AGRICULTURAL INDEX 



605 



Ice cream — Continued 



Ice cream for the winter months. M. Morten- 

 sen. Creamery 8:50+ My '19 



Ice cie.-iiii in the winter. li). I£. Studor. Dairy 

 F 19:79 F 1 '21 



Ice cieam in winter. H. A. Bendixen. Hoard's 

 D 57:56 Ja 31 '19 



Ice cream making. Ag News 20:243 Ag 6 '21 



Ice cream on the farm. A. D. Burke. Ohio F 

 145:110 Ja 17 '20 



Ice cream production. C. E. Roseman. Cream- 

 ery 9:54+ Ag '20 



Ice cream — the national dish. H. S. K. Will- 

 cox, il Hoard's D 57:1141 Je 27 '19 



Icing ice cream. N Y Prod R 49:412 Ja 7 '20 



Keeping np cream .supplv for ice cream. C. 

 W. Radway. Creamery 9:58 Je '20 



MakinK ice cream. H. F. Judkins. Rural N Y 

 78:1114 Jl 19 '19 



Progress in studying causes of sandy ice 

 cream. O. E. Williams. Creamery 10:62+ 

 N '21 



Sandv crystals in ice cream: their separation 

 and identification. H. F. Zoller and O. E. 

 Williams, bibliog il J Ag Research 21:791-6 

 Ag 15 '21; Same. Creamery 10:72+ O "21 



Sugar saving substitutes in ice cream. J. H. 

 Frandsen and others. J Dairy Sci 2:32-40 Ja 

 '19 



Test all cream for ice cream making. H. M. 

 Jones. Creamery 9:54+ Ap '20 



There is nothing so good as ice cream. D. 

 ■^V'. McCray. Hoard's D 62:87 Ag 12 '21 



Using the product of the family cow; ice 

 cream making in the home. H. F. Judkins, 

 Rui-al N Y 78:236 F 8 '19 



Value of ice cream in the diet of children. 

 I. C. Wood. Creamery 9:53-4+ N '20 



Bacteriology 



Bacterial content of ice cream. P. G. Heine- 

 man. Creamery 9:54 Je '20 



Bacteriological study of the method of pas- 

 teurizing and homogenizing the ice cream 

 mix. B. W. Hammer and L. R. Sanders, 

 la Ag Exp B 186:19-26 '19; Same. N Y Prod 

 R 48:230-1+ Je 4 '19 



Study of bacteria in ice cream during stor- 

 age. H. B. Ellenberger. bibliog Cornell Ag 

 Exp Memoir 18:331-62 '19; Same. Cornell 

 Ag Exp Rep 1919, v 1:331-62 '20 



Composition 



Methods of calculating ice cream mixes. H. H. 

 Sommer. J Dairy Sci 4:401-15 S '21 



Costs 



Computing cost of mix. J. H. Bennett. N Y 



Prod R 48:72 My 14 '19 

 Cost accounting; ice cream trade. H. O. Shedd. 



Creamery 10:56-7 Ja '21 

 Cost of brick and bulk ice cream. A. A. 



Erbes. Creamery 8:41-2 Jl '19 

 Prompt return of empties. Creamery 10:50+ 



Ja '21 



Distribution 

 Truck delivery for milk and ice cream, il 



Creamery 9:90 O '20 

 "VSTiat five years have taught us about ice 



cream delivery. Creamery 9:50 Mr '20 



Manufacture 



About hardening rooms for ice cream. E. C. 

 Sutton. N Y Prod R 51:1139 Mr 23 '21 



Brick ice cream; its manufacture and sale 

 discussed by a proininent manufacturer. W: 

 F. Luick. X Y Prod R 51:908+ Mr 2 '21 



Carbonated ice cream. P. Heath. Creamery 

 9:56+ D '20 



Chemistry in ice cream manufacture and 

 control of overrun. T. Mojonnier and J. A. 

 Cross. Creamery 8:92+ O '19 



Composition of the ice cream mix. T: H. 

 Wright, jr. Creamery 10:68+ Jl '21 



Concerning swell; facts and delusions con- 

 sidered as to relation of ice cream overrun 

 to profit — as to the standard weight propo- 

 sition. T: D. Cutler. N Y Prod R 51:1392 Ap 

 20 '21 



Co-operative manufacturing of ice cream. A. 

