The Newtown bee., 1907-07-26
J ICE CREAM. How It Is Made. A LETTER FROM THE PEN OF A POPULAR VIEWPOINT GEN
 TLEMAN That Will Interest the Young
 Folks AND A GREAT MANY OF
 THEIR ELDERS.

l My dear Editor: While in New Ha-
 ven one day last week, spent an hour
 or two at the plant of-T The New Ha- ven Dairy Company learning how ice cream is made, and it may interest
 the younger sort of your readers to know what I found there. The office building with it's telephone and book keeping systems was of interest to
 me but the doings in the main build ing are the chief eye-opener of the
 place. It was early in the day and
 the men had just begun their day s | work of making 500 gallons of ice | cream for shipment. Some were stripped as for race, while others wore overcoats. Two large engines | were in operation, to furnish the power and the other to cool chemically
 the brine. This brine is used in the chilling of the cream in the place of time -honored cracked ice and salt and is then returned to great vats be- meath what seems to be the floor of large room, but floor we'll supplied with little trap-doors. My guide lift ed one of these covers and windlassed up out of the brine an oblong bucket about six feet deep, which had been filled with water few hours before but now contained ice. Upon putting
 my finger into the brine, I decided at once that water ought not to be blamed for congealing under such provocation. The great cakes of ice are passed to the shipping room where they are put through the cracker and used in pack ing the completed product in tubs for shipment.
 The plain cream, when separated from the milk, is kept at about 36 de- grees. When ready for use it is run into great mixing cans, which are sur rounded with jackets of cold brine. and in due time is drawn off as Ice Cream ready for packing. It may be packed in three ways. The loose cream orders are run into cans and placed in the brine to chill. In the case of brick cream orders of one flavor, the cream as it comes from the mixers is run into long trays, whose width is the length of brick and whose depth is the thickness of brick, and this tray, tightly covered, is put in a pigeon-hole of the storage room where it is sur rounded with brine-pipes which are covered with frost. Fancy brick or ders have to be packed by hand, or with ladels, after the cream has been par
 tially chilled. There were two long rows of cans setting in ice and salt ready for hand packing and the fore man had man show me the process.
 He dipped into can of vanilla for the first layer in his tray, and then proceeded to pack in three or four other varieties of cream and ices, one level layer above another, when he covered the tray and pigeon-holed it as before. In short time the trays can be emp tied, the cream cut into bricks and the bricks wrapped in paper and put into paper boxes. These boxes are stored in the coldest place in the establish ment--temperature five degrees below me that had an appointment down town My guide asked me my opin- ion of the weather and I replied that the place reminded me of the lowest room in Dante's Inferno. We went next to the room where the flavors are made and then to the shipping platform where 19 teams belonging to the Com pany line up for their. loads. One started with a load of more than ton the other day. But the best re- mains to be told. And when told some of my young friends-I could name sev- eral who will do twill exclaim 70 what made you tell us!' Just imag- inc my feelings when the guide after
 remarking that they frequently had
 1900 gallons of ice cream on hand rep | resenting all known varieties, handed me ladle and visitors spoon! 1 be-
 gan on ,s 1o-ga1 aistacio and | followed with similar can sy+ra w. Marry. There was some left in both lEans.-[ Ross Jewell
 Note: It may be of interest to our local readers to know that Attorney C. G. Morris of this town is president of the New Haven Dairy Col Editor. MT and Mrs F. w. Botsford of