The Washington herald., 1909-03-29

This phase OF the work conducted by
tie health authorities has been continued
throughout the winter, and since January
25S establishments where the product Is
manufactured have been inspected, with
good results.
While there is no set meteorological
standard by which ice cream may be
judged. except the limited conclusion IN
Guided IN the pure food and drugs act
the sanitary Investigations tend to show
that the ice cream consumed IN this city
& as staple a product as that manufae-
tured IN any other city IN the United
States.
Satisfied with Conditions.
Those who have charge os this work In
the Department Of Agriculture and the
District health Office are satisfied with
the condition prevailing in Washington,
The Washington market ice cream
compares favorably with the supply in
other cities There is no evidence to
show that it is worse. but there Is abun-
dant evidence 10 indicate that stale and
infected market milk is everywhere re-
sponsibie for a needless sacrifice Of hu-
man life. and II Is clearly the duty OF the
state 10 take what precautions II can 10
prevent sickness and distress To indi-
cate the value OF sanitary control in this
city, IL may be stated that since the en-
actment Of a pure milk law IN 1885 the
percentage OF deaths in children under
one year OF age TO the total deaths OF
al ages has been reduced from 1884 TO
1885 in 1905"
This statement sums UP generally the
opinion OF the sanitary pvparfc
Grave Importance.
In connection with the dairy supplies
Of the country. the question Of ice cream
is one Of grave Importance, said DR..
Wiley. Particularly so because under the
name ice cream are found upon the mar
ket products OF the widest variation in
composition, varying from the true ice
cream 70 the frozen pudding
1T is necessary therefore TO ascertain.
first. what ice cream should be. and. sec
ond. 10 study the materials from which
1t Is made, with a view 20 determining
their sanitary character. and finally. 10
determine the composition Of the article
itself as II is offered in the market Incl
dentally, therefore. the dairy which fur
nishes the milk. and the milk which fur
nishes the cream. are subjects OF inquiry
that must be carefully watched.
The last investigation made by our
department under the auspices of the
committee appointed BY the District Com
missioners occurred in 1907, but I am able
10 say the condition OF the ice cream
problem has been improved since then
By an act Of Congress the legal standard
for Ice cream for the District Of Columbia
is 20 per cent. Our results showed that
almost twO-thirds OF the 132 samples ex-
amined complied with the national stand
ard Our data showed that the artificial
coloring OF cream is not practioed TO
any great extent.
Interesting Facts.
When our tests were concluded in
August, 1907. the report made public at
that time contained some interesting
facts in view Of the contention that the
standard suggested for butter fat is too
high, and especially in view OF the fact
that per cent had been suggested by
many as a proper standard instead of
X Per cent for ice creams OF the vanilla
type, and z per cent Of fat for ice creams
Of the fruit type.
The standard. In so far as Washington
is concerned. could be reached with but
little variation from the usual methods
Of producing ice cream What is true
OF Washington certainly should be true
Of other cities since there Is no indica-
ton that the quality Of creams made in
Washington is any better than that Of
other cities"
As compiled by the Department of Ag-
rieulture the standards Of ice cream read
as follows:
l. Ice cream Is frozen product made
from cream and sugar, with or without
natural fiavoring, and contains not less
than II 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 i per cent Of milk fat.
g. Nut ice cream is a frozen product
made from cream, sugar and sound nom
rancid nuts. and contains not less than
u per cent milk fat
Sanitary Methods Involved.
II IS upon these standards that ice
cream Is examined IN Washington by the
Bureau Of Chemistry. Owing 10 the fact
that the local authorities have nc chem
zeal laboratory their investigations are
confined TO the sanitary methods in
volved
Previous 70 the issuance OF these stand
ards by the department in 1906. full op-
portunity was given 10 the trade to dis
cuSs the tentative standards which had
been proposed and upon which criticism
and advice were asked
It had become the custom for years
past for the manufacturers 10 use gelatin
and refined glue under various proprie-
tory names to body up" and 'thicken"
and adulterate for the purpose ostensi-
bly, Of improving the product. with any,
where from one and two-thirds to seven
olnces Of the fat from abattolrs and
other unwholesome matter.
Under the new law It Is also prohibi-
tive 70 use eggs, cornstarch or nucilag-
nous bodies 20 keep the product firm.
Speaking OF the use OF thickeners in the
production OF ice cream in the District
DR. Wiley is OF the opinion that it Is not
in vogue. There are many objections to
the use OF thicseners, the chief OF which
IS that il enables an ice cream 20 be kept
longer period than It should be- The
sooner ice cream can be consumed after
IL is made the better"
Legitimate Industry.
The chief chemist believes that the
manufacture Of frozen dairtles contain
ing more or less cream is a legitimate
industry. provided all the materials are
pure and wholesome and no false name
or appeliation is given to the product.
Inasmuch as Zee cream is prescribed
frequently by physicians for invalids and
convalescents. and inasmuch as II IS
largely eaten by children and others
whose stomachs have not full vigor. a
definite idea OF rs composition Il neces-
sary 70 prevent injury and abuse.
Hence the term ice cream should be