 H. DeGraff. Hoard's D 62:107 Ag 19 '21 



Corn sugar and corn syrup in ice cream 

 manufacture. W. P. Cutler. Creamery 9:52 

 Je '20 



Ice cream formulas for the factory. O. E. 

 Williams. Creamery 9:50+ Ag '20 



Ice cream mix. T. H. Wright, jr. N Y Prod 

 R 51:1306 Ap 13 '21 



Investigations in ice cream manufacture. L. 

 A. Rogers. Creamery 9:66 D '20 



Making ice cream electrically, il J Electricity 

 (Rialto bldg., San Francisco 25c) 45:174-6 

 Ag 15 '20 



Manufacture of invert sugar and use of sugar 

 substitutes in ice cream. H. A. Ruehe. 

 Creamery 8:45-6+ F 'ID 



Methods of iiianulactuiinfr ice cream. O. E. 

 Williams. Creamery 10:68+ Mr; 54 Ap '21 



Oklahoma advice; on the manufacture of 

 ice cream — danger in too much sugar. A. 

 C. Baer. N Y Prod R 52:586+ Jl 6 '21 



Overrun in ice cream manufacture. P. C. 

 Mojonnier. Creamery 8:50+ F '19; Same. 

 Creamery 8:44+ Ag 'l!i 



Points in ice cream making. R. M. Wash- 

 burn. Creamery 8:46 Mr '19 



Power and refrigeration for model ice cream 

 and dairy plant, il plan Power (10th av at 

 36th st, N.Y. 15c) 51:752-7 My 11 '20 



Profitable manufacture of ice cream. R. M. 

 Washburn. Creamery 9:56 My '20 



ProporLioning tlie ingredients for ice cream 

 and other frozen products (the balance 

 method). O. E. William.s. J Dairy Sci 3:439- 

 51 N '20; Same. Creamery 10:54+ F '21 



Sandy ice cream and its cause. F. H. Both- 

 ell. Creamery 10:58+ Je '21; Same. N Y 

 Prod R 52:370+ Je 8 '21 



Swell in ice cream. R. M. Washbvirn. N Y 

 Prod R 51:826 F 23 '21 



Swell time. R. M. Washburn. Creamery 9: 

 33-4 D '20 



Use of the homogenizer in ice cream man- 

 ufacturing. V. J. Hovey. Creamery 9:44+ 

 Ja '20 



"Vacuvim condensing unit in the mixing room. 

 J. A. Cross, il Creamery 10:78+ O '21 



Vacuum process for ice cream mix. Cream- 

 ery 10:74+ Ag '21 



Packing 



Ice cream packing. N Y Prod R 52:1186 S 28 



'21 

 Ice cream packing service. N Y Prod R 51: 



1143 Mr 23 '21 



Standards 



Concerning swell; facts and delusions con- 

 sidered as to relation of ice cream overrun 

 to profit— as to the standard weight propo- 

 sition. T: D. Cutler. N Y Prod R 51:1392 Ap 

 20 '21 



Fat standards in ice cream. E. M. Bailey. 

 Creamery 9:56 F '20 ^ ^ 



Ice cream and proposed weight standards. 

 S A. W. Carver. Creamery 10:60+ Mr 21 



Ice cream by weight. N Y Prod R 53:22 N 

 2 '21 



Ice cream overrun and standardization of the 

 mix. E. D. Courteney. N Y Prod R 49:676+ 

 F 18 '20 



Ice cream standards. Creamery 8:58 My '19 



Ice cream standards for ingredients. J: B. 

 Newman. Creamery 8:64+ N '19 



Ohio ice cream standard. S. M. Ross. N i 

 Prod R 52:574 Jl 6 '21 



Proposed ice cream standards for New York 

 city. Creamery 9:56 Ap '20 



Requisites of good commercial ice cream. 

 Creamery 9:62 Ap '20 



Standardizing and testing the ice cream mix, 

 N. E. Olson. Creamery 8:42+ Mr '19 



Standardizing calculations of ice cream mix. 

 J. A. Cross. Creamery 9:50 N '20 



Standardizing the ice cream mix. R. M. 

 Washburn. N Y Prod R 48:624+ Jl 30 19, 

 Same. Creamery 8:48+ S '19 



Weight standard for ice cream. Creamery 

 10:62+ S '21 



Weight standard for Ice cream impracticable. 

 S A. W^. Carver. Creamery 10:62+ Ap 

 '21 



