32 FOOD LEGISLATION, YEAR ENDED JUNE 30, 1908. 



Root -beer shall be manufactured from roots, bark, leaves, berries, herbs, or 

 the oils extracted therefrom, caramel, or other harmless ingredients ; shall not 

 contain added salicylic acid, saccharin, boric acid, formaldehyde, or their deriva- 

 tives, or added chemical preservatives or coloring matter. 



c. Malt liquors. 1. Malt liquor is a beverage made by the alcoholic fermenta- 

 tion of an infusion in potable water, of barley-malt and hops, with or without 



malted cereals. 



Itecr is a malt liquor produced by bottom fermentation, and contains in 

 one hundred (100) cubic centimetres, at (20 C.) hot less than five (5) grams of 

 extractive matter, and sixteen one-hundredths (.16) gram of ash, chiefly 

 potassium phosphate, and not less tnan two and twenty-five one hundredths 

 (2.25) grams of alcohol. 



3. Lager 'beer, stored leer, is beer which has been stored in casks for a 

 period of at least three months, and contains in one hundred (100) cubic cen- 

 timetres (at 20 C.) not less than five (5) grams of extractive matter, and 

 sixteen one-hundredths (.16) gram of ash, chiefly potassium phosphate, and 

 not less than two and fifty one-hundredths (2.50) grams of alcohol. 



Malt beer is beer made of an infusion in potable water, of barley malt, 

 ami hops, and containing in one hundred (100) cubic centimetres (at 20 C.) 

 not less than five (5) grams of extractive matter, nor less than two-tenths 

 (.2) gram of ash, chiefly potassium phosphate, nor less than two and twenty- 

 five one-hundredths (2.25) grams of alcohol, nor less than four-tenths (.4) 

 gram of crude protein (nitrogen X 6.25). 



5. Ale is a malt liquor produced by top fermentation and contains in one 

 hundred (100) cubic centimetres (at 20 C.) not less than two and seventy- 

 five one hundredths (2.75) grams of alcohol, nor less than five (5) grams of 

 extract. 



6. Porter and stout are varieties of ale colored by the addition of highly 

 roasted malt to the infusion. 



d. Spirituous liquors. 1. Distilled spirits is the distillate obtained from a 

 fermented mash of cereals, molasses, sugars, fruits, or other starch- or sugar 

 bearing substances, and contains all, the condensed products of the fermenta- 

 tion volatile at the usual temperature of distillation. 



2. Rectified spirits is distilled spirit which at the time of, or subsequent to 

 distillation is subjected to a rectifying process by means of which a part of 

 the volatile products of the distillation is separated from the ethyl alcohol 

 therein. 



3. Alcohol, cologne spirit, neutral spirit, velvet spirit, or silent spirit is dis- 

 tilled spirit from which all, or nearly all, its constituents are separated, except 

 ethyl alcohol and water, and contains not less than ninety-four and nine-tenths 

 (94.9) per cent (189.8 proof) by volume of ethyl alcohol. 



}. \ no whiskey is the distilled sprits from the properly fermented mash of 

 malt cereals, or cereals the starch of which has been hydrolized by inalt, is of 

 an alcoholic strength corresponding to the excise laws of the various countries 

 in which it is made, and contains not less than one hundred and twenty-five 

 (125) nor more than three hundred and fifty (350) grams of the secondary 

 products of distillation congeneric with ethyl alcohol, not less than ninety (90) 

 nor more than two hundred and twenty-five (225) grams of fusel oil (higher 

 alcohols as amylic), not more than twenty (20) grams of aldehydes, not less 

 than fifteen (15) nor more than one hundred (100) grams of ethers (as acetic 

 ether), not less than two (2) nor more than twenty-five (25) grams of volatile 

 acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per 

 cent ethyl alcohol by volume). 



