166 MARKET DAIRYING 
The six gallons of cream would weigh approximately 
forty-eight pounds and contain 9.6 pounds of butter fat. 
Valuing butter fat at 35 cents per pound, the cost of the 
cream used will be $3.36, as stated above. 
Where 100 or more gallons of ice cream are made 
daily, and cream containing, say, 15 per cent butter fat 
is used, the cost of a gallon of ice cream will be about 45 
cents. 
The gelatin may be omitted. 
Marketing Ice Cream. The essential thing in build- 
ing 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 gelatin, corn starch, tapioca, 
arrow root, and others. Many so-called ice creams con- 
tain no cream whatever. The highest quality of ice cream 
contains nothing but good, pure cream, sugar and flavor- 
ing. 
Plants making ice cream are not limited to their 
own home town as a market for this product. With 
proper refrigeration, ice cream may easily be shipped 
several hundred miles. A great deal of the ice cream 
consumed in Charleston, S. C., is shipped from New 
York. New Orleans gets much of its ice cream from 
North Carolina, Virginia and Tennessee. 
If you haven’t sufficient market near home for your 
ice cream, don’t hesitate to ship it several hundred miles. 
Study the available markets, small and large, and keep 
reaching out until you have market for all of your 
product. 
