The Washington times., 1906-06-23
PURE ICE CREAM
KNOWN BY NAME
Mr.. LaCey'S Plan toDeStgnate
Quality and Nature
Of Ingredients.
NO DECEPTION TO PUBLIC
Make it Easy TO Distinguish Between
Genuine Article and Sub
stitute Products.

Now that the rate bill and beef pack
ang Investigations are cooling off, other
public affairs OF moment are being taken
up, and censorship &C ice cream is occu-
pying the boards with manufacturers
and dealers at the present time.
Intense interest has been aroused by
she statement from the District Health
Officer that a standard OF 15 per cent Of
butter fat should be established, and
should this recommendation be enacted
into law IL is more than likely that a
majority of the smaller dealers would
0e obliged TO close their doors.
]. Elmer Lacey, secretary of the
Washington Confectioners' Association.
who has wholesale and retail estab-
lishment at COZ New York avenue. con-
tends that Dr. Woodward in trying to
bring about a standard OF not less than
15 per cent is oyerstepping his authority.
The standard, he says, should be estab-
lished by the Secretary of Agriculture.
and that according 70 an act of Con-
gress he has the authority TO establish
the standard, not only for the District
of Columbia, but for the entire United
States
No Objection to Fixed Standard.
Every reputable dealer and manufac-
Jurer. Mr.. Lacey says. is willing that a
standard be established. but IL is desired
that one be established that will not
be prohibitive 10 the manufacturer and
dealer who sells ice cream for 81 or less
per gallon. he maintains that no rep
resentation is made that ice cream sell
ing for this amount contains Is per cent
of butter fat. but says that II is perfectly
pure. the only difference between II and
the higher priced brands being that it
IS not made from rich cream, and gelatin
is used instead OF eggs.
There is absolutely nothing harmful
IN this brand Of ice cream" says Mr..
Lacey. Everything about il Is nure.
and it is the fee cream most generally
given TO invalids- Should people with
weak stomachs and convalescents be
gwen rich Ice cream, made from eggs
and the richest cream. they would not
pe able to hold 1t on their stomachs in
many cases.
Approved by All Dealers.
I have suggested a plan TO the food
committee that meets the approval of
every ice cream dealer in Washington.
and one which 1 sincerely hope they
will adopt. The plan is this:
The confectioners' association is
anxious TO have a standard established
but it wishes that standard to comprise
three grades, each grade to be known
by a different name. thereby eliminating
any suggestion shat an effort is being
made 10 defraud the public The lowest
standard would be not less than per
cent, the highest Is or even 20, and a
middle brand of 10 or y. TO be known as
ice. cream The other two would be
labeled milk ice and opera respec-
lively. or any suitable terms that would
give a clear understanding Of their COM
position.
Gelatin Used in Candy
1T has been suggested that if the
general public does not know that ice
cream contains gelatin. they are being
defrauded- If that is so then they are
the victims Of many frauds Does the
general public know that candy often
is made out of more glucose than sugar?
What glucose is [ candy. gelatin is to
ice cream
I believe there should be three grades
or ice cream. Silks and woolens for
the rich, but do not deny the poor, when
thew ask for calico, for they cannot
afford TO pay such high prices as the
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