Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1911-05-17
ICE ON THE FARM.
Front for the Dairyman and Com
fort for the Household.


fort for the Household.
The icehouse IL fast becoming recog-
nixed A. one OF the indispensable features
In modern farming. The cost OF construc-
ton is not serious factor in the reckon
ing, as equipment for keeping ice salts
factorily ranges from the very inexpen-
sive to that costing hundreds Of dollars.
The writer has seen an icehouse con-
structed by setting chestnut posts sixteen
feet in length two feet in the ground and
four apart, forming a skeleton building
fourteen feet square. planked upon the
inside OF the posts. To prevent the sides
from spreading apart, the posts were tied
with cross wires at the top, and there was
no roof on TIE structure. When filling,
the ice was well packed, leaving fifteen
inches OF space between the ice and sides
OF the structure, that space being filed
with sawdust packed in firm and the ice
covered with like quantity of sawdust.
This method for housing ice was under
observation for ten years, the dairyman
making the statement that waste OF ice
did not exceed 10 per cent. for any
year, and that each tier OF ice came out in
about as good condition as when it was
put in. This kind OF structure is no
ornament. We mention it to call atten-
ton to principal in housing ice that
should not be overlooked - namely, the
proper ventilation OF the icehouse, keep
ing the ice from coming in contact with
the air. and by care not to smother it by
too close housing.
The better class of icehouses are con-
structed by covering the outside OF the
studding with heavy building paper and
tight fitting clapboards, ceiling on the
inside with inch-thick plain, second grade
lumber. and putting on a shingled roof
Too often there is not enough ventilation
provided. The gable ends OF the house
should be left open, allowing free circula
tion of air between the covered ice and
the roof. The use for ice on the farm are
no longer in the class Of luxaries, but, on
the contrary, ice is necessity. A dairy
man cannot properly and economically
cool and hold milk in the dairy until time
for delivery to the market without the
aid OF ice.
Rapid cooling OF freshly drawn milk
greatly increases its keeping qualities and
maintains its normal odor and flavor.
This, OF course, means production under
clean methods and the milk kept in closed
containers. After careful study Of the
question, we observe that to obtain the
best results from the use OF ice in the dairy
. ~ \ "a, L.
cover. The object is to keep the circula-
ting air away from the water and ice, as it
eats up the ice and tends to warm the
water also.
1t Is also necessary to put sufficient
quantity OF ice in the vat to hold over
from day to day, not allowing the ice to
get out OF the vat so to speak. This keeps
the water ice cold at all times, and thus
less is required to hold the water at that
temperature. When warm milk is put in
to the vat it cools quickly, as the ice has
only milk to chill instead Of water.
The day has passed for producing
market milk without the use OF ice. Ice
for dairy uses is a necessity. Cold springs
and wells are no longer to be depended
upon, as has been obvious during the last
two Of three dry summers, when SO large
q percentage OF these have failed to meet
even moderate needs Of this kind.
Other uses for ice on the farm include
the keeping OF milk. butter and meats,
eggs and fruits for domestic use. The
housewife would appreciate this feature.
Is it would afford luxary-if we wish to
call il so-and meet the needs Of real
necessity. - Claude d. Morris, in N. Y.
Tribune.