OFFICl \L INSI'FXTION 7. 3 



not less than five (5) grams of extractive matter and sixteen 

 one-hundredths (0.16) gram of ash, chiefly potassium phos- 

 phate, and not less than two and twenty-five hundredths (2.25) 

 grams of alcohol. 



3. Lager beer, stored beer, is beer which has been stored in 

 casks for a period of at least three months, and contains, in one 

 hundred (100) cubic centimeters, at 20° C, not less than five 

 (5) grams of extractive matter and sixteen one-hundredths 

 (0.16) gram of ash, chiefly potassium phosphate, and not less 

 than two and fifty one-hundredths (2.50) grams of alcohol. 



4. Molt beer is beer made of an infusion, in potable water, 

 of barley malt and hops, and contains, in one hundred (100) 

 cubic centimeters, at 20° C, not less than five (5) grams of 

 extractive matter, nor less than two-tenths (0.2) gram of ash, 

 chiefly potassium phosphate, nor less than two and twenty-five 

 hundredths (2.25) grams of alcohol, nor less than four-tenths 

 (0.4) gi-am of crude protein (nitrogen x 6.25). 



5. Ale is a malt liquor produced by top fermentation, and 

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

 not less than two and seventy-five hundredths (2.75) grams of 

 alcohol nor less than five (5) grams of extract, and not less 

 than sixteen one-hundredths (0.16) gram of ash, chiefly 

 potassium phosphate. 



6. Porter and stout are varieties of malt liquor made in part 

 from highly roasted malt. 



d. SPIRITOUS LIQUORS. 



1. Distilled spirit is the distillate obtained from a fermented 

 mash of cereals, molasses, sugars, fruits, or other fermentable 

 substances, and contains nW the volatile flavors, essential oils 

 and other substances derived directly from the materials used, 

 and the higher alcohols, ethers, acids, and other volatile bodies 

 congeneric with ethyl alcohol produced during fermentation, 

 which are carried over at the ordinary temperatures of distilla- 

 tion and the principal part of which are higher alcohols esti- 

 mated as amylic. 



2. AlcoJioJ, cologne spirit, neutral spirit, velvet spirit, or 

 silent spirit is distilled spirit from which all. or practicallv all 

 of its constituents except ethyl alcohol and water are separated, 



