Produce of brewing.
Removal of
beer from
brewery.
Calibration
tables and storage vessels.
Stock books.
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(b) when the worts from any brewing have been collected in the proper collecting and fermenting vessels, the serial number or numbers of the receptacles must be immediately recorded in the brewing book together with the quantity in gallons and the true original gravity of the worts;
(c) the date of the removal of any beer from the proper collecting
and fermenting vessels and the quantity removed.
45. (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 member of the Preventive Service.
(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 licensse has given twenty-four hours' notice in writing to the Director, specifying the quantity and original gravity of the worts.
46. Beer shall not be removed from the licensed premises unless- (a) it is accompanied by a voucher in accordance with any regula- tions relating to vouchers for the sale or transfer of duty-paid goods; and
(b) it is so removed between the hours of 5 a.m. and 6 pm.
47. (1) A calibration table shall be supplied to the Director show. ing the capacity of each storage vessel in gallons for each one-tenth of an inch of depth measured from a mark thereon.
(2) Every storage vessel shall be-
(a) in a conspicuous place thereon numbered and marked with i
maximum capacity:
(b) provided to the satisfaction of the Director with a gauge show-
ing the quantity stored therein;
(c) so placed that the contents can be readily measured.
Accounting.
48. Every licensee shall keep on the licensed premises stock books in English, in a form approved by the Director, and as soon as is reasonably possible and in any event not later than the end of the day in which the need for an entry under paragraphs (a), (b) and (c) arose, shall enter or cause to be entered therein under the appropriate date- (a) 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
worl:
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(b) the manner in which all beer manufactured is disposed of; and (c) the quantity of beer removed from the premises.
49. The licensee shall furnish to the Director on each successive Returns, Monday (or if Monday is a general holiday, on the next working day) a return, in such form as the Director may specify, of all beer or worls
in or made in the brewery during the seven days ending at the close
of work on the preceding Saturday, showing-
(a) the balance of dutiable beer and wonts brought forward from
the previous week;
(b) the quantity since produced;
(c) the quantity on which duty is tendered;
(d) the balance of dutiable beer and worts remaining in the
brewery.
Distilleries.
50. In the following regulations relating to distilleries— "Vistiller" includes the licensee and any person for the time being in
charge of a distillery.
Interpreta- tion.
51. There shall be legibly and permanently marked on the outside Marking of of every distillery, in English and Chinese in letters and characters at distilleries,
least three inches high, the words "LICENSED DISTILLERY NO." ispecifying the number of the distillery).
$2. Every distillery shall be enclosed by walls or fences and every Construction part thereof and every fixture therein or thereon constructed and main- of distilleries. mited in good and substantial repair and in sanitary condition, to the satisfaction of the Director, and in particular-
(d) access to the distillery may be obtained only from a street or
road to which the public has access;
(b) the distillery shall be illuminated and ventilated to the satisfac-
tion of the Director;
(c) necessary precautions to prevent the outbreak of fire shall be taken in the distillery and such fire extinguishers and other fire fighting appliances as the Director may require shall be provided:
(d) in the distillery there shall be one or more stores (hereinafter called spirit stores) for the collection and storage of all dutiable liquor;
(e) the stills shall be of a type approved by the Director and shall be so arranged, and the stills and the spirit stores so con- structed, that all spirit produced in the distillery must pass from every still either directly into a spirit store or first into a