70 maine agricultural experiment station. i915. 



Results of Inspection. 



Without making himself known to the dealer, the inspectors 

 bought, from time to time during the winter and spring of 

 1915, samples of vinegar on sale at retail in the State. In each 

 instance the inspector asked for one quart of cider vinegar. 



In the table on pages 78 to 80 the results of the examinations 

 are given. Each sample was tested for the following: Net 

 volume. Total acid. Total solids. Non-sugar solids. Ash 

 in non-sugar solids. Total ash. Specific gavity. Dextrose in 

 100 cubic centimeters. The polariscope reading. Odor. Flavor. 

 Odor of burning solids. Color. 



The analytical data are not published as they would convey 

 little or no meaning to the non-professional person. Vinegars 

 that are normal cider vinegar are "passed" in the table. The 

 adulterations found are stated in plain words. All results were 

 promptly reported to the State Bureau of Inspections. The 

 adulterated and misbranded cases were investigated and prosecl- 

 cuted by the Bureau as directed by the law. 

 . . Wine vinegar always means vinegar made from grape juice. 

 There is practically no wine vinegar used in Maine. The so- 

 called "white wine" vinegar is a distilled vinegar and not a wine 

 vinegar. 



Malt vinegar is made from barley malt. Sugar vinegar is 

 made from cane sugar produtcs and glucose, vinegar from starch 

 sugar. 



The above are undistilled vinegars made by fermentation. 



Distilled vinegar is the product of fermetation of dilute dis- 

 tilled alcohol from any source. 



Vinegar of any kind must contain at least 4 per cent acetic 

 acid to be up to the standard required by the pure food law. 



The word pure cannot be legally used if a vinegar is not up to 

 standard or contains any added foreign material. 



In case a vinegar is colored by the addition of a solution of 

 caramel (burnt sugar), the word "colored" will be construed 

 as covering that fact. If any other kind of coloring material 

 be used, the kind and amount per gallon must be stated. 



Strictly pure apple cider vinegar containing not less than 4 

 per cent acetic acid does not require a label. All other kinds of 

 vinegar must be plainly labeled, branded or tagged so as to 

 show the exact character thereof. 



