The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1909-07-29

Modified wine. ameliorated wine. cor
rected wine, is the product made by the al
coholic fermentation with the usual cellar
treatment, of a mixture of the juice of
sound, ripe grapes with sugar (sucrose), or
syrup containing not less than sixty-fve
(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 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 CD grams nor more than
twelve l12) grams of solids, not more than
eight (S) grams OF sugars, in terms OF re-
ducing sugars, and not less than twenty
COO centigrams nor more than forty (40)
centlgrams of cider ash.
cider in which the afterpart of the fermen-
tation is completed in closed containers,
with or without the addition of cider or
sugar liquor, and contains, in one hundred
(1O0) cubic centimeters, not less than TWEEN
ty 600 centigrams of cider ash.
80. Vinegar, cider vinegar apple vinegar;
is the product made by the alcoholic and
subsequent acetous lamentations of the
juice of apples, is laevo-rotatory, and con-
tains not less than four a. grams grams. Of, of
(1.6) grams of apple solids. of which not
more than fifty 900 per cent are reducing
sugars, and not less than twenty-five hun
dredths (O25) gram of apple ash in one
hundred (100) cubic centimetres at twenty
900 degrees Centigrade; and the water
soluble ash from one hundred (100) cubic
centimetres at twenty (2o) degrees Cent?
grade Of the vinegar contains not less than
ten l1o) milligrams OF phosp2horic a astei
800 cubic centimetres Of decinormal acid
to neutraize it's alkalinity
Wine vinegar. grape vinegar, is the prod
,r0k In Ixyf In oil In1i n and her
acetoUs lamentations of the juice OF grapes
and contains, In one hundred lOO) cubic
centimetres at twenty 600 degrees Cent?
acetic acid, not less than one Q.0) gram Of
grape solids. and not less than thirteen
hundredths oi39 gram OF grape leash ash hv tho
alcoholic and subsequent acetous fermenta-
tons, without distillation, and OF an, In
fusion of barley malt or cereals whose
tro-rotary, and contains. in one hundred
(10O) cubic centimetres at twenty .(2O) de-
of egee acid and ess
(2) grams Of solids, and not less than two
tenths (0.2) gram of ash and the water
centimetres at twenty t20) degrees Cent?
grade of the vinegar contains not less than
nine (9) milligfams Of phosphoric acid
(P2O5), and requires not less than four
(4) cubic centimetres of decinormal acid to
neutraliZe it's alkalinity.
Sugar vinegar is the product made by the
alc0nollc ana subsequent ace ouS leIluehln-
lions of solutions of sugar, strip, molasses.
or refners' strip, and contains in one hun
bred (1Oo) cubic centimetres at twenty
(20) degrees Centigrade, not less than four
IA 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
az 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 (100)
cubic centimetres at twenty 600 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 four-tenths
(1.4) per GENT. Of calcium sulphate (CaSo4lS
nor more than five tenths (0.5) per cent. OF
calcium and magnesium Chords lCaCi2
and MgCl2), nor more than one tenth tO.1)
per cent of matters insoluble In water.
Section g.: This act shall take effect d ana
Approyed June To- 1909