306 Milk and Its Products 
The finer the salt, the more rapidly it dissolves and 
the more quickly cold is produced, thus hastening the 
freezing process. However, it is believed by many 
that it is better that the. cream should be cooled slowly 
at first, at least until after it reaches the whipping 
point. The addition of water to the salt and ice, thus 
making a brine, will increase the freezing to a consid- 
erable extent. The freezer should also be turned slowly 
at first, for rapid agitation before passing below the 
churning point causes small lumps of butter to form. 
After this point, the cream should be beaten or whipped 
by rapid revolution of the dasher. If the speed is 
slow throughout, there will be little swell and a coarser 
texture. The entire process should take from fifteen 
to twenty-five minutes, depending upon the tempera- 
ture of the cream in the beginning; the cooler the 
cream, the less time will be required. 
Transferring and packing.—If only a single batch 
is made, it is most common to clean off the dasher and 
repack the ice around the freezer. However, if it is 
necessary to transfer the cream to another receptacle, 
it should be done while fresh and in a rather soft con- 
dition. If allowed to harden, and then re-dished, 
there will be a considerable loss of volume. In pack- 
ing or repacking, a coarser grade of salt may be used, 
as the amount of cold needed is only sufficient to 
maintain the frozen condition. 
Freezers.—The essential parts of an ice cream 
freezer are, first, the vessel in which the cream or 
other material to be frozen is contained. This is fitted 
with an agitator, with which to stir the cream during 
