29. Concentrated fruit juices are clean, sound fruit juices from which a considerable portion of the water has been evaporated, and correspond in name to the fruits from which they are obtained.

30. Sweet fruit juices, sweetened fruit juices, fruit syrups, are the products obtained by adding sugar (sucrose) to fresh juices, and correspond in name to the fruits from which they are obtained.

Sterilized fruit syrups are the products obtained by the addition of sugar (sucrose) to fresh fruit juices and heating them sufficiently to kill all the organisms present, and correspond in name to the fruits from which they are obtained.

31. Wine is the product made by the normal alcoholic fermentation of the juice of sound, ripe grapes, and the usual cellar treatment, and contains not less than seven (7) nor more than sixteen (16) per cent of alcohol, by volume, and, in one hundred (100) cubic centimetres at twenty (20) degrees Centigrade, not more than one tenth (0.1) gram of sodium chlorid nor more than two tenths (0.2) gram of potassium sulphate; and for red wine not more than fourteen hundredths (0.14) gram, and for white wine not more than twelve hundredths (0.12) gram of volatile acids produced by fermentation and calculated as acetic acid. Red wine is wine containing the red coloring matteer of the skins of grapes. White wine is wine made from white grapes or the expressed fresh juice of other grapes.

Dry wine is wine in which the fermentation of the sugars is practically complete and which contains, in one hundred (100) cubic centimetres at twenty (20) degrees Centigrade, less than one (1) gram of sugars and for dry red wine not less than sixteen hundredths (0.16) gram of grape ash and not less than one and six tenths (1.6) grams of sugar-free grape solids, and for dry white wine not less than thirteen hundredths (0.13) gram of grape ash and not less than one and four tenths (1.4) grams of sugar-free grape solids.

Fortified dry wine is dry wine to which brandy has been added, but which conforms in all other particulars to the standard of dry wine.

Sweet wine is wine in which the alcoholic fermentation has been arrested, and which contains, in one hundred (100) cubic centimetres at twenty (20) degrees Centigrade, not less than one (1) gram of sugars, and for sweet red wine not less than sixteen hundredths (0.16) gram of grape ash, and for sweet 4-D & F

white wine not less than thirteen hundredths (0.13) gram of grape ash.

Fortified sweet wine is sweet wine to which wine spirits have been added.

Sparkling wine is wine in which the after-part of the fermentation is completed in the bottle, the sediment being disgorged and its place supplied by wine or sugar liquor, and which contains, in one hundred (100) cubic centimetres at twenty (20) degrees Centigrade, not less than twelve hundredths (0.12) gram of grape ash.

Modified wine, ameliorated wine, corrected wine, is the product made by the alcoholic fermentation, with the usual cellar treatment, of a mixture of the juice of sound, ripe grapes with sugar (sucrose), or a syrup containing not less than sixty-five (65) per cent of sugar (sucrose), and in quantity not more than enough to raise the alcoholic strength after fermentation to eleven (11) per cent by volume.

Raisin wine is the product made by the alcoholic fermentation of an infusion of dried or evaporated grapes, or a mixture of such infusion or of raisins with grape juice.

Cider, hard cider, is the product made by the normal alco. holic fermentation of apple juice, and the usual cellar treatment, and contains not more than seven (7) per cent by volume of alcohol, and, in one hundred (100) cubic centimetres of the cider, not less than two (2) grams nor more than twelve (12) grams of solids, 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.

Sparkling cider, champaigne cider, is cider in which the afterpart of the fermentation is completed in closed containers, with or without the addition of cider or sugar liquor, and contains, in one hundred (100) cubic centimeters, not less than twenty (20) centigrams of cider ash.

32. 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 sixtenths (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 centimetres at twenty (20) degrees Centigrade; and the water-soluble ash from one hundred (100)

cubic centimetres at twenty (20) degrees Centigrade of the vinegar contains not less than ten (10) milligrams of phosphoric acid (P2O), and requires not less than thirty (30) cubic centimetres of decinormal acid to neutralize its alkilinity. Wine vinegar, grape vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes and contains, in one hundred (100) cubic centimetres at twenty (20) degrees Centigrade, not less than four (4) grams of acetic acid, not less than one (1.0) gram of grape solids, and not less than thirteen hundredths (0.13) gram of grape ash.

Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, and of an infusion of barley malt or cereals whose starch has been converted by malt, is dextro-rotary, and contains, in one hundred (100) cubic centimetres at twenty (20) degrees Centigrade, not less than four (4) grams of acetic acid, and 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 centimetres at twenty (20) degrees Centigrade of the vinegar contains not less than nine (9) milligrams of phosphoric acid (PO), and requires not less than four (4) cubic centimetres of decinormal acid to neutralize its alkalinity.

