ICE-CREAM FACTORIES 175 



that they could not profitably take up this side Une, but 

 such conditions are rarely found. In many small towns 

 ice cream is a rare dehcacy, but when it is easily available 

 the people soon acquire the ice-cream habit and consume 

 large quantities of it, thus increasing the demand. 



Cost of Equipment. — The machiner}^ for making ice 

 cream on a small scale need not be extensive or costly. 

 Just as good a product can be made in the simple tub 

 freezer as can be made in the most complex freezer on 

 the market. 



The machinery absolutely necessary for the manu- 

 facture of 60 to 500 gallons of ice cream per week would 

 cost about as follows: 



I lo-gal. tub freezer §80.00 to $110.00 



I ice crusher i • 50 to 50 . 00 



1 pulley and 24 ft. of 4-in. belting 10.00 to 20.00 



4 to 40 large packers or 8 to 80 small ones ... 30. 00 to 400 . 00 



2 to 20 lo-gal. cream cans or a vat 4- 50 to 50.00 



Ice tools, ice-cream utensils, etc 10 . 00 to 20 . 00 



Total Si36.ooto $650 . 00 



One hundred and fifty dollars will buy the necessary 

 equipment for a creamer}^ that is starting the manufacture 

 of ice cream in a locality where the demand is small. 



Profits from this Product. — The cost of making one 

 gallon of ice cream may be calculated as follows: The 

 creamery buys fat in sweet cream at 3 cents above the 

 market quotation for butter. Let us assume that the 

 average quotation during the summer is 25 cents per 

 pound. 



Cents. 

 4.7 lbs. i8-per-cent cream at 28 cents per pound of fat ... . 23.7 



tV lb. sugar 6.0 



Flavoring and binder i • o 



Ice and labor 3-3 



34-0 



