197570-1933-Rules-approvals-and-appointments-and-regulations-made-under-the-Liquors-Ordinance-1931-as-amended-by-the-Liquors-Amendment-Ordinance-1932 — Page 17

THE HONG KONG GOVERNMENT GAZETTE, JUNE 16. 1933.

4. Except with the special permission of the Superinten- dent no other business shall be carried on within the licensed premises.

5. Every distillery shall be provided, within the licensed premises, with one or more buildings or enclosures, designed and constructed to the satisfaction of the Superintendent, in which all material used for distillation shall be fermented and distilled and in which all intoxicating liquor produced shall be stored until the proper duties have been paid or security there- for, to the satisfaction of the Superintendent, has been given.

6. Every distillery and every part thereof shall be lighted in an efficient way so as to facilitate inspection.

7. Every receptacle on the licensed premises which is capable of being used for the conveyance of liquor shall have the Chinese word for spirit and the name of the distillery, in Chinese characters, legibly painted thereon.

8. Every receptacle used for fermenting mash shall be of a standard size, approved by the Superintendent, and shall have the normal charge plainly marked thereon in Arabic or Chinese numbers. Each receptacle shall be plainly marked to the satisfaction of the Superintendent with serial numbers in Arabic or Chinese numerals. The same weight of ferment- able material shall always be filled into each and such weight shall be the normal charge.

9.-(1) Except with the special permission of the Super- intendent on valid reason being shown to his satisfaction on each occasion, all material put on to ferment on the licensed premises shall be distilled as soon as fermentation is complete, but in any event within the period of time set out in the following schedule,-

Schedule.

Material to be fermented.

Rice.

Period of the

year.

Molasses.

Using Square Cake, Yeast, or Baker's Yeast.

Using Ball Yeast.

From April 15th

to October 31st.

72 hours.

18 days.

7 days.

November 1st to

April 14th.

96 hours.

21 days.

10 days.

Such periods shall commence to run,-

(a) in the case of molasses from the time the first portion of molasses is mixed with rice tailings or other ferment; and

(b) in the case of rice from noon on the day on which

the steamed rice is mixed with yeast.

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