PRACTICAL WORK
1. Freezing:
(1) Scald the can and dasher and cool just before using.
(2) See that all parts of the freezer are properly adjusted.
(3) Empty the mixture into the can; never fill the can more than three-quarters full, to allow for expansion when freezing.
(4) Prepare ice by chipping finely or by crushing in a canvas bag by means of a mallet.
(5) Allow three measures of ice to one of coarse rock salt and pack this mixture solidly around the can.
(6) Turn the crank slowly and steadily until the mixture begins to freeze, then turn more rapidly until frozen.
(7) Add more ice and salt as needed, but do not draw off the salt water except to keep it from getting inside the can.