pure anhydrous sugar, or water, so used shall not in either case be in excess of ten (10) per centum of the weight of the wine to be fortified. 6. Sparkling wine is wine in which the after part of the fermentation is completed in the bottle, the sediment being disgorged and its place supplied by wine or sugar liquor, and which contains, in one hundred (100) cubic centimeters (20° C.), not less than twelve-hundredths (0.12) gram of grape ash. 7. Modified wine, ameliorated wine, corrected wine, is the product made by the alcoholic fermentation, with the usual cellar treatment, of a mixture of the juice of sound, ripe grapes with sugar (sucrose), or a sirup containing not less than sixty-five (65) per cent of sugar (sucrose), and in quantity not more than enough to raise the alcoholic strength after fermentation, to eleven (11) per cent by volume. 8. Raisin wine is the product made by the alcoholic fermentation of an infusion of dried or evaporated grapes, or of a mixture of such infusion or of raisins with grape juice. G. VINEGAR. 1. Vinegar, cider vinegar, apple vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of apples, is lævo-rotatory, and contains not less than four (4) grams of acetic acid, not less than one and six-tenths (1.6) grams of apple solids, of which not more than fifty (50) per cent are reducing sugars, and not less than twenty-fivehundredths (0.25) gram of apple ash in one hundred (100) cubic centimeters (20° C.); and the water-soluble ash from one hundred (100) cubic centimeters (20° C.) of the vinegar contains not less than ten (10) milligrams of phosphoric acid (P2 O), and requires not less than thirty (30) cubic centimeters of decinormal acid to neutralize its alkalinity. 2. Wine vinegar, grape vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid, not less than one (1.0) gram of grape solids, and not less than thirteen-hundredths (0.13) gram of grape ash. 3. Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt, is dextrorotatory and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid, not less than two (2) grams of solids, and not less than two-tenths (0.2) gram of ash; and the water-soluble ash from one hundred (100) cubic centimeters (20° C.) of the vinegar contains not less than nine (9) milligrams of phosphoric acid P2 O), and requires not less than four (4) cubic centimeters of decinormal acid to neutralize its alkalinity. 4. Sugar vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of sugar, sirup, molasses, or refiners' sirup, and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid. 5. Glucose vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of starch sugar or glucose, is dextrorotatory, and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid. 6. Spirit vinegar, distilled vinegar, grain vinegar, is the product made by the acetous fermentation of dilute distilled alcohol, and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid. III. Salt. 1. Table salt, dairy salt, is fine-grained crystalline salt containing on a water-free basis not more than one and four-tenths (1.4) per cent of calcium sulphate (CaSO4), nor more than five-tenths (0.5) per cent of calcium and magnesium chloride (CaCl2 and MgCl2), nor more than one-tenth (0.1) per cent of matters insoluble in water. IV. Baking Powders. Baking powders must consist only of wholesome materials, the names of which shall be stated on the label, and shall give at least ten (10) per cent of their own weight of carbonic acid gas on addition of water. Any one desiring copies of the Pure Food Law may apply to the secretary, Brattleboro, Vt. BULLETIN OF THE VERMONT STATE BOARD OF HEALTH. Volume VIII. No. 1. Issued Quarterly at Brattleboro, Vermont. The Bulletin is published quarterly by the State Board of Health under the authority of Section 5 of Act No. 0, Legislature of 1900. It will be sent to all Boards of Health. A copy will be sent to any person in the state upon request addressed to the Secretary, Henry D. Holton, Brattleboro. NEWS ITEMS. Town Clerks are reminded that all vital statistics for the first six months should have been sent to the office of the secretary of the State Board of Health not later than the month of August. An Anti-Meningitis Serum.-It is reported from Castalia, Ohio, that Dr. Simon Flexner of the Rockefeller Institute in New York, has elaborated a curative serum for the treatment of cerebro-spinal meningitis. This serum has been administered with striking success, it is said, during an epidemic of the disease in the Ohio town. Health officers, town clerks, and physicians will find in this number of the Bulletin the Pure Food Laws and Regulations. Copies for town representatives and justices will be forwarded to the town clerks, who will distribute them as required by law. If from any cause any one does not receive a copy, please notify the secretary, Henry D. Holton, Brattleboro. The following examinations of specimens other than milk have been made at the Laboratory during the last quarter : For typhoid, 192; positive, 29. Tuberculosis, 400; positive, 92. Malaria, 12; positive, 1. Diphtheria, 380; positive, 122. Total examinations of water, 192; ground waters, 146; normal, 30; surface waters, 46; normal, 30. Miscellaneous foods, 29; standard, 17. Maple products, 14; standard, 14. Liquors, 204; standard, 166. Miscellaneous examinations, 55; negative, 35. Medico-legal examinations, 16. Autopsies performed, 6. |