The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1894-09-19
AN ICE CREAM FACTORY.
MAKING THE COOLING COMPOUND
BY MACH Merry.

HOW lney are lreateu-ice cream
Bricks.
T CE CREAM is manufactured from
a combination of milk, pure
cream and gelatine, favored with
different extracts, such as vanilla,
lemon, strawberry, etc, the in
gradients being first mixed up to-
gether and placed in circular metal
vessels or runners which revolve
around inside of circular wooden
tubs, the runners being surrounded
by a quantity of cracked ice and rock
salt. Each runner is furnished with
a beater having a number of blades
which revolve around on the inside,
beating up the material, the ice and
rock salt causing it to thicken and
form itself into ice cream. Some
manufacturers use eggs, corn starch,
ETC., and boil the ingredients before
freezing.
The first process is the mixing to-
gether of the ingredients. About
ten quarts of pure cream, ten quarts
of milk and about eight pounds OF
granulated sugar are first mixed to-
RCbhtIs II VIC lCb Oltuih 10 w W
favored with strawberry, about six to
eight drops of pure red coloring and
one-quarter pint of essence of straw
berry are added. A quantity of
gelatine dissolved in about quart of
warm water is then added to this,
bringing the solution up to about
twenty-four quarts in bulk. 1t is
then run through a strainer or fine
sieve into the runner.
The runners are made of copper,
the inside of which is coated with tin,
which, after about four weeks con-
slant running, has to be renewed, the
coating of tin being worn off by the
working of the beater. The runners
are about twenty three inches in height
and about one foot in diameter, and
hold about forty quarts. The wooden
tubs in which they revolve are two feet
four inches in height and are about
twenty inches in diameter on the in
side, leaving space of about four
inches for the ice around the runner.
Attached to the top of the cover of
the runner and perpendicular shaft of
the beater, which revolves in a socket
at the top of the grinding machine, are
two gearing wheels, which are geared
to another attached to the shafting of
the machine. When the machine is
in motion the beater, containing ten
] inch iron blades, and the runner
revolve around in different directions,
making about fifty-ive revolutions
per minute. As soon as the machine
is set in motion, small quantity of
ice and rock salt is added, which is re-
newed every few moments until the
tub is filed, taking in all about twen-
ty-fve pounds of ice. The beating
operation takes about twelve minutes,
the salt and ice gradually freezing the
twenty-four quarts solution, while the
gelatine swells or raises the material
up to forty quarts.
The grinding operation is completed
when the ice cream shows or adheres
to the glass windows in the cover of
the runner. The wooden tub with the
runner of cream is then rolled to one
side and another is put in its place to
pass through the same operation. The
ice cream is then taken from the run
/ ntIb huN pun INV NRAo Nh6Ah0 - cAiA
| one to ten gallons each and packed
into ice and rock Ralt for delivery,
which is ready in about two or three
hours time.
The machine for breaking up ice
consists of a revolving cylinder four
teen inches in diameter and twenty
inches in length, riveted to which are
nine conical-shaped wrought iron
teeth about five inches in length,
which, when the machine is in motion,
pass between a number of other teeth
connected to the framework of the
machine. The cakes of ice, which
weigh. about fifty pounds each, are
! first broken into two pieces and placed
in the machine. The teeth of the re-
volving cylinder, which makes about
100 revolutions per minute, crash
through the ice, breaking it up into
small pieces at the rate of Il ton in
every twenty minutes.
Ice cream bricks are made by pack
ing the cream into metal forms. These
foIms have top and bottom cover.
The ice cream is first Put into these
brick shaped forms and strip of paper
! placed between the cream and each
cover, which holds them firmly in
place, and then they are packed away
in salt and ice and frozen for about
three hours. They are then taken out
and the forms dipped into n pail OF
warm water, which losens the cream
from the sides. The top and bottom
covers, after being wiped with cloth,
are then taken of, the attendant al
lowing the loosened brick of cream to
slip out of the form on to II strip of
white paper immediately covering it,
and placing it into a pasteboard box
and packed in ice again for delivery.
Neapolitan bricks of ice cream are
made by placing one layer of cream
over another, such as vanilla, choco-
late, strawberry, etc A great many
metal forms are made of composition
of lead and zinc, representing animals,
fruits, vegetables, etc, the ice cream
being packed into the forms and frozen
in the same manner as the bricks.
Forty-quart cans of milk cost whole
sale about 81. II per can, pure cream
about seventeen cents per quart, aud
ice about SO per ton. Two machines,
with three runners, can turn out from
1900 to 200J quarts of ice cream per
-