River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1909-07-15

Modified wine. ameliorated wine. cor
reeted wine, Is the product made By the al
tt IermsntstiOn with the usual il,c cehaf
a syrup Containing not less than sixfy.ave
quantity not more than enough to raise the
alcoholic strength after fermentation to
eleven (11). per cent by volume.
alcoholic fermentation of an infusion of
dried or evaporated grapes, or a mixture OF
such infusion sion or Of raisins with grape Juice;
the normal alcoholic fermentation OF apple
Juice, and the usual cellar treatment, and
contains not more than seven Cd 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 az grams OF solids not more than an
ducing sugars, and not less than twenty
900 centigrams nor more than forty (40)
centigrams Of cider ash.
Sparkling cider, champagne cider, Is
cider in which the afterpart Of the 'fermen-
tation Is completed In closed containers,
sugar liquor, and contains In one hundred
(100) cubic centimeters, not less than twen-
ty (20l centigrams Of cider ash.
32 Vinegar, cider vinegar, apple vinegar,
IS the product made by the alcoholic and
subsequent acetous lamentations or the
juice OF apples, Is laevo-rotatory. and con.
tains not less than four az grams Of
acetlc acid, not less than one and six-tenths
(16) grams of apple solids, of which not
than Jsy go cent are snn
hundred 100 cubic bic centimnetres at twenty
600 degrees Centigrade and the water water.
centimetres at twenty (20) degrees Cent?
grade Of the vinegar contains not less than
ten %iilgTa@s Of RnosP 3SSn tn aeid
800 cubic centimetres of decinorml acid
to neutralize Its alkalinity.
Wine vinegar grape hyinessr Is the proGt
and contains, In one hundred 400 cubic
grade, not less than four (45 grams of
acetic acid, not less than one (1.o) gram or
grape solids, and not less than thirteen
Malt vinegar is the product made by the
alcoholic and subsequent acetous fermenta-
tions, without distillatien, and Of an In
sts sSS Sas S SssS By n
tro-rotary, and contains. In one hundred
(100) cubic centimetres at twenty 900 DE-
grams of acetic acid, and not less than two
(2) grams Of solids, and not less than two
tenths Io gram OF Sgn ana 1 fne w cSIc
centlmetres at twenty 600 degrees Cent?
grade of the vinegar contains not less than
nine (9) milligrams of phosphoric acid
(P2O5l, and requires not less than four
(4) cubic centimetres of decinornal acid TO
neutralize its alkalinity.
Sugar vinegar is the product made by the
lions of solutions of sugar, strip, molasses
or refners' strip, and contains In one hum
dred (1OO) cubic centimetres at twenty
(20) degrees Centigrade, not Less than four
az grams of acetic acid.
Glucose vinegar Is the product made BY
the alcoholic and subsequent acetous fermen-
tations of solutions OF starch sugar or glu-
cose, is dextro- rotatory. and contains. In one
hundred (100) cubic centimetres at twenty
600 degrees Centigrade,- not less than four
"a grams of acetic 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 (10o)
cubic centimetres at twenty 600 degrees
Centigrade, not less than four az grams Of
acetic acid.
So Table salt. dairy salt, is nne-grained
crystalline salt containing, on a water-free
basis not more than one and four-tenths
(1.4) per cent. OF calcium 6dlphate (CaSO4lt
nor more than five tenths (0.5) per cent. Of
calcium and magnesium Chords sCancal22
and MgCl2l nor more than one tenta So1l
Section 8; This act shall take effect e and
AnDrOVod June 10. 1909.