The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1907-11-28
LEGAL.

roasted, broken cocoa bean freed from It's
shell or husk. {
chocolate, chocolate liquor, bitter choco-
late coatings, is the solid or plastic mass
obtained by, grinding cocoa nibs witnouI
the removal of fat or other constituents
except the germ, and contains not more
than three 80 per cent of ash insoluble
per cent of crude fiber and nine 90 per
cent Of starch and not less than forty
rye 90, per cent OF cocoa rat chocolate
coatings, is chocolate mixed with sugar
(sucrose), with or without the addition OF
materials, and contains in the sugar and
fat free residue no higher percentage or
either ash, fiber or starch than is found
in the sugar and fat free residue of 7choc-
olate.
8 Cocoa. powdered cocoa. is cocoa nibs,
portion of its fat and finely Dulverized.
and contains percentages OF ASH. cruqe
fiber, and starch corresponding 10 tnose IN
chocolate after correction for fat remov-
ed.
g. Sweet cocoa, sweetened cocoa, is CO.
Goa mixed with sugar (SucroSe), ana con-
tairs not moresthan sixty 600 per cent Of
sugar (sucrose), and in the sugar and rat
free residue no higher percentage OF eitns
err ash, crude fiber, or starch than is
found in the sugar and fat free residue OF
F. BEVERAGES.
a. FRUIT JUICES-FRESH, SWEET,
AND FERMENTED.
/. WRESH AND 2. SWEET.
(ScheduleS in preparatory
8. FERMENTED FRUIT JUICES.
l. Wine is the product made by the nor
NAL alcoholic fermentation of the juice OF
sound. ripe grapes, and the usual cellar
treatment, (al and m contains not
than sixteen -(16) :. per cent of
alcohol. by volume, and. in one hundred
more than one-tenth ODD gram of sodium
Chord nor more than two-tenths (0.0
gram of potassium sulphate: and for red
wi n fnnrfaRn h1ln6rRdfhS
OLD gram, and for white wine not more
than twelve hundredths OLD gram of vo-
calculated as acetic acid. Red wine is
wine containing the red coloring matter
Of the skins so. Of grapes; White ,. wine WIN e Is
pressed fresh juice, of other grapes.
2. Dry wine is wine in which the fermen-
plete and which contains, in one hundred
600 cubic centin1eters 60 degrees CO less
than one ID 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 Q6le grams of sugar
not less than thirteen hundredths Obj
gram of grape ash and not less than one
and four-tenths 90 grams of sugar free
8. Fortified dry wine is dry wine to
which brandy has been added but which
conforms in all other particulars to the
i. sweet wine is, wine in which the, alec;
holic fermentationeh has been arrested, and
centimeters co degrees C.). not less than
one % gram of sugars and for sweet red
wine not less than sixteen hundredthss
white wine NOT less than thirteen hun
dredths OLD gram of grape ash.
which wine spirits have been added, By
act of Congress, sweet wine used for
making fortified sweet wine and wine
spirits" used for such fertilization are de-
fined as follows (sec. 43. Act of October 1.
1890, 20 Stat, 5s7, as amended by section
further amended by Act Of Congress ap-
proved June Z, 1905: That the wine spir-
its mentioned in section AZ of this act is
the product resulting. from the distillation
of fermented grape juice to which water
may have been added prior to, during, or
after fermentation, for the sole purpose of
cal distillation thereof, and shall be held
to include the products from grapes or
their residues, commenly-known as grape
brandy; and the pure sweet wine, which
may be fortified free of tax, as provided
in said section. is fermented grape Juice
whatever introduced before, at the time
of, or after fermentation, except as here
in expressly provided; and such sweet
wine shall contain not less than four per
centum of saccharine matter, which saccha-
rfne strength may be determined by test
scale, such wine, after the evaporation
of the spirits contained therein, and re,
storing the sample tested to its original
volume by addition of water. Provided,
That the addition of pure boiled or con-
densed. grape must or pure crystallized
cane or beet sugar or pure anhydrous SUI
gar to the pure grape juice aforesaid, or
the fermented product of such grape juice
prior to the fortification provided by this
act for the sole purpose of perfecting
sweet wine according to commercial
standard, or the addition of water in SUCH
operation of grape conveyers,
and pipes leading to fermentfng
milton of pure sweet wine aforesaid: Pro-
vided. however, That the cane or beet SUI
gar, or pure anhydrous sugar, or water,
so used shall not in either case be in ex-
cess of ten (10) per centum of the weight
of the wine to be fortified under this act:
And provided further, That the addition
of water herein authorized shall be under
such regulations and limitatio as the
commissioner of internal revenue, with
Treasury, may from time to time pre-
scribe: but in no case shall such wines
for fertilization under the. provision of
this act where the same, after fermenta-
ton and before fertilization, have an al
coholic strength Of less than five per
centum of their volume.
8. Sparkling wine is wine in which the
after part of the fermentation is COM
pleted in the bottle, the sediment being
disgorged and it's place supplied by wine
or sugar liquor. and which contains, in
grees c.. not less than twelve hundredths
(012) gram of grape ash. -Ftt
Z. Modified wine. ameliorated wine, cor
rected wine, is the product made by the
alcoholic fermentation, with the usual
cellar treatment. of mixture of the juice
Of sound, ripe grapes with sugar (su-
crose), or a strip 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 fermen-
tation, to eleven CID per cent by volume.
6. Raisin wine is sthe product made by
the alcoholic fermentation of an infusion
Of dried or evaporated grapes, or a mix
ture of such infusion or of raisins with
grape juice.
G. VINEGAR
l. Vinegar cider vinegar, apple vinegar,
IS the product made by the alcoholic and
subsequent acetous lamentations of the
Juice of apples, is laevo-rotary, and con-
-ains not less than four (D grams of
acetic acid, not less than one and six
enths d.e) grams of apple solids. of which