64 



THE STORY OF MILK 



It will be noticed that in the formulas worked out 

 at Ames as above, very rich cream is used, — with a 

 fat contents of 25% or 30%, — which makes exceedingly 



Professor Mortensen, behind the vat at the left, giving a lesson in the 

 making of ice cream at Ames 



rich ice creams and great expansion in freezing. The 

 ordinary ice cream maker will usually employ cheaper 

 material, mixing some milk in the cream and standard- 

 izing the material to suit his local trade. Also most 

 housekeepers making ice cream at home will find it 

 convenient and economical to use a mixture of milk 



