Identifier: healthinhometow00brow (find matches)
Title: Health in home and town
Year: 1912 (1910s)
Authors: Brown, Bertha Millard, b. 1870
Subjects: Sanitation, Household Public health
Publisher: Boston, D.C. Heath
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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IBITED (Signed) William N. Davenport, Secretary Metropolitan Water and Sewage Board Need of Ice. — Ice has come to be a necessityinstead of a luxury. It is used everywhere for thepreservation of food. In every home and retail storemeat, fish, milk,, butter, and eggs must be kept nearice. Lemonade and other fruit juices cooled by ice arehelpful in withstanding the effects of hot weather. Inwinter, less ice is used in the homes, but a large amountis still necessary in hotels, restaurants, and stores. Amount Used. — The manufacture or cutting andselling of ice is one of the large industries of the UnitedStates. In the southern, middle, and western states,manufactured or artificial ice is largely used, while inthe northern states natural ice is in more common use. THE CITY WATER AND ICE 191 There is some artificial ice sold in the North, and somenatural ice shipped to the South. The Hudson Riverand the State of Maine produce nearly one half of thenatural ice used in the United States.
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Harvesting Ice Source of Ice. — Natural ice is formed and cut onrivers, ponds, and lakes. All through the northernstates, in the rural districts, there are many smallprivate ice-houses. On many northern farms, fillingthe ice-houses is as important a part of the winterswork as cutting the fuel. Ice for transportation is onlycut on the large rivers, lakes, and ponds. Harvesting Ice. — Sometimes ice thick enough to cutdoes not form until January or February. Thick cakesof ice are cleaner, last longer, and are cheaper to har- i92 HEALTH IN HOME AND TOWN vest than the same amount of ice in thin cakes. Whenice is covered with snow, it is first cleaned off withscrapers. If there is a layer of snow-ice, that also shouldbe removed. After scraping, the ice is marked off intolarge squares the size of the cakes desired. This is donewith an implement called a marker, which is drawn by ahorse and somewhat resembles a plow. Several long,parallel cuts are made in the ice at one time. Drivingthe m

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