FOOD INSPIvC'lMON. 240 



F. Beverages. 



a. FRUIT JUICES — FRESH, SWEET, AND FERMENTED. 



I. Fresh and 2. Sweet. 

 (Schedules in preparation.) 

 3. Fermented Fruit Juices. 



(Sale illegal in Maine.) 



b. MEAD, ROOT BEER, ETC. 



(Schedule in preparation.) 



C. MALT LIQUORS. 



(Sale illegal in Maine.) 



d. SPIRITUOUS LIQUORS. 



(Sale illegal in Maine.) 



e. CARBONATED WATERS, ETC. 



(Schedule in preparation.) 



G. Vinegar. 



1. Vinegar, cider vinegar, apple vinegar, is the product made by the 

 alcoholic and subsequent acetous fermentations of the juice of apples, 

 is Isevo-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 hundred (100) 

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

 dred (100) cubic centimeters (20° C.) of the vinegar contains not less 

 than ten (10) milligrams of phosphoric acid (P,0.), and requires not 

 less than thirty (30) cubic centimeters of decinormal 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 water- 

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

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

 (PgO.), and requires not less than four (4) cubic centimeters of deci- 

 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' 



