1092
Part VII,- contd.
Produce of brewing.
Removal of beer from brewery.
Calibration table.
Stock books.
Returns.
THE HONG KONG GOVERNMENT GAZETTE, JULY 26, 1940.
REGULATIONS,-contd.
B.BREWERIES,--contd.
recorded in the brewing book together with the quantity in gallons and the true original gravity of the worts;
(3) the date of the removal of any beer from the proper collecting and fermenting vessels and the quantity removed.
55. (1) The produce of any brewing shall be kept separate and distinct from that of every other brewing for a period of twenty-four hours unless an account of the first- mentioned produce has been taken by a revenue officer.
(2) The produce of any brewing must not be mixed with that of any other brewing except in the store vats or casks, unless the licensee has given twenty-four hours notice in writing to the Superintendent, specifying the quantity and original gravity of the worts.
56. Beer shall be removed from the licensed premises only-
(1) if it is accompanied by a voucher in accordance with any regulations relating to vouchers for the sale or transfer of duty-paid goods; and
(2) between the hours of 5 a.m. and & p.m.
57.-(1) A calibration table shall be supplied to the Superintendent showing the capacity of each storage vessel in gallons for each one-tenth of an inch of depth measured from a marked spot.
(2) Every storage vessel shall be----
(a) numbered conspicuously and plainly marked with its maximum capacity;
(b) provided to the satisfaction of the Superintendent with a gauge showing the quantity stored therein:
(c) so placed that the contents can be readily measured.
Accounting.
58. Every licensee shall keep on the licensed premises stock books in English, in a form approved by the Super- intendent, and shall correctly and with the utmost promptitude enter or cause to be entered therein under the appropriate date-
(1) the quantity of grain, molasses, sugar or other fermentable material received on the premises, and the weight of any such material issued for each brewing for the making of mash and wort;
(2) the manner in which all beer manufactured is dis- posed of; and
(3) the quantity of beer removed from the premises.
59. The licensee shall furnish to the Superintendent every Monday (or on the following day should Monday be a public or general holiday) a return, in a form approved by the Superintendent, of all beer or worts in or made in the brewery during the seven days ending at the close of work on the preceding Saturday, showing-
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