246 
objects is also said to be of distinct European origin, although copied 
very largely in this country. For this reason there may be seen in 
both countries frozen products representing fruits of every descrip- 
tion and usually colored and flavored to imitate the fruits which they 
represent. Strawberries, apples, pears, lemons, oranges, pineapples, 
peaches, apricots, bananas, grapes, and nearly all other fruits are thus 
represented. Various figures of statuary, or public buildings, or ob- 
jects of art are also imitated in the form of frozen packages of this 
description. Even when milk or cream is used in the composition of 
these frozen dainties in Europe it is not the custom to call them ice 
cream. The Italian general name for these dishes is “ sorbetto,” the 
German is “ Gefrorenes,” the French “ glace,” and the English “ ice.” 
With the exception of the frozen dish called “ sherbet,” practically 
all, the forms known in Europe under the names given are called, or 
have been called until recently in this country, “ ice cream.” 
In the discussion of this problem I shall first offer the investigations 
made under the auspices of the committee appointed by the District 
Commissioners to advise them in regard to the dairy products on 
sale in the District, including a study of the raw material from which 
ice cream is made and of the ice creams themselves. These studies 
have been conducted both from the chemical and bacteriological points 
of view. 
I will afterwards give a brief historical sketch of the use of the 
term ice cream and the compounds to which it has been applied. 
Next will be presented certain data respecting a proper standard 
for ice cream, a standard adopted by the United States Department 
of Agriculture under authority of an act of Congress, and the criti- 
cisms of this standard made by manufacturers and dealers in ice 
cream. 
In this way it is believed that the whole subject may be presented 
in such form as to be useful not only to the Commissioners of the 
District in any work which they may inaugurate respecting the con- 
trol of ice cream, but also to the people of the District and the people 
of the country in general. 
It is not deemed advisable to go into minute details respecting the 
bacteriological and chemical investigations. I will content myself 
therefore with presenting the tables of analytical data and with giv- 
ing a summary of the chemical and bacteriological investigations. 
SUMMARY OF CHEMICAL DATA RELATING TO CREAM. 
The samples of cream which were purchased in the open market 
covered a period extending from January 30, 1907, to June 12, 1907, 
inclusive. (See Table III, page 294.) 
For the purpose of this investigation the analytical data reported 
referred only to the percentage of fat in the cream and to its artificial 
