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much as ice cream is sold quite exclusively by volume and not by 
weight, this expansion can only be regarded as a deception practiced 
upon the consumer. The use of thickeners of any kind in the manu- 
facture of ice cream is not a commercial necessity. When used the 
thickener should be wholesome and unobjectionable from a food 
point of view, and the fact that it has been employed should be 
plainly stated on the label. 
Fifth. The manufacture of frozen dainties containing more or less 
cream is a legitimate industry, provided all the materials used are pure 
and wholesome and no false name or appellation is given to the 
product. A great many products which have been made and sold as 
ice cream belong to this category. Inasmuch as ice cream is pre- 
scribed frequently by physicians for invalids and convalescents, and 
inasmuch as it is largely eaten by children and others whose stomachs 
have not full vigor, a definite idea of its composition is necessary 
to prevent injury and abuse. Hence the term ice cream should be 
reserved solely for the frozen product consisting of pure, fresh cream, 
sugar, and a flavor, while appropriate names should be given to 
other frozen dainties in which more or less cream may enter. The 
use of milk, skimmed milk, and condensed milk in the manufacture 
of ice cream does not appear to be advisable or necessary. These sub- 
stances, when wholesome and pure, are food products of value and 
their use under appropriate appellations is unobjectionable. Con- 
densed milk diluted to its original volume would not be allowed to be 
sold as fresh milk under the laws of any of the States or munici- 
palities controlling the milk supply. There seems to be no ethical 
reason why such products should be permitted to be sold under the 
name of ice cream. They should be offered to the public under appel- 
lations which disclose their real character. 
Sixth. The additional regulations which Avould secure for the Dis- 
trict of Columbia a supply of ice cream of unobjectionable quality 
should look to the restrictions of the materials used to the pure fresh 
articles. They should require that the butter fat should have a defi- 
nite percentage corresponding to the established standards of 12 and 
11 per cent respectively for the two different types of ice cream. 
They should protect the consumer against an undue expansion of the 
ice cream during the process of manufacture so as to make it occupy 
a volume far larger than is normal. They should restrict the time of 
storage of ice cream to the limit of ordinary needs of consumption. 
They should secure absolute cleanliness and neatness in the dairy and 
in the factory where the ice cream is made. They should exclude 
from ice cream colors not authorized to be put in foods by the rules 
and regulations of the food and drugs act. They should exclude from 
sale ice cream containing a bacterial flora of the enormous proportions 
