The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1872-08-31

''S Oh the corporation of Elkton,
w. 'oSeph Booth owns small, but valua-
VIC .'''h which he devotes in great part to
raising truck" for the Elkton market,
where he finds ready sale at remunerative
prices Tor his produce. His chief business,
l'"'Ser' Is the Manufacture Of ice cream.
ror many years Mr.. Booth has pursued
'''s BUSINESS. Since his sons have grown
up 'i'sF share the labor and care of the
BUSINESS with their father; Mr.. George
noo'h' The elder being the active business
man III the firm. Booths ice cream has
'e'o'ne celebrated far and near for it's su-
pe.'of excellence; and all who eat of this
'ei,c'ous confect, pronounce it the richest
n',' ''''se delicious they have ever met with.
City eplcures and hon pirants whose oppor-
'ahities for trying every make constitute
'neii critics in the rare delicacy of ices,
invariably accord the highest praise to
Booths ice cream.
Inc Messrs. Booth now monopolize the
manufacture of ice cream for the Elkton
'iarket, as well as for all the section of
country lying within eight or ten miles
round If ices are wanted for picnic,
"eoulhs party, ball or other large gather
ing Booths are notified to prepare the ice
cream. The senior Booth used to have
nu'ioer OF competitors, but by sticking to
JIG fundamental principle Of success in all
business enterprises, manufacturing none
ouC the very best cream, under any condi-
tions, he finally triumphed over all compe-
titien. There is moral in the success
achieved by Booth in the ice cream bust
ness which is worth learning by every bus
mess man; which is to persistently put
none but the very best article on the mar
ket, and follow this rule up infexibly
through "thick and thin" Success is sure
to be achieved finally.
In the Winter the Messrs. Booth store
away about four hundred tuns of ice for
Summer use in manufacturing creams and
other ices When the ice cream season
1alrly opens in the month of June they use
the cream from about 100 COWS ia their
busiest season, which is in June, July
ana August. In August the demand be-
gins to diminish, peaches, melons and 9TH
er fruits, which fill the markets at this sea-
son, supplying in measure the place of
ice creams. Later in the season the cream
from 90 cows is found sufficient to supply
the market with ice cream till cold wealth
er closes the business, after which small
lots are made to fill special orders.
The supplies of cream are furnished by
the neighboring farmers, with whom an
arrangement is made to furnish greater or
less quantities according to the demand
for the confect. In the pic. mic and woods
meeting season, and when fairs and festiv-
ais are having run, it sometimes requires
the cream from two hundred cows to fill
all orders. None but absolutely pure cream
is used in the manufacture of ice cream,
and to this invariable rule the Booth ice
cream owes its celebrity. At some seasons
MIR. Booth found it difficult to procure a
first quality of cream, and some diaries
supply poor article. This proved ser
ious hindrance to the manufacture of an
article equal to his required standard, and
compelled him to resort to experiments |
to overcome the difficulty. This he |
finally accomplished by placing the cream
in large metal cans and standing those
cans inside Of wooden casks, or barrels
with the upper head taken out, and pack
ing ice round the cream can with small |
quantity of salt, and covering the whole
up tightly. After standing for time in
the salt and ice, the water and milk in the ,
cream is drawn to the edge Of the mass,
and frozen in thin shell to the can, the
water freezing first, then the milk, while
the pure cream remains in the centre free
from all bad tastes impaired by weeds or
other food or drink consumed by the COW,
which, as every dairy man knows, often
Injuries milk very seriously. When the
demand for ice cream falls off on account
of stormy or cool day-the trade is SUBJ
ject to great f1uctuations-or when an I'M
usual demand is anticipated, the surplus
cream is placed in deep cans and packed in
clean ice, the cans are entirely covered with
ice-no salt being used in packing cream
which is desired to be kept sweet only for
use future day.
Mr.. Booth in the pursuit of his business
discovered a secret in raising cream OH
milk which has recently been published by
Mr.. Waring of "Ogden Farm in the
American Agriculturist, with considerable
eclat, and proclaimed by him as one of the
most valuable discoveries to the dairyman.
Mr.. W. got the process of putting milk in
deep, in place Of shallow pans, and placing
the cans in cold or ice water, from Scotch
dairyman. and was the first at least to
make it public in this country. Mr.. Booth
bad found out this secret long ago. He
nuts the milk from his own cows in deep
IL gallon can, places the can in one of his
ice barrels or casks, packs the can round
and covers it over with pounded ice, he
then covers the barrel over tightly. Of
course EO Sttlt 10 iiiACu Will Tie lCe DIS IDlS |
would cause the milk to freeze. Packed
down il ice in these large cans, the cream
will rise till every particle of milk is sepa--
ated from it, and to use his expression, till
the milk in the bottom is blue, while the
thick yellow mass of pure sweet cream lies
ON TOP. Cream separated from the milk in
this way would surely make the sweetest
and choicest of butter if subsequently pro-
nerly handled. The manufacturers of
Gilt Edged butter might gain some
useful hints from Mr.. BIS discovery in
extracting all impurities from the cream by
means of ice, or ice and salt. If cream,
after having been removed from the milk,
was submitted to the cold process which
reduced the temperature sufficiently to Sep
arate the small percentage of water and
milk that always remains in it when taken
off the pans by hand dipper it is evident
that every faint would be drawn away with
rbe thin fluid, leaving the cream in its
purest state.
Mr., Booths process for manufacturing