JUNE 26.] THE NEW ZEALAND GAZETTE. 1531

Varieties of Vinegar.

(2.) Vinegar shall be one of the following varieties:—
(a.) Cider vinegar or apple vinegar shall be the product made by the alcoholic and subsequent acetous fermentations of the juice of apples, and shall conform with the general standard for vinegar.
(b.) Glucose vinegar shall be the product made by the alcoholic and subsequent acetous fermentations of solutions of starch-sugar or glucose, and shall conform with the general standard for vinegar.
(c.) Honey vinegar shall be the product made by the alcoholic and subsequent acetous fermentations of solution of honey, and shall conform with the general standard for vinegar.
(d.) Malt vinegar shall be the product made by the alcoholic and subsequent acetous fermentations of infusions of barley malt and (or) of cereals whose starch has been converted by malt, and shall conform with the general standard for vinegar.
(e.) Sugar vinegar shall be the product made by the alcoholic and subsequent acetous fermentations of solutions of sugar, syrup, or refiner’s syrup, and shall conform with the general standard for vinegar.
(f.) Wine vinegar or grape vinegar shall be the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes, and shall conform with the general standard for vinegar.
(g.) Fruit vinegar shall be the product made by the alcoholic and subsequent acetous fermentations of the juice of any fruit other than apples or grapes, and shall conform with the general standard for vinegar.
(h.) Spirit vinegar or alcohol vinegar shall be the product made by the acetous fermentation of dilute distilled alcohol. It shall conform with the general standard for vinegar, except that it shall not contain any caramel.
(i.) Distilled vinegar shall be the distillate of any variety of vinegar. It shall conform with the general standard for vinegar, except that it shall not contain any caramel.
(3.) Mixtures of two or more vinegars shall not be allowed.

Labelling.

(4.) (a.) There shall be uniformly written in the label attached to every package which contains vinegar, in letters of not less size than twenty-four points face-measurement, the words “Cider vinegar,” “Apple vinegar,” “Glucose vinegar,” “Honey vinegar,” “Malt vinegar,” “Sugar vinegar,” “Wine vinegar,” “Grape vinegar,” “Fruit vinegar,” Spirit vinegar,” “Alcohol vinegar,” or “Distilled vinegar,” as the case may be, indicating the variety of vinegar in the package.
(b.) In the case of distilled vinegar there shall also be written in the following form in bold-faced sans-serif capital letters of not less size than eight points face-measurement the words—
“Distilled from [Here insert the name of the vinegar from which the contents of the package have been distilled].”

IMITATION VINEGAR.

55. (1.) Acetic-acid mixtures sold for the purpose of being used or which may be used as vinegar shall be dilutions of pure acetic acid in water containing not less than four grammes of acetic acid in one hundred cubic centimetres. They shall not contain any sulphuric or other mineral acid, lead, or copper, or more than one-hundredth grain of arsenic per gallon, or any vinegar, or any other added substance. They shall not contain any formates and not more empyreumatic matter in two cubic centimetres of real acetic acid than is allowed in Acidum aceticum glaciale by the latest edition of the “British Pharmacopoeia.”

Labelling.

(2.) There shall be uniformly written in the label attached to every package which contains an acetic-acid mixture sold for the purpose of being used or which may be used as vinegar the words “Imitation vinegar” in bold-faced sans-serif capital letters of not less size than eighteen points face-measurement, and below these words in bold-