1869 Cooling Cups and Dainty drinks by William Terrington

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Refrigeration.

the bottle be agitated, the process will be accele- rated. The heating of the water assists congela- tion ; hot water in winter always freezes more rapidly than fresh spring water. To make Snow Ice . — Break some lake ice into small pieces, wrap them in a coarse strong cloth, and pound the mass into snow. Ice Planes are useful in preparing shaving ice for juleps, cobblers, and other drinks. To Break Ice use a sharp-pointed instrument, similar to a brad-awl, but with longer blade ; the sharper the point, the easier the ice is broken. In Freezing , a thermometer is of great service the freezing point is below 32°. A good strong tub is best for use for ice and salt. Salt is used not to preserve ice, but to generate a greater degree of A mixture of 1 21bs. of broken ice to 31bs. Use no other but the purest lake ice in drinks, or you will pro- bably spoil them. Where ice is not obtainable, an efficient freezing powder is a valuable substitute. Freezing powders must be kept as dry as possible, or else they deteriorate. The mixture should be made in as thick a vessel as possible, to check external heat. When it is necessary to augment the power of the freezing mixture, you can double cold. of salt, is that most generally used.