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Then follow directions for making all forms of cream. On page 
9 is the formula for ice cream at 10 cents per gallon, which is as 
follows : 
It is possible to produce a good ice cream for 10 cents, figuring milk as 14 
cents per gallon. Here is tbe formula : 
Powdered gelatin 7 pounds, dextrine fiour 3 pounds, mix thoroughly. * * * 
A powdered gelatin good enough for this may be bought for 20 cents per 
pound at the factory, and dextrine fiour for 3 cents per pound. Dextrine may 
be bought from any glucose refinery. 
One pound of the above mixture at 15 cents and 5 gallons of milk 
at 11 cents a gallon are the directions given for the final process. 
The evidence cited shows that the products which have been sold as 
“ ice cream ” for many years in this country may be of almost any 
possible comjiosition. IVe have found recommended for use in its 
composition, milk, skimmed milk, condensed milk, evaporated milk, 
vegetable gums, starch, dextrine, flour, eggs, gelatin, and other sub- 
stances. A formula has been offered for making ice cream that costs 
not more than 10 cents per gallon. It is evident that many of 
these substances are used simply because they are cheap and add 
bulk to the mixture and without unj regard to their relations to 
health and digestion. So-called ice cream, having a definite name, it 
has been shown by the trade journals, is made up according to a half 
dozen formulas, so that it is impossible to state what an ice cream 
called by a definite name is. There is no uniformity followed in its 
manufacture, the sole object seeming to be to make it as cheap as 
possible and still secure a market therefor. It is evident from the 
authorities that the consumer is not given any kind of information 
at all when he purchases a substance known as ice cream, except per- 
haps that it is frozen. Even this does not seem at all times to be 
necessary, since ice cream has been offered and guaranteed to stand up 
for hours after it has been removed from the freezing machine. 
Having given in the preceding pages a summary of the authorities 
respecting the composition of ice cream, it is possible now to have 
a clear vision of the significance of this term in commerce before 
the advent of the food and drugs act. A study of the data will show 
in the first place that the frozen custard, which is said to have had 
its origin at Naples and which in this country has been known 
as Neapolitan ice cream, never was known in the country of its origin 
as ice cream, but by other terms entirely different in signification. 
In general, it may be said that the term ice cream is not used in any 
of the European countries, nor has it ever been used with the possible 
exception of its occurrence of late years in English menus, due to 
the crowd of Americans who visit England ever}^ year, especially 
during the summer season. The claim therefore that any kind of 
a pudding, or mixture of any description, has from the first been 
called ice cream does not appear to be sustained by the evidence. 
