The Lakeland evening telegram. (Lakeland, Fla.) 1911-1922, 1922-05-16

The distilled water method of max
ing ice was the first method used in
making ice, it being a known fact
that water frozen in its natural state
while standing still, at low tempera-
lures a sused in artificial let making,
turns white and does not make a
clear ice. 1t is necessary to distill
the water In order that clear ice
can be made.
1t is very evident that no consider
alton was taken into account as to
the absolute purity of the finished
distilled water product, and the main
reason OF distilling was to get clear
ice. This is borne out by the fact
that distilled water manufacturers in
variably used the exhaust steam from
their engine and pump cylinders for
making their distilled water. This
steam as it leaves the cylinders con-
tains millions of particles of cylinder
oil that has been used in the engine
cylinders. The steam then goes to
the condensers where it is distilled
into water, and on leaving the con-
densers is a mixture of filthy oil,
grease and distilled water. This is
run through traps and filters to take
the oil out, but it does not eliminate
all of the oil. 1t then passes to the
reboiler, where it is reboiled in order
that further oil can be taken out by
Swimming the water. The water is
then made into ice. Some of the oil
is left in the water and at times is
very bad, showing up in the ice in
rust color, in the center seam or core
of the ice. In melting it will show
up in scum that will analyze as
OIL In recent cases it has been
known that manufacturers Of distilled
water ice have bought ice in carlots
from nearby points, rather than place
their own oil soaked manufactured
product on the market competing
with ice made by the latest method
of making ice, the air system. Ice
made by the distilled water method
usually retains its oil flavor.
The air system in later years was
discovered, whereby it was unneces-
sary to distill the water in order to
make a clear, tasteless ice. 1t was
found that by Blowing air into the
water while it was freezing that the
and the agitation of the water would
force practically all air from the
water, as we'll as forcing the mineral
matter from it. The air pipe, which
is placed in the center of the freezing
can, is removed just before it is
frozen in and the core water which
contains all the organic and mineral
matter is sucked out. The core is
then filled with a softened or filtered
water and allowed to freeze up solid.
1t is also known that when frozen
by this method that a harder and
lasting ice is made than distilled wa
ter ice which is frozen standing still
and catches the air in freezing
throughout the entire cake. The air
method gives finished product as
pure as distilled water ice. Where
it is possible to obtain a good water
practically all builders of new plants
are putting in the air system, and
even distilled water manufacturers
in a good many cases have torn out
their boilers and condensers and have
replaced them with the air system. In
many of the large cities hardly any
distilled water plants are left, and
some towns now have no distilled
water plants whatever.
In each district where the air sys-
tenn has gone in competition with dis
titled water ice, the manufacturers of
distilled water ice cry the purity of
their product, basing their finished
product against the raw water before
it has gone through the filtering air
and freezing process. They do not
tell the public of the oily, Shiny con-