LOUISIANA. 31 



tained by the pressing of fresh, ripe fruits, and correspond in name to the fruits 

 from which they are obtained. 



.!/>/>/r juirr, ,//,,,/, ,,/*/. street cider, is the fresh fruit juice obtained from 

 apples, the fruit of PJ/HM main*, has a specific gravity (20 C.) not less than 

 1 onr. nor greater than 1.0090; and contains in one hundred (100) cubic centi- 

 metres iL'o c.) not less than six (0) grains, and not more than twenty (20) 

 grams of total sugars, in terms of reducing sugars, not less than twenty-four 

 r_M . centigrams nor more than sixty (60) centigrams of apple ash, which con- 

 tains nut loss than fifty (."()) per cent of potassium carbonate. 



<;ni i>< must, is the fresh fruit juice obtained, from grapes 



i r//i* species), has a specific gravity (20 C.) not less than 1.0400 and not 



eding U L'ln; and contains In one hundred (100) cubic centimetres (20 



iot less than seven (7) grains n>r more than twenty-eight (28) grams of 



suirars. in terms of reducing sugars, not less than twenty (20) centigrams 



and n<>t more than fifty-live (55) centigrams of grape ash. and not less than 



iitt.cn M.V) milliirrjims nor more than seventy (70) milligrams of phosphoric 



I. /.- mnn jn fresh fruit Juice obtained from lemon, the fruit of Cit- 



rus Ihnnnum Uisso, has a specific gravity (20 C.) not less than 1.030 and not 

 i than 1 .>!'>: and contains not less than ten (10) per cent of solids, and 

 nut less than ** .-id. 



*wect perry, is the fresh fruit juice obtained from 

 pears, t lie fruit of r>/m< .-.nnnunla or P. sincnsis. 



1. xti-rili:i d fruit juices are the products obtained by 



heat in- fresh fruit juices sufficiently to kill all the organisms present, and 

 spund in name to the fruits from which they are obtained. 



/ fruit juices. 1. Conwntrntrtl fruit juices are clean, sound fruit 

 juices from which a considerable portion of the water has been evaporated, and 

 correspond in name to the fruits from which they are obtained. 



8v- iuicea, sweetened fruit jni<-< \. fruit sirup*. 1. Sweet fruit juices, 



Meec/niff/ fruit juiwM. fruit sirups, are the products obtained by adding sugar 

 (sucrose) to fresh fruit juices, and correspond in name to the fruit from which 

 they an* obtai: 



sterilized fruit simps are the products obtained by the addition of sugar 

 rose) to fresh fruit juices and heating them sufficiently to kill all organ- 

 Isms present, and correspond in name to the fruits from which they are 

 obtained. 



9. Cider, hard cider, is the product made by the normal alcoholic fermentation 

 of apple juice, and the usual cellar treatment, and contains not more than 

 seven (7) per cent by volume of alcohol, and, in one hundred (100) cubic centi- 

 mes of the elder, not less than two (2) grams nor more than twelve (12) 



grams of solids, not more than eight (8) grams of sugars, in terms of reducing 

 sugars, and not less than twenty (20) centigrams nor more than forty (40) 

 centigrams of cider ash. 



10. Sparkling cider, champagne cider, is cider in which the after-part of the 

 fermentation is completed in closed containers, with or without the addition of 

 elder or sugar liquor, and contains in one hundred (100) cubic centimetres, not 

 less than twenty (20) centigrams of cider ash. 



b. Mead, root beer, etc. Mead. The materials used shall be pure and whole- 

 some according to the standards set forth in these regulations. The water used 

 shall be potable; shall not contain added salicylic acid, benzoic acid, saccharin, 

 boric acid, formaldehyde, or their derivatives, nor any added chemical preserva- 

 r coloring matter. 



