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Show Interstate, must contain at least SO per cent butterfat- 1 CREAM AND MILK OF SUPERIOR QUALITY (Prepared by the United Statu Department of Agriculture.) Because cream Is sold In Bmaller quantities than milk is no reason why less care should be given by inspectors inspec-tors in Insuring a safe supply of good quality, says the United States Department Depart-ment of Agriculture. It is Just as desirable de-sirable for cream to come from tuberculin-tested cows or be properly pasteurized, pas-teurized, or both, as that milk should. Heavy cream for whipping purposes is often sold raw and its quality should be above suspicion. Cream from old or returned milk of poor quality is sot desirable. All cities need carefully defined grades for cream, according to the department, de-partment, with a fixed minimum for light, table, or coffee cream, which is the usual cream of commerce. The federal standard for cream which goes into Interstate or foreign commerce is 18 per cent hutterfat, and in different cities It varies usually from. 18 to 20 per cent. Sometimes what Is known as "double cream" Is sold, and when that term Is used the cream should contain twice as much fat as is required re-quired In ordinary cream, usually from 86 to 40 per cent of butterfat "Whipping "Whip-ping cream" may contain less butterfat butter-fat than "double cream," but, according accord-ing to a ruling by the bureau of chemistry, chem-istry, cream thus labeled. If shipped, |