288 
Efforts were made to have this objectionable provision reinserted in the Senate 
bill and a great many food manufacturers and organizations immediately com- 
municated with their Senators requesting that no one be given arbitrary power 
to fix food standards under the agricultural appropriation bill.” 
Mr. Jackson, of Sterling, 111., said in the same Journal: 
My formula consists of milk, cream, condensed milk, and gelatin, and I 
worked that out by days of experimenting. * * * result is I manu- 
facture 40,000 gallons of ice cream every year and I never have a complaint. 
I ship it from Sterling up to Dixon and to Freeport and over to Galena and 
down to El Paso, even down to Wheaton, a suburb of Chicago. One of my cus- 
tomers is the best drug store in Wheaton. The smallest children eat our ice 
cream in quantities. My youngest child was fed ice cream before he was 
through nursing. He is three years old now and gets from 2 to 3 dishes of it 
in hot weather, 4 or 5 if he wants them. The doctor’s bill for my entire family 
is not over $5 a year. 
Extracts from the remarks of Mr. Chisholm read as follows: 
I believe in giving the people what they want. We have in our place gentle- 
men who make what they call a pure cream, cream that they do not use any 
gelatin or anything of the kind in. We have held customers against men who 
claim to make a pure cream of 14 per cent without any gelatin. People de- 
mand a cream that is not so rich as 14 per cent. I would like to speak a word 
in regard to what the gentleman from Sterling said about the question of cream. 
He seems to think that if we adopt that 14 per cent standard we shall decrease 
the amount of ice cream used. We very likely would. Suppose we decreased it 
25 per cent we would still have to increase the amount of cream we use in 
order to make that amount of ice cream, according to my way of figuring. 
Where are we going to get that cream? It will not put the cream back to the 
creamery ; we shall have to put up the price more than 20 per cent over what the 
creamery now pays, as he says he has been doing. In order to get the cream 
we shall have to take it away from the creamery and pure butter will go up. 
Suppose it does not* decrease the amount of ice cream that we sell 25 per cent. 
If we are now making, say 7 per cent, take that as an illustration, if we go to 
making 14 per cent it takes twice as much cream as it does now. Where are 
we going to get it? It not only increases the price of cream we sell by the value 
of the extra cream used but all the cream we have to buy will cost us more 
money and we shall have to increase our price more than in proportion to the 
increase in butter fat. 
Mr. Woodhull called attention to the fight the ice cream makers are 
making against the standards. He said: 
We sent out some telegrams to-day that we would like to have ratified and 
made ofiicial by the association and spread on the record. We took it upon 
ourselves to send these telegrams, knowing that they should have been sent 
as soon as possible so we would not have to wait until evening. We have a 
telegram to the Hon. E. D. Crumpacker, who so brilliantly, earnestly, and sue- 
