Charlevoix county herald., 1914-08-15
LITERATURE
Ice Cream
Its Origin And Its Development Into One OF Our
Great Industries

Here large exporting firm. who had
made considerable money shipping ice
to London, India and Brazil, saw
new outlet for ice in the ice cream
business. They attempted to induce
Mr.. Fussel to go to Brazil and start
a factory there, and offered to back
him with the necessary capital If he
wanted it, but he was not interested.
Failing to get him to send one OF his
men Overt they arranged for one of
their own men to learn the art of
making ice cream, and paid a modest
$500 for the formula. How the South
American venture Jared is not record
ed. In 1864 the New York house of
RUSSELL was started and continued
with the usual success. Here the pre-
vailing price among confectioners was
SIPS per quart. A Mr.. perry Bra
zelton, of Mount Pleasantly, Iowa,
friend of Mr.. Russell, using his for
tune in the panic of 1857, came to
Washington and learned the ice
cream business. He went back west
and opened factory in st. Louis,
later going to Cincinnati and Chicago.
american enterprise was not long
in taking up the new industry, and the
However, the real development, the
day of large figures in the business,
had it's beginning not over fifteen
years ago. The brine of refrigerating
system of freezing ice cream has been
efficiently applied only within the past
five years, and has now only fairly
begun.
"The first real progress toward ar
tificial refrigeration is said to have
been made by German in 1867, and
it was then used only in breweries,
and to a very limited extent. Ice
making by artificial means came next.
The use of refrigerating processes for
making ice cream was probably begun
in a way by chance, for large ice man
ufacturing establishments put on an
ice cream department to utilize the
broken or waste ice, and the posi-
bility of applying mechanical refrig-
Grafton to the making of ice cream
was no doubt thus discovered.
"Ice cream is in high favor in
England, where the climate favors its
use the year through And it is used
by nearly all steamship lines, espe-
cially those making long trips in
warm climates. The passengers, who
do not relish the Indifferent quality OF
most foreign made goods, demand
American ice cream. Every express
steamer of the North German Lloyd
line leaves New York with not only
a supply to care for the wants OF its
own passengers, but enough to furnish
the japanese, Chinese and Australian
service of the company. For the far
eastern service the cream is carried IN
refrigerated compartments to Brem-
erhaven and there transferred to ships
sailing for ports in India, China, ia
pan and Australia.
at does not seem proper to close
this article without some allusion to
our friend of the lawn party, ice
cream wagons, and county fair-the
ice cream cone. / have heard that it
was introduced in this country at the
st. Louis exposition. | have found dl-
rections for preparing freshment
called "fried ice cream" sometimes
known as Alaska pie" or ALASKA
fritters." The method is, briefly, to
dip a cube of hard ice cream into a
thin fritter batter and then to plunge
it into very hot lard or olive oil. The
pastry forms a good protector from
the heat and hardens so quickly that
the cream is not softened in the least.
Another more elaborate form is said
to be served in certain New York
cafes today. The fried ice cream was
introduced at the Worlds Fair in Chi
cago in 1893. 1t occurred to me that
these freak varieties may have sug-
gested the idea Of the ice cream sand
witch and ice cream cone. Whatever
the origin, we will have to admit that
the cone has sold many a gallon OF
ice cream and made many a dollar
for those engaged in the business"