2 MAINE AGRICUIvTURAI^ EXPE:rIMENT STATION. I909. 



"A drug bearing a name recognized in the United States 

 PharmacopcEia or National Formulary, without any further 

 statement respecting its character, shall be required to conform 

 in strength, quality, and purity to the standards prescribed or 

 indicated for a drug of the same name recognized in the United 

 States Pharmacopoeia or National Formulary, official at the 

 time. 



"A drug bearing a name recognized in the United States 

 Pharmacopoeia or National Formulary, and branded to show a 

 different standard of strength, quality or purity, shall not be 

 regarded as adulterated if it conforms to its declared standard." 



Because the sale of alcoholic liquors as food is not lawful in 

 Maine no standards were adopted at the time in which the other 

 food standards were promulgated. The Director of the Station 

 has, however, been requested by the Governor of the State "in 

 view of the fact that the laws of Maine provide for the lawful 

 sale of liquors from the State and Municipal agencies for medic- 

 inal purposes, to adopt and fix standards of purity, quality and 

 strength for the various classes of liquors." The standards 

 which are hereby adopted for beverages as foods are those 

 recommended by the Association above referred to. The stand- 

 ards fixed for beverages as medicines are, as far as possible^ 

 those of the U. S. PharmacopcEia and National Formulary. 



Standards for Beverages as Foods. 

 As empowered in Section 5, Chapter 124 of the Public Laws 

 of 1907, the Director of the Maine Agricultural Experiment 

 Station hereby fixes and adopts the following standards for 

 purity of beverages for foods together with their precedent 

 definitions as the official standards for the State of Maine. 



F, Beverages eor Food. 



C. MALT LIQUORS. 



1. Malt liquor is a beverage made by the alcoholic fermen- 

 tation of an infusion, in potable water, of barley malt and hops, 

 with or without unmalted grains or decorticated and degermi- 

 nated grains. 



2. Beer is a malt liquor produced by bottom fermentation, 

 and contains, in one hundred (100) cubic centimeters, at 20° C, 



