OFFICIAL, INSPECTIOX I4. I29 



per cent by volume of ethyl alcohol, and, if no statement is made con- 

 cerning its alcoholic strength, it contains not less than fifty (50) per 

 cent by volume of ethyl alcohol as prescribed by law. 



15. 'Cognac, cognac brandy is brandy produced in the department of 

 the Charente and Charente Tnferieure, France, from wine produced in 

 those departments. 



e. CARBONATED WATERS, ETC. 



(Schedule in preparation. See M. F. D. R. 19 p. 138.) 

 G. Vinegar. 



Attention is especially called to the fact that as defined in paragraph 

 one the word vinegar means in Maine vinegar made from apple cider 

 and cannot be used by itself to designate any other kind of vinegar. 

 It is lawful to sell all other kinds but they must be called by their 

 proper names. Vinegar not up to the standards can be lawfully sold if 

 it is plainly marked "Below standard strength." 



1. Vinegar, cider vinegar, 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, of 

 which not more than fifty (50) per cent are reducing sugars, and not 

 less than twenty-five hundredths (0.25) gram of apple ash in one hun- 

 dred (100) cubic centimeters (20° C.) ; and the water-soluble ash from 

 one hundred (100) cubic centimeters (20° C.) of the vinegar contains 

 not less than ten (10) milligrams of phosphoric acid (P2 Oo), and 

 requires not less than thirty (30) cubic centimeters of decinornial acid 

 to neutralize its alkalinity. . 



2. Wine vinegar, grape vinegar, is the product made by the alcoholic 

 and subsequent acetous fermentations of the juice of grapes and con- 

 tains, in one hundred (100) cubic centimeters (20° C.) not less than 

 four (4) grams of acetic acid, not less than one (i.o) gram of grape 

 solids, and not less than thirteen hundredths (0.13) gram of grape ash> 



3. Malt vinegar is the product made by the alcoholic and subsequent 

 acetous fermentations, without distillation, of an infusion of barley malt 

 or cereals whose starch has been converted by malt, is dextro-rotatory, 

 and contains, in one hundred (100) cubic centimeters (20° C), not less 

 than four (4) grams of acetic acid, not less than two (2) grams of 

 solids, and not less than two-tenths (0.2) gram of ash; and the waf^r- 

 soluble ash from one hundred (100) cubic centimeters (20° C.) of the 

 vinegar contains not less than nine (9) milligrams of phosphoric acid 

 (P2 O5), and requires not less than four (4) cubic centimeters of dcci- 

 normal acid to neutralize its alkalinity. 



4. Sugar vinegar is the product made by the alcoholic and subsequent 

 acetous fermentations of solutions of sugar, sirup, molasses, or refiners' 

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

 not less than four (4) grams of acetic acid. 



5. Glucose vinegar is the product made by the alcoholic and subse- 

 quent acetous fermentations of solutions of starch sugar or glucose, 



