Charlevoix county herald., 1914-08-15
Continued From Last Week.

CONTINUED rom Last Ntth.D
"a French cook, Clermont, residing
. in London, gave instructions for max
ing sweet ices in a book published in
1776. English cook books one hun
dred and fifty years old give recipes
for cream ices in which cream and
milk, sugar, eggs, arrowroot or flour
and flavoring were used. Recipes
have always varied according to the
whim or desire of the maker.
1t is a question whether Germany or
England first made ice cream, but it is
generally conceded that the Germans
led the English in making fancy
moulded creams.
1--WE deduce from the foregoing bits
of narrative that ice cream was not
apparently discovered but rather was
the result of slow process of evolu-
ton or development, which was taking
place in different localities at about
the same time History states that
ice cream was first sold in New York
by Mr.. Hall, at IS Chatham street,
now Park Row. Ice cream is men,
toned in an account of a ball given
by Mrs. Johnson December II, 1889,
and was introduced to the city of
Washington by Mrs. Alexander Ham
nton at a dinner at which President
Washington was present. She had be-
come familiar with the dish in New
York. The first advertisement of ice
cream appeared in New York paper,
the Post Boy dated June 8, 1886, and
reads as follows: Ladies and gentle
men may be supplied with ice cream
every day at the City Tavern by their
humble servant, Joseph Grove A
negro, one Jackson, who had worked
at the White House in Washington
after Mrs. Hamilton introduced ice
cream to President Washington learn
ed the recipe and started confection
cry. He sold his cream readily at one
dollar per quart. Others initiated
him, but Jackson held his custom and
prospered by making the best goods
and died wealthy.
Jacob Russell is admitted to be
the father of the wholesale ice cream
business. The year 1851 found him
in the milk business at Baltimore.
His supply of milk came into Balti-
more on the Northern Central Rail
way from York county, Pa. A few OF
his customers wanted cream, and
finding that satisfactory results were
not obtained by ordering cream inter
mittently to supply an unsteady de-
mand, he made arrangements for
regular shipment. Here again a diff
'fculty presented itself, for at times he
found his stock of cream accumula-
ting, which must be disposed of in the
best way possible. To utilize this sur
plus he conceived the idea of making
ice cream, the retail price of which
at this time by the few confectioners
who sold it was sixty cents per quart.
The idea proved an inspiration, for
the ice cream business soon overshad-
owed the milk business, which was IN
time disposed of. Mr.. Russell believed
in the value of printers ink and adj
vertised his new business, and then,
as now, intelligent advertising paid.
Devoting his entire attention to the
ice cream business, he prospered In 1T,
and built up large business, the sue
cess of which has continued through
three generations to the present day.
In 1852 and 1853 he tried out scheme
for making his ice cream at the
source of supply of his raw material,
rather than at the distributing point,
~ It did not prove successful, for
While the ice cream was actually pro-
duced cheaper in the country, the fact
that his own attention was divided
between the two establishments, and
that the stock at the selling end could
not be readily controlled, counteract-
ed the lesser manufacturing cost, and
the result was that the project was
abandoned and not repeated. In 1856
the Baltimore business was left with
a partner and factory was opened
in Washington, ID. c. In 1862 Bos-
ton was added to the chain of plants.