Table IV. — Chemical, microscopical, and bacteriological examinations of ice creams from April 1 to August 1, 1907 — Continued. 
308 
+ I +.+ + + + 
+ I 
+ + I + I I 
1 + + + -h 
3 
p fl 
s a 
& _ 
C PI P! C 
(D O O CD 0) 
O O Q O) Q CD 
)Zi S 
a o D <a u zi u 
ft P. & C ft CD 
CO CO 1-H CO 
CO 00 1-H 
d d fl d 
<D o o (X> 
O O O Q 
u u u u 
<D <D <D <D 
Cm Ch Ph 
lo O lO 
<D o 
^ <D 
coooooooo 
8^ 8^ S__ 8_^ 8 8^^ 8_^ S_^ 
CO*' o' O*' o' O*' CO*' o" o*' o*' 
^oioor^coooo 
iOOi>t^OOOO(N 
8 8 8 8 8 8 8 
o o o o o o o 
o" O*' o" O O CO o 
8 8 8 8 8 S CO 
lO kO O rH 05 
05 (N lO (M 
(N CO (N 
8 8 
o o o o 
o o o o 
8 8 
S 8 8 8 8 8 8 
O O 05 00 IM O 
00 1.0 (N c :5 
(N Tl? CO 
lO CO CO 
00 CO 
Pi 
p 
O cj 
K > 
^ cS 
M > 
m Ah 
I I - 
=3 X +o 
> O CO 
O M > 
PP o 
S o 
<B ft 
■0 CD — 
CO 
o 2 ft 
ft iS o 
> O CO O 
w « 
k001>»OCOu^C^t^OOO»-«(MOOt^OO^(NOiCO 
^^^L0iOO5T-HTfTjirriOiOiO(M(MC0'^'^’^^t^ 
ddddd^^. ddddd^dddddd^'^. 
pq«md« ^pqpqpqpqpqd'^'^ 
§ § >.§Q >5pfi 
a 3 3 3 
H> t -5 
(M 
O 05 
lO 
o o o o o o o 
3 3 vS 3 3 3 
■o ft S >-5 Hd ft 
a Cooked before freezing. 
