The news scimitar. (Memphis, Tenn.) 1907-1926, 1920-07-05
ICE CREAM CONES
AND pop CORN IS
ORDER OF DAY"
All Cream Sold for "GIorious"
Fifth Would Furnish Men,
phians With $4,000 Or
Three to Every Person.

Munching an ice cream cone and flaw
ofing 1t with frequent applications of
popcorn forms one of the chief pastimes
Of Memphians Monday. Should all the
ice cream sold be converted into cones
II would show total of $4,000, or ap-
proximately three for every man, wom-
an and child in the city. As for pop
corn, there are no figures, the con-
sumption running into hundreds OF
bushels Of the snow white CONNECTION.
Memphis manufacturers Of ice cream
have been preparing for a week for
the rush on July and 8. Great re-
tr1gerating plants at various companies
nave been packed full of freezers and
Monday night win see them all virtually
empty. Hundreds and hundreds of gal
ions Of milk, nearly a million small cans
OF condensed milk, sacks OF sugar, gall
ions OF flaYoring matter and other in
Sredtents in abundance were used in
preparing the cream
In round figures the amount of ice
cream sold for the big day was 1900
gallons. Each gallon viii give 60 cones.
On each cone there is a government
tax Of one cent, giving a possible reve-
nue. to Uncle Sam of $4,S90.
manufacture of ice cream provides
one OF the most interesting of all Mem
phis industries. Machinery is used al
most exclusively in the handling Of the
product.
First the cream is mixed with con-
densed milk added. About 500 gallons
OF Ice cream can be produced from 200
gallons of milk and cream This mix
ture Is then put through machinery
which stirs and mixes evenly ali parts
going into the finished product.
!, Passing through chilled cylinder,
tne cream is given its first imitation
INTO cold climates. 1t Is then poured
into the cans, being in one, two, three
or five-gallon sizes. Quart sizes also
are used for special trade. Specially
waxed cardboard is placed around the
outer rim to facilitate the quick removal
of the finished product.
Taken from the mixer the cans go
INTO 1. tne refrigerating rooms. Tempera-
lures in this room range from zero
to 10 degrees below. although ice
cream is mixed by one formula, it often
taxes an hour longer to freeze one set
OF cans than others. The average time,
however, to produce a firmly frozen
cream VIII run from eight to 10 hours.
AFTER Its stay in the refrigerating
room, Ice cream gets its first taste of
TUBS. 1t is placed in the wooden con-
ta1ners and packed in ice. There is a
Fsclence IN packing of cream which will
assure an evenness Of keeping. 1t is
now ready for delivery to stores or to
rAIiroads for shipping out of Memphis.
Nanllla is the favorite Of the masses
" All cream sold, about IS per cent is
vanilla, while chocolate, strawberry and
otfsr flavors comprise the remainder,
One peculiar fact in the trade here
is that brick ice cream is not popular,
" course, there is a certain demand for
II and it is supplied by the factories
however, less than one per cent Of the
total output is in bricks. Other cities
have developed a gigantic trade in this
form Of cream, virtually all of the resi-
dence consumption being in orders for
tr1fiayored bricks. The good old vanilla
hnWAUnr tz 4
Memphis. i''