Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1925-11-05
Make Plans for
Winter Harvest
During the Warm Weather
Great Quantities of Milk
Spoil for Lack Of Ice.

OpOlI IOI LACK VI 1CS.
prepared by the United States Department
of Agricultural
Fall is the time of harvest, but win
ter is coming. and then there will be
opportunity for another harvest, in
the ice on ponds and streams Every
summer great quantities of milk are
spoiled, or so impaired by high tenn
peratures that the owners are forced
to accept smaller prices on account of
low-grade products. This milk might
be saved by the use of ice.
Ice is so useful that it is made ar
tiflcially for consumption in cities.
Farmers too often do without it, when
they might just as well have it at no
expense except that of labor at time
Of year when work is commonly slack
provided there is an ice house ready.
If there is no ice house, one can be
built at moderate expense.
Where plenty of ice is used farmers
are able to deliver practically all of
their product sweet, though some of
1t travels several hundred miles to
market Other foods besides milk
often spoil in hot weather, especially
meats. Many farm families do with
out fresh meat in the summer unless
they are near enough to meat
market to buy 1t in small quanti-
ties. They might just as well keep
several days supply in the home ice
box.
Ice Cream Is Delicacy.
Then again, ice cream is a delicacy
which everyone appreciates. 1t has
become an important article of food
for city and village people, but farm
ers often do without it. They might
just as we'll enjoy ice cream as any,
one else. Ice cream is not hard to
make, and the freezer to make 1t with
can be purchased at small cost. But
ice is indispensable.
When planning to use a given supply
of water for ice, says the United
States Department of Agriculture,
make sure beforehand that the water
is pure. Clear the pond or stream Of
vegetable matter; otherwise it will
be frozen in the ice. Protect the water
supply from drainage from contami-
mating sources, esuch as privies, barn
yards, and refuse heaps. Keep the
ice surface clear of snow, as it re-
tards freezing. Mark off the surface
into cakes OF the desired size, icing
sure that the lines form rectangles.
Cut out a strip of ice the width of
the cake desired. Force this strip
under the surface of the ice field,
thus opening a channel to the landing
Saw off large cakes and float them
to the landing, where they may be
cut into smaller cakes.
For the average farm, the only tools
required are two saws, two pairs of
tongs, two ice hooks, one pointed bar,
one straight board for marking.
Where cream only is to be cooled, al
low at least one-half ton of ice per
COW. For cooling milk, allow ~ tons
per COW. These quantities should be
enough to leave margin for house
hold use; but 1t is better to have
too much than too little. Whenever
practicable, build the ice house in the
form Of a cube. Allow 45 cubic feet
of space for each ton of ice.
Best Location.
Locate the ice house in a shady
place near the dairy house, and where
there is good natural drainage. If wa
ter from the melting ice is not re-
moved, melting will proceed at more
rapid rate. If the house is built on
sloping, porous ground, natural drain
age should be sufficient; but if on a
clay soil, artificial drainage should be
provided.
Use plenty of insulation. If sawdust
or mill shavings are used, see that
they are dry. Commercial insulation is
more efficient and durable than either,
but is more expensive. Wooden houses
insulated with sawdust or mill shaw
ings should be ventilated. Houses with
commercial insulation and cement
finish need no ventilation.
The bureau of dairying, United
States Department of Agriculture,
Washington, D. c., has further in
formation about ice houses and the
use of ice on the dairy farm.