Rensselaer Semi-Weekly Republican, Volume 38, Number 77, Rensselaer, Jasper County, 22 June 1906 — MAKING ARTIFICIAL ICE CREAM. [ARTICLE]

MAKING ARTIFICIAL ICE CREAM.

Cottonseed Oil Used Inntead of tlie Ordinary Ingredient*. “When Prof. Stillman of Stevens institute gave a dinner to two friends, at which most of the viands were made artificially by chemical means,” writes Lawrence" Peary in the Technical World magazine, “he had small idea of the furore his efforts would produce. But he has received hundreds of letters asking how different dishes were pro-duced—-so many that he has not had time to answer many of them. “The chemical processes which he employed were some of them simple and some quite complicated. To make vanilla ice cream by artificial means, for instance, the alchemist took some triple refined cottonseed oil and placed it in a centrifugal machine which revolved at a velocity of 3,000 revolutions a minute. A beautiful emulsion thereby produced, which was then frozen, chemically, of course. The flavor was obtained by the addition of vanillin, glucin and nltrobenzol. They say that ice cream composed as above is sold in many Southern States where cottonseed oil is more plentfful and consequently cheaper than milk or cream. It is far from harmful, tastes good and does not melt as quickly as the genuine ice.”