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The correct labeling of the frozen mixtures sold at retail would 
also enable the person, who by experience has found that pure cream 
ice cream is or is not suited to his digestive organs, to obtain that 
which does agree with him. 
Xot only is the chemical composition and the bacteriological de- 
composition of ice creams widely discussed in the literature from the 
standpoint of food value and desirability, but there comes from Italy 
an article by Baldoni, in the “ Biforma Medica ” for 1907, in which 
he attributes much of the digestive disturbance in Borne during the 
summer time to the contamination of ices by tin and lead, which are 
scraped off the inside of the freezing can by the mechanical action of 
the dasher. Baldoni has not only proven the presence of these metals 
in ices in a dissolved condition, but by careful filtration he has iso- 
lated macroscopic particles of both lead and tin. 
The container of ices, etc., commercially, is a metal cylinder, in 
which products having various fruit flavors are stored for consider- 
able lengths of time. In some cases the material melts, warms up 
very thoroughly, and is again frozen. It is perfectly possible that a 
mechanical distribution of particles of metal throughout the mass, 
and the long-continued action of fruit juices on these small particles 
as well as on the surface of the container, result in the accumulation 
in the food stuff itself of very appreciable quantities of metallic salts. 
DEFINITIONS AND DESCRIPTIONS OF ICES IN TRADE AND OTHER 
BOOKS. 
In an anonymous work entitled, Ice Cream and Cakes,” by an 
American, published by Chas. Scribner & Sons, in Xew York in 1901, 
the materials for making ice cream are described as follows : Cream, 
sugar, eggs, flavors in variety, fruits and their juices, ice and snow, 
salt. Cream is classified by the author as single, double, and butter 
cream. Single cream is that which is skimmed from milk twelve 
hours after milking, double cream twenty-four hours after milking, 
and butter cream thirty-six. hours after milking. Xo mention is 
made by this author of cream which is separated mechanically and 
which practice is now more frequently used for ice cream perhaps 
than any other. The author states that for making ice cream only 
the double cream of entire purity should be used and as soon after 
skimming as possible. On page 15 the author says : 
Milk should not be used, either wholly or in part, in place of cream. Its 
watery portion freezes into coarse crystals that give a snowy, mushy taste to 
the ice cream, which even the use of eggs does not correct, and causes it to 
melt much more rapidly than when made of pure cream. 
To prevent this and give the appearance of genuine ice cream some makers 
put in gelatin, to keep it firm, as they say. But its taste betrays it; neither 
