FOOD INSPECTION. 277 



food law are understood they will be very generally complied 

 with. 



As the vinegar situation seemed to demand specific informa- 

 tion relative to the requirements of the law, the enclosed circular, 

 which is here reprinted in substance, was prepared for the 

 wholesale trade to distribute among- their customers. 



Vine'gar Defined. 



The word vinegar used alone always means pure apple cider 

 vinegar without any additions and containing at least 4 per 

 cent acetic acid. 



The words Cider Vinegar by themselves always refer to pure 

 apple cider vinegar as defined above. 



Wine vinegar always means vinegar made from grape juice. 

 There is practically no wine vinegar used in Maine. The 

 so-called white wine vinegar is a distilled vinegar and not a wine 

 vinegar. 



Malt Vinegar is made from barley malt. Sugar Vinegar is 

 made from cane sugar products and glucose vinegar from starch 

 sugar. 



The above are undistilled vinegars made by fermentation. 



Distilled vinegar is the product of fermentation of dilute 

 distilled alcohol from any source. Cider vinegar and distilled 

 vinegar are the kinds most commonly used in Maine. 



Vinegar of any kind must contain at least 4 per cent acetic 

 acid to be up to the standard required by the pure food law. 



The word pure cannot be legally used if a vinegar is not up 

 to standard or contains any added foreign material. 



In case a vinegar is colored by the addition of a solution of 

 caramel (burnt sugar), the word "colored" will be construed 

 as covering that fact. If any other kind of coloring material 

 be used, the kind and amount per gallon must be stated. 



Branding Vinegar. 



Strictly pure apple cider vinegar containing not less than 

 4 per cent acetic acid does not require a label. All other kinds 

 of vinegar must be " plainly labeled, branded or tagged so as to 

 show the exact character thereof." 



