ICE-CREAM AND ICES 647 



should be sterilized with live steam, and attention should be given 

 to the excluding of flies from these establishments. 



BIBLIOGRAPHY 



Avers and Johnson: United States Dept. of Agri., B. A. I., Bull. 303, October, 



1915. 

 Benkendorf: Agri. Exp. Sta. of the Univ. of Wis., Bull. 241, July, 1914. 



The Creamery and Milk Plant Monthly, 1917, vol. 5, p. 48. 

 Frandsen and Markham: The Manufacture of Ice-creams and Ices, New 



York, Orange Judd Company, 1915. 

 Hammer: Iowa State Coll. of Agri. and Mech. Arts, BuU. 134, July, 1912. 

 Heinemann and Gordon: The Creamery and MUk Plant Monthly, vol. 5, 



August, 1917. 

 Illinois State Food Commission: BuU. 28, 1914. 

 Lumsden: Amer. Jour, of Pub. Health, 1917, vol. 7, p. 1005. 

 Mitchell: Jour. Amer. Med. Assoc, 1915, vol. 65, p. 1795. 

 Pennington: Hygienic Laboratory BuU. 56, p. 266. 

 Stiles and Pemiington: Hygienic Laboratory BuU. 56, p. 255. 

 Washburn: Vermont Agri. Exper. Sta., Bull. 155, September, 1910. 

 Wyman: Proceedings of the Ninth Convention of the National Association 



of Ice-cream Manufacturers, held at Cincinnati, Ohio, December, 1909. 



