232 DAIRY FARMING 



Overruns approximating 80 to 90 per cent are obtained 

 at the expense of quality. 



Marketing Ice Cream. Hardly any attempt has yet 

 been made by cream producers living within driving dis- 

 tance of cities to convert their cream into ice cream 

 and sell this product direct to consumers. This is some- 

 what surprising, since the largest profits in the cream 

 business have hitherto been made by what may be called 

 the middleman, the city ice cream manufacturer. 



It is a vital matter with producers to reach consumers 

 direct wherever this is possible, and thus save the mid- 

 dleman's profits. With those who retail milk and cream, 

 the marketing of ice cream would entail no extra expense. 



The essential thing in building 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 

 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. 



