feed it to infants when they have reached the age when they may have other foods besides milk, and physicians prescribe it for convalescents. The popularity of this f w d is reflected statistically by the fact that in the year 1910, when the first data were made available, the per capita annual consumption was 1.04 gallons. Nineteen years later it had almost trebled (3.0 gallons)! Ice cream is not the product of any facile magic. It apparently took its origins in the water ices and chilled
beverages of ancient times and eventually, by a gradual process of evolution, became the grand dessert of sixteenth century Italy and France. During modern times i t acquired a more democratic flavor. I n America, especially, has it left the small shop of the confectioner and the kitchen of the housewife for the factory of commerce to become a standard commodity within the reach of any one having a five-cent piece. I t is our national dessert.
LITERATURE CITED
(1) S C ~ E T T EH., A,, "Know your foods. I. Oleomargarine,'' J. CBEM.EDUC..5, 1621-6 (Dec., 1928); 11. "Graham bread," ibid., 6, 59-64 (Jan., 1929); 111. "Canned foods." ibid... 6. 314-8 (Feb... 19291. GLASSE.MRS. HANNA,"The a r t of cookery made plain and easy. Which far exceeds any thing of the kind ever yet published by a lady," 5th ed.. London, 1755, p. 332. (The first edition of this book appeared in
.
.
1747) -. -.-, RAFRALD,ELIZABETH,"The experienced English housekeeuer." minted for R. Baldwin. London. 1784.. D. - 249. PARKINSON, "The complete confectioner, pastry-cook and baker," Leary and Getz, Philadelphia, 1854, pp. 69-77. SOYLER, ALEXIS,"The gastronomic regenerator," 3rd ed., Simpkin, Marshall, and Co., London, 1847, pp. 597-600. (6) SCH~JETTEAND ROBINSON, "The development of the ice
. -. .
cream freezer." Trans. Wisconsin Aced. Sci., 27, 71-83 (1932). (7) MASTERS, THOMAS, British Patent 9825, July 6, 1843. ( 8 ) COPFEEN,GOLDSMITH, In., U. S. Patent 6865, Nov. 13, 1849. (9) CUSIINY,"A textbook of pharmacology and therapeutics." 9th pd., revised, Lea and Febiger. Philadelphia. 1928, p. 45. (10) DAmBERc, "The texture of ice cream," New York Agr. Expt. Sta., Tech. Bull. 111 (Mar., 1925). "Why age the icecream mix?" Ice Cream Trade (11) SOMMER, 1..25.41-3 (Tulv. 1929). (12) L E I G ~ O N' ',~ b p & t i o n ' of physical chemistry t o ice
(14) S ~ E W A N ibid., , p. 45%
