Ice is becoming more and more essential to civilize man, not only for summer use but for the year around The future promises many improvements along this line, in more rigid inspection of the sources of the natural ice supply, in improved facilities for the manu facture of artificial ice, perhaps even in the individual home, by the transmission of cold brine as gas an water are now supplied from house to house from cer tral plants, making it possible to dispense with the iceman's daily round. Patents have been issued fo methods of cooling houses in summer similar to thos used in cold storage plants. Food is now sent long dis tances in refrigerator cars and the whole subject c refrigeration has received much study. It has bee found that different foods require various degrees o temperature.

The preservation of food by cold storage is of gres benefit to armies and navies, but is not an unmixe blessing to the housekeeper for it has upset the season of foods, and when we can obtain a food at any Tim of the year it loses the charm it possessed when the season was a short one. Moreover, though food i: cold storage does not spoil, it parts with something an undergoes certain changes which are not fully ex plained as yet. The housekeeper is usually safer in the use of canned foods than of those subjected to a long period of cold storage.

Cold Storage

The household refrigerator is frequently expected to do impossibilities in caring for foods. It is a great labor saver when properly used and may be depended upon the year around and not merely in summer.

It should be placed in a cool, light, airy place, convenient to kitchen and dining room unless a second refrigerator be placed there. If possible place it near the door so that the ice man need not track all over the kitchen floor. The cellar is no place for a refrigerator. A good cellar is a safe place for most foods, and a poor one will injure the refrigerator.

In many households the cost of ice is more than saved by the preservation of food that would otherwise be lost. The average family will use from one to two dollars' worth of ice a month at city prices.

In modern houses the water pipe from the ice compartment of the refrigerator is often connected with the sewer pipe. This should never be direct. Let the pipe drip into a spout.

A refrigerator should have several compartments, that foods like milk and butter may be kept apart from others. The coolest place is usually under the ice. A tile or enamel lined refrigerator has many advantages, but any that are properly made if kept clean will do good work. Any break should be repaired at once, for an overflow of water or a crack in the lining may cause an odor which will flavor all food.

The ice should be washed clean before putting in place and no food should ever be placed upon it. The jars of water chilling for table use are the only things to be allowed beside the ice in its compartment. No food should be put away while warm.

How often a refrigerator should be cleaned depends upon the way it is used. If nothing is allowed to spill or rub against the sides or shelves, or, when this happens, if it is cleaned away at once, and if nothing stays there until unfit for food, frequent scalding is unnecessary. Every week or fortnight when the ice is nearly out remove shelves and scald them thoroughly and wash throughout.

Glass and stone jars, deep earthen and agate plates are the best utensils in which to put foods away in the refrigerator.

The principle of the refrigerator is exactly that of the Aladdin oven - a closet with shelves is put inside a case of non-conducting substance.

On the same plan, our ice cream freezers are built. The outer tub is a non-conducting substance to prevent the entrance of heat.

A Refrigerator showing Direction of Air Currents

There are jugs for hot water and coolers for ice water constructed according to the same idea.

Salt is mixed with ice because its affinity for water will cause the ice to melt, and when a solid changes to liquid form, heat is absorbed from the surrounding objects. Cracked ice about the size of coarse rock salt is used, the proportion being three parts ice to one of salt.

Ice cream, custard, or fruit juice to be frozen, should be more highly flavored and sweetened than if it were to be eaten at an ordinary temperature. The organs of taste are benumbed by the cold, and a stronger flavor is necessary to produce an effect. The cost of ice for making frozen desserts is less than the cost of fuel for cooking many.

Ice Cream Freezer