ICED FOODS AND BEVERAGES.
Recipes for Iced Foods and Drinks--Ice Creams of every Sort and
Description--Fruit Mashes, Sherbets and the like--Other Iced
Dishes.
There are few who do not thoroughly enjoy a dish of well made ice cream
or a glass of some refreshing iced beverage.
The addition of an ice house to the farm equipment is the connecting
link which will supply these luxuries. Few entertainments are complete
with ice cream omitted, and as it falls to the lot of the charming
wives and daughters to dispense the cordial hospitality for which
American farmers are famous, a few choice recipes are presented here
for their consideration. The ice crusher illustrated in Fig. 93 is very
convenient for breaking ice for the freezer or for iced drinks. It is
an improvement over the common method of breaking the ice in a bag
with a mallet.
Recipes for ices are not numerous, because many dainties are compounded
by secret formulas for which confectioners sometimes have to pay
dearly. Again, one who knows how to make good, plain, old-fashioned ice
cream, generally knows how to add the different fruits and flavors. But
the following have been compiled with great care, many of them are new
or heretofore secret, and they are sufficient in number to give the
housewife, caterer or confectioner every possible delicacy in the way
of ices, exclusive of intoxicating drinks.
ICE CREAMS AND ICES.--Pour the mixture to be frozen into the tin can;
put beater in this and put on cover. Place in the tub, being careful
to have the point on the bottom fit into the socket in the tub. Put on
the cross piece, and turn the crank, to see that everything is right.
Next comes the packing. Ice should be broken in large pieces, put
into a canvas bag and pounded fine with a mallet, or put in a tub and
shaved fine with the ice shaver. Put a thick layer of it into the tub,
then a good layer of coarse salt; continue this till the tub is full;
pack down solid with paddle or common stick. After turning the crank
a few times add more salt and ice, and pack down again, till the tub
is full. For a gallon can three pints of salt and, perhaps, ten quarts
of fine ice, will be required. The water must not be let off, as it is
one of the strongest elements to help the freezing. If more salt than
the quantity given is used the cream will freeze sooner, but will not
be so smooth and rich as when less is used. Turn the crank for twenty
minutes, not so fast at first, but very rapidly the last ten minutes.
It will be hard to turn when the mixture is frozen. Let off the water
carefully, turn back the cross piece, wipe the salt and water from the
cover, take off cover, not displacing the can itself. Remove the beater
and scrape the cream from it. Work a large spoon up and down until the
cream is light, and the space left by the beater is filled. Cover the
can, cork up the hole from which the handle of the beater was taken,
add more salt and ice till the can is well covered; set in a cool place
(covered with a bit of old carpet), until time for serving. It is
better for standing a couple of hours. When ready to serve, dip the can
for a few seconds in hot water, wipe it, and turn on a platter. Rest it
for a moment, and lift a little. If the cream is to be served from a
mould, remove it when you do the beater; fill the mould, and work the
cream up and down with a spoon. This will press the cream into every
part and lighten it. Cover the top of the mould with a thick white
paper, put on tin cover, and bury in fresh salt and ice.
HOW TO SERVE CREAMS AND ICES.--Much pride is taken by good cooks in the
way they serve their dainties to their friends. Creams and ices look
prettier served on pretty plates. If these are lacking, lay a flower
on each plate, or in some way beautify it. A quaint way of serving
cream was noticed not long since. Calla lilies had been robbed of their
stamens and their cups filled with the cream.
ICE CREAMS.
VANILLA ICE CREAM.--One quart of rich cream, one cup of milk, one cup
of sugar, one and one-half teaspoonfuls of vanilla. This recipe nearly
doubles itself if the cream is very rich.
STRAWBERRY ICE CREAM.--One quart of strawberries, one pint of sugar,
one-half pint of milk, one and one-half pints of cream. Mash the
berries and sugar together through a fine strainer into the freezer,
after the rest of the mixture has been freezing about eight minutes.
BROWN BREAD ICE CREAM.--Dry the crust of brown bread in a warm oven.
Roll fine and sift. Add one pint of the crumbs to the preparation for
vanilla ice cream. The vanilla and one-fourth of the sugar must be
omitted.
COCOANUT ICE CREAM.--One quart of cream, one pint of milk, three eggs,
one and one-half cupfuls of sugar, one cupful of prepared cocoanut, the
rind and juice of one lemon. Beat together the eggs and grated rind
and put with the milk in a double vessel. Stir till the mixture begins
to thicken. Add the cocoanut and put away to cool. When cold add sugar,
lemon juice and cream. Freeze.
