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duction and manufacture. Food that is unripe, unsound, or for any 

 reason unfit for food must not be sold. Standards for cocao, etc., 

 vinegar, honey, coffee, flour (wheat or rye), milk, must, tea, drinking 

 water, and wine are given. 



Seer. Beer must contain more extract than alcohol, and must be 

 prepared from wort containing not less than 12 per cent of solids. 

 The glycerine content must not exceed 0.4 per cent. Not more than 

 3 cc of normal alkali shall be required for the neutralization of total 

 acids in 100 grams of beer from which carbon dioxid has been 

 removed by shaking. Not more than 1 cc of normal soda solution 

 shall be required for the neutralization of volatile acids. The con- 

 tent of sulphurous acid must not exceed 0.0014 grams per 100 cc. At 

 least 48 per cent of the original extract of the wort must have been 

 fermented. These standards do not apply to the so-called double 

 beers (bock beer and salvator). Beer which is turbid because of the 

 presence of yeast or bacteria shall not be sold. The addition of 

 unwholesome preservatives, such as calcium bisulphite, and of alkaline 

 substances, such as potash and soda, for the purpose of correcting 

 excessive acidity, is prohibited. The use of so-called beer color (cara- 

 mel, etc.) is prohibited. 



Brandy. The addition of 15 cc of brandy to an equal volume of 

 distilled water and a few drops of a solution of potassium ferro- 

 cyanide should not produce a red-brown precipitate, and the addition 

 of an excess of ammonia must not cause a marked blue color (presence 

 of copper). Brandy must contain no trace of lead or free inorganic 

 acid. The content of fusel oil must not be sufficient to produce a tur- 

 bidity when the brandy is mixed with 3 volumes of water, or to allow 

 the globules of fusel oil to separate when 1 volume of brandy is mixed 

 with 1 volume of ether and 2 volumes of water. Brandy must con- 

 tain at least 46 per cent of alcohol by volume, except old brandy, 

 whose alcoholic content may be as low as 44 per cent by volume. 



Butter. Butter must contain no fat except that prepared from rnilk. 

 Fresh butter must contain at least 82 per cent of butter fat. The 

 word "butter" must not be used, even in combination with other 

 words, to designate articles containing fat from other sources than 

 milk. For instance, such terms as " Kunstbutter " (artificial butter) 

 and " Kiibelbutter " (tub butter) are not permitted for articles contain- 

 ing fat from other sources than milk. 



Cocoa and cocoa preparations. Foreign additions to cocoa, such as 

 flour, starch, and spices, and even sugar, must be stated on the outside 

 of each package. The addition of alkaline carbonate not to exceed 2 

 per cent may be made to the hulled cocoa powder for the purpose of 

 rendering it soluble. 



Vinegar. Vinegar must contain at least 4 per cent of acetic acid. 

 The addition of other acids, of pungent or aromatic substances, and 



