The Washington herald., 1908-07-26

can produce This product IS MADE from
pure cream from healthy cows n Freder-
TX County, Nd. pasteurIzed TO destroy
Il germ life. mixed IN sterilized recep-
tzcles. frozen IN absolutely clean freezers.
packed in steam cleansed cans, and kept
Z & temperature far below the freezing
pc!nt until st Is served on the dinnner
-ables OF Washington From beginning TO
end the processes OF manufacture are
-snitary IN the most literal meaning Of
nat much-used word.
To follow the can Of cream from its en-
~ 10 the factory OF the Chapin & Sacks
-IanufactuTing Company. at First and II
-ceets northeast. through the factory IS
% read IN detail the story OF what labor
md wealth have done 70 spread luxury
broad IN the world and what science has
lone 10 give system. economy. and wise
-5aptatiOn OF means 70 ends IN mOdsn
llunufs cture- A Washington Herald re-
potter went over this ground, step by
s-ep. the other day under the direction
Samuel c. 2cdmsu. secretary and gen
raj manager OF the factory. The follow
--g Is what he saI-
Factory Perfectly Equipped.
TEc ice cream factory is a three-story
brick structure. erected back OF the ice
IaIt 0nd storage-house OF the same COM
nany- L was considered when It vas
nai!t as an accessory OF the ice manufac-
--ring business and refrigersting plant,
-hiLh had been seven years in coming 70
Is present size and output The ics
eream plant IS ca all intents and purposes
4 separate cOnCern. though il depends
rpon the parent plant for ice used in
freezing and power TO run the plant.
The ice cream plant was IN the begin
E-ng merely accessory 10 the larger con-
torn. but so enormous has become the
assumption Of the product of late years
11d so successfully has the new plant
Qerated that Mr. Redman remarked jok-
---iv that Il had come 10 be practically
natter Of the tail wagEing the dog.
The ice cream product IS fast overtop-
ping t-at of the ice plant IN value, and
he company Is called upon every moment
% give more and more attention to the
making and distribution OF what IS now
r~-c 1900 gallons OF ice cream daily.
-ae raw cream is delivered at the fac
-0Ty by the carload and IL is taken away
% feed Washingtonians by the dray and
wagon load. The procession Of wagons run
-1g constantly for hours past the doors
rt the factory each morning
Cream from Frederick COanty.
Tie raw cream IS received from wagons
q the II street side Of the factory as II
cones from Union Station. where Il IS
brought from several farms operated by
-ae company in Frederick County. I'D.
t5Out 200 gallons Of cream is 50 rA-
coived daily al the factory
The cans are unlcGded By mechanical
.-rls-ug apparatus and placed IN q tenn
u1rary stcraEe-rO0u which is kept a. a
%.
cream remains until used. generally the
ext morning after Us arrival The cream
- thoroughly cooled at the farms and
ever gets warmed again until Il IS frozen
ITO The velvet kind"
From the storage-roCn the cream IS
aiken 70 the mixiuE-roo-l. where It first
IEsses through tire pasteurizi1g process
80 I'D il of all germ life. This IS accom-
.ished by g process as eEectuai as me
raEical chemistry Eas been able 20 de-
v-se The apparatus for this one process
vClved an outlay OF several thousand
tHlla-s al the start
After pasteurizing, the cream goes back
.E-C cold storage. When wanted il is
-CuSht out. poured into the mixer. which
= a churnlike device. where the several
--gredients used IN making up-to-date ice
cream are added, including the fruit
..aen that Is used.
reaches tEEoWn IN Georgia.
The other day several persons were en-
-ased IN pairing peaches and sIicirg them
H-epa-otory 70 their subsequent use in
making peach ice cream" which is jus:
=w in season The choicest OF fruit from
Georgia was being prepared. and one
pecimen tested by the reporter was truly
peach The fruit Is handled in a
r,eanly manner and IS submitted 70 a
process Of sterilizing before going 10 the
mixers
When the cream IS thoroughly mixed 4
-asses through ster3lIzed pipes 10 the
tory below 10 the f-eeze-s. Here BY the
..eXterous turning Of faucets the mixture
$ received into a small tank where Z s
-ested for both purity and the proper
Froportions Of Ingredient. Then 4 passes
.atO the freezers below and is frozen. be
.-g constantly stirred by a Eechanica,
device which keeps IL rubbed Up" and
.ree from Jumps OF c0ngelation n
chunks The product IS frozen evenly
and IS smooth 70 the taste when done
After freezing, the cream is packed !r
the cans. which hold from one to FIVE gal.
Ions Other sizes 90 10 the soda foCn,
tains. and then there are the bricks and
quarts for the small retail trade
Packed IN Cold Storage.
These cans when packed are placed Il
Geld storage. 10 be held until called foi
by the shipping department. The report
CT was allowed 20 inspect this cold stor.
age room It was one Of the hot, suitry
humid days Of last week, and the report
sr was without his coat He was met a
the door BY q man wearing arctic over
shoes. with 4 heavy cap about his ears
and fur coat buttoned tight about fiu
To the reporter there was first a chill
then steam. and then he was standing Il
q temperature which the thermometel
showed 70 bs s degrees above zero Oh
but Il was cold, coming IN from ten
peratUre OF 80 or so On the outside Th4
reporter did not stay long. He had for
gotten something he wanted to ask 8Ir
RedT-an, and bidding a hasty adieu 70 hi
tur-coated guide he stepped hastily out
feeling as though he had passed from a.
tce-cold bath into Boiling water
Here the cream IS kept as long as ma
be required BY the exlgencies OF trade
and is taken out and packed IN large tubs
surrounded by crushed Ice. 70 be carriet
away 10 the point OF consumption
Clean Cans by Steam.
The process by which the cans ar
cleaned Is one OF the most interesting O.
The establishment The cans are brough
In from the wagons filthy. with particle.
OF old cream sticking 10 them. sour an,
unwhOlesOne- Two active Italian boy
seize them and plunge them into rit
iron tank filed with soapsuds. II blacl.
ire boys would remind one Of the Co.
- Tf-r=f~