300 Milk and Its Products 
supplied with Ice Cream every day at the City Tavern, 
by their humble servant, Joseph Crowe.” 
The wholesale ice cream business was originated in 
the nineteenth century by Jacob Fussel, but it reached 
its maximum development in the twentieth century. 
The word “ice cream,” which corresponds to the Euro- 
pean word “ices,” is rather a generic term, and may 
be used to apply to any one of a large class of frozen 
delicacies. 
Classification.—Ice creams in America are divided 
into two large classes. 
I. Philadelphia, or plain cream, which consists of 
pure cream, sugar and flavoring matter. 
II. Neapolitan, which has, in addition to the cream 
and sugar, beaten eggs, making it, in reality, a frozen 
custard. 
Janet McKenzie Hill makes the following classi- 
fication: 
Philadelphia. 
Frozen with stirring { 
Z Neapolitan. 
Cream ices Parfait. 
Frozen without stirring + Biscuit. 
Mousse, 
Ices< Sherbet. 
Granite. 
Water ices 
Frappé. 
\ Punch. 
