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Cessfully took a stand in tlie House against irregular legislation being incor- 
porated in the agricultural appropriation bill : 
“ The Hon. E. D. Crumpacker, 
“ Washington, D. C. 
“ The National Association of Ice Cream Manufacturers, in convention 
assembled, desires to thank you for your inestimable services through which 
you brought about the exclusion of the Irregular legislation in the House appro- 
priation bill, thereby preventing the one-man power from destroying their 
industry. 
“ J. H. Frank, President .” 
President Frank : Gentlemen, Mr. Crumpacker is a Congressman from Indi- 
ana and he will do the right thing. Are you ready for the question? 
The motion was then put and unanimously adopted. Another telegram was 
sent to 
“ Senator Proctor, 
“ Chairman Committee on Agriculture, 
“ Senate Chamber, Washington, D. C. 
“ The Illinois Association of Ice Cream Manufacturers, in convention as- 
sembled, earnestly requests that you do not allow reinstatement In agricultural 
appropriation bill of parts stricken out in the House from bureau of chemistry 
section. 
(Signed) “Illinois Association of Ice Cream Manufacturers, 
“ R. A. Woodhull, President .” 
Mr. McCrea said : 
“ The man who goes out into the field to compete for business and sells 
frozen water for ice cream is not a success, and you know it as well as I know 
it.” 
President Frank : 
“ They come pretty near doing it sometimes.” 
After much discussion a rising vote was taken as to whether the 
convention should recommend to the commission a 14 per cent butter- 
fat standard, an 8 per cent butter-fat standard, or no standard at all, 
and the last proposition was carried by an overwhelming majority. 
The above quotations from the proceedings of the Ice Cream 
Convention are given to show that the product which is sold as ice 
cream, or at least was sold as ice cream before the enactment of the 
food law, has no definite composition. No one can have any idea, as 
is shown by the statements made by the makers themselyes, what the 
substance purchased as ice cream really is. As the President of the 
Association very aptly remarked, “ Some of the members evidently 
were selling frozen water as ice cream, or nearly so.” 
In The Ice Cream Trade Journal, October, 1906, page 23, there is 
an editorial article on “ Butter Fat in Fine Ice Cream.” This article 
states that the late Charles Ranhofer, who was for many years chef of 
Delmonico’s, in his work entitled “ The Epicurean,” published in 
1894, devotes 50 pages to ice creams and ices. In quantity of butter 
