About This Book
A practical late-19th-century manual surveying the history and commercial growth of the ice trade and offering step-by-step guidance on harvesting, storing, transporting, and selling natural ice. It covers legal and sanitary practices, construction and management of commercial and farm ice houses, use of ice in refrigeration and transport, and discussion of artificial ice-making and cold-air machines. Practical tips address care, marketing, small-scale farm needs, and technical details for cutting and packing. The volume closes with miscellaneous hints and numerous recipes and preparations for chilled foods and beverages.