Decatur Daily Democrat, Volume 21, Number 136, Decatur, Adams County, 8 June 1923 — Page 3

About Ice Cream-

IC^ R <!prt^’nh?,u b is S 0 u fte J! , re t CTl ' efl to as the National Dish of AmerUn’ited States^ 61161 VeS ltS 6 f ° r ]t originate '' here in the good old Not only did ice cream originate here in America, but from the early records we are led to believe the recipe originated with a woman. The mst sei v mgs of the dish took place at the White House during President Madison s time. It was Dolly Madison, the wife of the then president, \v no ls given credit in ice cream history as being the originator j housewife to serve this frozen dish. The recipe at that time called for sweetened cream, flavored and frozen and was called ice cream, then as now. By delving into history we do find mention of a mixture of honey and milk being used in Italy prior to the introduction of ice cream at the White House by Mrs. Madison but the Italian dish was made of skim milk and was only slightly frozen into what one might call a sort of semislush. Whether Mrs. Madison heard of the Italian dish and using her housewifely ingenuity turned an almost unpalatable dish into a palatable one, history does not state. The first record we have of ice cream being made commercially was in 1859, several years after its first appearance at the White House. Jacob Fussel, who apparently was in the milk business at Seven Val- , leys, Pennsylvania, found himself with an oversupply of milk on his hands rather too frequently and began the manufacture and sale of ice cream to use up the surplus in the dairy product. And so we find the manufacture of ice cream was at its earliest introduction, the same as it is today, the safety valve of the dairy business. Surplus milk and cream, however, was an item which seems not to have confined itself to Mr. Fussel’s milk ’route or to Seven Valleys and we can picture Mr. Fussel as being an enterprising man of vision, for soon ice cream concerns in which Mr. Fussel was interested, sprung up in other localities. Then came the Horton Ice Cream Co., of New York; The Beyer Ice Cream Co. and the Crane Ice Cream Co., of Philadelphia, all of which have •been prominent among ice cream manufacturers for about 50 years. Many small manufacturing plants naturally came into existence very soon. They fairly sprung up everywhere and ice cream became a dish, familiar to every household. Soma of the small plants were located in unfavorable places for the production of a clean, sanitary product but state legislation soon drove them out of business. The ice cream industry, like every other successful industry, has passed through the unfavorable stage where it was manufactured in cellars and out of the way places and today we find the whole of America dotted with beautiful factory buildings where cleanliness and sanitation are paramount, which are devoted solely to the manufacture of Americas National Dish.

Center’s Ice Cream Can Be Obtained From The Following dlcatur dealers »»»>*. . ■ M esag "- United Ci-ar Store Joseph & Lang ®4rujr Co Albert A. Acker Will Older n ,. L a J. S. Coclhm «°nnouse ./rug v . Restaurant Lew Anderson E. M. Sether h Phi!adelph ia bmith, Yager & talk . M»e Restaurant Murrav H otel Fred Fullenkanip Eicher Cigar Store I. Fenn Nearby Towns (Indiana) Preble ‘ Magley Poe Pleasant Mills Bobo Monroeville Monroe ---— Br(ls . Ray sherMr J. W. Watkina M. ChronMer gaMM 0. O. Hocker Drug Co. Crystal Restaurant " E v Magner (Ohio) ... Glenmore , ohl<> ( '*: v Wilkhirp —— q c Hunter Wm ' G,osseHe yyuisnire Wren I)ei)ai . (menl store s - 1 • I,unter Home Restaurant CONTER ICE CREAM COMPANY “CREAM OF CREAMS" Vanilla strawberry Maple-nut ~ Lemon Tutti-frutti

DECATUR DAILA DEMOCRAT, FRIDAY, JUNE 8, 1923.

Manufacturers of food products learned long ago the greatest asset of a plant is to have the features unquestionable and the plant open to visitors constantly. The ice cream manufacturers have been leaders in the adoption of these features in their plants. Our leading agricultural pursuit, th it of dairying, depends greatly upon the ice cream business for its rank. If it had not been for the rapid growth of the ice cream industry, using as it does, so many thousand pounds of milk and cream daily, we would find the dairyman hard pressed for a market for his product and the industry long ago facing the problem of overproduction of milk and cream. The present recipe for making ice cream not only calls for the use of fresh milk and cream but many formulas call for.condensed milk and we find not a few of the condensed milk plants everywhere selling their entire output to ice cream factories. The supply men and the manufacturers of machinery have done much to develop the ice cream industry. The recently invented homogenizing machine breaks the globules in the cream and makes the ice cream smoother. The pasteurizing machine, invented by Pasteur, of Paris, France, allows for the passing of milk over a series of coils heated at a temperature of 152 degrees, held and then cooled quickly, which kills all bacteria and gives the ice cream manufacturer an absolutely sanitary .raw product to work with. During the last eight or ten years we find the manufacture of ice cream being placed on a scientific basis as regards food value and today our national dish is recognized for its worth in the diet of children and grown-ups. An ordinary dish of ice cream contains greater food value than two eggs, two chocolate eclah’s or a quarter pound of steak. I would feel I had not said enough about the ice cream industry until I have given you the figures as to the number of gallons manufactured. It is estimated that the entire production of the United States is nearly three hundred million gallons annually. , When we consider that only about twenty per cent is sold in brick and that the remaining eighty per cent is practically all packed in bulk and eventually served in individual dishes over the soda fountain or in the home, we can well realize that distribution and marketing of ice cream is a problem in itself. It may be interesting to know that Indiana is one of the greatest ice cream states in the union, her people eating more ice cream per capita than the people of any other state except Pennsylvania. This is largely due to the high degree of excellence maintained in the ice cream manufactured in this state. Every effort has been spent to put ice cream on a sane business basis, and to give the consuming public a wholesome, refreshing, nourishing ice cream at a reasonable price. When we consider these figures we know well that the manufacture of ice cream is among the leading industries of the nation.