126 MAINE; AGRicui^TURAi, e;xpe;rime;nt station. 1909. 



kill all the organisms present, and correspond in name to the fruits 

 from which they are obtained. 



5. Fermented Fruit Juices. 



9. Cider, hard cider, is the product made by the normal alcoholic 

 fermentation of apple juice, and the usual cellar treatment, and con- 

 tains not more than seven (7) per cent by volume of alcohol, and, in 

 one hundred (100) cubic centimeters of the cider, not less than two (2) 

 grams nor more than twelve (12) grams of soHds, not more than eight 

 (8) grams of sugars, in terms of reducing sugars, and not less than 

 twenty (20) centigrams nor more than forty (40) centigrams of cider 

 ash. 



10. Sparkling cider, champagne cider, is cider in which the after 

 part of the fermentation is completed in closed containers, with or 

 without the addition of cider or sugar liquor, and contains, in one hun- 

 dred (100^ cubic centimeters, not less than twenty (20) centigrams of 

 cider ash. 



b. MEAD^ ROOT BEER, ETC. 



(Schedule in preparation. See M. F. D. R. 19 p — ) 

 c. Malt Liquors. 



1. Malt liquor is a beverage made by the alcoholic fermentation of 

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

 unmalted grains or decorticated and degerminated grains. 



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

 tains, in one hundred (100) cubic centimeters (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 

 twenty-five one-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 (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-hun- 

 dredths (2.50) grams of alcohol. 



4. Malt beer is beer made of an infusion, in potable water, of bar- 

 ley malt and hops, and contains, in one hundred (100) cubic centimeters 



(20° C), not less than five (s) grams of extractive matter, not less 

 than two-tenths (0.2) gram of ash, chiefly potassium phosphate, nor 

 less than two and twenty-five one-hundredths (2.25) grams of alcohol, 

 ror less than four-tenths (0.4) 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 centimeters, (20° C.) not less than two 

 and seventy-five one-hundredths (2.75) grams of alcohol, nor less than 

 five (s) 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. 



