C.), not less than one (1) gram of sugars, and for sweet red wine not less than sixteen hundredths (0.16) gram of grape ash, and for sweet white wine not less than thirteen hundredths (0.13) gram of grape ash.

5. FORTIFIED SWEET WINE is sweet wine to which wine spirits have been added. By act of Congress, "sweet wine" used for making fortified sweet wine and "wine spirits" used for such fortification are defined as follows (sec. 43, Act of October 1, 1890, 26 Stat., 567, as amended by section 68, Act of August 27, 1891, 28 Stat., 509, and further amended by Act of Congress approved June 7, 1906): "That the wine spirits mentioned in section 42 of this act is the product resulting from the distillation of fermented grape juice to which water may have been added prior to, during, or after fermentation, for the sole purpose of facilitating the fermentation and economical distillation thereof, and shall be held to include the products from grapes or their residues, commonly known as grape brandy; and the pure sweet wine, which may be fortified free of tax, as provided in said section, is fermented grape juice only, and shall contain no other substance whatever introduced before, at the time of, or after fermentation, except as herein expressly provided; and such sweet wine shall contain not less than four per centum of saccharine matter, which saccharine strength may be determined by testing with Balling's saccharometer or must scale, such sweet wine, after the evaporation of the spirits contained therein, and restoring the sample tested to original volume by addition of water: Provided, That the addition of pure boiled or condensed grape must or pure crystallized cane or beet sugar or pure anhydrous sugar to the pure grape juice aforesaid, or the fermented product of such grape juice prior to the fortification provided by this act for the sole purpose of perfecting sweet wine according to commercial standard, or the addition of water in such quantities only as may be necessary in the mechanical operation of grape conveyers, crushers, . and pipes leading to fermenting tanks, shall not be excluded by the definition of pure sweet wine aforesaid: Provided, however, That the cane or beet sugar, or 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 under this act: And provided further, That the addition of water herein authorized shall be under such regulations and limitations as the Commissioner of Internal Revenue, with the approval of the Secretary of the Treasury, may from time to time prescribe; but in no case shall such wines to which water has been added be eligible for fortification under the provisions of this act where the same, after fermentation and before fortification, have an alcoholic strength of less than five per centum of their volume."

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 afte 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 th alcoholic and subsequent acetous fermentations of the juice of apples is laevo-rotatory, and contains not less than four (4) grams of aceti 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-five hundredths (0.25) gram of apple ash in one hundred (100) cubic centimeters (20° C.); and the water-soluble ash from one hundre (100) cubic centimeters (20° C.) of the vinegar contains not less than te (10) milligrams of phosphoric acid (P2O,), and requires not less than thirt (30) cubic centimeters of decinormal acid to neutralize its alkalinity.

2. WINE VINegar, grape VINEGAR, is the product made by the alcoholi and subsequent acetous fermentations of the juice of grapes and con tains, in one hundred (100) cubic centimeters (20° C.), not less than fou (4.0) 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 subsequen acetous fermentations, without distillation, of an infusion of barley mal or cereals whose starch has been converted by malt, is dextro-rotatory and contains, in one hundred (100) cubic centimeters (20° C.), not les 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-solubl ash from one hundred (100) cubic centimeters (20° C.) of the vinegar con tains not less than nine (9) milligrams of phosphoric acid (P2O), and re quires not less than four (4) cubic centimeters of decinormal acid t neutralize its alkalinity.

4. SUGAR VINEGAR is the product made by the alcoholic and subsc quent acetous fermentations of solutions of sugar, sirup, molasses, or re finers' sirup, and contains, in one hundred (100) cubic centimeters (20° C.) not less than four (4) grams of acetous acid.

5. GLUCOSE VINEGAR is the product made by the alcoholic and subse quent acetous fermentations of solutions of starch sugar or glucose, i dextro-rotatory, and contains, in one hundred (100) cubic centimeter (20° C.), not less than four (4) grams of acetic acid.

6. SPIRIT VINEGAR, DISTILLED VINEGAR, GRAIN VINEGAR, is the produc made by the acetous fermentation of dilute distilled alcohol, and con tains, in one hundred (100) cubic centimeters (20° C.), not less than fou (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 chlorids (CaCl, and MgCl2), nor more tha one-tenth (0.1) per cent. of matters insoluble in water.

RULES FOR THE ENFORCEMENT OF THE PURE FOOD

AND DRUG LAW.

RULE 1.

SHORT TITLE OF THE ACT.

The Act entitled an Act forbidding the manufacture, sale or offering for sale of any adulterated or misbranded foods or drugs, defining foods and drugs, stating wherein adulteration and misbranding of foods and drugs consist, and defining the duties of the State Board of Health in relation to foods and drugs, their inspection, purity and misbranding, regulating the slaughter of animals and their preparation for food, providing an appropriation for enforcement, providing for the appointment of a state food and drug commissioner, declaring penalties for the violation of the laws, rules and ordinances concerning foods and drugs, repealing acts in conflict therewith, and declaring an emergency, signed March 4, 1907, shall be known and referred to as "The Indiana Pure Food and Drug Law."

RULE 2.
ENFORCEMENT.

The enforcement of the law is made the duty of the State Board of Health through its Chemist, who is the State Food and Drug Commissioner. The state, county and town health officers are food and drug inspectors, together with the deputy state health officers, subordinate to the State Board of Health, and are authorized agents of the board for the enforcement of the law.

