ICE HOUSES AND 



It is often found convenient and profitable for three or 

 four neighbors to co-operate in harvesting their ice supply. 

 In this case a horse plow should be added to the equipment. 

 The field may be laid off so as to cut the cakes to standard 

 dimensions of either 22 inches square or 22 x 32 inches. 

 Oblong cakes have the advantage over square ones, for they 

 can be placed so that the joints lap and air currents pre- 

 vented. If the joints are filled with crushed ice the cakes 

 will freeze together, making one solid block which has a 

 greatly reduced exposed surface area and in which there is 

 no possible chance for air currents. Snow is sometimes used 

 between the cakes, but is not so likely to cause them to freeze 

 together. The removal of the ice is more difficult when sol- 

 idly frozen together, and if it is well packed and insulated 

 there is not much loss from air currents or melting between 

 the cakes. 



In order to obtain cakes of square or rectangular form, 

 construct a right angle (like a carpenter's square) of light 

 boards 12 to 16 feet long. Lines should be run parallel to 

 both edges of this square for the full length of the field and 

 afterwards accurately followed with a hand marker or saw. 

 In using a hand saw, the line parallel to the open edge of the 

 water is followed, after the first tier is removed, and cross 

 cuts made to separate the individual blocks. 



By the use of an ice plow with a marker attached the 

 whole field may be cut into rectangles of the desired size. 

 After the field has been plowed the cakes can be barred off 

 and floated to the loading platform. Two men with ice 

 tongs can load the cakes on the wagon. If desired, a chute 

 can be constructed leading up to the platform level, with the 

 wagon box and horse power used to elevate the ice. 



These methods refer to the harvesting of ice from 6 to 

 18 inches thick. In localities where ice seldom freezes more 

 than three or four inches in thickness somewhat different 

 methods are used. Here the ice is usually broken up into 

 more or less irregular cakes which are stored in as solid a 

 form as is possible and crushed ice filled in around them. 

 The storing of such ice requires a better insulated ice house, 

 since there is a greater exposed surface of ice for the same 

 tonnage and the storage season in such localities is usually 

 longer with greater heat during the summer. 



Sir 



