A. start was then made upon a series of exhaustive tests in connexion with ice cream jud the results were highly satisfactory. The laboratory experts, using the best materials procurable and utensils clean beyond all question, produced ice cream under saleable conditions which was absolutely sterile and therefore safe in every way if eaten under normal conditions. They also achieved what it is believed has never before been done anywhere in the Far East, though it is of old standing in America and Europe, namely the establishment of a bacteriological standard for ice cream. The next step was to inform licensed ice cream manufacturers, and those who accepted the invitation to attend were given practical demonstrations of the Department's methods. Various grades of ice cream then were fixed, "A," for instance,. being the Department's best brand, on which one's young lady friends could be fed at all times without fear that they would assimilate ugly wiggling things with blue and purple spots on red bodies, McLeod tartan wings, and innumerable legs, as per the advertisements of various microbe killers. Grades "B" and "C" approximate to the "clean but not bright" of the Sergeant-Major inspecting tunic buttons. Grade "D" is "open to improvement" and anything after that becomes terrible (The Department's: idea is to pubbs this black list periodically and if a name appears on it twice a prosecution will follow on the next occasion. - A fuller explanation of all this will, it is understood, appear in the next "Gazette."
Text read from the printed page and cleaned; old type leaves the occasional error.