Freezing the Ices

Take one of Marshall’s Patent Freezers and lift the pan from the tub; put pounded ice in the tub to the depth of about one to one and a half inches, according to the quantity of cream &c. to be frozen, and throw over the pounded ice half its weight of freezing or rough salt and mis it in with the pounded ice. Replace the pan on the pivot in the tub; pour your prepared cream custard or water ice &c. into the pan through the little door in the lid and turn the handle.