Cork insulation; a complete illustrated textbook on cork insulation ...

CHAPTER XVII.
DEVELOPMENT OF THE CORKBOARD INSULATED
ICE CREAM CABINET.
158.—Growth of the Ice Cream Industry.—Ancient records
reveal that Saladin, Sultan of Egypt and Syria, sent Richard I,
King of England, a frozen sherbet in the 12th century; that
Marco Polo, the great Italian navigator, brought recipes for
water and milk ices from Japan and China in the 13th century;
and that Catherine d'Medici when leaving Florence, Italy, for
France, in the 16th century, took with her certain chefs skilled
in the preparation of frozen creams and ices.
Frozen desserts were, however, regarded as luxuries, to
be indulged in only upon occasion, until comparatively recent
times. In the United States, ice cream became popular as a
table dessert among the colonists. The first public advertisement
of ice cream appeared in The Post Boy, a New York
paper, in 1786; but it was not until about 1851 that an attempt
was made to manufacture ice cream in wholesale quantities.
In that year John Fussell, a milk dealer in Baltimore, Mary-
land, became interested in ice cream in an effort to find a
profitable outlet for surplus sweet cream that he had on hand
from time to time. The manufacture of ice cream was under-
taken as a side line, and sold at wholesale, but the business
proved so profitable that Fussell disposed of his entire milk
business and devoted his whole attention to the new industry.
His remarkable success may be judged from the fact that he
later established ice cream factories in Washington, Boston
and New York City.
Perry Brazelton, of Mt. Pleasant, Iowa, studied the wholesale
ice cream business in Fussell's Washington plant; and
later established his own plant in St. Louis, Missouri, followed
by still others in Cincinnati, Ohio, and Chicago, Illinois, which
386