38 



of aniline colors, is forbidden. Vinegar made by diluting so-called 

 vinegar essence must be designated as ' ; essence vinegar. " 



Honey. Only the unsophisticated product of bees can be designated 

 as honey. The word honey can not be used in combination with other 

 words to designate any article other than pure bee honey; for instance, 

 such terms as "table honey" and " Swiss honey" are permitted only 

 for pure honey. All honey substitutes, such as commercial glucose, 

 molasses, and all mixtures of the same with honey, must be so labeled 

 as to inform the purchaser of the exact origin and composition of the 

 contents of the package. 



Coffee. Coffee must not contain more than 4 per cent of ash, except 

 Mocha coffee, which may contain 8 per cent. The use of artificial 

 colors in coffee and the fraudulent mixture of adulterants is prohibited. 



Flour. The ash content shall not exceed 2 per cent for rye flour or 

 1^ per cent for wheat flour. The water content of wheat and rye flour 

 must not exceed 15 per cent. That of other varieties must not exceed 

 18 per cent. 



Cider. Fermented cider shall not contain less than 3 per cent of 

 alcohol by volume, 1.5 per cent of extract, or 0.15 per cent of ash. 



Wine. Wine must not contain less than 6.24 per cent of alcohol by 

 volume. The extract content must not be less than 1.5 per cent for 

 red wine or le^s than 1.4 per cent in white wine. The ash content of 

 wine must be at least 0.15 per cent. By ash content is meant carbon- 

 ated ash. The percentage of volatile acid expressed as acetic acid must 

 not exceed 0.2 per cent. The sulphuric acid (combined) content, 

 expressed in terms of potassium sulphate, must not exceed 0.2 per cent 

 for medicinal wine and must not exceed 0.1 per cent in dry wines. 

 Wines which contain over 0.008 grams of sulphurous acid per 100 cc 

 must not be sold for consumption without previous cellar manipula- 

 tion. These restrictions are not applied to sweet or sparkling wines, 

 and apply only to medicinal wines when the latter are specified. The 

 addition of artificial colors is prohibited. 



Sausage. Sausage and any similar preparations must have been 

 prepared exclusively from sound, fresh meat, fat, liver, and blood, 

 with the customary addition of spices. All other additions, such as 

 starchy materials, are considered as adulterants. 



CANTON OF ST. GALLS. 



All materials intended for food must be so labeled as to inform the 

 purchaser as to their exact nature. The sale of adulterated or unwhole- 

 some foods is prohibited. The usual regulations concerning the sale 

 of butter, oleomargarine, lard, etc., are enforced. The so-called St. 

 (Mi's sausage (Kalbfleischbratwurst) must not contain more than 2 

 per cent of added starch or flour. Horse-meat sausage must not con- 

 tain more than 3 per cent of starch or flour. The sale of cider and 