FIG ICE CREAM.--One quart of milk, two tablespoonfuls of corn starch,
one of gelatine, one pint of cream, a cupful and a half of sugar, three
eggs, two cupfuls of figs cut fine, one tablespoonful of vanilla.
Put the milk in a double boiler, reserving half a cupful. When it is
boiling pour in the corn starch, which has been mixed with the cold
milk. Cook ten minutes. Beat the eggs and sugar together; pour the
cooked mixture on this, stirring all the time. Return to the fire, add
the gelatine, which has been soaking in four tablespoonfuls of cold
water, and cook three minutes. Set away to cool. When cold add the
cream and vanilla, and freeze. When the cream has been freezing ten
minutes, take off cover and stir in the figs. Cover again and finish
freezing.
CHOCOLATE ICE CREAM.--One quart of cream, one pint of milk, one even
pint of powdered sugar, one tablespoonful of vanilla, six eggs, one
teacup grated chocolate. Mix sugar, chocolate, cream and milk, and
bring to the boiling point in a porcelain kettle; then draw the kettle
to the back of the stove, and stir in the mixture, six yolks and four
whites, which have been beaten separately and together. Draw the kettle
forward again, stir constantly till the mixture looks like thick cream,
then take it from the stove and add the remaining whites, which have
been well beaten. When slightly cooled add vanilla. When cold pour
in freezer and freeze. This quantity is enough for twelve persons.
Chocolate must be dissolved in a little boiling water.
NEW YORK ICE CREAM.--One full quart of cream, one coffee cup of
powdered sugar, four eggs, three teaspoonfuls of vanilla. Beat the
yolks and whites separately, then put together and stir in one pint
of cream. When it reaches the boiling point draw cream to back of
stove until the whole is well mixed, then draw forward, stir until it
thickens, about three minutes. Cool, add the other pint of cream, then
the vanilla. Freeze.
NEAPOLITAN CREAM.--Make a vanilla, a chocolate and a strawberry cream;
freeze in separate freezers, and fill a mould the form of a brick in
three smooth layers of equal size.
COFFEE ICE CREAM.--Make the same as vanilla, with the addition of
coffee, of which take a cupful ground moderately fine, put over it just
enough water to keep it simmering until strong, then pour through a bit
of cheesecloth, and when cool into the cream ready for freezing.
WALNUT ICE CREAM.--One pint of the meat of walnuts (American are the
best), pounded fine in a mortar, one pint of milk, one quart of cream,
two small cupfuls of sugar, four eggs and a quarter of a teaspoonful of
salt. Beat eggs with one cupful of sugar; put them and the milk into
double boiler and stir constantly until the mixture begins to thicken.
Then add salt and put away to cool. When cold add the rest of the
sugar, cream and nut meats, and freeze.
[Illustration: FIG. 93. ICE CRUSHING MACHINE.]
TEA ICE CREAM.--One and one-half pints of rich cream, one pint of
sugar, one cup of good strong green tea, yolks of eight eggs. Mix in
inner vessel until it thickens. Strain through sieve and freeze.
ORANGE ICE CREAM.--One and one-half pints of milk or cream. One pint
of sugar. The rind of two oranges rubbed on loaf sugar. The juice
of six large oranges. Yolks of eight eggs. A pinch of salt. Mix the
ingredients in an inner vessel. Stir well until the mixture thickens.
Pass through fine sieve. Freeze.
CINNAMON ICE CREAM.--One and one-half pints of rich cream. One pint of
sugar. Yolks of eight eggs. A good sized stick of cinnamon, bruised.
Cook in inner vessel until mixture thickens. Strain, cool and freeze.
VANILLA ICE CREAM.--One and one-half pints cream. One pint of sugar.
One vanilla bean. Yolks of seven eggs, and a pinch of salt. Break up
the bean in the mixture, and proceed as in Cinnamon Cream.
ALMOND CREAM.--One pint of cream. One cup of sugar. One-quarter pound
of blanched almonds, well chopped. Stir over fire, and add well beaten
yolks of four eggs. Flavor with extract of rose. Pour into dish and
pile on meringue. Place on ice until time to serve.
TAPIOCA CREAM.--Soak two tablespoonfuls of tapioca over night in just
enough water to cover it. In the morning boil one quart of milk with
the soaked tapioca by placing it in a tin can or pail set in water to
boil. Add two-thirds of a cup of granulated sugar and a pinch of salt.
