OFi^lCIAIv 1NSPE;CTI0NS 45. 



191 



Table Showing the Results of Analyses of Samples of Ice 

 Cream Collected in Summer of 1912, Arranged Alphabetically 

 by Towns — Concluded. 



Town and Dealer. 





Remarks. 



10710 

 10758 

 10721 

 10692 

 10826 

 10827 



10825 

 10824 

 10822 



10823 

 10828 

 10776 

 10777 

 10866 

 10829 

 10833 

 10830 

 10831 

 10832 



Portland, Chas. B. Thomas 



Portland, John J. Thuss 



Portland, J. Vonyik. 



Portland, John Zakarian 



Portland, A. H. Allen 



Rockland, Chas. Haskell 



Rockland, Walter Larrabee 



Rockland, J. H. Meservey ....... 



Rockland, Rockland Confectionery 

 Co 



Rockland, C. M. Tibbets 



Rockland R. J. Whitney 



Saco, J. Z. Beckwith 



Saco, S. W. Gordon, Urvanta Lunch 

 Saco, S. W. Gordon, Urvanta Lunch 



Waterville, Lewis Facos 



Waterville, W. H. Hager 



Waterville, Silvio Paganucci 



Waterville, E. L.. Simpson 



Waterville, Verzoni Bros 



14.64 



6.34 

 7.24 

 13.74 

 6.36 

 13.38 

 15.81 

 15.16 

 18.91 

 14.17 

 14.27 



Dealer fined. 



Passed. 



Passed. 



Dealer fined. 



Difiiculty apparently with cream. 



From Mrs. E. W. Thurlow, Rockland. 



Manufacturer fined. 

 Passed. 

 Misunderstanding regarding formula. 



Passed. 



Dealer fined 



Sold as ' ' vanilla ice cream substitute. ' ' 



Dealer warned. 



Dealer fined. 



Dealer warned. 



Passed. 



Passed. 



Passed. From Verzoni Bros. 



Passed. 



Passed. 



CREAM^S USED IN THE MANUFACTURE OE ICE 



CREAM. 



During the investigation of ice cream the present season the 

 cream used in its manufacture has also been inves-tigated as 

 far as possible. This is particularly true of those cases where 

 the ice cream was found to be below standard. Where possible 

 in such cases the cream itself was sampled and in some cases it 

 was ascertained that the trouble of the manufacturer of ice 

 cream was apparently due to the fact that the cream used was 

 not as rich as it was supposed to be. A special law places the 

 standard for cream at i8 per cent milk fat. As has been 

 repeatedly stated to the trade, a cream of this strength used in 

 connection with the proper amount of sugar, flavoring, and a 

 slight amount of filler, will make an ice cream which carries 

 between 14 and 15 per cent of milk f:,t. 



No attempts at prosecution have been made relative to the 

 samples of cream reported in the following table, although it 

 will be noted that a few are below the standard for cream. In 

 the table the figures given represent the cream which the dealer 

 was supposed to be buying and also the actual strength of the 

 cream determined by analysis. 