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 centimetres at twenty (20) degrees Centigrade, not less than four (4) grams of acetic acid.

Glucose vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of starch sugar or glucose, is dextro-rotatory, and contains, in one hundred (100) cubic centimetres at twenty (20) degrees Centigrade, not less than four (4) grams of acetic acid.

Spirit vinegar. distilled vinegar, grain vinegar, is the product made by the acetous fermentation of dilute distilled alcohol, and contains, in one hundred (100) cubic centimetres at twenty (20) degrees Centigrade, not less than four (4) grams of acetic acid.

33. Table salt, dairy salt, is fine-grained crystalline salt containing, on a water-free basis, not more than one and fourtenths (1.4) per cent of calcium sulphate (CaSO4), nor more than five-tenths (0.5) per cent of calcium and magnesium

chlorids (CaCl, and MgCl), nor more than one-tenth (0.1) per cent of matters insoluble in water.

Section 3. This act shall take effect and be in force from and after January 1, 1910.

Sale of mixed jellies, jams, preserves and fruit butters.

CHAPTER 344, 1909.

SECTION 1. There is added to the statutes a new section to read: Section 4601-5. 1. For the purposes of this act the following definitions and standards are hereby classified:

(1). Fruits are the clean, sound, edible, fleshy fructifications of plants, distinguished by their sweet, acid, and ethereal flav

ors.

(2). Preserve is the sound product made from clean, sound, properly matured and prepared fresh fruit and sugar (sucrose) syrup, with or without spices or vinegar, and conforms in name to that of the fruit used, and in its preparation not less than forty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar.

(3). Honey preserve is preserve in which honey is used in place of sugar (sucrose) syrup.

(4). Glucose preserve is preserve in which glucose product is used in place of sugar (sucrose) syrup.

(5). Jam, marmalade, is the sound product made from clean, sound, properly matured and prepared fresh fruit and sugar (sucrose), with or without spices or vinegar by boiling to a pulpy or semisolid consistence, and conforms in name to the fruit used and in its preparation not less than forty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar. (6). Glucose jam, glucose marmalade, is jam in which a glucose product is used in place of sugar (sucrose).

(7). Fruit butter is the sound product made from fruit juice and clean, sound, properly matured and prepared fruit, evaporated to a semisolid mass of homogeneous consistence, with or without the addition of sugar and spices or vinegar, and conforms in name to the fruit used in its preparaton.

(8). Glucose fruit butter is fruit butter in which a glucose product is used in place of sugar (sucrose).

(9). Jelly is the sound, semisolid, gelatinous product made by boiling clean, sound, properly matured and prepared fresh fruit with water, concentrating the expressed and strained juice, to which sugar (sucrose) is added, and conforms in name to the fruit used in its preparation.

(10). Glucose jelly is jelly in which a glucose product is used in place of sugar (sucrose).

2. It shall be unlawful to sell. offer or expose for sale, or have in possession with intent to sell any mixed preserves, jams, fruit butters or jellies which contain more than one fruit, or the juices of more than one fruit prepared with sugar, glucose or honey or any two of them or all of them, unless each receptacle containing the same is labeled as follows:

First. The names of all fruits and fruit juices contained in the product shall be stated on the label in continuous list in the order of their preponderance in type of the same size and style; provided. that if any fruit or fruits or the juices of any fruit or fruits shall be used in the preparation of any of the said products in the proportion of less than twenty-five (25) per cent by weight of the total amount of fruit or fruit juices contained therein, such fruit or fruits or fruit juices shall be designated on the label as a flavor and the word "flavor" shall be printed in type of the same size, color and style as may be employed in the printing of the name of the fruit or fruits.

Second. There shall be printed on the principal label, in continuous list in the order of their preponderance, the names sugar, glucose and honey or any two thereof which are used in the product as sweetening agents; provided, however, that in all such products in which glucose shall be used in excess of seventy-five (75) per cent of the total amount by weight of such sweetening agents, there shall also be conspicuously printed on the principal label the percentage by weight of glucose contained in the mixed product.

3. Any person who by himself, his servant or agent, or as the servant or agent of any other person, or as the servant or agent of any firm or corporation, shall violate any of the provisions of this act shall upon conviction thereof be punished by a fine of not less than twenty-five (25) dollars nor more than one hundred (100) dollars, or by imprisonment in the county jail not less than thirty (30) days nor more than sixty (60) days.

SECTION 2. This act shall take effect and be in force from and after October 1, 1909.