Dutiable Commodities.
(d) no pass shall be necessary for the removal of liquor from one spirit store to another in the same distillery;
(e) no liquor shall be taken into a spirit store in any distillery except liquor distilled in that distillery.
[CAP. 109
64. (1) All containers and utensils for liquor shall be kept clean to the satisfaction of the Director.
(2) All containers of Chinese type liquor sent out from any distillery shall have legibly painted thereon in Chinese characters the word (tsau) and the name of the distillery.
(3) Every container for fermenting mash shall be of a size approved by the Director and shall have the normal charge, and a serial number plainly and permanently marked thereon in English and Chinese characters; no such container shall be filled with material for fermentation weighing more or less than the normal charge.
(4) Every container used for storing spirit in a spirit store shall be of a size approved by the Director and shall have the maximum capacity in gallons and a serial number plainly marked thereon in English and Chinese characters. It shall be fitted or provided with an accurate gauge showing the quantity of spirit in the container.
(5) Every container in a spirit store shall be kept securely covered to prevent evaporation.
Unauthorized persons
65. No person shall, unless accompanied by a revenue officer or employed in a distillery, enter or be in any part thereof except the room, if any, set apart as an office.
prohibited in distilleries.
Restrictions on liquors
66. (1) Except with the permission of the Director, no liquor, and nothing but materials for the distillation of liquor, shall be taken into a distillery.
(2) No fermented material shall, until all the alcohol therein has been removed therefrom by distillation, be taken out of a distillery.
entering and leaving distilleries.
67. (1) Except with the special permission of the Director, all material put on to ferment shall be distilled as soon as fermentation is complete, but in any event within the times set out in the following schedule-
297
Dutiable Commodities.
(d) no pass shall be necessary for the removal of liquor from one spirit store to another in the same dis- tillery;
(e) no liquor shall be taken into a spirit store in any
distillery except liquor distilled in that distillery.
[CAP. 109
64. (1) All containers and utensils for liquor shall be Containers. kept clean to the satisfaction of the Director.
(2) All containers of Chinese type liquor sent out from any distillery shall have legibly painted thereon in Chinese characters the word (tsau) and the name of the distillery.
(3) Every container for fermenting mash shall be of a size approved by the Director and shall have the normal charge, and a serial number plainly and permanently marked thereon in English and Chinese characters; no such con- tainer shall be filled with material for fermentation weighing more or less than the normal charge.
(4) Every container used for storing spirit in a spirit store shall be of a size approved by the Director and shall have the maximum capacity in gallons and a serial number plainly marked thereon in English and Chinese characters. It shall be fitted or provided with an accurate gauge showing the quantity of spirit in the container.
(5) Every container in a spirit store shall be kept securely covered to prevent evaporation.
Unauthorized
persons
65. No person shall, unless accompanied by a revenue officer or employed in a distillery, enter or be in any part prohibited in thereof except the room, if any, set apart as an office.
distilleries.
Restrictions
on liquors
66. (1) Except with the permission of the Director, no liquor, and nothing but materials for the distillation of and materials liquor, shall be taken into a distillery.
(2) No fermented material shall, until all the alcohol therein has been removed therefrom by distillation, be taken out of a distillery.
entering and leaving distilleries.
67. (1) Except with the special permission of the Fermentation. Director, all material put on to ferment shall be distilled as
soon as fermentation is complete, but in any event within the times set out in the following schedule-
297
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