624 LAWS OF MARYLAND. [CH. 308

and of drugs not already standardized by the United
States Pharmacopeia or the National Formulary, the
standards of quality, purity and strength for foods and
drugs in the State of Maryland shall be those prescribed
by regulations lawfully adopted from time to time by
the Secretary of the United States Department of Agri-
culture.

SECTION 1. Be it enacted by the General Assembly of
Maryland, That Section 194 of Article 43 of the Anno-
tated Code of Maryland (1924 Edition), be and the same
is hereby repealed and re-enacted with amendments to read
as follows:

194. The standards for the quality, purity and strength
of drugs under Sections 189 to 200 of this sub-title shall
be the standard set by the United States Pharmacopeia or
the National Formulary. In case of foods and drugs not
already standardized by the United States Pharmacopeia
or the National Formulary, the standards of quality, pur-
ity and strength prescribed by regulations lawfully adopted
from time to time by the Secretary of the United States
Department of Agriculture, are hereby declared to be the
standards of quality, purity and strength for such foods
and drugs in the State of Maryland, except in the cases
of ice cream, frozen custard, ice milk, milk sherbet, water
ice or ice sherbet, milk products, stabilizer and imitation
ice cream, in which cases the standards are declared to be
as follows:

(a) Ice Cream is a pure, clean, frozen product made
from a combination of two or more of the following in-
gredients: "milk products, " eggs, water, and sugar with
harmless flavoring and with or without harmless coloring,
and with or without added "stabilizer" composed of whole-
some edible material. It contains not more than one-half
of one per centum by weight of "stabilizer, " not less than
twelve per centum by weight of milk fat, and not less than
twenty per centum by weight of total milk solids; except
when fruit, nuts, cocoa, chocolate, maple syrup, cakes
or confection are used for the purpose of flavoring, then
it shall contain not less than ten per centum by weight
of milk fat and not less than twenty per centum by weight
of total milk solids, except for such reduction in milk fat
and in total milk solids, as is due to the addition of such
flavoring, but in no such case shall it contain less than eight
per centum by weight of milk fat nor less than fifteen per
centum by weight of total milk solids. In no case shall any