J. MILLARD TAWES, GOVERNOR

Drink", sub-heading "Food and Drug Law", relating to the health
standards of ice milk, CREAM, and to its QUIESCENTLY
FROZEN CONFECTIONS, QUIESCENTLY FROZEN DAIRY
CONFECTIONS, AND ICE MILK, AND THEIR MANUFAC-
TURE, possession and sale, and relating generally to frozen dairy
foods, ices and mixes.

Section 1. Be it enacted by the General Assembly of Maryland,
That Sections 192 and 193 (a) of Article 43 of the Annotated Code
of Maryland (1957 Edition), title "Health", sub-title "Adulteration
of Food and Drink", sub-heading "Food and Drug Law", be and they
are hereby repealed and re-enacted, with amendments, to read as
follows:

192.

(a) The standards for the quality, purity and strength of drugs
under Sections 187 to 197 of this sub-title shall be the standard set by
the United States Pharmacopoeia or the National Formulary. In case
of foods and drugs not already standardized by the United States
Pharmacopoeia or the National Formulary, the standards of quality,
purity and strength prescribed by regulations lawfully adopted from
time to time by the administrator of the Federal Security Agency,
Food and Drug Administration, are hereby declared to be the stand-
ards of quality, purity and strength for such foods and drugs in the
State of Maryland, except in the cases of ice cream, frozen custard,
sherbet, water ice or fruit ice, milk products, stabilizer, imitation ice
cream, '[frozen ice confections, and sherbet confections,] and quies-
cently frozen confections and quiescently frozen dairy confections,
AND ICE MILK, in which cases the standards are declared to be as
follows:

[(a)] (b) Ice cream means the pure, clean, frozen products made
from a combination of "milk products", sugar, dextrose, corn syrup
in dry or liquid form, water, with or without egg or egg products,
with harmless flavoring and with or without harmless coloring, and
with or without added "stabilizer" or "emulsifier" composed of whole-
some edible material. It shall contain not more than one half of one
per centum by weight of "stabilizer" and not more than one fifth
of one per centum by weight of "emulsifier" not less than [twelve]
ten 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 such reduction in milk fat and in total milk solids
as is due to the addition of such flavors shall be permitted, but in no
such case shall it contain less than eight per centum by weight of
milk fat not NOR less than [fifteen] sixteen per centum by weight of
total milk solids. In no case shall any ice cream weigh less than four
and one-half pounds per gallon and contain less than one and six-
tenths (1.6) pounds of total food solids per gallon.

[(b)] (c) "Frozen custard" includes French ice cream, French cus-
tard ice cream, ice custard, parfaits and similar frozen products.
Frozen custard is a clean, wholesome product made from a combina-
tion of two or more of the following ingredients: "milk products",
sugar, dextrose, corn syrup in dry or liquid form, water, with egg or
egg products, with harmless flavoring and with or without harmless
coloring and with or without added "stabilizer" or "emulsifier" com-
posed of wholesome, edible material. It shall contain not more than