How to Freeze by Hand in a Wide, Uncovered Freezer

To accomplish this it will be necessary to have a wide and not very deep freezer; pack it in a pail of sufficient size to allow three inches of ice all around; add a little salted water to the ice so as to loosen the freezer before beginning the operation. The inside measurements of the pail should be sixteen inches deep and sixteen inches in diameter, so that when the freezer is packed it will be on a level with the pail. Pour two or three quarts of the composition into the freezer, put on the lid and turn it to the right and left until the movement becomes easy to perform. Lift off the cover; take hold of the edge of the freezer between the thumb and first finger and with the palm of the right hand give it a continuous rotary movement, detaching the ice as fast as it adheres to the sides, and continue the operation until the preparation has congealed sufficiently; then transfer it to another freezer packed beforehand in ice, putting only a little in at a time; in this way it is easier to work and the ices become much finer.