Beat the yolks of three eggs. When the milk has boiled eight minutes
stir in the yolks. Remove from the fire and stir rapidly for five
minutes, so that it will not curdle. Flavor with vanilla. Pour into
pudding dish. Beat whites well. Pour over the top of cream. Sift with a
little powdered sugar, brown a minute or two in oven. Serve ice cold.
SWANS’ DOWN CREAM.--Whip stiff one put of rich cream. Beat to a froth
the whites of three eggs; sweeten with a small cup of sugar and flavor
with vanilla. Beat all together. Pour into a glass dish and set into a
bowl of crushed ice to send to table. Eat with sponge cake.
PEACH ICE CREAM.--One quart of cream. One cup of milk sweetened. Whites
of three eggs. One pint of sliced peaches. As soon as the cream begins
to freeze well add the sweetened peaches which have been run through a
sieve. Freeze seven minutes and add the beaten whites. Freeze well.
ICED DISHES.
LEMON ICE.--Eight lemons, two quarts of water, one and one-half pounds
of sugar, whites of four eggs. This makes three quarts to freeze.
TUTTI FRUTTI.--When rich vanilla cream is partly frozen add English
currants, chopped citron, chopped raisins and candied cherries. The
rule is generally the same quantity of fruit as cream. Mould and place
in pounded ice and salt until ready to serve. A sufficient time must be
allowed for the cream to harden. Blanched almonds chopped fine makes a
nice addition.
FROZEN PUDDING.--One generous pint of milk, two cupfuls of granulated
sugar, a scant half cupful of flour, two eggs, two tablespoonfuls of
gelatine, one quart of cream, one pound of French candied fruit (half
a pound will do), four tablespoonfuls of wine. Let the milk come to a
boil, beat the flour, one cupful of sugar and the eggs, and stir into
the boiling milk. Cook twenty minutes, and add the gelatine, which has
been soaking an hour in enough water to cover it. Set away to cool.
When cold, add wine, sugar and cream. Freeze ten minutes, then add the
candied fruit and finish freezing. When ready to serve dip tin in warm
water, turn out the cream and serve with whipped cream heaped around.
NESSELRODE PUDDING.--One pint of shelled almonds, one pint and a half
of shelled chestnuts, one pint of cream, a pint can of pineapple,
the yolks of ten eggs, half a pound of French candied fruit, one
tablespoonful of vanilla, four of wine, one pint of water, one of
sugar. Boil the chestnuts half an hour, then rub off the black skins
and pound in a mortar until a paste. Blanch the almonds and pound in
same manner. Boil the sugar, water and juice from the pineapple for
twenty minutes in a saucepan. Beat the yolks of the eggs and stir
them into the syrup. Put the saucepan in another of boiling water,
and beat the mixture with an egg beater until it thickens. Take off,
place in basin of cold water, and beat ten minutes. Mix the almonds and
chestnuts with the cream, and rub all through a sieve. Add the candied
fruit and pineapple cut fine; mix this with cooked mixture; add the
flavor and half a teaspoonful of salt. Freeze the same as ice cream.
LEMON SHERBET.--The juice of five lemons, one pint of water, one
tablespoonful of gelatine. Soak the gelatine in a little water. Boil
one cup of water and dissolve the gelatine in it. Mix together the
sugar, water, gelatine and lemon juice. Turn into can and freeze. This
is light and creamy.
LEMON SHERBET.--One pint and a half of sugar, three pints of water,
the juice of ten lemons. Boil the sugar and water together twenty-five
minutes. Add the lemon-juice, strain and freeze. This makes a smooth,
rich sherbet.
ORANGE SHERBET.--Make the same as lemon sherbet, but use the juice of
twenty oranges instead of ten lemons. Boil the syrup for this dish
thirty minutes.
PINEAPPLE SHERBET.--A pint and a half can of pineapple, or, if fresh
fruit is used, one large pineapple, a scant pint of sugar, a pint of
water, one tablespoonful of gelatine. Soak the gelatine an hour in
enough cold water to cover it. Cut the hearts and eyes from the fruit,
chop it fine and add to it the sugar and juice from the can. Have half
the water hot and dissolve the gelatine in it. Stir this and the cold
water into the pineapple. Freeze. This sherbet will be white and creamy.
STRAWBERRY SHERBET.--Two quarts of strawberries, one pint of sugar,
one pint and a half of water, one tablespoonful of gelatine. Mash the
berries and sugar together, and let them stand two hours. Soak the
gelatine in cold water to cover. Add one pint of water to the berries,
and strain. Dissolve the gelatine in half a pint of boiling water; add
this to the strained mixture, and freeze.
