770.                                                             THE NEW ZEALAND GAZETTE.                                                              [No. 19

Labelling.

(2.) There shall be written in the principal label attached to every package which contains cordials or syrups the name or names of the fruit, fruits, or vegetable extracts from which its contents have been prepared.

Preservative.

(3.) The preservative substance (or a preparation of the preservative substance) sulphur-dioxide may be added to cordials and syrups which do not contain any glycerine, in proportion not exceeding two grains of sulphur-dioxide to the pint.

40. RASPBERRY SYRUP AND RASPBERRY VINEGAR.

(1.) Raspberry syrup and raspberry vinegar shall contain not less than twenty parts per centum by weight of raspberry-juice, and not less than thirty-five parts per centum by weight of sugar, and may contain ten parts per centum by weight of glycerine. They shall not contain any foreign colouring-matter, nor any artificial flavouring substance.

Preservative.

(2.) The preservative substance sulphur-dioxide, or a preparation of sulphur-dioxide, in proportion not exceeding two grains of sulphur-dioxide to the pint, may be added to raspberry syrup and raspberry vinegar which do not contain any glycerine.

41. COMPOUND CORDIALS.

(1.) Compound cordials (orange bitters, sarsaparilla, ginger, non-alcoholic bitters, tonic, and the like preparations) shall consist of potable water with vegetable extracts or infusions or tinctures, or both, or any combination of varieties of either or of both, and sugar, with or without citric or tartaric acid, harmless vegetable flavouring-substances, harmless colouring-matter, and glycerine: Provided that the proportion of glycerine shall not exceed ten parts per centum

Labelling.

(2.) There shall be written in the principal label attached to every package which contains a compound cordial, in bold-faced sans-serif capital types of not less size than twelve points face measurement, the words “Compound cordial”; the said words shall form the first line of the principal label, and no other word shall appear on the same line.

Preservative.

(3.) The preservative substance (or a preparation of the preservative substance) sulphur-dioxide may be added to compound cordials which do not contain any glycerine, in proportion not exceeding two grains of sulphur-dioxide to the pint.

42. ARTIFICIAL CORDIALS AND SYRUPS.

(1.) Artificial cordials and syrups shall be composed of potable water with harmless flavouring-substances, sugar, and citric or tartaric acid, acetic acid or vinegar, with or without harmless colouring-matter, with or without glycerine in a proportion of not more than ten parts per centum; they shall contain not less than thirty-five parts per centum by weight of sugar.

Labelling.

(2.) There shall be uniformly written in the principal label attached to any package containing artificial cordial or syrup, in bold-faced sans-serif capital types of not less size than eighteen points face measurement, the words “Artificial cordial” or “Artificial syrup,” the name of the flavour and the word flavour in the following form:—

Artificial cordial or artificial syrup [Here insert the name of the flavour] flavour.

The said words shall be the first words of the principal label, and no other words shall appear on the same line or lines with them.

Prohibition.

(3.) Expressions which indicate that the contents of any package which contains an artificial cordial or syrup consist wholly or in part of natural fruit-juices shall not be written in any statement or label attached to any such package.

Preservative.

(4.) The preservative substance (or a preparation of the preservative substance) sulphur-dioxide may be added to artificial cordials and syrups which do not contain any glycerine, in proportion not exceeding two grains of sulphur-dioxide to the pint.

43. LIME-JUICE.

(1.) Lime-juice shall be the expressed juice of the sound fruit of Citrus medica, variety acida; it shall contain not less than six parts per centum of citric acid, naturally present in the fruit from which it has been produced.

Lime-juice Cordial or Syrup.

(2.) Lime-juice cordial or syrup shall be composed of lime-juice, sugar, and potable water; it shall not contain any added substance except glycerine: Provided that the proportion of glycerine shall not exceed ten parts per centum.

Preservative.

(3.) The preservative substance (or a preparation of the preservative substance) sulphur-dioxide may be added to lime-juice and to lime-juice cordial or syrup which does not contain any glycerine, in proportion not exceeding two grains of sulphur-dioxide to the pint.

44. LEMON-SQUASH.

(1.) Lemon-squash shall be the expressed juice of the sound ripe fruit of Citrus medica, var. limonum; it shall not contain any added substance save water or carbonated water, sugar, and preservative.

Prohibition.

(2.) Lemon-squash shall not contain any substance capable of reducing its natural acidity.

Preservative.

(3.) The preservative substance (or a preparation of the preservative substance) sulphur-dioxide, in proportion not exceeding two grains of sulphur-dioxide to the pint, may be added to lemon-squash.

45. NON-EXCISABLE FERMENTED DRINKS.

(1.) Non-excisable fermented drinks shall be composed of boiled water with vegetable extractives or infusions, and sugar, with or without the addition of harmless vegetable flavouring-substances, citric or tartaric acid, and harmless colouring-matters. They shall contain not more than two parts per centum of proof spirit, and not more than traces of sulphur-dioxide, unavoidably derived from the process of fining and of cleansing casks.

Preservative.

(2.) The addition of saccharin to non-excisable fermented drinks, in proportion not exceeding three grains to the gallon, is hereby permitted.

46. NON-ALCOHOLIC CARBONATED SUMMER OR TEMPERANCE DRINKS.

(1.) Summer or temperance drinks not otherwise standardized in these regulations shall be composed of potable water, with or without sugar and harmless flavouring-essences, or vegetable extractives or infusions, impregnated with carbon-dioxide, under pressure or not, with or without citric and tartaric acids, and with or without harmless colouring-matter.

(2.) The preservative substance (or a preparation of the preservative substance) sulphur-dioxide may be added to summer drinks, in proportion not exceeding one grain of sulphur-dioxide to the pint.

47. QUININE TONIC WATERS.

There shall be written in the principal label attached to every package which contains any drink the name or trade description of which includes the word “quinine” the proportion of quinine therein contained. The proportion of quinine contained in a drink sold under the said name or trade description shall be not less than one-third of a grain to the pint.

48. MALT ALE OR MALT BEER, ALE, PORTER, AND BEER.

(1.) Malt ale or malt beer containing not less than three per centum of proof spirit shall be ale or beer brewed from barley malt and hops exclusively.

(2.) Ale, porter, or beer containing not less than three per centum of proof spirit shall be produced by the alcoholic fermentation of a mash of malted and other grain and sugar with hops and other harmless vegetable bitters.

(3.) Malt ale or malt beer, ale, porter, and beer shall not contain strychnine, Cocculus indicus, picric acid, lead, or other harmful substance, nor more than one one-hundredth of a grain of arsenic, calculated as arsenious oxide, nor more than two grains of free sulphur-dioxide, nor more than five grains of total sulphur-dioxide per gallon.