How to Freeze by Hand in a Long Covered Freezer

Procure a tin freezer with a tinned copper bottom, in preference to all others, or else one of block tin; also a wooden pail deeper than the freezer; this pail, made expressly for freezing purposes, must be bored with two holes; one two inches above the bottom and another an inch and a half below the top of the freezer. Close these holes with well-fitting corks that can easily be removed. Put at the bottom of the pail a flat piece of ice about four inches thick--this is to facilitate the rotary movement of the freezer--lay the freezer exactly in the center and pack it around with ice, as described in No. 3432; now lift off the cover, pour in, to a third of its height, the prepared composition needed for freezing, turn the freezer rapidly by its handle to the right and then to the left, and as soon as the ice attaches to the sides detach it by sliding the spatula or palette along the sides of the freezer from the top as far down as the bottom. Cover the freezer, turn and detach again and repeat the same operation until the cream is found to be of a sufficient consistency, then finish freezing and have it acquire body, while working vigorously with the spatula, giving the freezer a rotary movement at each turn with the spatula. If the cream cannot be finished without repacking the freezer, then let a little of the water run out and repack it once more.