300 



Milk and Its Products 



supplied with Ice Cream every day at the City Tavern, 

 by their humble servant, Joseph Crowe." 



The wholesale ice cream business was originated in 

 the nineteenth century by Jacob Fussel, but it reached 

 its maximum development in the twentieth century. 

 The word "ice cream," which corresponds to the Euro- 

 pean word "ices," is rather a generic term, and may 

 be used to apply to any one of a large class of frozen 

 delicacies. 



Classification. Ice creams in America are divided 

 into two large classes. 



I. Philadelphia, or plain cream, which consists of 

 pure cream, sugar and flavoring matter. 



II. Neapolitan, which has, in addition to the cream 

 and sugar, beaten eggs, making it, in reality, a frozen 

 custard. 



Janet McKenzie Hill makes the following classi- 

 fication : 



Ices< 



Cream ices 



Water ices - 



Frozen with stirring 



^Frozen without stirring 



Sherbet. 

 Granite. 

 Frappe. 

 ^Punch. 



(Philadelphia. 

 ^Neapolitan. 

 rParfait. 

 Biscuit. 

 ^Mousse. 



