In freezing cream, the ice and salt must be well mixed. The patent freezers are the best in use; they will freeze the cream perfectly smooth in ten minutes, beating it like whipped cream. The bottom of the pail is covered with ice, pounded very fine by putting it into an old thick bag, and pounding it with flat of an axe, till there are no pieces larger than a walnut; set the pail containing the cream into a freezer, and fill in, with a spoon, two-thirds of pounded ice to one-third of coarse salt, adding first a layer of ice, then one of salt; when all is packed even to the top of the pail, turn the crank a hundred times, then lift off the cover, and pour in a quart of boiling water from the teakettle. The philosophy of this is, that the quicker the ice and salt melts, the sooner the cream freezes. Fill up again with ice and salt in the same proportions as before. Turn the crank fifty times one way, and twenty-five the other way, which only serves to scrape it from the edge of the pail. When it turns very hard, it is frozen sufficiently. Open the cover carefully, so as not to let the salt water drip in; scrape down the sides, pull out the dasher, put a cork into the cover where it came out, take out the pail, pour out all the ice, salt and water, set back the cover, and begin to pack over as fast as possible. This must be done unless the cream is to be eaten in an hour or two, for the melting ice and salt becomes warmed from the atmosphere, and will not keep it frozen. To freeze in a common wooden pail, with a tin pail to hold the cream, the same operations are repeated in the packing; in freezing, the tin pail should be turned around rapidly, keeping the cream constantly agitated, and every five minutes the sides of the pail must be thoroughly scraped down with a broad bladed knife. Cream cannot be frozen as smoothly in this manner, but a respectable article can be produced, but with much more trouble than if a patent freezer is used. If you wish to put it into moulds, fill them as soon as you take out the beater; pack them down well, or they will not look smooth when taken out. Lay the moulds in ice and salt for three hours, and when ready to dish, dip them in warm water for an instant; wipe, and turn the moulds on an ice cream dish, remove gently, and serve at once.