the term "sirup" 

 appears in distinct type. Also all invoices and shipping receipts of 

 such adulterated goods must be marked with the word " sirup." 



Beer. The term " beer " must be used only in reference to beer made 

 exclusively from malted barley, hops, yeast, and water, by means of 

 mashing and alcoholic fermentation. In case part of the barley is 

 replaced by some other cereal the same must be plainly stated on the 

 label. Malt and hop substitutes are prohibited. Beer must be clear, 

 wholesome, and free from yeast; the original wort from which it was 

 prepared must have had an extract content of at least 12 per cent. 

 Beers whose degree of fermentation is less than 48 per cent must not 

 contain over 3 per cent of maltose. These regulations do not apply 

 to the so-called double beers, such as bock beer and salvator beer. 



The ash content must not exceed 0.3 per cent, and the sulphurous 

 acid content must not exceed 0.004 gram per 100 grams. The presence 

 of boric and salicylic acids in beers is forbidden. 



Wines. The term "wine" shall be applied exclusively to the bev- 

 erage prepared from the juice of fresh grapes without the addition of 



