Question: Who was responsible for turning ice harvesting into a big business?
About the article "Ice cream", section "Production".

Candidate passages:
 harvesting.
Ice has long been valued as a means of cooling.
In 400 BC Iran, Persian engineers had already mastered the technique of storing ice in the middle of summer in the desert.
The ice was brought in during the winters from nearby mountains in bulk amounts, and stored in specially designed, naturally cooled "refrigerators", called yakhchal (meaning "ice storage").
This was a large underground space (up to 5000 m³) that had thick walls (at least two meters at the base) made of a special mortar called "sārooj", composed of sand, clay, egg whites, lime, goat hair, and ash in specific proportions, and which was known to be resistant to heat transfer.
This mixture was thought to be completely water impenetrable.
The space often had access to a qanat, and often contained a system of windcatchers which could easily bring temperatures inside the space down to frigid levels on summer days.
The ice was used to chill treats for royalty.
There were thriving industries in 16th/17th century England whereby low lying areas along the Thames Estuary were flooded during the winter, and ice harvested in carts and stored inter-seasonally in insulated wooden houses as a provision to an icehouse often located in large country houses, and widely used to keep fish fresh when caught in distant waters.
This was allegedly copied by an Englishman who had seen the same activity in China.
Ice was imported into England from Norway on a considerable scale as early as 1823.
In the United States, the first cargo of ice was sent from New York City to Charleston, South Carolina in 1799, and by the first half of the 19th century, ice harvesting had become big business.
Frederic Tudor, who became known as the “Ice King,” worked on developing better insulation products for the long distance shipment of ice, especially to the tropics; this became known as the ice trade.
Trieste sent ice to Egypt, Corfu, and Zante; Switzerland sent it to France; and Germany sometimes was supplied from Bavarian lakes.
Until recently, the Hungarian Parliament building used ice harvested in the winter from Lake Balaton for air conditioning.
Ice houses were used to store ice formed in the winter, to make ice available all year long, and early refrigerators were known as iceboxes, because they had a block of ice in them.
In many cities, it was not unusual to have a regular ice delivery service during the summer.
The advent of artificial refrigeration technology has since made delivery of ice obsolete.
Ice is still harvested for ice and snow sculpture events.
For example, a swing saw is used to get ice for the Harbin International Ice and Snow Sculpture Festival each year from the frozen surface of the Songhua River. 
Before the development of modern refrigeration, ice cream was a luxury reserved for special occasions.
Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses, insulated by straw.
Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer.
Frederic Tudor of Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world.
Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt.
This was called the pot-freezer method.
French confectioners refined the pot-freezer method, making ice cream in a sorbetière (a covered pail with a handle attached to the lid).
In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt.
The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water.
The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone.
The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method.
The exact origin of the hand-cranked freezer is unknown, but the first U.S. patent for one was #3254 issued to Nancy Johnson on September 9, 1843.
The hand-cranked churn produced smoother ice cream than the pot freezer and did it quicker.
Many inventors patented improvements on Johnson's design.
In Europe and early America, ice cream was made and sold by small businesses, mostly confectioners and caterers.
Jacob Fussell of Baltimore, Maryland was the first to manufacture ice cream on a large scale.
Fussell bought fresh dairy products from farmers in York County, Pennsylvania, and sold them in Baltimore.
An unstable demand for his dairy products often left him with a surplus of cream, which he made into ice cream.
He built his first ice cream factory in Seven Valleys, Pennsylvania, in 1851.
Two years later, he moved his factory to Baltimore.
Later, he opened factories in several other cities and taught the business to others, who operated their own plants.
Mass production reduced the cost of ice cream and added to its popularity.
The development of industrial refrigeration by German engineer Carl von Linde during the 1870s eliminated the need to cut and store natural ice, and, when the continuous-process freezer was perfected in 1926, commercial mass production of ice cream and the birth of the modern ice cream industry was underway.
The most common method for producing ice cream at home is to use an ice cream maker, in modern times, in general, an electrical device that churns the ice cream mixture while cooled inside a household freezer, or using a solution of pre-frozen salt and water, which gradually melts while the ice cream freezes.
Some more expensive models have an inbuilt freezing element.
A newer method of making home-made ice cream is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula for a few seconds; a similar technique, advocated by Heston Blumenthal as ideal for home cooks, is to add dry ice to the mixture while stirring for a few minutes.
Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture.
In 1979, Lewis Frankfort joined the company as vice-president of business development.
He was mentored by the then executive vice president, Richard Rose.
Rose is responsible for turning the Coach brand into a household name. 
In agriculture, custom harvesting or custom combining is the business of harvesting of crops for others.
Custom harvesters usually own their own combines and work for the same farms every harvest season.
Custom harvesting relieves farmers from having to invest capital in expensive equipment while at the same time maximizing the machinery's use.
The custom harvesting industry has its roots in the mid-twentieth century.
Before the invention of the combine harvester, farmers usually owned their own harvesting machinery and worked in tandem with migrant workers, who would bring their own threshing equipment.
As combines became more and more widespread, the demand for migrant labor decreased.
Custom harvesters, owning their own combines, existed beginning in the 1920s, albeit on a small scale.
However, World War II caused a labor and materials shortage, and the custom harvesting industry experienced a great growth.
In North America, the area from Texas to Saskatchewan was heavily traversed by custom harvesters.
In 1942, there were approximately 500 such operators in this range, but by 1947 that number had grown to 8,000 in Kansas alone.
Over the years, the industry transformed from one being run solely by men into family-run businesses.
Harvesters would pass their routes and clients down to their children, thus turning custom combining into family tradition.
Custom combiners charge for their services in several ways: a flat per-unit of land price, a per-bale price, or a percentage of the crop.
One of the biggest problems for farmers who hire custom harvesters is the availability of labor and the timing of the harvest.
If the harvester cannot be available right when the crops are ready, there is the risk of low harvest (if too early) or spoilage (if too late).
The number of custom harvesters has dropped in modern times due to a number of reasons.
For one, the consolidation of farms into large-scale operations has allowed them to operate on economies of scale such that they do not need to rely on contractors.
Competition is another reason.
In China, custom harvesting became such a popular profession in the late 20th century that too many people entered the industry and prices became too low to generate a profit. 
 In 1918 ammonia was diverted to manufacturing munitions which led to a shortage of commercial ice.
Harvesting of natural ice and storage for summer was increased.
1911 Eastern North America heat wave.