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(xxvi) Vinegar is a liquid derived wholly from alcoholic and acetous fermentations. It shall contain not less than 4.0 grammes of acetic acid in 100 cubic centimetres of the vinegar. It shall not contain arsenic in amounts exceeding 0.0143%. It shall be free from copper, lead and any other foreign substance, except caramel. It shall contain no sulphuric or other mineral acid.
(xxvii) Malt Vinegar shall be vinegar as defined above, derived wholly from malted barley or wholly from cereals the starch of which has been saccharified by the diastase of malt.
(xxviii) Brandy shall be defined as a spirituous liquid distill- ed from the wine of grapes, and Cognac as brandy made in the Cognac regions from grapes grown therein. Brandy shall contain the pro- portions of volatile acidity, aldehydes, furfural, ethers, and higher alcohols, as are natural to brandy, and any brandy containing less than 60 grams of ethers calculated as ethyl acetate in 100 litres of the absolute alcohol contained in such brandy shall be deemed to be adultera- ted, unless satisfactory evidence is forth- coming by certificate from the place of origin of the brandy that such is genuine according to the definition given above. Auy liquid sold as brandy shall possess.the aroma and flavour natural to brandy and must contain not less than 35.87% absolute alcohol by weight. Brandy of the liqueur type, which satisfies the above standard except as to the percentage of absolute alcohol, may be sold as brandy pro- vided that the percentage of absolute alcohol by weight is clearly indicated on the label.
(xxix) Whisky shall be defined as a spirit obtained by distillation from a mash of cereal grains saccharified by the diastase of malt. Whisky shall contain the proportions of volatile acidity, aldehydes, furfural, ethers, and higher alcohols, as are natural to whisky, and any whisky containing less than a total of 150 grams of such products in 100 litres of the absolute alcohol contained in such whisky shall be deemed to be adulterated, unless satisfactory evidence is forthcoming by certificate from the place of origin of the whisky that such is genuine according to the definition given above. Any liquid sold as whisky shall possess the aroma and flavour natural to whisky and must contain not less than 35.87 % absolute alcohol by weight.
(xxx) Rum shall be defined as a spirit distilled direct from
sugar-cane products in sugar-cane growing countries. Jamaica rum is the liquid as above defined made in Jamaica from cane grown therein. Rum imported from countries not growing sugar-cane shall be described as Imitation Rum, unless evidence is afforded of the production of such rum in a canegrowing country. Rum shall contain the proportions of volatile acidity, aldehydes, furfural, ethers,
and higher alcohols, as are natural to rum, and any rum containing less than 100 grams of ethers calculated as ethyl acetate in 100 litres of the absolute alcohol contained in such rum shall be deemed to be adulterated, unless satisfactory evidence is forthcoming by certi- ficate from the place of origin of the rum that such is genuine according to the definition given above. Any liquid sold as rum shall possess the aroma and flavour natural to rum and must contain not less than 35.87 % alcohol by weight.
(xxxi) The method employed for the determination of the higher alcohols in spirits shall be that known as the Allen-Marquardt.
(xxxii) Gin must contain not less than 30.79% absolute
alcohol by weight.
(xxxiii) Wines :-
(a)
"Port" is the fermented expressed juice of the grape, the produce of the Alto Douro District in the north-east of Portugal and shipped from Oporto, and must possess the flavour and aroma natural to port and be free from added colouring matter and preservatives other than alcohol and must contain not less than twelve per cent. of alcohol by weight. (b) Wine of a port character from other countries or districts may be sold as port provided that it complies with the specifications in (a) above and that the place of origin is clearly marked on the label.
(c) "Sherry" is the fermented expressed
juice of the grape, the produce of Jerez (or Xerez) de la Frontera and shipped from Cadiz. It must possess the flavour and aroma natural to sherry and be free from added colouring matter and preservatives other than alcohol and shall contain not less than twelve per cent. of alcohol by weight.
(d) Wine of a sherry character from other countries or districts may be sold as sherry provided that it conforms to the specifications in (c) above and the place of origin is clearly marked on the label.
2. (1) No preservative whatsoever shall be added to milk.
(2) No boric acid, borax or hydrogen peroxide shall be added to cream in quantities exceeding in the aggregate 1 per cent. by weight of the component parts of such cream.
3.-(1) Every package containing cream to which any boric acid, borax or hydrogen peroxide has been added shall be labelled "Preserved Cream."
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