The Washington times., 1913-07-14
EAT $4,000 QUARTS
OF ICE CREAM DAILY
Washington People Consume
Enough Each Week to Fill
Dome of the Capitol.
B-r-r-r-T-riii

B-r-r-r-r-riii
It vas just a step from July to
January. On the Twelfth street side
walk. a barefooted pickaninny sported
but, separated from the world by two
heavy doors, dozen feet away, was
Jack Frosts throne room, where a ther-
mometer showed a temperature Of de-
grees below zero.
White frost covered the walls to a
depth of several inches and hung IN
pendants from the ceiling. The visitors
breath made a cloud of steam, and
when he touched an iron door handle IL
was so cold that the effect was like a
ms summer trousers and slid down the
collar Of his pongee shirt. He shivered
and backed out of January into July,
and the heat was grateful
No. dear friend with a palm leaf fan,
this was neither a dream nor vain
imagining. 1t was simply a visit to the
cold room of one of the big ice cream
manufacturing plants that supply the
o. Capital with those var-hued and multi
navored delicacies that are more of a
necessity than luxury. A summer
without ice cream would be like one
without baseball-or bread
From the time the urchin gloats over
his first ice cream cone this morning
until the last cold soda is served at the
corner drug store tonight, Washington
cream. This sounds like big dish for
the city to imbibe in one day, but IL is
capita
If you should invert the dome of the
Capitol, I'LL II heaping full of rich frozen
cream, top il off with a cherry the size
OF the gold dome of the Congressional
Library, and serve 1t to the Goddess of
Liberty with a silver spoon that would
reach across Pennsylvania avenue you
cot idEl % A,Nrn fNa
cream the city will eat this week.
Or II you made q thin cake of pastry
that would cover the District building,
rolled il into cone that would stand as
high as the New Willard Hotel, filled 1t
full of cold strawberry richness till
drops as big as a moving van ran down
its sides. and then handed IL to some
Brobdignagian school boy and stood at
a safe distance and watched him guzzle
IL II might convey TO you how much ice
cream Washington is going to eat in
July.
1t was more than tSirty years from
the time the corner stone of the Wash
tngton Monument was laid until IL was
dedicated, but If all the ice cream eaten
this year In Washington and its suburbs
were TO be made into bricks they would
be Quilt into a tower no less imposing
II the weather stayed cold enough.
Such a massive pile would be creamy
yellow to a height of about 175 feet,
anu II WOulO nave a TlCn vanilla TdNOr.
Above this TO a height of seventy-five
feet would rise the ruby strawberry sec
ton. topped In turn by seventy-fiVe feet
of dark chocolate cream. The remainder
would be made up of many hues and
fiavors. including p-sch. caramel, burnt
almond, maple-nut and orange and
lemon ices
The largest manufacturer of ice cream
in Washington is the Chapin-Sacks Com
pany, whose fourteen electrically driven
freezers can turn out 1900 quarts OF
Velvet cream in an hour. Its daily
output is about 1900 quarts. The Fus-
sell Company. of Fourteenth street,
loo quarts daily. Smaller concerns and
private families make about 1900 quarts
. day.
Each of these concerns has its own
refrigerating plant and uses motor
driven, brine-cooled freezers. The cream
IN frozen until it is of the consistency
OF thick molasses and is then drawn
into cans and placed in rooms where
the temperature is from zero, Fahren-
heit, to ten below, where II hardens IN
q few hours. The three firms named
make about 80 per cent of the cream
used In the city.
washington has the purest ice cream
made In the world" said Ford f.
Young, manager of the FusselI Com
pany. Nowhere else do the manufac-
turers take as much care OF their
product or pay as much attention 10
sanitation as here. and / speak for our
competitors as well as my own firm"
At the Chapins-Sacks plant, DR.. c. H. |
Griffin has a fully equipped laboratory. |
and he tests every consignment Of cream |
that comes in from the three dairy |
farms operated by that company. From |
the time the thick cream is poured cut |
OF the cans in which II arrives until IL |
is delivered as ice-cream, II Is handled |
entirely by machinery, and everything ]
Is sterilized with live steam daily.