FREEZING THE MIX 151 



freezing can. It is almost impossible to pound out a 

 dent and make the surface as smooth as it was originally. 



Ground rock salt is used in preference to the fine salt, 

 because the former can be mixed more uniformly through 

 the crushed ice, and does not dissolve too rapidly. Fine 

 salt dissolves almost immediately, causes the pieces of 

 ice to freeze together into chunks, and does not form so 

 uniform a freezing mixture as does the crushed rock 

 salt. 



One part of salt mixed with about twelve parts of ice 

 will freeze the cream in about the proper length of time, and 

 give general satisfaction, but the amount must be varied to 

 suit conditions. The maker needs to use his judgment in 

 this respect. 



Ice and salt are sometimes mixed on the floor in a manner 

 similar to that of mixing feed, but this practice has two 

 objectionable features: first, a great deal of the ice will 

 melt before it can be used, thus causing a needless waste 

 of ice ; and secondly, just as great a quantity of salt will 

 be put into the bottom of the tub as on top, thus causing 

 a needless waste of salt. 



There is Httle or no necessity for putting salt into the 

 bottom of the tub, because the salt above is being washed 

 down by the melted ice. No salt need be added until 

 the freezing tub has been half filled with ice. At this 

 point a portion of the salt should be added, and then re- 

 latively greater proportions added as the tub is filled. 

 Crushed ice, free from salt, may be first added, then 

 the mixture of crushed ice and salt. In this manner the 

 ice and salt may be mixed together in a box or on the floor. 



The chief objection to the use of too much salt, aside 

 from the needless expense, is that an excess of salt causes 

 the cream to freeze too rapidly. This rapid freezing is 



