36 



any foreign substances. Wines whose volume has been increased by 

 the addition of am T foreign substances, or which are prepared from any 

 other fruits than wine grapes, shall be so labeled as to indicate that 

 fact. The sale of wines which have become sour or deteriorated in 

 any way is forbidden. Wine whose sulphurous acid content, calcu- 

 lated as potassium sulphate, exceeds 0.1 gram per 100 cc shall be 

 designated as " plastered ;" if it exceed 0.2 gram per 100 cc it shall be 

 designated as "excessively plastered." Wine must not contain more 

 than 0.002 gram of free sulphurous acid or 0.018 gram of combined 

 sulphurous acid per liter. A higher content of sulphurous acid is con- 

 sidered unwholesome. The addition of preservatives, such as boric 

 and salicylic acids, is prohibited. 



The alcohol content of medicinal wines shall not be less than 13 or 

 more than 20 per cent by volume. They shall not contain less than 

 0.2 gram of ash or more than 0.2 gram of acetic acid, '0.2 gram of 

 potassium sulphate, or 0.002 gram of total sulphurous acid, per 100 cc. 



Brandy and liqueurs. The presence of poisonous metallic com- 

 pounds, such as copper or lead, and of free mineral acids is prohib- 

 ited. The alcohol of brandy must not contain more than 0.2 per cent 

 of fusel oil. 



Vinegar. Vinegar must not contain less than 3 per cent of anhy- 

 drous acetic acid. The presence of free mineral acid is prohibited. 

 The sale as wine vinegar of vinegar made from any other substance 

 than wine is prohibited. 



Receptacles. All receptacles and wrappers for food must be free 

 from harmful substances. The use of lead foil or of tin foil containing 

 lead is especially prohibited. 



Oolormg matter. The addition of artificial colors to meat or meat 

 products, wines and similar beverages, beer, distilled and wood vine- 

 gar, coffee, tea, chocolate, condiments, fruit juices, fruit lemonades, 

 and bakers' products supposed to contain eggs is prohibited, The 

 addition to foods of artificial colors which contain harmful substances, 

 such as the following, is prohibited: Antimony, arsenic, barium, lead, 

 cadmium, copper (except that copper salts may be added to canned 

 vegetables in amounts not exceeding 10 mg per 100 grams), chromium, 

 mercury, zinc, and tin. The use of gamboge and injurious aniline 

 colors is also prohibited. 



CANTON OF LUCERNE. 



The adulteration of foods by extracting from, adding to, or chang- 

 ing in any way that will decrease the value, is prohibited. Only 

 substances may be added which are necessary in preparation, trans- 

 portation, or preservation, and which do not increase weight or injure 

 quality. The name must not misrepresent place and manner of pro- 



