than two hundred and twenty-five (225) grams of fusel oil (higher alcohols as amylic), not more than twenty (20) grams of aldehydes, not less than fifteen (15) nor more than one hundred (100) grams of ethers (as acetic ether), not less than two (2) nor more than twenty-five (25) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent ethyl alcohol by volume).

14. Scotch whiskey is Scotch new whiskey which has been stored in wood for not less than four years and mixed only with pure water at the time of its preparation for consumption, and contains not less than one hundred and fifty (150) nor more than four hundred and fifty (450) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than one hundred (100) nor more than two hundred and fifty (250) grams of fusel oil (higher alcohols as amylic) not more than twenty-five (25) grams of aldehyde, not less than twenty-five (25) nor more than one hundred and twenty-five (125) grams of ethers (as acetic ether), not less than ten (10) nor more than forty (40) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent ethyl alcohol by volume).

15. Irish new whiskey is whiskey made in Ireland either from barley malt, or malt and unmalted barley, or other cereals, and contains not less than one hundred and twenty-five (125) nor more than three hundred and fifty (350) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than ninety (90) nor more than two hundred and twenty-five (225) grams of fusel oil (higher alcohols as amylic), not more than twenty (20) grams of aldehydes, not less than fifteen nor more than one hundred (100) grams of ethers (as acetic ether), not less than two (2) nor more than twenty-five (25) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent ethyl alcohol by volume).

16. Irish whiskey is Irish new whiskey which has been stored in wood for not less than four years and mixed only with pure water at the time of its preparation for consumption, and contains not less than one hundred and fifty (150) nor more than four hundred and fifty (450) grams of the secondary products of distillation congeneric with ethyl alcohol not less than one hundred (100) nor more than two hundred and fifty (250) grams of fusel oil (higher alcohols as amylic), not more than twenty-five grams of aldehydes, not less than twentyfive (25) nor more than one hundred and twenty-five (125) grams of ethers (as acetic ether), not less than ten (10) nor more than forty (40) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent ethyl alcohol by volume.)

17. New rum is distilled spirits made from the fermented juice of the sugar cane, the massecuite made therefrom, molasses from the massecuite or any intermediate product save sugar, and contains not less than one hundred and twentyfive (125) nor more than three hundred and fifty (350) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than sixty (60) nor more than one hundred and fifty (150) grams of fusel oil (higher alcohols as amylic) not more than thirty (30) grams of aldehydes, not less than thirty (30) nor more than one hundred (100) grams of ethers (as acetic ether), not less than twenty (20) nor more than (50) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent ethyl alcohol by volume).

18. Rum is new rum stored not less than four (4) years in wood, and contains not less than one hundred and seventy-five (175) nor more than five hundred (500) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than eighty (80) nor more than two hundred (200) grams of

fusel oil (higher alcohols as amylic), not more than forty (40) grams of aldehydes, not less than fifty (50) nor more than one hundred and fifty (150) grams of ethers (as acetic ether) not less than thirty-five (35) nor more than one hundred (100) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent ethyl alcohol by volume).

19. New brandy is a distilled spirit made from sound potable wine, and contains not less than one hundred and twenty-five (125) nor more than three hundred and fifty (350) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than seventy (70) nor more than one hundred and fifty (150) grams of fusel oil (higher alcohols as amylic), nor more than twenty (20) grams of aldehydes, not less than thirty (30) nor more than one hundred (100) grams of ethers (as acetic ether), not less than five (5) nor more than twenty (20) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent ethyl alcohol by volume).

20. Brandy is new brandy stored in wood for not less than four (4) years, and contains not less than one hundred and fifty (150) nor more than five hundred (500) grams of the secondary products of distillation congeneric with ethyl alcohol, not less than eighty (80) nor more than two hundred (200) grams of fusel oil (higher alcohols as amylic), not more than thirty (30) grams of aldehydes, not less than thirty-five (35) nor more than one hundred and fifty (150) grams of ethers (as acetic ether), not less than thirty (30) nor more than one hundred (100) grams of volatile acids (as acetic) to one hundred (100) litres of proof ethyl alcohol (50 per cent ethyl alcohol by volume).

