In buying these units don’t be “pulled in” by salesmen talk. Watch for compactness, durability, cleanability, lack of danger in use, replaceable parts, and ease of manipulation. In the use of motors the attachment must be so made that the connections will not be catching in gearing, etc. Above four quarts, hand work is heavy and we would advise turning the freezer by a motor. In the non-turning freezer, the chamber for the ice and salt is separated from the can so that the freezing mixture cannot enter the ice-cream. It is cheaper to buy ice-cream, the home-made kind tastes far better. When you buy ice-cream, it is wise to watch the containers in which it comes, and to know where it is made. The Government is very particular, but slight slips in the ice-cream organizations can breed the most dangerous of bacilli. At home you can watch everything; above all, cleanliness of ingredients. FREEZING MIXTURE The greatest of all the science of ice-cream making is the mixture of ice and salt. Most cook books say three parts ice to one of salt for home use. For hardening after it is frozen eight parts of ice to one of salt, and the mixture must cover the can entirely, top and sides. Of course, the ratio of ice to salt regulates the freezing. The United States Government Bulletins are full of these ratios if you want to look up this matter. On this subject Bowen of the United States Department of Agriculture in Bulletin 98 says: “When two solid bodies, as salt and ice, mix to form a layer, a certain amount of heat becomes latent, called the latent heat of solution. Since this latent heat is taken from the mixture itself the temperature falls correspondingly. The temperature obtained by a salt and ice mixture depends on relative proportions of the mixture and to less extent on the salt at which the heat is supplied from the outside, the size of the ice lump and salt particles and the amount and density of the resulting brine. Hence it is impracticable to give other than approximate temperatures with fixed ratios of salt and ice.” It usually takes thirty minutes at least to freeze a gallon of ice-cream. FREEZERS Electric freezers come from about $75 up and can be had for alternate (A. C.) or direct (D. C.) current. The advantage of the freezer with its own directly-connected motor, rather than a motor which has to be connected, is readily apparent to those who have suffered the annoyance of belting, pulleys, and countershafts. Being self-contained, such an outfit may be readily located at will; to operate merely requires securing it in place and connecting the wires. You have, therefore, no belts with attendant annoyance and expense, no countershaft with its necessity for continued attention and causing vibration, nor is there dirt and oil being thrown here and there. In addition to the mechanical advantages secured by the motor-driven ice-cream freezer unit, there are had by its use cleanliness and increased space.