134 DAIRY TECHNOLOGY 



American enterprise took up the new industry, and it 

 developed steadily. However, it was not until after 1890 

 that the rapid growth began. Since that date the business 

 has been growing with increasing rapidity, aided, to some 

 extent, by the perfection of artificial refrigeration. This 

 provided a way for these frozen dainties to be used in the 

 south, and made possible the great wholesale factories 

 found in some of our large cities. 



The value of the ice cream consumed in this country 

 has reached the enormus figure of $150,000,000^ per annum 

 and has outgrown the small and secret chamber in which 

 the manufacturer of a few years ago performed his work. 



The making of ice cream has been regarded, at least in 

 part, as a secret process. During the few years that ice 

 cream has been made on a commercial scale, and even to- 

 day, in many places, the mixing and freezing of ice cream 

 are carried on behind locked doors, too often in cellars. 

 But it is the opinion of many of the large manufacturers 

 that the time has come when secrecy is not necessary, nor 

 even desirable. The making of ice cream in secret does 

 not create a monoply for the manufacture, nor does it 

 increase the popularity of or demand for the product. On 

 the other hand, the making of ice cream in a modern, 

 properly constructed, sanitary factory, open to the public, 

 is a great advertisement for the manufacturer and is con- 

 ducive to an increased demand for the product. Manu- 

 facturers of ice-cream supphes are scattering broadcast 

 exact directions for making the mix, freezing the cream, etc. 

 Several dairy schools are teaching commercial ice-cream 

 making. Some large dealers are promulgating the opinion 

 that ice-cream making is a scientific process, and that the 



' . John Gordon — Address at Second Annual Convention of Iowa Ice 

 Cream Makers' Association. 



