Every freezer should be so made that the action of scrapers and dasher is continuous. Some freezers have a device in which the scrapers are hung on the dasher so their lower ends rest on the bottom of the can, and the friction between ends of scrapers and can bottom when in motion moves the scrapers against the side of the can, and holds them there positively and continuously. TUBS The tubs should be strong and if possible bound with welded wire hoops or metal bands. If the tub is metal this is unnecessary. Tubs are made of pine, white cedar, etc. The zinc tub is a good substitute for the wooden tub, but the wooden one is good if made water tight and smooth and easy to clean. All parts of the freezer should be non-rustable, especially the can. The best cans are made with drawn-steel bottoms. They do not leak, do not fall out, as may happen with those having the tin plate or cast bottoms. The best bodies of the can are made of heavy tin plate. The top of can is strongly wired and turned over, while the bottom of can is made to fit over and under the drawn steel bottom. All gears must be completely covered so that neither ice nor salt can get in the cogs nor the fingers be caught and injured. Some freezers have gearing enclosed in a box-like fixture. The inside parts touching the cream should be of harmless metal, generally of pure block tin. All outside parts should be smoothly finished, galvanized usually. The ice space between the can and the tub must be so arranged as to use the least amount of ice and salt, and freeze as quickly as possible. The cross bars which connect the handles and cover and clamp on the opposite side are often a source of agony. These must be simple in operation. Some freezers have a clamp, some a key. This is a matter of choice and manufacturer. Some cross bars are hinged and others are dove-tailed. Freezers are supplied with fly wheel instead of cranks to turn. The fly wheel costs a little more but it is far more convenient, as it requires less turning. Some freezers have a glass peep hole in the cover of can so one can see the progress of the freezing and obviate loss of time and cold by opening the can. Scrapers are made of rolled steel bars ground straight and fine to fit can and to insure clean scraping of the cream, so that all parts of the mixture are being frozen continuously. The dashers and beater are usually of malleable iron heavily coated with pure block tin. Generally (and better so) there is one scraper for the bottom of the can and two metal scrapers for side. BUYING FREEZERS The same principals hold in buying freezers as any other culinary utensil. They must be seamless, smooth, easily cleaned, non-dangerous, non-corrosive, non-chipping, and be made by a reputable manufacturer. Besides the freezer must have ease in running, quick freezing, economy, convenience, and give practical results.