COMPOSITION AND PALATABILITY OF ICE CREAM. 
The records of the 316 sales in the table show that 82 per cent were 
of ice cream containing 18 per cent fat (mix F), and 10.4 per cent 
of the sales were of ice cream containing 15 per cent fat (mix D). 
This left only 7.6 per cent of the sales in which purchasers favored ice 
cream containing 12 per cent fat (mix E). The sales not recorded in 
the table showed preferences very much the same, 15 per cent being 
in favor of mix E, 14 per cent in favor of mix D, and 71 per cent in 
favor of mix F. 
These figures show conclusively that the rich ice cream was pre- 
ferred by a large majority of the purchasers. 
EFFECT OF SUGAR ON PALATABILITY OF ICE CREAM. 
To determine the effect of sugar on the desirability of ice cream, 
a comparison was made of three ice-cream mixes containing 19, 16, 
and 13 per cent of cane sugar. These mixes, designated as G, H, and 
I, respectively, contained 14 per cent of fat, and the methods of 
manufacture were practically the same in each case. The ice cream 
was sold on 10 different days during three consecutive weeks. The 
daily sales are recorded in Table 2. 
Table 2. — Preference for varying proportions of sugar in ice cream by 82 purchasers on 10 
different days during 3 consecutive 
Mix. 
Days. 
1 2 
3 
4 
5 
6 
7 
8 
9 
10 
28 
10 
5 
28 
10 
5 
27 
9 
8 
27 
9 
8 
23 
13 
7 
26 
15 
5 
25 
15 
3 
25 
15 
3 
29 
17 

34 
13 
1 
Number. 
272 
126 
45 
Per cent. 
61.4 
28.4 
10.2 
Total 
443 
100.0 
The total number of sales for the period covered was 443 and 
the number of persons who purchased was 82. The records of these 
443 sales show that 61.4 per cent of the choices were made in favor 
of ice cream containing 19 per cent sugar (mix G) ; 28.4 per cent 
were made in favor of ice cream containing 16 per cent sugar (mix 
H) ; and 10.2 per cent were in favor of ice cream containing 13 per 
cent sugar (mix I) . In other words, about 90 per cent of the sales 
indicated a preference for ice cream containing 16 per cent or more 
of sugar. 
EFFECT OF MILK SOLIDS NOT FAT ON PALATABILITY OF ICE CREAM. 
In the third experiment a comparison was made of three ice-cream 
mixes containing 12, 9, and 6 per cent of milk solids not fat, the 
other constituents (fat, 10 percent; sugar, 14 per cent; and gelatin 
0.5 per cent) and the methods of manufacture being practically the 
same. These mixes, designated as B, C, and A, respectively, were 
sold on 30 different days during a period of six consecutive weeks. 
The daily sales are recorded in Table 3. 
