1. Rock-salt is better for freezing ices than common salt.

2.   Break the ice as fine as possible. If you have no plane with which to shave it, put it into a stout sack, lay it upon the floor or upon stone and beat with a wooden mallet or the flat side of a hatchet until the ice is like coarse snow.

3.   Do not turn off the salt water too often. It is the chief agent in the work of congelation.

4.   Pack ice and salt in alternate layers and hard all around and over the freezer when the contents are frozen and you wish to hold them at that point until they are to be served.

5.   Instead of dipping the freezer into hot water when you wish to turn out the ice or cream, wrap about it a cloth just wrung out of hot water, and shake the freezer very gently.

There are freezers now in general use that will freeze a gallon of cream in fifteen minutes. Get the best and take care of it when you have it.