21. Cognac is brandy prepared in the departments of the Charente, France, from pure, sound wine produced in those departments.

e. Carbonated waters. Water-Potable-Water to be potable must be suitable to all forms of domestic use; must possess no objectionable smell or taste; must be free from animal, especially human refuse material; must be free from vegetable material in a state of active decompositon; must be free from pathogenic bacteria; must be free from such an amount of suspended material of whatever character as would make it unsightly in appearance and unsuited to the ordinary industrial uses of a community.

Carbonated waters are waters charged with carbonic acid gas, and may be naturally carbonated or artificially carbonated. Label must state how carbonated, and if the source of the water is given thereon, the water must be true to its label. All carbonated waters must be wholesome and potable.

Spring and well waters are waters derived from springs or wells; they must be potable and wholesome; they may or may not be medicinal; and must come from the well or spring indicated on the label and no other. The standard for any spring or well water will be the water itself, sample being taken at its source by a representative of this Board.

Artificial mineral waters must be so labeled, and the water used in their manufacture must be wholesome and potable. All waters must be true to label, and if an analysis is published as an advertisement, or is placed on the label, the water must conform thereto.

6. Spirit vinegar, distilled vinegar, grain vinegar, is the product made by the acetous fermentations of dilute distilled alcohol, and contains, in one hundred (100) cubic centimetres (20° C.), not less than four (4) grams of acetic acid, and shall be free from coloring matter, added during or after distillation, and from color other than that imparted to it by distillation.

Bread and yeast. Bread must be made of pure and wholesome materials as provided for in these regulations, must not contain adulterants, alums, or cop

per salts, should not contain more than forty (40) per cent of water nor have an acidity in ten (10) grams of fresh bread requiring more than 10 c. c. of 1-10 normal sodium hydroxide solution to neutralize it.

Compressed Yeast should be used when fresh. Such yeast should have a creamy white color, uniform throughout, should possess a fine even texture, should be moist without being slimy, should not have a "cheesy" odor, such odor indicating decomposition as does a dark streaked color.

IV. PRESERVATIVES AND COLORING MATTERS.

Standard preservatives are salt, sugar, vinegar, spices, and their essential oils, wood smoke, edible oils and fats, and alcohol.

The use in food products, of any other preservatives or antiseptics, or of any substance which preserves or enhances the natural color of a food product, or of a coloring matter is prohibited except as provided for in these Regulations.

* *

See Reg. 14, Section (u) [and F. I. D. 76 as to permitted coal tar dyes.] REG. 46. Taking orders deemed a sale. Taking orders for same. The taking of orders or the making of agreements or contracts by any person, firm or corporation, or by any agent or representative thereof, for the future delivery of any of the articles, products, goods, wares, or merchandise embraced within the provisions of these Regulations, shall be deemed a sale within the meaning of these Regulations.

REG. 47. Person defined. The word " person," as used in these regulations shall be construed to import both the plural and the singular, as the case demands, and shall include corporations, companies, societies, and associations, when construing and enforcing the provisions of these regulations the act, omission or failure of any officer, agent or other person acting for or employed by any corporation within the scope of his employment or office, shall in every case be also deemed to be the act, omission, or failure of such corporation, company, society, or association, as well as that of the person.

REG. 48. Penalty. Any person convicted of violating any of the provisions of the foregoing Regulations wherein penalty is not provided, shall be punished pursuant to the provisions of Section 3, Act 98 of 1906.

These Regulations shall be in force and effect from and after their adoption and promulgation by the State Board of Health.

The State Board of Health reserves the right conferred on it by Section 2, Act 98 of 1906, "to further revise and amend" whenever the interests of the public health, the advancement of scientific knowledge, or the rulings of the National Food Department make it advisable so to do.

