90 MAINE AGRICULTURAIv EXPERIMENT STATION, I905. 



removal of fat or other constituents except the germ, and con- 

 tains not more than three (3) per cent of ash insoluble in water, 

 three and fifty hundredths (3.50) per cent of crude fiber, and 

 nine (9) per cent of starch, and not less than forty-five (45) per 

 cent of cocoa fat. 



4. Sweet chocolate and chocolate coatings are plain chocolate 

 mixed with sugar (sucrose), with or without the addition of 

 cocoa butter, spices, or other flavoring materials, and contain in 

 the sugar- and fat-free residue no higher percentage of either 

 ash, fiber, or starch than is found in the sugar- and fat-free 

 residue of plain chocolate, 



5. Cocoa or powdered cocoa is cocoa nibs, with or without 

 the germ, deprived of a portion of its fat and finely pulverized, 

 and contains percentages of ash, crude fiber, and starch corre- 

 sponding to those in chocolate after correction for fat removed. 



6. Siveet or sweetened cocoa is cocoa mixed with sugar 

 (sucrose), and contains not more than sixty (60) per cent of 

 sugar (sucrose), and in the sugar- and fat-free residue no higher 

 percentage of either ash, crude fiber, or starch than is found in 

 the sugar- and fat-free residue of plain chocolate. 



e, VINEGAR. 



1. Vinegar, cider vinegar, or apple vinegar is the product 

 made by the alcoholic and subsequent acetous fermentations of 

 the juice of apples, is laevo-rotatory, and contains not less than 

 four (4) grams of acetic acid, not less than one and six-tenths 

 (1.6) grams of apple solids, and not less than twenty-five hun- 

 dredths (0.25) gram of apple ash in one hundred (100) cubic 

 centimeters. The water-soluble ash from one hundred ( 100) 

 cubic centimeters of the vinegar requires not less than thirty 

 (30) cubic centimeters of decinormal acid to neutralize the 

 acidity and contains not less than ten (10) milligrams of phos- 

 phoric acid (PoOg). 



2. Wine vinegar or grape vinegar is the product made by 

 the alcoholic and subsequent acetous fermentations of the juice 

 of grapes and contains, in one hundred (100) cubic centimeters, 

 not less than four (4) grams of acetic acid, not less than one and 

 four-tenths (1.4) grams of grape solids, and not less than thir- 

 teen hundredths (0.13) gram of grape ash. 



