TARIFF SCHEDULES OF THE UNITED STATES
SCHEDULE 1. - ANIMAL AND VEGETABLE PRODUCTS Part 12. - Beverages 65 Rates of IXity
166.10
All mineral waters, natural, imitation, or artificial.
30 per gal.
100 per gal.
166.20
Ginger ale, ginger beer, lemonade, and soda water
20 per gal.
150 per gal.
166.30
Vegetable juices, including mixed vegetable juices....
20 per gal.
150 per gal.
166. to
Beverages, not specially provided for
20 per gal.
150 per gal.
Subpart C. - Fermented Alcoholic Beverages Subpart C headnote: I. Beverages In this subpart, containing over 24 percent of ethyl alcohol by volume when Imported, are classed as spirits under Item 168.50.
167.05
Ale, porter, stout, and beer
12.50 per gal.
500 per gal.
167.10
Champagne and other sparkling wines
$1.50 per gal.
$6 per gal.
16?.15
Cider, fermented, whether still or sparkling
30 per gal.
50 per gal.
167.20
Prune wine
350 per gal. plus S2.5O per proof gallon on ethyl alcohol content
700 per gal. plus $5 per proof gallon on ethyl alcohol content
167.25
Rice wine or sake
500 per gal.
81.25 per gal.
37.50 per gal. 62.50 per gal.
81.25 per gal. 81.25 per gal.
'+20 per gal. Si ($1.12) per gal. 81 per gal.
81.25 per gal. 81.25 per gal. 81.25 per gal.
167.35 167.37
Still wines produced from grapes: Containing not over Ik percent of alcohol by volume: In containers each holding not over 1 gallon.. In containers each holding over 1 gallon Containing over 14 percent of alcohol by volume: In containers each holding not over 1 gallon, if entitled under regulations of the United States Internal Revenue Service to a type designation which includes the name "Marsala" and if so designated on the approved label Sherry Other
167. to 167.42
Vermuth! In containers each holding not over 1 gallon In containers each holding over 1 gallon
26.50 per g a l. to0 per g a l.
81.25 per gal. 81.25 per gal.
167.50
Other fermented alcoholic beverages
500 per g a l.
81.25 per gal.
167.90
Imitations of wines
$5 per proof gallon
85 per proof gallon
167.30 167.32 167. J t '
See general headnote 3(f)(iii).
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