SELLING CREAM AND ICE CREAM 



269 



butter to keep out brine. This done, place the packed 

 can of cream in the proper sized tub and pack with ice 

 and salt the same as for freezing, using however most 

 of the salt near the top. It is also better to have the 

 ice somewhat coarser for packing than for freezing. To 

 eliminate all danger of brine entering the can, it is neces- 

 sary to have a hole in the tub at a point, say, one inch 

 below the top of the can within it. 



Fig. 72. Packing can. 



Fig. 73. -Packing tub. 



If some of the cream is to be held longer than a day 

 after freezing, it is better to leave it packed in the freezer 

 until called for by the consumer. Cream can be kept 

 frozen in bulk more conveniently than in small packing 

 cans, and will require also less ice and salt. Where ice 

 cream is kept in bulk as here indicated, it should not be 

 kept frozen too hard, else there will be difficulty in getting 

 it packed solidly into the small cans. 



