“1. Sulphurous acid, 1⁄2 dr.; water, 71⁄2 dr.; mix and freeze.
“2. Chlorate of potass, 1 scruple; water, 1 oz.; dissolve, and freeze.
“3. Solution of chlorinated soda, 1⁄2 dr.; water, 1 oz.; mix and freeze.
“However, the form is of secondary importance, as each practitioner can construct his own. Boracic acid, salicylic acid, or any other harmless antiseptic with not too much taste, would doubtless be as useful as those indicated.”
ICE′LAND MOSS. Syn. Cetraria (B. P.), Lichen Islandicus, L. The lichen termed Cetraria Islandicus. It is much employed, both as a nutritious food and as a mild mucilaginous tonic, in catarrh and consumption. It may be purified from its bitter principle by a little cold solution of potassa.
Iceland Moss, Saccharated. Syn. (P. C.), Saccharum lichenis. Iceland moss, 1 lb.; refined sugar 1 lb.; macerate the moss in water to extract the bitterness, express, boil in water for an hour, strain, let settle, decant, add the sugar, evaporate to dryness with a gentle heat, constantly stirring, and finally reduce to powder.
ICES. (In confectionery.) These are commonly composed of cream or sweetened water, variously flavoured, and congealed by ice or a freezing mixture. Sometimes, instead of cream, the materials of a custard are used. The mixed ingredients are placed in a tin furnished with a handle at top, called a ‘freezer,’ or ‘freezing-pot,’ which is then plunged into a bucket containing ice broken small, and mixed with about half its weight of common salt, and is kept in rapid motion, backwards and forwards, until its contents are frozen. As the cream congeals and adheres to the sides, it is broken down with the ice-spoon, so that the whole may be equally exposed to the cold. As the salt and ice in the tub melt, more is added, until the process is finished. The ‘ice-pot,’ with the cream in it, is next placed in a leaden ‘ice-stand,’ is at once surrounded with a mixture of ice and salt, and closely covered over. In this state it is carried into the shop. The glasses are filled as required for immediate use, and should have been previously made as cold as possible.
Plain ice-cream, or CREAM FOR ICING, is commonly made by one or other of the following formulæ:—
1. New milk, 2 pints; yolks of 6 eggs; white sugar, 4 oz.; mix, strain, heat gently and cool gradually.
2. Cream 1 pint; sugar, 4 oz.; mix as above.