OFFICIAL INSPECTIONS 57 



19 



Table showing the results of the examination of samples of ice 

 cream collected in the season of 19 13, arrhnged alphabetically 

 by towns. 



Sta. 

 No. 



Town and Deakee. 



Cream sold as 



Pek Cent Milk Fat. 



Standard. 



Found. 









Per cent. 



Per cent. 



11432 

 11553 



South Portland. W.W.Rich 



South Portland. W. W. Rich 



Vanilla 



Vanilla 



14 

 14 



7.44 

 11.86 



11281 

 11390 



South Windham. A. L. Hoyt 



South Windham. A. L. Hoyt 



Vanilla 



Vanilla 



14 

 14 



9.46 

 14.03 



11562 



Waterville. Bowman & Knight 



Vanilla 



14 



3.92 



11512 



Waterville. Lewis Facos 



VaniUa 



14 



14.10 



11514 



Waterville. Hager's Candy Store 



Vanilla 



14 



15.16 



11510 



Waterville. Wm. C. Hawker & Co. . . . 



VaniUa 



14 



12.71 



11563 



Waterville. M. W. Hayden 



VaniUa 



14 



15.84 



11565 



Waterville. R. H. Jackson 



Vanilla 



15 

 14 



13.16 



11564 





9.31 



11511 



iVaterville. J. D. Parent 



VaniUa 



VaniUa 



14 

 14 



16.12 



11513 



iVaterville. WaterviUe Drug Store.. . . 



14.63 



11049 



Westbrook. F. D. Anderson 



Chocolate.. . . 

 VaniUa 



12 

 14 



14.94 



11047 



Westbrook. Raymond & Marr 



11.21 



11048 



Westbrook. Rexall Drug Store 



Vanilla 



14 



15.52 



11046 



Westbrook. West End Drug Co 



Chocolate. . . . 



12 



12.88 



11355 





VaniUa 



14 



14.06 









CRBAM USED IN THE MANUFACTURE OF ICE 



CREAM. 



During the investigation of ice cream the present season the 

 cream used in its manufacture has also been investigated 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 18 per cent milk fat. As has been 

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



