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evaporated, cream or plain superheated condensed milk (unsweetened) to each 
4 or 5 gallons of 20 to 22 per cent cream. 
This was a pure whole milk concentrated “ in vacuo ” to about three to four 
times the thickness of the richest milk and served as a thickener without being 
foreign to the dairy or the cow ; this avoided the necessity for using thickeners, 
starches, cornstarch, potato starch, arrowroot starch, gums, gum tragacanth, 
Senegal, Arabic, etc., and made a beautiful smooth velvet-like product and 
double as much as cream alone would do. It had the advantage of purity, 
wholesomeness, digestibility, and cost about the same as cream. It would 
prevent the cream from swimming when dished up, or when transported long 
distances to customers who lived out of town in the summer time; but this 
formula was only used by the best family ice cream purveyors, as “ glue was 
cheaper;” the “lordly mushroom” compounders could not afford to drop the 
large doses of water glue that enabled them to work up into “ the only abso- 
lutely pure ice cream.” 
The term cream should be also understood under the new pure-food law by 
the ice cream trade. 
The standard for cream calls for not less than 18 per cent of butter 
fat, ■ and it is liberal in several respects, as it does not designate hand- 
skimmed cream, pasteurized cream, separator cream, centrifugal cream solidified 
cream, or evaporated cream, if they come up to the standard of not less 
than 18 per cent butter fat. This will be a great help to the ice-cream 
solidified cream, or evaporated cream, if they come up to the standard of not 
less than 18 per cent butter fat. This will be a great help to the ice-cream 
maker, for so long as he uses this or a higher standard he will be sure of com- 
ing up to the standard required by law. Some provisions should be provided 
under the law to suppress some grades of frozen mixtures now upon the mar- 
ket posing as cheap ice cream which do not contain cream, evaporated cream, 
whole milk, or a trace thereof, and which are sold to children who have only 
a few pennies to spend and want as much for their little sum as possible. 
While I recognize that frozen custard, frozen junket, and frozen jellies can be 
made clean and wholesome, I think it is but right that poor men’s children 
should be safeguarded, and I hope that the pure-food commission and the com- 
mittee upon food standards will make a low standard as well as a higher one 
and will interest the Department in the subject so that the popular cheap 
frozen products within the reach of the humblest citizen may be safeguarded 
by the august eye of the law and be subject to the intelligent scrutiny of the 
chemical inspection of the Department. 
It is my opinion that all the trade are desirous of living up willingly to the 
standards, and in fact they see the beginning of better trade conditions and 
higher prices as a result. While it has placed them in a quandary as to how to 
proceed in the premises, as the instructions thus far have been quite meager, 
nevertheless I am confident they will be glad to accept the new standard. It 
would however materially assist if the Department would in due course issue 
a bulletin which would give instructions as far as deemed advisable by your 
Department. 
CRITICISM OF E. G. ECKERT AND OTHERS. 
Dr. E. G. Eckert, Secretary of the Ice Cream Manufacturers’ 
Association of Pennsylvania, made the following statement at the 
national convention of ice-cream makers held in Chicago in Feb- 
