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Ices

Glittering squares of coloured ice, Sweetened with syrups, tinctured with spice?

Creams and cordial and sugared dates; Syrian apples, Othmanee quinces, Limes and citrons and apricots, And wines that are known to Eastern Princes. * * * * * And all that the curious palate could wish, Pass in and out of the cedarn doors. --T. B. ALDRICH.

Use one part of coarse table salt to two parts of ice broken the size of a walnut. This should be firmly packed around the cream pail to the height of the freezer. For three pints of cream, one and a-half pints of water should be poured over the ice in the freezer, and for every additional quart of cream one pint of water should be added to the ice after packing. When there is no ice-cream freezer convenient, ices may be frozen by putting the cream to be frozen in a tin pail with a close This ice and salt for packing may be put in a larger pail and packed firmly around the pail of cream to be frozen. Let this stand to chill for twenty or thirty minutes, then remove the cover and stir the freezing mixture within until stiff. Then repack, cover the whole closely with a woolen cloth or carpet and leave for an hour or two in a cool place. cover.