STRAWBERRY SHERBET NO. 2.--One pint and a half of strawberry juice,
one pint of sugar, one pint and a half of water, the juice of two
lemons. Boil the water and sugar together for twenty minutes, add the
lemon and strawberry juice. Strain and freeze.
RASPBERRY SHERBET.--This sherbet is made the same as the strawberry.
When raspberries are not in season, use the canned or preserved fruit
and a smaller quantity of sugar. The juice of a lemon or two is always
an improvement. This sherbet can also be made by following the second
rule for strawberry sherbet.
CURRANT SHERBET.--One pint of currant juice, one pint and a half of
water, the juice of one lemon, one pint of sugar, one tablespoonful of
gelatine. Have the gelatine soaked in cold water and dissolve it in
half a pint of boiling water. Mix it with the pint of cold water, the
sugar, lemon and currant juice, and freeze.
FROZEN STRAWBERRIES.--Two quarts of fresh berries, one pint of sugar,
one quart of water. Boil the water and sugar together half an hour,
then add the berries, and cook fifteen minutes longer. Let this cool,
and freeze. When beater is taken out add one pint of whipped cream.
Preserved fruit may be used in this case, to each quart of fruit one
quart of water, and freeze.
FROZEN RASPBERRIES.--Prepare raspberries the same as strawberries. When
cold add the juice of three lemons, and freeze.
FROZEN APRICOTS.--One can of apricots, a generous pint of sugar, a
quart of water, a pint of whipped cream--measured after being whipped.
Cut apricots in small pieces, add sugar and water, freeze.
FROZEN PEACHES.--One can of peaches, one heaping pint of granulated
sugar, one quart of water, two cupfuls of whipped cream. Boil sugar and
water together for twenty minutes, then add peaches, and cook twenty
minutes longer. Rub through a sieve, and when cool, freeze. When the
beater is taken out stir in the whipped cream with a spoon.
BISCUIT GLACE.--One pint of cream whipped to a froth, a dozen and a
half macaroons, three eggs, half a cupful of water, two-thirds of a
cupful of sugar, a teaspoonful of vanilla. Boil the sugar and water
together for half an hour, beat the eggs and stir into the boiling
syrup. Place the saucepan containing the mixture in another of boiling
water, and beat for eight minutes. Take from the fire, place the
saucepan in a pan of cold water, and beat mixture until cold. Then add
flavor and whipped cream. Stir well and fill paper cases. Have the
macaroons rolled fine and browned. Put a layer of crumbs on the cream
in the cases. Place these in an ice cream mould, cover well and bury in
ice and salt for at least two hours. Serve on fancy plates.
GLACE MERINGUE.--One quart of cream, one large cupful of granulated
sugar and six tablespoonfuls of powdered, one tablespoonful of vanilla,
the whites of six eggs, one cupful of milk, one tablespoonful of
gelatine, soaked an hour in four of cold water. Let the milk come to
a boil, and stir the gelatine into it. Strain into the cream, add the
vanilla and granulated sugar; turn into the tin and freeze. When the
mixture is frozen (it will usually require twenty minutes), take out
the beater and pack the cream smoothly, being careful to have the top
perfectly smooth. Set away until serving time. It should stand, at
least, an hour. When ready to serve, beat the whites of the eggs to a
stiff froth, and gradually beat into this the powdered sugar. Turn the
cream out, and cover every part of it with the meringue. Brown in a hot
oven and serve immediately. If the dish is flat put a board under it;
this keeps the heat from the bottom. Glace meringue is a beautiful dish.
BOMBE GLACE.--One quart of strawberry or raspberry sherbet, one pint
of sugar, one pint and a half of water, the yolks of eighteen eggs,
one large tablespoonful of vanilla. Boil the sugar and water together
twenty minutes, beat the yolks of the eggs very light. Place the
saucepan with the syrup in another pan of boiling water; stir the eggs
into this syrup and beat with a whisk for ten minutes. Take from the
fire, place the basin in a pan of cold water, and continue beating
for ten or fifteen minutes. Pack an ice cream mould in ice and salt.
Take the sherbet from the freezer and spread on the sides and bottom
of the mould. When it is hard put the cooked mixture in the center,
being careful not to disturb the sherbet. Cover with a piece of thick
white paper. Put on the cover, and cover the top of the mould with salt
and ice. Bombe glace can be made with any kind of sherbet, having the
center part flavored to correspond with the sherbet. The handsomest
dishes are, of course, made with the brightest colored sherbets.
[Illustration: FIG. 94. A POWER ICE CRUSHER.]
