253 
coloring. The analyses were made in the dairy laboratory by and 
under the supervision of Mr. G. E. Patrick. 
The total number of samples examined is 132, including one double 
cream excluded from the averages. The average percentage of fat 
therein is 19.09. 
By act of Congress the legal standard of fat in cream for the 
District of Columbia is 20 per cent. The number of samples at or 
above 20 per cent is 44, or 33.58 per' cent. The number of samples 
below 20 per cent of fat is 87, or 66.41 per cent. 
These data show that only one-third of the samples of cream pur- 
chased complied with the legal standard for the District. The 
standard for fat in cream, established by the Secretary of Agriculture 
under authority of CongTess for the country at large in so far as 
interstate commerce is concerned is 18 per cent. The number of 
samples examined which are found at or above 18 per cent is 82, 
equivalent to 62.60 per cent of the total number. The number of 
samples below 18 per cent is 49, or 37.4 per cent of the whole number. 
The data show that as sold upon the markets of Washington during 
the time mentioned almost two-thirds of the commercial creams com- 
plied with the national standard. The total number of samples of 
the above lot which are found to contain more than 25 per cent of fat 
is 6 ; the number of samples containing less than 16 per cent is 24 ; the 
number of samples containing less than 14 per cent is 6, and the num- 
ber containing less than 13 per cent is 3, all of which are from the 
same dairy. These data show that the requirement of 18 per cent of 
fat, judged by the ordinary commercial data, is entirely just and sat- 
isfactory. Hence it follows that ice cream made from standard cream 
will easily contain 14 per cent or more of butter fat for the vanilla 
type of ice cream, and 12 or more per cent for the fruit type of ice 
cream, thus showing that the standards established are reasonable 
and just from the commercial conditions which actually exist. Of 
the total number of samples examined 15, equivalent to 11.45 per cent, 
are found to be artificially colored, thus showing that the artificial 
coloring of cream is not practiced to any great extent, and its entire 
prohibition would not in any way disturb the existing conditions of 
trade. 
SUMMARY OF THE CHEMICAL DATA RELATING TO ICE CREAM. 
The chemical analyses of the ice creams were made in the dairy 
laboratory of the Bureau of Chemistry by and under the supervision 
of Mr. G. E. Patrick, chief of that laboratory. (See Table lY, 
page 303.) 
For the purpose of this report only the fat content of the various 
samples of ice cream, the presence of gelatin, vegetable thickeners, and 
