Chapter XVII: History and Extent of the Industry 287-296

Early history, 222; Development of ice-cream in the household,
223; Development of wholesale ice-cream, 224; Extent of the
industry, 225.

LIST OF ILLUSTRATIONS

PAGE

FIG. 1.--Refrigerator room for storing cream and milk in a
large ice-cream plant. (Courtesy of Wheat’s Ice Cream Co.,
Buffalo, N. Y.) 12

FIG. 2.--Filters from sediment tests showing the amount of
dirt in different samples of milk. These are the grades made by
the New York City Board of Health 18

FIG. 3.--Sharples milk clarifier 22

FIG. 4.--De Laval milk clarifier, turbine drive 22

FIG. 5.--View of modern condensory showing hot wells, vacuum
pan, vacuum pump and cooling tanks. (Courtesy of Wheat’s Ice
Cream Co., Buffalo, N. Y.) 26

FIG. 6.--Fruit storage in large ice-cream plant. (Courtesy of
Wheat’s Ice Cream Co., Buffalo, N. Y.) 51

FIG. 7.--Steam jacketed kettle for heating gelatine 53

FIG. 8.--Hand freezer with tub and can cut away showing ice and
salt mixture and beaters and scrapers in the can 82

FIG. 9.--Hand freezer with fly wheel, using salt and ice
mixture for freezing. The capacity of this freezer is five
gallons 82

FIG. 10.--Power driven tub and can freezer using a salt and ice
mixture. The can, dasher and gears are shown removed 82

FIG. 11.--Horizontal brine freezer attached to a salt and ice
brine box. The pump is behind the box 83

FIG. 12.--Vertical belt driven brine freezer connected to ice
and salt brine box. (Courtesy of Emery Thompson Machine and
Supply Co., New York City.) 84

FIG. 13.--Perfection brine freezer, direct motor drive.
(Courtesy of J. G. Cherry Co., Cedar Rapids, Iowa.) 85

FIG. 14.--Progress vertical belt drive brine freezer. (Courtesy
of Davis Watkins Dairymen’s Manufacturing Co., Chicago, Ill.) 86

FIG. 15.--Emery Thompson vertical direct motor drive brine
freezer. (Courtesy of Emery Thompson Machine and Supply Co.,
New York City.) 87

FIG. 16.--Fort Atkinson belt drive brine freezer. (Courtesy of
Creamery Package Manufacturing Co., New York City.) 88

FIG. 17.--Disc brine freezer either continuous or batch.
(Courtesy of Creamery Package Manufacturing Co., New York
City.) 89

FIG. 18.--Side view of disc freezer shown in Fig. 17, showing
brine tank and pump. (Courtesy of Creamery Package
Manufacturing Company, New York City.) 89

FIG. 19.--Freezing discs of freezer shown in Figs. 17 and 18.
The scrapers for removing the frozen ice-cream from the discs
and the screw to force it out of the delivery spout are shown.
(Courtesy of Creamery Package Manufacturing Co., New York
City.) 90

FIG. 20.--A pasteurizer or ripener used as an ice-cream mixer.
Strips are attached to the coils to prevent the settling of the
sugar on the bottom 90

FIG. 21.--Minnetonna starter can or ice-cream mixer. (Courtesy
of Davis-Watkins Dairymen’s Manufacturing Co., Chicago, Ill.) 91

FIG. 22.--Alaska ice-cream mixer. The side is cut away showing
the coils and insulation. The mechanical agitator is seen at
the bottom. The cover fits air tight so that by means of an air
pump and air pressure the mix may be forced to the freezer.
(Courtesy of Creamery Package Manufacturing Co., New York
City.) 92

FIG. 23.--Wizard ice-cream mixer. (Courtesy of Creamery Package
Manufacturing Co., New York City.) 92

FIG. 24.--Emery Thompson ice-cream mixer. (Courtesy of Emery
Thompson Machine and Supply Co., New York City.) 92

FIG. 25.--Two types of ice-cream packing-cans 93

FIG. 26.--Ice spud 94

FIG. 27.--Ice cracker 94

FIG. 28.--Perforated ice shovel 94

FIG. 29.--Ice crusher with tight and loose pulley for
mechanical power. The teeth or picks on the drum may be seen 94

FIG. 30.--The perfection ice cream can washer and sterilizer.
(Courtesy of J. G. Cherry Co., Cedar Rapids, Iowa.) 94

FIG. 31.--Fort Atkinson ice-cream can washer and sterilizer.
(Courtesy of Creamery Package Manufacturing Co., New York
City.) 95

FIG. 32.--De Laval centrifugal emulsor. (Courtesy of De Laval
Separator Co., New York City.) 95

FIG. 33.--Perfection cream maker and emulsifier. (Courtesy of
J. G. Cherry Co., Cedar Rapids, Iowa.) 96

FIG. 34.--Progress homogenizer. (Courtesy of Davis-Watkins
Dairymen’s Manufacturing Co., Jersey City, N. J.) 97

FIG. 35.--Gaulin homogenizer. (Courtesy of Creamery Package
Manufacturing Co., New York City.) 98

FIG. 36.--Sharples centrifugal emulsor. (Courtesy of Sharples
Separator Co., West Chester, Pa.) 99

