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food act. If this were so there would not be a single abuse which the 
pure-food law was intended to remedy which would not be continued. 
Granted for the moment, as is shown by the data cited, that the 
term ice cream before the enactment of the food law and the estab- 
lishment of the standard did not mean anything. Let it be accorded 
that it meant any kind of mixture simulating cream which the com- 
pounder saw fit to make, provided it was sweet enough and flavored 
enough to find a purchaser. These facts do not alter the relations 
of the ice cream to the consumer under the food and drugs act and 
the standards made in harmony with the act of Congress. It is 
evident that under that act every name of a food product was in- 
tended to represent a certain kind of product and this kind of prod- 
uct is defined and established by the standard. Therefore the protests 
against the standard as being too high and oppressive to the consumer 
and impossible of observation by the manufacturer have no basis of 
fact on which to stand. 
A careful study of all the evidence which has been submitted and 
of the authorities leads to the conclusion that ice cream should be 
made of cream, that no other ingredient should be used except the 
sugar and the flavor or fruit, that it should contain not less than 11 
per cent of butter fat where concentrated flavors are used and not 
less than 12 per cent where fruits are used, and with such a defini- 
tion and standard each consumer will know exactly what he buys 
and each manufacturer will know exactly what he shall make. If it 
be desirable to make other frozen puddings, custards, dainties, 
desserts, etc., at the will of the manufacturer, neither the law nor 
the standard raises any objections thereto, but these products should 
be delivered to the consumer under their proper names and not bear 
the name of a standard product on which the physician and the con- 
sumer both rely. 
GENERAL CONCLUSIONS. 
From a careful study of the data which have been collected it is 
evident the following conclusions may be drawn : 
First. The sanitary conditions of many of the localities where ice 
cream is manufactured in the District of Columbia are not at all 
satisfactory. Radical improvements in such localities are necessary 
to secure purity and freedom from contamination. It is a recognized 
fact that many cases of violent poisoning which arise from eating 
cream or ice cream are due to insanitary conditions surrounding the 
dairy or ice cream factory, the storage for an improper length of time 
of these products, and the contamination which they suffer by reason 
of insanitary conditions by infection from preexisting poisonous 
bodies. The development of ptomaine poisoning in cream and ice 
