314 Milk and Its Products 
of butter-fat required by the state pure food law should 
be considered perfect in richness. The richness is 
determined by making chemical analysis for fat. 
IV. Appearance.—Ice cream scoring perfect in 
appearance should be clean, and neatly put up, and in 
a clean container. 
Defects.—Cream of unclean appearance; lack of 
parchment circle over ice cream; dirty container; rusty 
container; dirty ice cream tub; old string tags at- 
tached to handle of tub. 
When judging brick ice creams, special attention 
should be given to the uniformity of the layers, to 
the neat folding of -the parchment wrapper, and to 
cleanliness and general appearance of the package. 
V. Color.—Ice cream of perfect color is such as 
contains only the natural color imparted to it by the 
flavoring material used; or, if color is added, it should 
harmonize with the particular flavoring used. 
Defects in Color.—Too high color; unnatural color, 
such as colors different from the color of the natural 
flavoring material used. 
Individual molds, if colored, should be as nearly as 
possible the same color as the object they represent. 
