ICE CREAM

Evening Post, Volume CX, Issue 109, 4 November 1925, Page 3

ICE CREAM

GREAT INDUSTRY IN AMERICA

MILK OF! A MILLION COWS

BE<£UIEED,

So fast does the ice cream business of America grow that every year a hundred or more new .factories are built to keep up with the expansion. ■There- is: no telling exactly" hbwmuch ice cream the peoplo consume in a year, but manufacturers are known to provide enough for every man, woman; and child in.the country to have a saucerful .every Sunday and in .summer, a ration twice a. week besides. .Thc^ production .figures for- last year, - estimated by -the Department, of Agriculture, totalled more' than: 285,01)6,----0|)0 'gallons.. ;•',;'., ;. ■These figures' take no account of the ice 'cream mado at home, iaays :the "New. York Times. '' v: .For 1925, it 1 is confidently believed, the production will- prove higher than' 'last. year. Never before -have people .anywhere ■eaten ice cream in such quantities as they now do in the United.States. .

• The delicacy has been iii use; hundreds of years. In classical tinies chilled sweets were held deleeta.ble, and. snow -and ice : were used to\ chill them. lln the seventeenth century freezing mixtures of ice 'and saltpetre or common.salt came into use fpr making solid or. semi-solid ' desserts—ice cream and water ices;; ■■ ■ Thomas' D.Cutler, publisher of. '/The Ice 'Cream Trade; Journal,'' traces the origin of lee cream to Italy.,;■• , An,; Italian from Baliirmo served' It first in France in his, t cafe.in I()6Q. Then it passed to England, ikrly, colonists brought the knowledge .'■'<)£• iHe \pr,bcess of». manufacture, to the.;Npw World? '■'.'.' ','■'..■

As! early as 1786 Joseph Crowe advertised ■•'' ieo creani for sale "in the "New York' Post Boy.'' ./.It; was a' luxury of luxuries, for'tho rich..;. In Europe, it is still a rarity,-and is served in ■exceedingly ■small-;portions.'But iif Americait has cbine'tto be thcjdailjj, aiet'for all people. ' • , : • >V~*-"''--"^ ■■■■■ For 200' years there was no' change in the method of making ice cream.Then an American housewife devised a. way: to stir 'the mixture -without stopping :the rotation.of theifreezer in its pack-of salt-and ice. -'. After 1900: "other ;*jl*ew"'taetho'as" were" introducedand" production increased. • ■ y Freezers were made in ;which frigid brine took the,'place of: broken ice 'and . salt; these were replaced by- insulated ibbms brought to extremely low temperature; by, pumping brine- or by rect e'xpiffjidW'd.f.! ammonia or carbon ■ didx]de;' through- coils of pipe within >the,robm,: or by keeping a current of cold-air circulating in the ioom.; "';■. Between 1000 arid: 1910,. 'according: to Mr. Cutler;, the annual output of ice cream quadrupled.-,:.1n .1900 it was' a.huge ice cream plant that could produce 100,000 -gallons- a -year. Five, year's later"SOO.Wgallbn plants • bcr. came' more, or less .'common;. ;By IUIU there were several plants of half - million-gallon capacity;.some, exceeded a .million-gallon output a year. The "industry now requires a herd of ;I,UUU,----000 cows. It usqs 3f : per cent;; of the milk produced in the, country, or about 4,009,000,000 pounds. : • It empties 800,000 sugar barrels a year and consumes a million-ton mountain, of SQ.lt ' * ' ' "'".'■'■ '-; 1- '" -. ■ ' ". Ice cream is never out- of season.' In the dead ofwwinterr r it is chosen in prefereuoe to pies. Tern-, perature, though,. sWI counts, and a cool summer reduces consuniption. .In April ice cream factories.turn, -out, Zut twke'as much as- ther do^in December and January, and in July, they .make about'twice, as much as fi in April With August, production figure start on the dowh,grade.. .- ; ■ ■ The chief ice cream produemg.State, is Pennsylvania/leading,..even New York? while: Califprnia,, Illinois and .Ohio are also big.ice cream produc'■.ers. . . ■-.-- •" ■.'■'■ '•' ■ ■ .'. ■ ■■ -■'