Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1881-06-29
TIE following. from the New YORK ssa

TIE following, from the New YORK Ssa
Of June Goth inst, is worth knowing
els there any pure ice creamf wen,"
Third avenue confectioner said, 81 claim to
make ice cream Of pure materials, but
cannot afford to sell il It the price laid
down by the large manufacturers. They
charge 81 gallon; | charge 81 so, and al
though I give my customers pure article
for their money, don't suppose that make
nearly as much profit out of a aion as the
! cheaper"
| "Why l''
"The reason is plain enough. Ii YOU
read this postal card it will give you the key
to the Whole mystery:
TIE GELAIIsE.
NEW York. May IA. 1881.
1 Dear Sir: We herewith send sample
I please give II fair trial. Price 70 cents
per pound. Respectfully yours,
"This sample packet contained two ounces
of wha; Was called gelatine, and is said to
make one and half quarts of crystalline
Jelly In reality" the confectioner contin-
ned, - if is nothing more nor less than fair
quality OF glue, which can be bought at any
drug store. The cost is estimated at from
25 cents to 80 cents pound. tits not even
gelatine, for gelatine is usually sold in sheets
These two ounces are sufficient TO make two
gallons of ice cream. 1t is first melted In
lukewarm milk, and then poured into the
freezer to give the cream body. Nearly all
the large manufacturers use it, and in pro-
portion 10 the amount of glue they put in,
the less cream they require. 1t is qnite
easy 10 tell when ice cream is adulteraied.
1t has a puffy appearance, soneThat Ike
Charlotte Russo, and if you plunge a spoon
irto il, YOU will almost feel the air rushing
ont. After eating it peculiar sensation is
felt in the throat. This arises from. two
causes First. fropNhe gelatine, so called
and secondly, from the adulterated flavor
ing that is used. For instance, the lemon
flavor is obtained from oil of lemons; the
strawberry flavor from concentrated straw
berry, which, in turn, is made from ether
the vanilla extract from alcohol, as it does
not pay to make it from the beans, which
cost SIC per pound. That is how some
manufacturers get their fiavCring. Since
this refined glue has been introduced, corn
starch is used less extensively. 1t is not
uncommon for big dealers to put bone dust !
in their white sugar, so that You see there
is another item af adulteration.''
"Whar does quart of pure ice cream
cost you ~
"a quart OF pure cream costs 90 cents. |
can buy cream for Is cents, but il isn't |
pure. Four fresh eggs cost 8 cents, a half |
pound white standard sugar cents, hayor-
ing cents, ice and salt cents. Total, 80 /
cents. This viii give little over a quart, /
and | generally put the actual cost of a
quart at about 80 cents, or sl.2v per gallon, 1
leaving a margin of 80 cents profit. The /
fact is, no wholesale manufacturer can pro-
duce pure ice cream at ST a gallon, and 4
therefore they have to put glue into 1t in 4
order to make big profit on their sales.
No honest confec;ioner will object to let
his customers know what he puts into his
ice cream, and when he does you eau al
ways make rp your mind that there is some
thing wrong"