299 
| 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 
I 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 would 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 
exhibited b}?' some of the samples which have been examined. By the 
adoption of these sanitary regulations an ice cream of standard qual- 
ity can be offered to the consumers of the District of Columbia, so 
that anyone purchasing the article may know definitely the character 
of the material he is buying, the amount which he gets, and may be 
assured of the freshness and purity of its raw materials and freedom 
from infection during process of manufacture and the time it is kept 
in storage. 
Seventh. The subject of the pasteurization of milk which is to be 
used for making ice cream is an important one and should receive 
careful attention. The data show that cream usually carries a much 
larger number of organisms than milk. This is probably due chiefly 
to the fact that the bacteria seem to stick with greater tenacity to the 
globules of fat than they do to the other parts of the milk. Cream is 