PLAIN BLANC MANGE.--To one quart of boiling milk add two tablespoonfuls
of corn starch dissolved in a little cold milk. Sweeten and let it boil
long enough to thicken. Pour into cups, and when cold serve in glass
dishes with a sweet jelly and rich cream. This makes a very simple and
wholesome dish. Always cook custards in inner vessels, as they are not
so apt to scorch. A frozen custard is a delight in hot weather.
PINEAPPLE WATER ICE.--One pound of pineapple, peeled, sliced and
reduced to a pulp by pounding. Rub through a fine sieve. Wash the dregs
with half pint of cold water. Add one pint of syrup (made by boiling
one pint of water with quarter of a pound of sugar) and juice of one
lemon. Freeze.
RASPBERRY ICE.--One and one-half pints of raspberry juice, made by
pressing the fruit through a sieve. One pint of syrup. One glass of
currant juice, or juice of half a lemon. Freeze.
CHERRY ICE.--Two pounds of cherries picked, pounded and boiled with a
gill of water in a porcelain vessel. Rub through a sieve. Add one pint
of thick syrup, one pint of cream, and a few drops of essence of the
kernels. Mix. Freeze twenty minutes.
BLACKBERRY ICE.--Put as many blackberries as you wish to stew, and
sweeten to taste. When done put in a bag and strain. When cold, freeze.
MACARONI CUSTARD.--Take one quart of milk, set it on to boil. Mix
one-half tablespoonful of butter and three of flour, and stir into the
boiling milk. Beat the yolks of six eggs with one-half cup of sugar.
Stir into the milk, and take from fire to cool. Flavor with vanilla,
then crumble one dozen fresh macaroons over the top and pile on the
meringue. Serve ice cold.
BOILED CUSTARD.--One quart of milk, two eggs, one tablespoonful of corn
starch, one teacup of sugar. Flavor with vanilla. Boil milk and sugar,
then add starch and eggs well beaten together. Place on ice before
serving.
FLOATING ISLAND.--One quart of milk, four eggs--whites and yolks beaten
separately--four tablespoonfuls of sugar, two teaspoonfuls vanilla,
one-half cup of currant jelly. Heat the milk to scalding, but not
boiling. Beat the yolks, stir into them the sugar and pour upon them
gradually, mixing well a cup of hot milk. Return to saucepan and boil
until it begins to thicken. Pour into glass dish. Heap upon the top
meringue of whites whipped very stiff, into which you have beaten the
jelly, a teaspoonful at a time. Serve ice cold.
BLANC MANGE.--Sweeten one quart of cream and flavor to suit the taste.
Dissolve one tablespoon of gelatine in hot water and pour into the
cream. Set on ice and serve with whipped cream.
CORN STARCH BLANC MANGE.--Dissolve three tablespoonfuls of corn starch
in one pint of milk. Add three teaspoonfuls of sugar and three beaten
eggs. Put this mixture into a pint of boiling milk. Flavor to taste.
Pour into cup. Serve with jelly and whipped cream.
VELVET BLANC MANGE.--Two cups of sweet cream. One-half cup of gelatine
dissolved in hot water. One-half cup of powdered sugar. One small
glass of white wine. Flavor with almond extract. Boil cream, sugar and
gelatine until it is smooth, then take it from the fire and flavor by
adding the wine last. Stir well and put in fancy mould on ice. Serve
with cream.
LEMON JELLY.--To a package of gelatine add one pint of cold water and
the juice of four lemons. In an hour it will be sufficiently dissolved
to add a pint of boiling water and three scant cups of sugar. Let it
just come to a boil. Strain through cheese cloth into fancy moulds. Set
on ice, and serve with rich cream.
STRAWBERRY ICE.--Crush three quarts of strawberries with two and
one-half pounds of sugar. Let them stand an hour. Squeeze through a
straining bag. Add an equal amount of water to the juice, and when half
frozen add the beaten whites of three eggs. Any juicy fruit may be
prepared in the same manner, currants and raspberries being especially
good.
SNOW PUDDING.--Dissolve in one pint of boiling water half a box of good
gelatine. When cold add juice of one lemon and small cup of sugar.
Strain well and add the well beaten whites of three eggs. Mix well and
pour into mould. When ice-cold serve with a custard made of the yolks
of eggs and a pint of cream or milk. Sweeten and flavor to taste.
ICED BEVERAGES.
ICED COFFEE.--One quart of strong coffee, one quart of cream, one and
three-fourths of a pint of granulated sugar. Freeze.
ICED TEAS are now served to considerable extent during warm weather.
