SELLING CRBAM AND ICH CRBAM 



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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 pub- 

 lic also seems to begin to under- 

 stand that the bulk of ice cream 

 is made with so-called thickeners, 

 like gelatine, corn starch, tapioca, 

 arrow root, and others. Many 

 so-called ice creams contain no 

 cream whatever. The highest 

 quality of ice cream contains 

 nothing but good, pure cream, 

 sugar and flavoring. 

 When hauled long distances or shipped, the packing 



can should be placed in a covered tub like that shown in 



Fig. 74, and enough ice and salt packed around it to keep 



it from melting. 



Where ordinary open tubs are used, they should be 



covered with burlap or heavy paper. 



Fig. 74. 



