15 



FLOUR AND BREAD. 



The words "flour" and "bread "must be used exclusively to denote 

 wheat products. For designating the product of any other cereal it is 

 necessary to employ also the name of that cereal, for instance, "rye 

 flour, " ' ' rye bread," etc. Mixtures of rye flour with other cereals must 

 be designated by the word ' ' meteil. " Flour must be manufactured from 

 grain which is sound and in good condition and which has been thor- 

 oughly cleaned. The sale of flour which is adulterated with mineral 

 matter is prohibited. The word "tapioca" must be used exclusively 

 to refer to food products derived from the cassava root. 



WINE. 



In the application of these regulations one understands 



(1) By wine, the product of alcoholic fermentation of the juice or must of the fresh 

 grape. 



(2) By sweet wines or liqueurs orcordials ( " vin de liqueur" or "vin de dessert"), 

 the product of alcoholic fermentation, whether it be of the juice or must of the grape, 

 more or less dried, or concentrated by evaporation, containing usually about 14 to 18 

 per cent of alcohol and an excess of natural grape sugar. 



(3) By sparkling wines (vin mousseux), the product of the fermentation of the 

 juice or must of the fresh raisin surcharged with pure carbonic acid. 



(4) By wine of the second vat, wine made from the residuum of grapes (piquette) , 

 wine from the lees or dregs, wine from the dried grape, sparkling wine from the dried 

 grape, cider, sparkling cider, hydromel, etc., the vinous beverages which present an 

 analogy with wines and which are the product of the fermentation of the juice or 

 must extract of the dregs or lees of the fresh or dried grape, of the juice of the apple, 

 of honey, etc., with or without the addition of sugar, alcohol, or pure carbonic acid. 



It is forbidden to sell or expose for sale, to t hold, or transport for 

 sale or for delivery as wine, any wine to which foreign substances 

 have been added. 



This prohibition does not apply to the following: 



(1) The addition of clarifying agents acting mechanically (albumin, gelatin). 



(2) The addition of ordinary salt on condition that the content of chlorids, cal- 

 culated as sodium chlorid, does not exceed 2 grams per liter. 



(3) The addition of gypsum on the condition that the content of sulphates, cal- 

 culated as potassium sulphate, does not exceed 2 grams per liter. 



(4) The presence of sulphurous acid, because of sulphuring the casks, on condition 

 that the wine shall not contain more than 2 milligrams of free sulphurous acid nor 

 more than 20 milligrams of total sulphurous acid per 100 cc. 



(5) The addition of pure sugar or alcohol, provided that the receptacles in which 

 the wine is placed shall bear in a conspicuous place and in plain characters, as large 

 and as conspicuous as any other letters used for other inscriptions, the word " sugared " 

 or " alcoholized" ("sucre" or " alcoolis4 " ) , as the case may be, and that this 

 statement be reproduced on the invoice, the bill of lading, or the booking-office ticket. 



Wine, as well as the vinous beverages having an analogy to wine, to 

 which have been added foreign substances, with the exception of 

 those enumerated above, can not be kept for sale, exposed for sale, 



