Question: Who helped turn 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.
  Hard-to-Hit: the prince of the tribe of Native Americans living on the island of Neverland, Great Big Little Panther's son and Tiger Lily's younger brother.
He is voiced by Michael Wise.
Girl in the Moon: a girl who is responsible for bringing the night by replacing the sun that appears during the day with the moon at the normal time.
King Kyros: the Ice King of Neverland whoowns a giant ice cave and has elves as his subworkers.
Peter entered into conflict with the king when he entered the king's home without permission and took away a crystal claiming it as his own.
Crooked Tail: a mermaid who was once beautiful, but conceited and haughty until a potion meant to enhance her beauty went horribly awry and turned her into a green-skinned hag.
She helped Peter Pan rescue Wendy from two mermaids who tried to turn Wendy into a mermaid.  
The use of ice to refrigerate and preserve food dates back to prehistoric times.
Through the ages, the seasonal harvesting of snow and ice was a regular practice of many cultures.
China, Greece, and Rome stored ice and snow in caves, dugouts or ice houses lined with straw or other insulating materials.
Rationing of the ice allowed the preservation of foods during hot periods, a practice that was successfully employed for centuries.
For most of the 19th century, natural ice (harvested from ponds and lakes) was used to supply refrigerator cars.
At high altitudes or northern latitudes, one foot tanks were often filled with water and allowed to freeze.
Ice was typically cut into blocks during the winter and stored in insulated warehouses for later use, with sawdust and hay packed around the ice blocks to provide additional insulation.
A late-19th century wood-bodied reefer required re-icing every to .
By the turn of the 20th century, manufactured ice became more common.
The Pacific Fruit Express (PFE), for example, maintained seven natural harvesting facilities, and operated 18 artificial ice plants.
Their largest plant (located in Roseville, California) produced of ice daily, and Roseville's docks could accommodate up to 254 cars.
At the industry's peak, of ice was produced for refrigerator car use annually. 
In the 19th and early 20th centuries, ice was at a very high demand in America.
A man named Fredrick Tudor, coined the Ice King, brought forth a whole industry for ice.
Ice was a necessity for many businesses who sold food and homes who hoped to preserve their food because the refrigerator and freezer were not yet invented.
The people’s only choices were commercial and residential ice boxes that needed to be replenished every time there was a drop in temperature.
Tudor saw the importance and the possibly high demand for ice which he immediately capitalized on.
He started his work in Massachusetts and expanded his market over time.
Once his ice had chilled the drinks and preserved the food of many Americans, it quickly became a highly-desired commodity.
And this commodity was supplied by ice harvesting which was done on frozen over fields and bodies of water as well as ice factories.
The former provided most of the ice for the industry while the latter produced a significantly less amount.
The ice market boomed and ice was being transported from anywhere possible to many cities in the United States.
New York City and Chicago were big time consumers of American ice because there were higher densities of people and businesses that heavily relied on ice.
But many problems arose from the relatively new industry that did not have the best technology to ensure a sufficient supply and that wasted much of the ice during the transportation process.
Since the demand for ice was so high in just about all of the United States, any delay or shortage in supply threatened the people with an ice famine.
Some of the main causes of ice famines were unreliable trains as modes of transport, ever increasing prices, and unfavorable weather conditions.
Unfortunately, the people who controlled the ice supply in America could not control every variable that helped produce large quantities of ice; so it was never guaranteed that the American’s demand would be met.
One of the biggest issues in meeting the demand of ice was the lack of transportation.
At this time in America, there was no such thing as refrigerated trucks that could make deliveries via highways.
Instead, there was a rail system that ran ice from the mountains to different cities and towns that did not have ice factories, or had ones that could only meet some of the demand.
However, these rail systems were also the means of transportation for fruits and vegetables that were not local to a given area.
These three goods were all in high demand but train cars could not always be allocated in order to satisfy the demand of all three necessities.
When fruits and vegetables were priorities, ice companies would have complications getting an ample amount of ice out for shipment.
The inadequate amount of train cars to meet demand was not the only issue with the rail system.
The trains were just unreliable as a whole.
On July 4th in 1894, Ann Arbor Argus reported that Chicago had no more than a day’s worth of ice for the whole city.
This normally would not be a problem with a shipment of ice on its way but the train carrying the ice was stuck outside of the city.
This posed a problem for everyone in the city because they would not have any immediate means to keep their food or meat in Chicago’s meat packing district cold.
Another cause, or at least threat, of ice famine was World War One.
During the war, the American government needed most of the country’s supply of ammonia.
Ammonia was a chemical used in ice factories that helped make the ice and also refrigerated the ice until it was ready for consumption.
But America’s need for ice was considered insignificant when the American Government wanted to go to war.
The government ultimately needed the ammonia to provide soldiers with sufficient ammunition to fight the war.
Since a majority of the ammonia supply was fueling war efforts, ice factories could not generate nearly enough ice to meet demand.
This caused the countryside and cities, especially New York City, to have small quantities of ice and no ice at all in some areas.
In order to help the American people out of the ice famine, The Department of Agriculture released plans to the public that described how to make, and effectively use, a homemade refrigeration unit.
Ice was not only a vital and competitive industry in the 19th and 20th centuries but it was also a controversial one in New York City.
Towards the end of the 19th century, New Yorkers were unhappy with the way that the ice industry was being run.
According to Historian Edward T. O’Donnell, skeptical customers accused ice companies of “price gouging and monopolistic practices”.
The customers seemed to believe that the companies were purposely creating ice famines so that they could hike the prices.
Higher prices left a lot of people without ice which made summer months very tough.
The controversy over unethical practices in the ice industry turned out to be true when New York ice companies formed into what was called the Consolidated Ice Company.
The Consolidated Ice Company was, by definition, a monopoly that controlled everything about the ice industry in the city that consumed the most ice.
They could create an ice famine in whole communities by controlling supply and prices while against few, if any, competitors.
Recently after Consolidated Ice Company became as powerful as it was, information surfaced about a corrupt politician helping the monopoly come to fruition.
The worries of ice famines ended in the early 1900s.
At this point in time, refrigerators and air conditioners were being introduced to the market.
It did not take long for people to move away from ice-reliant storage of all kinds.
In 1927, General Electric became the first company to mass produce refrigerator units that did not need ice which ultimately ended the ice famines and the lucrativeness of ice.