Max's explanation of how icecream was made before the days of electric
refrigeration and
icecream makers and the vital part that rock salt played in the process, may
provide the
answer to something that I have always wondered about, to whit, where did the
ice come
from that people used to be able to buy in summer in the days of yore, and how
was it that
this ice seemed to remain in its frozen state for quite long periods?
I imagine that it was stored in underground cellars or specially-built ice
houses, but
simply keeping it * cool would not delay thawing for as long a time as, from my
reading,
the ice seemed to last. How was this summer ice produced and was it then
packed in rock
salt to keep the ambient temperature down?
Jewel
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