the exception of salt, sugar, vinegar, and wood smoke, are non-condimental, and therefore can not be excused on the ground that they add any flavor or taste to the substance.
(F. I. D. 16.)
FALSE LABELING OF VINEGAR.
April 21, 1905.
It is held that the term "vinegar" applied to products made in France and other wine-producing countries where vinegar is made chiefly from wine should apply only to such goods or to vinegar made from cider. The analytical data in a given case show that the vinegar in question is not derived from either of these sources, but is evidently the product of oxidation of low wines or alcohol. It does not comply with the standard either for vinegar or wine vinegar on page 14 of Circular No. 13[1] of the Secretary's Office. It is evidently a vinegar such as is described under paragraph 6[2] of the same page and being such a vinegar should have been so labeled. It is held, therefore, that this product is falsely labeled.
(F. I. D. 17.)
LABELS ATTACHED TO WRAPPERS INSTEAD OF PACKAGES; STATEMENTS
RELATING TO WHOLESOMENESS OF ADDED SUBSTANCE.
PASTER LABELS.
April 21, 1905.
Our examination showed that these packages of jams were wrapped with paper, to which was affixed a paster containing the legend "ARTIFICIALLY COLORED" in large type, followed in small type by the phrase "With an infinitesimal proportion of absolutely harmless coloring." While there can be no legal objection to the additional phrase, it will be understood that the determination of this point is especially reserved by law to this Department.
On removing the paper wrappers of the packages the label which appeared on the outside of the packages was found attached to the stone jars, but the paster was missing. It is a reasonable construction of the law to say that the label required should be the permanent and not the temporary label. In subsequent imports, therefore, of goods of this kind it is deemed necessary to have the plaster attached directly to or immediately above or below the principal label on the jar itself. The use of a paster is permitted provided it is as firmly attached as the original label in such a way as not to be easily removed, and further that it is applied to goods which are already labeled before March 16, 1905. In goods packed subsequent to this date it will be required that the part of the label which gives information in regard to added products shall be made an integral part of the original label.
- ↑ 1. Vinegar, cider vinegar or 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, and not less than twenty-five hundredths (0.25) grams of apple ash in one hundred (100) cubic centimeters. The water-soluble ash from one hundred (100) cubic centimeters of the vinegar requires not less than thirty (30) cubic centimeters of decinormal acid to neutralize the alkalinity and contains not less than ten (10) milligrams of phosphoric acid (P_{2}O_{5}). 2. Wine vinegar or 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, not less than four (4) grams of acetic acid, not less than one and four-tenths (1.4) grams of grape solids, and not less than thirteen hundredths (0.13) gram of grape ash.
- ↑ 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, not less than four (4) grams of acetic acid.