All laws and regulations in conflict with these Regulations are hereby repealed.

Adopted April 25, 1908.

MARYLAND.

FRUITS, ETC.

SEC. 1. Fruits and vegetables to be marked. All shippers and sellers of all fruits and vegetables in Wicomico county shall be compelled to stamp or mark all baskets, barrels, boxes, packages, crates, parcels or other receptacles used by them for the shipment or sale of any fruit, fruits or vegetables with his, her or their name or names, initials, or with some distinguishing device or mark which may be readily and easily read and seen on the same before such fruit, fruits or vegetables shall be offered for shipment or sale; and if any shipper or seller of any fruit, fruits or vegetables, shall neglect or fail to comply with the provisions of this section, he or she, or they, shall pay a fine of five dollars; said fine to be applied to the public school fund for Wicomico county, but nothing in this Act shall apply to hucksters selling in quantities less than full packages, or to anything delivered to canneries. SEC. 2. Effect. This Act shall take effect from May 1, 1908. Approved April 6, 1908. Laws of 1908, art. 23, ch. 712, p. 1125.

37

MASSACHUSETTS.

GENERAL FOOD LAWS.@

SEC. 70. General inspection authority. Boards of health of cities and towns, by themselves, their officers or agents, may inspect the carcasses of all slaughtered animals and all meat, fish, vegetables, produce, fruit or provisions of any kind found in their cities or towns, and for such purpose may enter any building, enclosure or other place in which such carcasses or articles are stored, kept or exposed for sale. If, on such inspection, it is found that such carcasses or articles are tainted, diseased, corrupted, decayed, unwholesome or, from any cause, unfit for food, the board of health shall seize the same and cause it or them to be destroyed forthwith or disposed of otherwise than for food. All money received by the board of health for property disposed of as aforesaid shall, after deducting the expenses of said seizure, be paid to the owner of such property. If the board of health seizes or condemns any such carcass or meat for the reason that it is infected with a contagious disease, it shall immediately give notice to the board of cattle commissioners of the name of the owner or person in whose possession it was found, the nature of the disease and the disposition made of said meat or carcass.-As amended April 17, 1908, Acts and Resolves of 1908, ch. 411, p. 276. See Bul. 69, Rev., pt. 3, p. 266.

SEC. 72. Penalty for hindering inspectors. Whoever prevents, obstructs or interferes with the board of health, its officers or agents, in the performance of its duties as provided herein, or hinders, obstructs or interferes with any inspection or examination by it or them, or whoever secretes or removes any carcass, meat, fish, vegetables, fruit or provisions of any kind, for the purpose of preventing the same from being inspected or examined under the provisions of sections seventy to seventy-six, inclusive, shall be punished by a fine of not more than one hundred dollars or by imprisonment for not more than sixty days, or by both such fine and imprisonment.-As amended April 17, 1908; Acts and Resolves of 1908, ch. 411, p. 276. See Bul. 69, Rev., pt. 3, p. 266. Revised Laws, 1902, vol. 1, ch. 56, p. 555.

SEC. 1. Repeal. Sections twenty-five and twenty-six of chapter seventy-five of the Revised Laws (Bul. 69, Rev., pt. 3, p. 248), relating to the sale of adulterated food and drugs, are hereby repealed.

SEC. 2. Effect. This act shall take effect upon its passage.

Approved March 18, 1908. Acts and Resolves of 1908, ch. 238, p. 153.

BREAD.

SEC. 6. Penalty. Whoever violates any provision of the preceding three sections shall be punished by a fine of not more than ten dollars for each offence. The sealer of weights and measures in the respective cities and towns, or the commissioner of weights and measures of the commonwealth, shall cause the provisions of the said three sections to be enforced.-As amended March 10, 1908; Acts and Resolves of 1908, ch. 197, p. 114. See Bul. 69, Rev., pt. 3, p. 252. Revised Laws 1902, vol. 1, ch. 57, pp. 557-8.

a See also Meat, page 39.