Table IV. — Chemical, microscopical, and bacteriological examinations of ice creams from April 1 to August 1, 1907. 
297 
40 ii I . 
t> • ;> & 
O C 
a-2 
i + i i + + + i 
+ i i 
+ + i i i + + + 
0 0 
P, O 
- - 
<D <& 
o o 
r2 ^ ^ 
ft ft 
o *o 
CO CO 
51 
pH o 
CM 
0 
S £ 
ooooooooooooooooooooooooooo' 
ooooooooooooooooooooooooooo 
o o 
cT o' o' o' 
0 0 0*0 
r— ( Tf t-H 
* 000000 * 0*0 
NOiO»OiO»0(N(N 
COOC^t^C^C^OO 
*o O 00 rr 
o o o o 
O O CO o 
o o' o cT 
8 8 8 8 S 8 
of of 
I a 
o o 
CO ^ H 
CO co o 
^ O O 
r- 03 o o 
CO ^ CO o 
03 CO *0 *0 
: >> 
T3 *0 T3 r O 
Jg 2 
'o £ 
8 s 
cS 
O O 
O XS 
, CD 
0 ^ 02 
^ 3 § 3 ^ 
« S § V S 5 S S S o 3 ■ £ 
; 0 .p £ £ 0 .p 0 +2 
Pi > O . > O oq tc > O > .oq 
lO CO O 1-1 03 CO 
. 03 03 03 03 
Q Q 0 03 03 03 03 
ft ft 
CO ^ CO N 05 • • 
r-H t-H rH 03 03 • • 
o o 
ft ft 
c3 c3 o3 c3 <3 