FIG. 37.--Hand ice-saw 106

FIG. 38.--Ice-plow with marker 106

FIG. 39.--Splitting fork 107

FIG. 40.--Approximate temperatures obtained with different
proportions of ice and salt 108

FIG. 41.--Refrigeration available with different percentages of
salt 109

FIG. 42.--Diagram showing relation of heat to temperature 113

FIG. 43.--Simplest compression system of refrigeration 116

FIG. 44.--Compression system of refrigeration in which the flow
of liquid is regulated by expansion valve and the liquid changes
to a gas in the coil of pipe thereby cooling the brine. The gas
then passes off into the atmosphere 117

FIG. 45.--Complete system of direct expansion refrigerating
system 118

FIG. 46.--Combination of direct expansion and brine storage
tanks. This is the same system as shown in Fig. 45 with the
brine tank (T) added in the refrigerator 120

FIG. 47.--Arrangement where it is desired to use cold brine for
cooling in some machine such as an ice-cream freezer. This is
the same refrigerating system as shown in Figs. 45 and 46 121

FIG. 48.--Diagram of the Vogt absorption refrigerating machine,
showing pipe connections and directions in which the liquids
and gases travel throughout the entire system. (Courtesy of
Henry Vogt Machine Co., Louisville, Kentucky.) 123

FIG. 49.--General arrangement of double pipe absorption
refrigerating machine, showing the connections and the
direction in which the liquids and gases flow. (Courtesy of
York Manufacturing Company, York, Pa.) 124

FIG. 50.--General arrangement of atmosphere absorption machine
showing the connections and the direction in which the liquids
and gases flow. (Courtesy of York Manufacturing Company, York,
Pa.) 126

FIG. 51.--Mixing room in large ice-cream plant. (Courtesy of
Wheat’s Ice Cream Company, Buffalo, N. Y.) 132

FIG. 52.--Battery of freezers in a large ice-cream plant.
(Courtesy of Chapin-Sacks Manufacturing Co., Washington, D. C.) 135

FIG. 53.--Different styles of transfer ladles or scoops 146

FIG. 54.--Plank box for hardening ice-cream in a salt and ice
mixture. The cans are placed in perforated cylinders so that
the cans may be changed and the ice will not fall in and fill
the space 147

FIG. 55.--Still-air hardening-room showing evaporating coils
forming shelves on which the pack-cans of ice-cream are placed
to harden. Other evaporating coils may be seen on the sides and
ceiling. (Courtesy of Brunswick Refrigerating Co., New
Brunswick, N. J.) 150

FIG. 56.--Forced air hardening-room. (Courtesy of Chapin-Sacks
Manufacturing Co., Washington, D. C.) 152

FIG. 57.--Brick ice-cream trowels. Straight and bent handles 158

FIG. 58.--Quart and sectional brick molds. The sectional bricks
hold several quarts 159

FIG. 59.--Brick hardening-room. (Courtesy of Chapin-Sacks
Manufacturing Co., Washington, D. C.) 160

FIG. 60.--Center mold and examples 161

FIG. 61.--Individual ice-cream molds and ice cave for packing
molds 161

FIG. 62.--Babcock milk pipette 185

FIG. 63.--Babcock whole milk test-bottle 186

FIG. 64.--Acid measure for Babcock test 187

FIG. 65.--Diagram showing the motion and position of a
test-bottle while mixing the milk and the acid 188

FIG. 66.--Hand and power centrifuges 189

FIG. 67.--Proper way to read the percentage of fat in a Babcock
whole milk test-bottle 191

FIG. 68.--Babcock cream test-bottles 193

FIG. 69.--Method of reading the percentage of fat in a Babcock
cream test-bottle 195

FIG. 70.--Skimmed-milk test-bottle 196

FIG. 71.--Quevenne lactometer 199

FIG. 72.--Board of Health lactometer 200

FIG. 73.--Nafis acid test 201

FIG. 74.--Apparatus for testing ice-cream over-run by the
Benkendorf method 213

FIG. 75.--Mojonnier tester for fat and total solids 217

FIG. 76.--Mojonnier over-run tester 241

FIG. 77.--Ice-cream packing tubs 252

FIG. 78.--Auto delivery truck for ice-cream 253

FIG. 79.--Ice-cream cabinet with side cut away showing
insulation and perforated cylinders on which the pack-cans of
ice-cream set 254

FIG. 80.--Different styles of ice-cream dishes 255

FIG. 81.--Shipping platform and office of shipping clerk in a
large ice-cream plant. (Courtesy of Wheat’s Ice Cream Co.,
Buffalo, N. Y.) 261

FIG. 82.--Revolving door used for putting the ice-cream into
the hardening-room 263

FIG. 83.--Plan of a small ice-cream plant 273

FIG. 84.--Basement plan of large ice-cream plant 274

FIG. 85.--First floor plan of plant shown in Fig. 84 275

FIG. 86.--Second floor plan of plant shown in Figs. 84 and 85 275

FIG. 87.--A loading platform in a large ice-cream plant.
(Courtesy of Chapin-Sacks Manufacturing Co., Washington, D. C.) 276

FIG. 88.--The value of skylights is shown by the well-lighted
freezing-room, considerable floor space above being sacrificed
for this purpose. (Courtesy of Wheat’s Ice Cream Co., Buffalo,
N. Y.) 277

THE BOOK OF ICE-CREAM

THE BOOK OF ICE-CREAM