Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1909-07-21

Modified wine. ameliorated wine. cor
reelea VINE, Is the product made by the al
eohole fermentation. with the usual cellar
treatment. OF mixture of the juice of
sound, ripe grapes with sugar (sucrese), or
syrup coHtaining not less than sixty-five
COD per cent. of sugar (sucrose), and in
quantity not more than enough to raise the
alcoholic strength after fermentation to
eleyen III per cent by volume.
Ra.sln wine is the product made by the
alcoholic fermentation Of an infusion of
dried or evaporated grapes, or mixture of
such infusion or of raisins with grape juice.
Cider, hard cider, is the product made by
the normal alcoholic fermentati0n Of apple
juice, and the usual cellar treatment, and
contains not more than seven iT) per cent.
tloO) cubic centimetres of the cider, not
Tess than two CD grains nor more than
twelve I'D grams of solids, not more than
elgnt 90 grams of sugars, in terms of re-
duclng sugars, and not less than twenty
t2U) centigrains nor more than forty t40)
centigrams of cider ash.
Sparkling cider. champagne cider. is
CIDER in which the afterpaft of the fermen-
tation is completed in closed containers.
sugar liquor and contains. in one hundred
t1O0) cubic centimeters, not less than TWEEN
ty l20( eentigrams of cider ash.
w. Vinegar, cider vinegar, apple vinegar
is the product made by the alcoholic and
subsequent acetous lamentations of the
juice of apples. is laevo-retatory, and con-
talns not less than four GAY grams of
acetic acid, not less than one and six -tenths
tL6l grains of apple solids. of which not
more sha and fy 9o9 per cent are reducing
dredths cess gram OF apple ash In one
hundred 100) cubic cehtimetres at twenty
t2o1 degrees Centigrade and the water
centimetres at twenty (20) degrees Cent?
grade Or the vinegar contains not less than
and rfsres Of phosphate }on tb q
1901 cubic eentimetres of decinornal acid
to neutralize its alkalinity.
Wine vinegar, grape. vinegar, is the prod
uct made by the alcoholir and suhsaueflt
acetous Concentrations of the Juice of grapes
and contains, in one hundred (100) cubic
grade, not less than four (45 grams of
aeetie acid not less than one l1.0) gram of
grape Solids. and not less than thirteen
Malt vinegar i the predict made by the
alcoholic and subsequent acetous fernIenta-
tons. without, distillation, and Of an in
starch has been converted by malt. Is dex-
tr0-rotary, and contains, In one hundred
t1o0) cubic centimetres at twenty .(20) de-
grees Centigrade, not less than four (4)
grams of aeetic acid and not less than two
~ grams of solids, and not less than two
seabe fr ga one o1 aho f6 Sc
centimetres at twenty t20) degrees Cent?
grade Of the vinegar contains not less than
nns mailgsns Of not phosphGhr eric sa
(4) cubic centimetres of decinormal acid to
neutralize It's alkalinity.
Sugar vinegar is the product made by the
tons of solutions of sugar, strip, molasses.
or reaners', strip, and contains In one hun
800 degrees. Centigrade, not less than four
al grams OF acetle acid.
Glucose vinegar is the product made by
the. alcoholic and subsequent acetous ferinen-
tations of solutions of starch sugar or glu-
eose. is dextro- rotatory, and contains. In one
hundred (1o0l cubic centimetres ct twenty
coo degrees Centigrade, not less than four
t4l grains of acetie acid.
Spirit vinegar, distilled vinegar. grain
vinegar Is the product made by the ace
tous fermentation of dilute distilled alco
hol, and contains. In one hundred (10Q)
cubic eentinnetres at twenty (20) degrees
Centigrade, hot less than four (4) grams of
acetic acid.
SO. Table salt. dairy salt, Ii fine grained
crystalline salt containing, on a water-free
basis, not more than one and four-tenths
(1.4) per cent. of calcium sulphate tCaSO4),
nor more than Eve tenths (0.5) per cent of
calcium and magnesium Chords tCaCl2
and MgCl2), nor more than one tenth (0.1)
per cent. Of matters insoluble in water.
Section g.. This act shall take effect and
be In force from and after January 1, 1910.
Approved June 10. 1909.