Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1897-05-20
MAKING ICE CREAM.
Here Is Paying Business For Creamery
Hen and Dairylneu.

Hen ana Dalfyine1s
The first Saturdays sale OF ice cream
this year brought $22. SO from cream
that IL made into butter woud have
bought SIS. 50. This ice cream trade has
developed from small beginning and
was the outcome Of desire to find
milk product that would yield better re-
turns than butter.
Mr.. Edward Manchester gives the
credit for starting the business to his
daughter-in- law She first suggested
that pure cream of uniform grade and
flavor would be sure to SELL According
~ they began to freeze cream, and
room was opened in town for retail or
wholesale trade. The first season one Of
the SONS, George E., and his wife went
to town and conducted the room them
selves. From that beginning the bust
ness has grown every year, for the
cream has advertised itself wherever it
has been sold.
This ice cream is pure cream, sugar
and favoring. The milk, as it comes
from the barn in cans, is set in tank
of spring water, which stands at about
40 degrees winter and summer The
cream is SKINNED in IL hours To
gallon of cream pint of sugar is add
ed, with havoring extract to suit the
taste No fruit extracts are used, but
the pure fruit is cut up in an Enterprise
meat chopper and stirred directly into
the cream. There is no great amount of
beating, stirring and frothing, as is the
case when custard is made and named
"cream. -
The freezing is done in side room
of the creamery. The icehouse is close
at hand, and everything is kept as clean
as securing and steam will make it.
Shafting from the engine is run over
head, so that four freezers can be run
at once This shafting is homemade,
like many other contriyances about the
place. Freezers of four or five gallons
capacity are used They were formerly
run by hand, but now the engine does
all the turning. The mixed cream, sug-
ar and favoring are put into the freezer
and the cover fitted on in the usual
way.
A cake of ice is brought in from the
icehouse, broken by striking it with the
fat side of the ak and then crushed with
a maui This is done in movable box
or frame placed ON the floor. The freezer
| is put in the tub and surrounded with
ice and salt. Then the belt is attached,
and the freezer slowly revolves. The
point is to have the turning stop at just
the proper time. An experienced hand
can tell by the way the freezer turns
when to stop, but beginner is liable
to get it wrong unless he examines it
| from time to time. After the cream has
reached the proper consistency the dash
er is removed and the can is packed in
ice and salt all ready for shipment.
Neapolitan cream is made by spreading
layers of different fayors in tin box
and then freezing it all together.
There is not much that is new about
making ice cream, because thousands of
farmers make it at home for their own
use. There ought really to be an Ice
cream freezer in every family that sup
ports COW. There are details about
freezing and handling the cream that a
careful man will pick up by experience.
There are several good reasons for Mr..
Manchester's success. He uses nothing
but absolutely pure cream-no milk,
eggs or starch. This cream, when frozen,
does not show snch firm and solid
| body as the starch creams, but custom
ers soon overlook that when they once
| get taste of it. The pure, fresh cream
taste is something that drives customers
back for more. AS matter of fact, such
cream is better and more agreeable
medicine than cod liver oil or other sub
stances that depend upon fats for their
chief benefit.
Our belief is that there are hundreds
of farmers in this country who might
| find in ice cream new and profitable
source of income. AS rule we think
that this business will pay best near
smaller towns and cities, where there
are no large ice cream factories, and
where more or less cream is imported.
| We would advise small beginning
| Make nothing but pure cream of the
finest quality and establish a reputation
for making uniform goods. Get few
| customers first among friends and let
them advertise your product Finally
you can either open room of your own
or make arrangements with some near
| dealer to sell your cream at retail. In
this same place You can sell milk, pot
| cheese, butter and eggs. To be successful
requires cleanliness, promptness, shrewd-
ness and business tact, but we feel con-
tident that Mr.. Manchester's success
may be duplicated in 1000 towns in
this country. Why cannot you be one of
the 1000 dairymen to share in such
snccess?-Cor. Rural New Yorker.