FIFTEENTH ANNUAL YEAR BOOK — PART VI 413 



test in standardizing the cream used in the making of ice cream. 

 No one would expect to churn skim milk and get butter out of it, 

 neither can the ice cream manufacturer expect to secure a standard 

 product by putting into his mixing vat, skim milk and other pro- 

 ducts, the butter fat content of which he has no knowledge. 



Furthermore, the buying of cream for ice cream purposes should 

 be done only on the butter fat basis. We believe the ice cream 

 maker is entitled to get all that he pays for and are warning him 

 not to buy cream by the gallon unless he is doing so under a con- 

 tract that calls for a certain percentage of butter fat in the cream, 

 and then this should only be done when the cream is tested regular- 

 ly. We have two or three reporting a price of $1.20 to $1.50 per 

 gallon paid for sweet cream and will venture to say that these 

 people probably had very little idea as to what they were paying 

 per pound for butter fat or what this cream was testing. 



We are pleased to learn that there is an improvement in the 

 condition of the returned empty ice cream containers. An ice 

 cream, container is a utensil used in the distribution of a food 

 product and must, under the sanitary law, be kept clean at all 

 times. It, therefore, behooves the retailer or the users of ice cream 

 to wash and keep clean containers in their possession. So far, we 

 have been pursuing the policy of educating these people to the 

 fact that such containers must be washed as soon as emptied. How- 

 ever, in all probability it will be necessary to prosecute a few 

 violators before this evil can, within the next year, be remedied 

 entirely. 



We should like to be able to report a greater improvement in 

 the condition' of the ice cream factories, and within another year 

 expect to be able to do so. This will mean that during the coming 

 year a number of the manufacturers will have to provide more 

 light and ventilation for their factories, put in better floors, make 

 tight, smooth walls, provide proper ventilation, do more effective 

 screening, and pay more attention to the keeping of the factory 

 and employees in a clean condition. By doing this, the manu- 

 facturer will not only avoid conflict with the officials and running 

 the risk of losing his factory license, but trade will be stimulated 

 by such inviting surroundings. 



