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ICE CREAM STANDARD. 
The standard for ice cream was suggested by the committee on | 
standards after a long and careful study of the composition of ice i 
cream, and the general character thereof, the meaning of the term, 
and the desirability of having it under the food law express some 
definite meaning. The form in which it was finally established is j 
found in circular Xo. 19, of the Office of the Secretary of Agriculture, | 
issued June 26, 1906, page 7. The standards read as follows: j 
1. Ice cream is a frozen product made from cream and sugar, with or with- j 
out a natural flavoring, and contains not less than 14 per cent of milk fat. ! 
2. Fruit ice cream is a frozen product made from cream, sugar, and sound, 
clean, mature fruits, and contains not less than 12 per cent of milk fat. 
3. Nut ice cream is a frozen product made from cream, sugar, and sound, 
nonrancid nuts, and contains not less than 12 per cent of milk fat. 
J 
Xo standards were made for other varieties of ice cream. 
Before these standards were issued full opportunity was given 
to the trade to discuss the tentative standards which had been pro- ; 
posed and on which criticism and advice were asked. All this evi- | 
dence was considered carefully by the committee before the final 
publication was authorized by the Secretary of Agriculture. Some 
of it was favorable to the creation of a standard and some opposed 
thereto. In order that the subject may be fairly presented, excerpts 
from this evidence are submitted. I give first the remarks made be- 
fore the standards committee at its meeting in Louisville in Decem- 
ber, 1906, by Mr. Samuel K. Kennedy, Pennsylvania, and then of 
others representing different views: 
Ice cream was originally invented by Florin in the city of Naples in sunny 
Italy about a century and a half ago and to-day it is still made and sold in 
Florin’s cafe by his lineal descendants. It was composed of honey, fresh eggs, i 
and sweet cream, which was frozen in long cylindrical shapes of various colors ^ 
and served in a wine glass. * * * 
The agitation produced by the passage of the pure-food law, establishing a 
standard for ice cream has occasioned greater interest than anything heretofore 
known to the trade and all with one accord have begun to query and question 
“ where are we at,” and what will we do for a thickener and what formula or 
” mix ” shall we adopt to comply with the new law which goes into effect upon 
.Tanuary 1, 1907. 
The law deflnes ice cream to be composed of cream, sugar, flavor, nuts, and 
fruit ; and the commission created under the law has set the standard at 14 
per cent butter fats for vanilla and chocolate ice cream and 12 per cent for 
fruits and nut ice cream. 
It has become the custom for several years past for the trade to use gelatin 
and reflned glue under various proprietary names to “ body up,” and ” thicken ” 
and adulterate for the purpose, ostensibly of improving the product, with any- 
where from 11 ounces to 7 ounces of this product of the vat from abattoirs, 
consisting of horns, hoofs, pieces and scraps of skin, hides, shin bones, and • 
