People, however, long imagined that such articles could be used only during the hot months of summer. In the year 1750, Dubuisson, successor to the celebrated Procope, _au café de la rue des Fossés de S. Germain des Près_, and author of the Art du Déstillateur, began to keep ready prepared, the whole year through, ices of every kind for the use of those who were fond of them. At first they were little called for, except in the dog-days; but some physicians recommended them in certain disorders. Have the physicians then, by their opinion, done most service to the venders of _liqueurs_ and to cooks, or the latter to the physicians? This would make a fine subject for an inaugural dissertation. It is, however, certain, for we are told so by Dubuisson himself, that after two cures, in which ices had been of the greatest service, the _more discerning_ part of the public made use of them in every season of the year. That this part of the public might never lose their conceit, the venders of _liqueurs_ always employed their thoughts upon new inventions. Among the latest is that of iced butter, which acquired its name on account of some likeness to that substance. It was first known at the Parisian coffee-house (_caveau_) in 1774. The Duke de Chartres often went thither to enjoy a glass of iced liquor; and the landlord, to his great satisfaction and surprise, having one day presented him with his arms formed of eatable ice, articles of a similar kind immediately became fashionable. [Ice is now used extensively for a variety of œconomical purposes, such as packing salmon, cooling liquors, &c. Of late years it has become a regular article of commerce. In September 1833, a cargo of ice, shipped at Boston, was discharged at Calcutta. It was sold at threepence per pound, while the native ice fetched sixpence. It was packed in solid masses, within chambers of double planking, with a layer of refuse tan or bark between them. The quantity shipped was 180 tons, of which about 60 wasted on the voyage, and 20 on the passage up the river to Calcutta. Thousands of tons are now annually shipped from Boston (United States) to our East Indies, to the West Indian Archipelago, and to the Continent of South America, and quite recently ‘The Wenham Lake Ice Company’ have erected extensive ice-houses in London and at Liverpool, and arranged for the transportation to this country of thousands of tons of ice. One surprising circumstance connected with the trade, is the fact that their ice, though transported to this country in the heat of summer, is scarcely reduced in bulk. The masses are so large that they expose a very small surface to atmospheric action in proportion to their weight, and therefore do not suffer from exposure to it, as the smaller and thinner fragments do, which are obtained in our own or other warmer climates. It appears, also, that ice frozen upon very deep water, is more hard and solid than ice of