They are used without milk, and the addition of sugar serves only
to destroy the finer tea flavor. It may be prepared early in the
day, taking care to make it stronger than when served hot. Place
in refrigerator, and when ready to serve, have crushed ice in the
tumblers, which are nicer for the purpose than cups, as the tea looks
pretty poured through the ice.
LEMONADE.--Juice of half a lemon to each goblet of water. Sweeten to
taste and pour over crushed ice.
JELLY WATER.--Sour jellies dissolved in water make delicious drinks for
fever patients. Best always to boil the jelly in water, then cool. In
this way the jelly does not become lumpy.
A COOLING DRINK.--Pour three quarts of water on an ounce of cream of
tartar. Stir in it the juice of a fresh lemon and the peel cut in
very thin strips without a particle of pulp. Sweeten to taste. Let
stand till cold and clear. Pour off without disturbing sediment at the
bottom. A tumblerful iced is a pleasant and healthful beverage for a
warm day.
EGG LEMONADE.--White of an egg, juice of one lemon, one tablespoonful
sugar, one tumbler of water. Beat well together. Serve cold.
GUM ARABIC WATER.--One teaspoonful gum arabic. One tumbler cold water.
Allow it to stand long enough to dissolve. Flavor with jelly, lemon, or
any fruit syrup.
SAGO MILK.--Three tablespoonfuls sago, soaked in a cup of cold water
one hour. Add three cups of boiling milk. Sweeten and flavor to suit
taste. Simmer slowly half an hour. Eat warm. Tapioca milk is prepared
in the same manner.
LIST OF ILLUSTRATIONS.
Fig. Page.
1. Clearing-off scraper 17
2,3,4. Snow scoop scrapers 18
5. Ice auger 20
6. Measure 20
7. Tapping axe 20
8. Field planer 21
9. Marker, with swing guide 22
10. Field plow 22
11. Swing guide plows 22
12. Hand plow 24
13. Plow rope 24
14. Line marker 24
15. Braces for channel with swift current 26
16. Brace for slow current 27
17. Best cast steel ice saws 28
18. Two-prong fork bar 28
19. Three-prong fork bar 28
20. Four-prong bar 28
21. Calking bar 28
22. Breaking bar 28
23. Ice hooks 31
24. Elevator feeding fork 31
25. Chain scoop net 31
26. Sieve shovel 31
27. Ring handle splitting chisel 31
28. Channel hook chisel 31
29. Needle bar 31
30. Toothed trimmer bars, iron handle 33
31. Toothed trimmer bars 33
32. Jack grapple 33
33. Handle grapple 33
34. Channel grapple 33
35. Wooden skid, No. 1 36
36. Wooden skid, No. 2 36
37. Wagon and loading tongs 36
38. Packing chisel 36
39. Packing chisel 36
40. Hoisting tongs 38
41. Drag tongs 38
42. Edging tongs 38
43. Ice adze 38
44, 45. Interior view of old style ice cellar 44
46–49. Modern ice pit 44, 46, 48
50. Section of elevator incline and platform conveyors 50
51. Elevation of platform along tracks for loading cars 52
52. Section of loading platforms 52
53. Hoisting gigs and reversing engines 54
54. House ice saw 57
55. Raising chisel bar 57
56. Striking-under bar 57
57. Dunnage shovel 57
58. Lowering gig and track 59
59. A popular ice wagon 61
60. Another ice wagon 61
61. Sample delivery ice wagon 64
62. Wagon scale 66
63. Ice shave 66
64. Wagon axe 66
65. Wagon saw 66
66. Wagon ice tongs 66
67. Ground floor 68
68. Section of house 69
69. Section of wall 69
70. Exterior view of cold storage house 70
71. Section view of combined ice house and dairy 70
72. Perspective view of creamery 72
73. Ground plan of creamery 72
74. Cold storage house combined with dairy 74
75. Section of refrigerating tank 75
76. Section view of cold storage house and dairy 76
77. Ground plan of freezing tank and bench 77
78. End view of freezing tank 77
79–81. Suggestions for cheap ice houses 78
82. Barn-corner ice house 79
83. A loading platform 81
84. Embankment platform 81
85, 86. Lifts for loading ice into sleds 81
87. A cheap ice scraper 82
88. A fruit retarding house in Florida, which uses refrigerating
machinery 89
89. Perspective view of fruit cellar 97
90. Cross section of fruit cellar 98
91. Perspective view of fruit house 99
92. Section of floor and ceiling 100
93. Ice crushing machine 105
94. A power ice crusher 111
INDEX.
