42 The Bulletin. 



ice-cream, compound ice-cream, gelatine ice-cream, egg ice-cream, milk 

 ice-cream, or gum ice-cream (as the case may be) ; or if a placard bear- 

 ing the following statement — 



"Imitation ice-cream is served here." 



"Compound ice-cream is served here." 



"Egg ice-cream is served here." 



"Gelatine ice-cream is served here." 



"Milk ice-cream is served here," or 



"Gum ice-cream is served here," 

 (as the case may be) shall be posted in a conspicuous place in the 



RESULTS OF THE EXAMINATION OF ICE- 



LARD. 



1. Lard is the rendered fresh fat from hogs in good health at the time 

 of slaughter, is clean, free from rancidity, and contains, necessarily in- 

 corporated in the process of rendering, not more than one (1) per cent 

 of substances, other than fatty acids and fat. 



2. Leaf lard is lard rendered at moderately high temperatures from 

 the internal fat of the abdomen of the hog, excluding that adherent to 

 the intestines, and has an iodine number not greater than sixty (60). 



3. Neutral lard is lard rendered at low temperatures. 



There is no standard for compound lard, it being a mixture or com- 

 pound of fats, but as found on the market it is usually cotton-seed oil 

 with enough beef stearin (oleostearin) to give it the requisite degree 

 of solidity or consistence and a small amount of real lard. Lard stearin 

 or cotton-seed stearin may be used in place of the beef stearin. 



