CHAPTER XVI 



ICE CREAM 



Relation to dairy practice. The nutritive value of 

 ice cream, together with its extreme paLttableness, 

 makes it one of the leading foods of today. Thus 

 the immense demand has forced it, in a large measure, 

 from the realm of the housewife to the commercial 

 channels of trade. As it is, strictly speaking, a prod- 

 uct of milk, the business of making it has fallen in 

 many cases upon the dairyman. The indications for 

 the future seem to demand a knowledge of the prin- 

 ciples and practice underlying the manufacture of ice 

 cream for every one interested in dairy products. 

 Although some believe ice cream to be a direct de- 

 scendant of the sherbet of the Orient, and hence of 

 ancient origin, its development has been rather slow 

 until recently. Catharine de Medici is said to have 

 had frozen ices about the middle of the sixteenth 

 century. Charles IT was served with frozen milk at a 

 banquet in the seventeenth century. In the eighteenth 

 century, ice cream was made to some extent in Eng- 

 land, Germany, France and the United States. The 

 first advertisement of ice cream appeared in a New 

 York newspaper called "The Post Boy," June 8, 1786, 

 and read as follows: "Ladies and Gentlemen may be 



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