Artificial ice and cold air machines 48–91
Air machines 88
Extent of artificial refrigeration 90
Fruit storage plant at Waldo, Fla. 88
Historical sketch 84, 85
Latest inventions, the 88
Principles of ice machines 85, 86
Systems employed 86, 87
Uses of 90, 91
Care, handling and marketing of crop 56–63
Care of ice in houses 56
Coupon tickets, use of 62
Lowering ice from house 58
Marketing 60
Packing ice for shipment 58, 60
Taking out ice from house 58
Ventilators, how to use 41, 56, 58
Wasting of ice, causes and preventatives 56
Cold storage 63–86
Construction of house for 63
Co-operation, benefits of 78
Extent and benefits of 63, 64
Preservative power for various articles, extent of 65
Principles of 67
Temperature, variation of 65
Use of 64, 67
Cold storage ice house (see also “Retarding house,” and
“Storage cellars,” and “Packing house”):
Barn corner ice house 79
Cheap ice house 77
Combined dairy, cold storage and ice house 72, 73
Construction of 63, 67, 68
Cost of ice in house 80
Creamery ice house 71, 72
Floor, best construction of 73
Freezing room 73
General arrangement of 69
Loading platform 80
Milk room 73
Principles employed 67
Sample house described 71
Size of rooms 73
Silo as an ice house 77
Tanks 75
Temperature considered in removing fruit from 101
Tools required in stowing ice 80
Ventilators 68
Walls considered, various 68, 69
Construction of commercial ice houses 43–55
Construction, details of 47–54
Development of the modern ice house 43, 44
Earliest forms of ice storage 43
Site for 44, 45
Survey and foundation 45–47
Construction of ice house, details of 47–54
Air spaces 47
Chains, over-shot and under-shot 55
Engine 55
Floor 53
Lightning rods, use of 51
Lumber required, dimensions of 47
Platforms for loading cars 53
Posts, inside and out 47, 49
Roof, a good construction for 49
Sills, inside and out 47
Studding, main outer and inner 47
Ventilators 51, 68
Walls and partitions 49
Contents, table of 115
Co-operation, how best practiced 79
Co-operation in ice-cutting and cold storage 78
Creamery ice house 71, 72
Cutting and storing ice 14–42, 83
Calking bar, use of the 27
Care of ice fields 15, 83
Care of tools 32–35
Channels and canals 25, 83
Channels, early work on the 29
Closing and caring for the house 41, 42
Condition of field at quitting time 29
Cracks in the ice 26
Danger signals 23
Floats, how to handle 27
Flooding, use of 17
Harvesting, danger of delay in 20
Harvesting outfit 20–23
Housing the crop 29–32, 35–38
Inspection of field 20, 23
Laying out ice field 23
Marking and plowing 23–25
Opening up the field 26
Packing ice in the house 37–41
Plowing, results of delay in 34
Plowing, process of 83
Refuse ice 23
Science of ice formation 14, 15
Shipping from the field 42
Snow, removal of 17, 21
Snow scrapers 17, 18
Tapping the field during a thaw 19
Thickness of ice 21
Tool room and fittings 35
Windrows, how best distributed 19
Dairy, cold storage and ice house, combined 72, 73
Freezing house, a 73
Harvesting (see cutting and storing)
Historical sketch, an 7–11
Domestic and export trade 7
Export trade, height of 7
Extent of ice industry 9
Home of the industry 9
Methods for securing, development of 8
Modern ice harvest, pen picture of 10
Origin of business in United States 7
Preserving or antiseptic powers of ice 9
Uses of ice, growing 8
House, closing and caring for the 41–42
Sawdust or mill shavings, how used 41
Tools, inspection of 41–42
Ventilation 41, 56, 58
Housing the ice 29–32
Discipline on the field, value of 32
Methods employed, various 29, 35
Preferable time for, the 35
Protection at sides of channel, necessity for 30
Runs, or skids, how arranged 37, 40
Serious accidents, how prevented 32
Stowing, process of 37, 39
Water box, use of 30
Iced beverages: Coffee, cooling drink, gum arabic water, jelly
water, lemonade, sago milk, tea 114
Ice creams and ices 102–107
Almond 106
Brown bread 103
Chocolate 104
Cinnamon 106
Coffee 105
Cocoanut 103
Fig 104
General directions for making 102
Neapolitan 105
New York 104
Orange 106
Peach 106
Strawberry 103
Swan’s down 106
Tapioca 106
Tea 105
Vanilla 103, 106
Walnut 105
Iced dishes 107–114
Biscuit glace 110
Blackberry ice 112
Blanc mange 111–113