RULE 3.

DUTY OF INSPECTORS.

It shall be the duty of the deputy state health officers and food and drug inspectors:

1. To collect samples of foods and drugs for examination and analysis;

2. To inspect dairies, creameries, cheese factories and other places where milk products are made and prepared ;

3. To inspect stockyards, abattoirs and slaughter houses where animals are kept for slaughter, slaughtered and prepared for market;

4. To inspect canning factories, confectioners' factories, pickling factories, syrup refineries, bottling works, breweries, drug manufactories and other places where foods and drugs are made and prepared.

5. To inspect grocery stores, meat markets, fish markets, drug stores and all other places dealing in or selling food and drugs;

6. To inspect bakeries, bakeshops and other places where bread, cake, pastries, confections and similar products are prepared for sale;

7. To inspect restaurants, hotels and other public places where food is prepared and sold;

8. To confer with health and sanitary officers in regard to the proper enforcement of the Pure Food and Drug Laws;

9. To assist local officials in the prosecution of violations of the Food and Drug Laws.

The state food and drug inspectors shall make daily reports to the State Food and Drug Commissioner, and shall receive all orders from him pertaining to food and drugs.

It shall be the further duty of the deputy state health officers and food and drug inspectors to inspect the conditions of each county, and city and town health office and to make correct reports to the secretary of the board each day of any conditions found to exist.

Inspectors shall conduct their examinations quietly and in such a manner that no unnecessary antagonism will be aroused against their work. They will remember always that it is the policy of the Board of Health to co-operate with manufacturers, wholesalers and retailers in securing pure goods.

COLLECTION OF SAMPLES.

Inspectors shall make collections of food and drug samples in the following manner:

Samples of food and drugs shall be purchased and paid for, and whenever possible, a receipt shall be obtained from the dealer, and numbered to correspond with the number placed on the sample.

When possible all samples of food and drugs shall be original packages, and when impossible, as in the case of cheese, milk, butter, bulk spices, vinegar, bulk chemicals, extracts, syrups, tinctures, etc., samples shall be placed in suitable packages or containers and properly marked and labeled.

The quantity of bulk goods shall not be less than six ounces, and all liquids not less than one pint, except where the character of the sample is such that only a small quantity is required for examination and analysis.

In collecting samples of foods and drugs, duplicate, sealed samples will be left with the dealer if he so requests.

Samples of liquids, bulk goods, such as vinegar, milk, molasses, flour, sugar, etc., shall be securely sealed before they leave the hands of the collector, and preferably in the presence of the dealer.

At the time of the collection the sample shall be given a serial number known as the "Inspector's collection number." This serial number will be noted in the inspector's blanks together with the name of manufacturer, retailer, town, county, brand, date of collection and such other information as may be necessary to identify the sample. This data shall be kept in duplicate and each day copies of the descriptions of all samples collected shall be forwarded to the State Food and Drug Commissioner. The original copy will remain in the possession of the inspector to be used by him in conducting prosecutions.

Samples shall be brought to the laboratory and placed by the inspector in a case suitably provided with lock and two keys, one key to be retained by the inspector, the other is deposited with the State Food and Drug Commissioner.

When samples can not be brought to the laboratory by the inspector, they may be shipped by express to the State Food and Drug Commissioner as often as may be necessary. The box containing the samples shall be

sealed and receipts for the same from the express companies retained by the inspector.

Inspectors, while traveling in parts of the state from which they are unable to return to their home at night, will be allowed reasonable hotel bills.

Inspectors will be allowed car fare to the extent of the smallest fare between points, and necessary livery and express bills.

Inspectors shall keep an accurate account of their expenses and shall return vouchers or receipts for same at the end of the week, and no expense incurred by inspectors will be allowed unless accompanied by properly-signed vouchers or receipts. Vouchers or receipts will not be required for railroad fare.

RULE 4.

METHODS OF ANALYSIS.

Unless otherwise directed by the State Food and Drug Commissioner, the methods of analysis employed shall be those prescribed by the Association of Official Agricultural Chemists and the U. S. Pharmacopœia.

RULE 5.

PROCEDURE IN CASE OF VIOLATION OF THE LAW.

Whenever upon analysis or examination it appears that samples of food or drugs are adulterated in violation of the Pure Food and Drug Law, the State Food and Drug Commissioner or other authorized officers of the State Board, of Health, shall furnish evidence to district prosecutors, who will proceed according to the commands of the act as set forth in section 11 of the law.

Whenever upon inspection a dairy, abattoir, slaughterhouse, bakery or other place of manufacture of food or drug products is found to be uncleanly or otherwise conducted in an unwholesome or unsanitary manner, the inspector shall at once report such findings to the state health officer and said inspectors shall direct the manufacturers, owners or operators of such dairies, abattoirs, slaughterhouses, bakeries, etc., to make within a specified time the changes necessary to comply with the statutes and the rules of the State Board of Health concerning the same.

RULE 6.
HEARINGS.

Whenever the owner, proprietor or agent of any firm or corporation engaged in the manufacture and sale of food or drug products shall have been notified by an inspector of the State Board of Health that his place of business is not conducted in accordance with the law and the rules of the State Board of Health, he may within five days from the date of said notice, make a written plea to the secretary of the State Board of Health, asking that a hearing be given him at the office of the state board, and at the time appointed he may appear to give reasons why the conditions noted by the inspector existed, and why he should not comply