316 CREAMERY BUTTER MAKING 



The six gallons of cream would weigh approximately 

 forty-eight pounds and contain 9.6 pounds of butter fat. 

 Valuing butter fat at 35 cents per pound, the cost of the 

 cream used will be $3.36, as stated above. 



Where 100 or more gallons of ice cream are made 

 daily, and cream containing, say, 15 per cent butter fat 

 is used, the cost of a gallon of ice cream will be about 45 

 cents. 



The gelatin may be omitted. 



Marketing Ice Cream. The essential thing in build- 

 ing up a good ice cream trade is to make the best product 

 possible. The market is glutted with cheap, inferior ice 

 cream, and the call now is for a high grade product. 

 Fortunately the public is beginning to realize that there 

 is positive danger in eating ice cream made from old, stale 

 milk or cream, and the public also seems to begin to 

 understand that the bulk of ice cream is made with 

 so-called thickeners, like gelatin, corn starch, tapioca, 

 arrow root, and others. Many so-called ice creams con- 

 tain no cream whatever. The highest quality of ice cream 

 contains nothing but good, pure cream, sugar and Bavor- 

 ing. 



Creameries making ice cream are not limited to their 

 own home town as a market for this product. With 

 proper refrigeration, ice cream may easily be shipped 

 several hundred miles. A great deal of the ice cream 

 consumed in Charleston, S. C, is shipped from New 

 York. New Orleans gets much of its ice cream from 

 North Carolina, Virginia and Tennessee. 



If you haven't sufficient market near home for your 

 ice cream, don't hesitate to ship it several hundred miles. 

 Study the available markets, small and large, and keep 

 reaching out until you have market for all of your 

 product. 