Bombe glace 110
Cherry ice 112
Currant sherbet 109
Custards 112
Frozen apricots 109
Frozen peaches 109
Frozen pudding 107
Frozen raspberries 109
Frozen strawberries 109
Glace meringue 110
Lemon ice 107
Lemon jelly 113
Lemon sherbet 108
Macaroni custard 112
Nesselrode pudding 107
Orange sherbet 108
Pineapple sherbet 108
Pineapple water ice 112
Raspberry ice 112
Raspberry sherbet 109
Snow pudding 113
Strawberry ice 113
Strawberry sherbet 108
Tutti frutti 107
Iced food and beverages 101–114
Iced beverages 114
Ice creams and ices 102–107
Iced dishes 107–114
Ice field, care of 15, 83
Ice houses, barn corner 79
Cheap 77
Cold storage 63, 67, 68, 69, 71, 72, 73
Commercial 43–55
Creamery 71, 72
Dairy and cold storage combined 72, 73
Silo 77
Ice in transportation 91–96
Fisheries, ice in the 95
Ocean transportation 94–95
Refrigerator cars 91, 92
Refrigerator vessels 94
Value of 94
Ice machines, Principles of 85–86
Industry, the ice 7–10
Extent of 7, 9
Home of 9
Origin of in United States 7
Laws for protection of crop 11
Regarding prohibition of cutting on polluted streams 11
Public _vs._ private ownership of ice fields 12
Legal and sanitary matters 11–14
Gravel as a bed for ice ponds, use of 12
Laws for protection of crop 11
Preservation of purity of streams and lakes 11
Purity of crop, how maintained 11
Marketing ice 60
Ownership of ice fields, public _vs._ private 12
Packing house, a cold 98–101
Construction of 99–101
Temperature considered in removing fruit from 101
Use for on large farms 98, 99
Packing ice for shipment 58
Packing in the house 37–41
Methods employed, various 38
Method, a good 38, 39
Quantity packed dependent on arrangement 38
Runs, arrangement of outside and in 37–40
Preface 5
Purity, conditions of 11, 23
Shipping ice from field 42
Refrigerator cars 91–94
Construction 91–93
Icing 93
Ventilating 93
Refrigerator vessels 94, 95
Extent of traffic through 94, 95
Temperature, how regulated 94
Ventilation of 95
Retarding cellars and houses 96–101
Caves for storage 96
Cellars without ice 97
Site for constructing ice house (see also “Cold storage
ice house”) 44, 45
Accessibility from water and land 44
Arrangement of house determined by lay of land 45
Good site dependent on what 45
How to select 45
Transportation facilities considered 45
Snow, usefulness of 16
Sources of ice supply 11–14
Artificial 13, 84–91
Lakes fed by streams 11
Purity of compared 11, 12
Running streams 11
Storage cellars, construction of 97, 98
Streams, changing the course of 13
Strength of ice 62
Survey and foundation for house 45–47
Drainage, the value of 45
Foundations, extent of 45
Importance of survey 45
Inclined ways, use and construction of 54
Life of house, how extended 45
Tool room and fittings 35
Tools, care of 32–35, 41–42
Elevator machinery repairing 41
Engine and its parts 42
Good _vs._ inferior tools 32
Inspection of after use 41
Plows, how often rendered useless 34
Plows, the best 34
Repairing, the best time for 34
Repairing tools required 34
Saws, how to care for 32
Storing room 35
Uses of ice in refrigeration (see also “Cold storage”)
Cold storage, extent and benefits of 63
Decay of fruits prevented 67
Fruits, meats and vegetables, preservation of 65, 67
Poultry, how best preserved 73
Uses of ice, the growing 8, 64
Ventilators, construction of 51, 68
Use of 41, 56, 58, 68
Wasting of ice in house, causes and preventives 56
Weight of ice 62
Transcriber’s Notes
Punctuation, hyphenation, and spelling were made consistent when a
predominant preference was found in the original book or the change did
not affect the meaning of the text.
Simple typographical errors were corrected; unbalanced quotation
marks were remedied when the change was obvious, and otherwise left
unbalanced.
Illustrations in this eBook have been positioned between paragraphs
and outside quotations. In versions of this eBook that support
hyperlinks, the page references in the List of Illustrations lead to
the corresponding illustrations.
Page 30: “Pages 00–00” was printed that way.
The index was not checked for proper alphabetization or correct page
references.
Some page references and sequence errors in the List of Illustration
were corrected by Transcriber.