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The company also makes the following observations upon the very 
common practice at the present clay of practically doubling the vol- 
ume of ice cream. As ice cream is chiefly sold by volume it is evident 
that any process which will make out of a given amount of materials 
double the volume must be a source of profit to the manufacturer. 
Just what benefit this expansion of volume is to the consumer does 
not plainly appear: ^ 
As is well known, most wholesale manufacturers make 40 quarts of ice cream 
from 20 quarts of materials. What is to prevent the manufacturer from still 
further diluting with air his 17 per cent milk fat cream if the test for the milk 
fat is on the basis of the weight or volume of the raw materials or of the melted 
product? 
If we must have a milk-fat standard let it be one that will result in uni- 
formity in the finished product under all processes of manufacturing and that 
will not give the man with the fastest freezer a practical monopoly. If the 
Department must have a standard let it be one that will not tempt the manufac- 
turer to neutralize the increased cost of his raw materials by increased expan- 
sion. 
The force of the above argument is not apparent. Inasmuch as the 
percentage, unless otherwise stated, is always a percentage on weight 
it does not make any difference in the estimation of the percentage 
whether the materials have been expanded to 2, 3, I, or 5 volumes. 
The relative weight of fat to the materials is not changed by the pro- 
cess of expansion, since the air which is used in the expansion is prac- 
tically so light as to add nothing of any consequence to the weight of 
the expanded article. 
Great stress is laid by the Kymo Company upon the fact that ice 
cream which contains 14 per cent butter fat is a new product not 
known hitherto to the trade. The company says: 
In view of the facts related in the foregoing, we suggest that if the Govern- 
ment or the Agricultural Department requires a name for the product of its 
definition it either select a specific name that will not interfere with established 
trade conditions or let the term ice cream apply generically as it does to other 
frozen confections. As a specific name for the Department's new product we 
might suggest the following: “Pure cream ice cream, cream ice cream, cream 
ice, iced cream, or frozen cream.” The term cream, however, would not have 
the same significance in the Department’s 3 definitions because of the variation 
in the milk fat in those definitions. 
Apparently a more just construction of the requirements would be 
to require a definite name for the variations instead of for the pure 
article, thus introducing the names “ Milk ice cream, skimmed^ milk 
ice cream, condensed milk ice cream, evaporated milk ice cream, 
gelatin ice cream, egg ice cream, coal tar dye ice cream,” etc. 
Summarizing, the company closes its remarks as follows : 
We believe that we have shown conclusively — 
First. That there is no need of a new definition or standard for ice cream. 
