78 



The Bulletin. 



ICE CREAM AND ICE CREAM SUBSTITUTES. 



Ice cream is a frozen product made from cream and siigar, with 

 or without a natural flavoring, and contains not less than 14 per cent 

 of milk fat. 



Fruit ice cream is a frozen product made from cream, sugar and 

 sound, clean, mature fruits, and contains not less than 12 per cent of 

 milk fat. 



Nut ice cream is a frozen product made from cream, sugar and 

 sound nonrancid nuts, and contains not less than 12 per cent of 

 milk fat. 



Many products, such as eggs, gelatine, etc., are used in the manu- 

 facture of so-called ice cream, which is often very palatable, but 

 which is not ice cream, and if sold as such is a violation of the law. 



The sale of a product as ice cream containing gelatine, eggs, gum 

 tragacanth or other vegetable gums, or the sale of a product as ice 

 cream which contains less than the required per cent of milk fat will 

 not be contested, provided the same is labeled and sold as imitation 

 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 pla- 

 <"ard bearing 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 



