The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1922-04-15
Eskimo Pie Is Popular Confec-
ton in Topeka.
Royalties to Manufacturers
Amount to $4,000 a Week.
400, 900 SOLD IN Topeka
Demand Expected to Increase
During Warm Weather.
Was Four Years Before 1t Won
Favor in United States.

Sales of Eskimo pie" in Topeka
and vicinity have Appropriated 400,-
900 packages since the confectionery
novelty was introduced about the mid
die of last December, according to
j. F. Haskell, general manager of the
Beatrice Creamery company here.
Royalties amounting to probably
700 a week are being paid by the
manufacturers in all sections of the
country to c. X Nelson OF New York
City, the inventor and associates who
are backing him in marketing OF the
product, it is said. The connection
which obtained such popularity here
during the winter is just becoming the
rage in the east.
While the sales at the present time
are not so great, according to Haskell
it is expected that the demand will
pick up considerably during the hot
weather and if the consumption dur
ing the winter months can be regard
ed as an indication 1t is probable that
from 1000 to 10000 Eskimo pies will
be sold daily during the summer.
Did Not Go Good at First.
The chocolate covered ice cream
bar went begging for almost four
years before it won the attention of
the public. Nelson was the son of the
village confectioner of Onawa, Ia.
When he had finished school his
father placed him in charge of the
plant, where he gained a knowledge of
ice cream manufacture. He conceived
the plan of dipping ice cream in
chocolate and worked on the plan
without much success for years. Then
the elder Nelson sold his plant and
the son was left with little more than
an idea.
Nelson attempted to get many
manufacturers to take up his idea be-
fore he met Russell Slower, of the
Graham Ice Cream company in
Omaha Slower recognized the posi-
bilities Of the idea and experimen
were begun on q large scale. The re-
suit was success.
The main difficulty in the manu-
facture of Eskimo pie was that hot
chocolate would not stick to ice
cream. The process of manufacture
now consists of heating chocolate to
a temperature of lis degrees and al
lowing it to cool to 80 degrees, when
the oblong bars of ice cream are
the chocolate to harden. The cakes
are then wrapped in tin foil and
placed in a cooling room to harden,
where they remain until sold. Mel
son says it is possible to leave the
bar in warm room for thirty min
utes before it will melt.
offices In New York.
Having perfected the process of
manufacture, Nelson and Slower inter
ested capital in the enterprise and
obtained money to form the RUSSELL
Slower company, with offices in New
York City. Slower became president;
Nelson, vice president in charge of
mauufacture, and H. E. Watson, Sec
rotary. An extensive advertising cam
paign was begun, with the result that
Eskimo pie has enjoyed an amazing
sale.
The Beatrice Creamery company Of
Topeka, like other concerns manu-
featuring the CONNECTION, operates un-
der a. license granted by Nelson's COM
pany. Several limitations are said to
have appeared on the market and
suits have been started to protect the
patent rights, it is said.