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Refrigeration.
the
bottle
be
agitated,
the
process
will
be
accele-
rated.
The
heating
of
the
water
assists
congela-
tion
;
hot
water
in
winter
always
freezes
more
rapidly
than
fresh
spring
water.
To
make
Snow
Ice
.
—
Break
some
lake
ice
into
small
pieces,
wrap them
in
a
coarse
strong
cloth,
and
pound
the
mass
into
snow.
Ice
Planes
are
useful
in
preparing
shaving
ice
for
juleps,
cobblers,
and
other
drinks.
To
Break
Ice use
a
sharp-pointed
instrument,
similar
to
a
brad-awl,
but
with
longer
blade
;
the
sharper
the
point,
the
easier
the
ice
is
broken.
In
Freezing
,
a
thermometer
is
of
great
service
the
freezing
point
is
below
32°.
A
good
strong
tub
is
best
for
use
for
ice
and
salt.
Salt
is
used
not
to
preserve
ice,
but
to
generate
a
greater
degree
of
cold.
A
mixture
of
1
21bs.
of
broken
ice
to
31bs.
of
salt,
is
that
most
generally
used.
Use
no
other
but
the
purest
lake
ice
in
drinks,
or
you
will
pro-
bably
spoil
them.
Where
ice
is
not
obtainable,
an
efficient
freezing
powder
is
a
valuable
substitute.
Freezing
powders
must
be
kept
as
dry
as
possible,
or
else
they
deteriorate.
The
mixture
should
be
made
in
as
thick
a
vessel
as
possible,
to
check
external
heat.
When
it is
necessary
to
augment
the
power
of
the
freezing
mixture,
you
can
double