New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-04-25
Few Persons Know How to Make
Wild OR Tame Ice Do Its Duty

at temperature of IS, or even 40. The right
temperature for ordinary refrigeration, be-
leve, is about 40. To get that in weather
like this you must melt ice. And the hotter
the day the faster the ice must melt"
AS his wife looked only half convinced, the
professor of physics demanded: why do you
mix salt with the ice when you freeze ice
cream? Tell me that"
WHY never thought. That's the way
it's always done. l never heard of any other
way"
It's because the salt makes the ice melt
faster, and the faster it mclts the faster it
takes the heat out OF the cream in the can it
surrounds Try leaving the salt out some time
and what happens"
PROGRESSIVE COMPANIES ENGAGED
IN DESTROYING PALACES.
If Mrs Morningside had lived in house
where the man who delivered her ice entered
the kitchen and put the ice in the refrigerator
himself she probably would not have needed
this demonstration. Progressive ice companies
nowadays instruct their drivers and delivery
men to tell customers how to regulate their re-
frigerators so as to obtain the best results.
Lately some of the largest retail dealers in
New York have gone further and started a
campaign of education to dispel some of the
falacies cherished by the average household
since we first began the use Of ice to preserve
food.
Now the ice men haven't done this from
purely unselhsh motives. In the first place,
they themselves have been driven to adopt
more scientific methods by the sharp competi-
ton of the trade. Up-to-date dealers now
realize that the knowledge they and their en-
ployes have acquired becomes doubly valuable
if they pass it along to customers.
The science of refrigeration has developed
almost altogether within the last twenty five
or thirty years. 1t has been accompanied by
reform in methods of harvesting and manu-
featuring and marketing ice, but the small
consumer has been the last to gain the infor-
nation gathered by the trade. In one way the
consumer benefited from the start because
improved methods enabled the ice men to
keep prices about where they were twenty-five
yesrs ago, during period that has seen nearly
every other household staple advance rapidly
in cost. But this the users of ice gained with
out effort through the exigencies of trade COM
petition.
ARTIFICIAL ICE JOLTS UP THE NATU-
RAJ PRODUCT.
For the comparatively low price of ice and
its excellent quality the consumer may thank
the men who developed the process OF manu-
featuring ice artfcially. l do not intend this
as an unqualified compliment for the artificial
ice men, Manufactured ice appeals to the eye
-.oo1 10 cLans al
clear and apparently free from impurities. AS
il became less and less costly these factors
gave the artificial ice dealers big advantage
over their competitors who harvested from riv-
ers and lakes. The natural ice men did not
learn their lesson until in many communities
the artificial product threatened to drive them
out Of business. At present nearly two-thirds
of the ice sold in New York City is machine
made. But the natural ice men have walked
I'D They have come to the front with an ar
raw of scientific data by which they hope TO
prove that Natures work is superior to mans
and whereby they expect to check the inrosos
of the artificial ice men here and now.
What all the dealers are striving for is to
make the public care for ice as they would a
food They ask for their goods all the safe
guards with which modern hygiene tries 70
protect food products. This is not so easy to
attain Most adults remember when
lump of ice received little more care than a
backward boulder The man on the ice wagon
flung it at the door step, and somewhere IN
that neighborhood it lay, melting in the sun
and accommodating dust until the housewife
found time to take it in. The whole process
of harvesting, delivery and use was about as
wasteful and unhygienic as possible. Careful
Lo,,s.L..n.rs washed the ice cake before it