OFFICIAL INSPECTIONS 63. I5I 



STATEMENT BY THE EXECUTIVE OF THE LAV/. 

 A. M. G. SouLE, Chief, Bureau of Inspection. 



In the collection of samples of ice cream, a wide range of ter- 

 ritory was covered. Particular care was taken by the inspectors, 

 along with the inspection work, to bring to the attention of the 

 ice cream manufacturers in an educational way the requirements 

 under the law. We also issued from this department, about the 

 first of August, a regulatory announcement, essentially the same 

 in text as given on page 143 — with the addition of the penalty 

 for the violation of the law and a clause of the dairy law inform- 

 ing the ice cream manufacturers of the protection afforded them 

 when purchasing their raw material. 



The deputies report a wilingness, with but few exceptions, on 

 the part of the manufacturers to conform to the law and that 

 very little fault has been found with the standard that is re- 

 quired. 



As will be seen from the tabulations, some slight deficiencies 

 were found in a few of the samples collected in the cities, but in 

 nearly all these cases the deficiency was not large enough to 

 warrant a hearing and a letter of warning was written which 

 was apparently gratefully received. 



Another feature noticed among the city dealers was a spirit of 

 sharp competition and jealous guarding of their formulae; as 

 this has a tendency to raise the standard even above that required 

 by law, I feel that it should be encouraged. 



In some of the coast towns, and on the islands along the coast, 

 where ice cream is made and sold only in mid-summer, particular 

 care was taken to inquire the source of the raw material, the 

 experience in manufacture, the price paid for the materials and 

 the price charged for the frozen product. Among the samples of 

 ice cream obtained from these localities, several were found to be 

 deficient in milk fat. Hearings were arranged for cases of this 

 nature and an explanation for each deficiency requested. In 

 some cases the use of eggs was responsible for the reduction of 

 the milk fat content, but it is gratifying to note that in no 



