CHAPTER XVI 
ICE CREAM 
Relation to dairy practice.—The nutritive value of 
ice cream, together with its extreme palatableness, 
makes it one of the leading foods of today. Thus 
the immense demand has forced it, in a large measure, 
from the realm of the housewife to the commercial 
channels of trade. As it is, strictly speaking, a prod- 
uct of milk, the business of making it has fallen in 
many cases upon the dairyman. The. indications for 
the future seem to demand a knowledge of the prin- 
ciples and practice underlying the manufacture of ice 
cream for every one interested in dairy products. 
Although some believe ice cream to be a direct de- 
scendant of the sherbet of the Orient, and hence of 
ancient origin, its development has been rather slow 
until recently. Catharine de Medici is said to’ have 
had frozen ices about the middle of the sixteenth 
century. Charles II was served with frozen milk at a 
banquet in the seventeenth century. In the eighteenth 
century, ice cream was made to some extent in Eng- 
land, Germany, France and the United States. The 
first advertisement of ice cream appeared in a New 
York newspaper called “The Post Boy,” June 8, 1786, 
and read as follows: “Ladies and Gentlemen may be 
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