The various methods which are in use for elevating the ice cake from the water into the ice house, or on to the platform, will be noticed in detail, under a special chapter devoted to this important branch of the mechanics of the natural ice trade. [Illustration: FIG. 35. WOODEN SKID. NO. 1.] [Illustration: FIG. 36. WOODEN SKID. NO. 2.] [Illustration: FIG. 37. WAGON AND LOADING TONGS.] [Illustration: FIG. 38. PACKING CHISEL.] [Illustration: FIG. 39. PACKING CHISEL.] The ice cake, as it enters the ice house, does so on a skid, or run, which is placed at an inclination, the end nearest the entrance higher than the end leading in toward the center of the room. At its lower end the skid is connected with another having the same general inclination, and thus a continuous line of runs is formed, extending from the entrance to the farther part of the room. The inclination of these runs is determined by the distance the ice is to travel on them, and the height of the galleries on the front of the ice house. The runs are usually arranged with a rapid descent near the entrance, and the further end, on a level with the intermediate portion, graduated between these extremes. When the inclination imparts too high a speed to the cakes, a break is set into the runs. It usually consists of a board, in which a number of large nails are driven, with their heads left projecting above the surface. This board is set in the line of the runs, or attached to one of them, so the under surface of the ice scratches on the nail heads. The number of nails and the depth of the scratches is easily varied to suit the velocity required. As the ice cakes are run into the ice house, they are stored at the farther end first, and are gradually filled in toward the front. Through the back and center of the room, stowing is most rapidly performed. Filling the front end, and under the runs, require more time and care. The ice cakes are moved into place with ice hooks and tongs. As the cakes pass along the runs, they are caught with the ice hook and guided off the run, at either side, as desired. The runs are made flat, with no projecting sides or rails. Two lines of the V-shaped run iron are placed on the runs, and the ice will follow them, but is readily slipped off when wanted. The accompanying cuts show the common patterns of runs, and the tools used in the house during packing. The hooks, tongs, and runs are used in directing the cakes to their final positions. The bars, chisels, and adze are used to trim any inequalities off from the cakes, and, in some cases, to level off each layer of ice as it is stored. This is not so often done, when ice is stored for shipment from the house, as in cooling rooms, when it is desired to pack as much ice as possible. [Illustration: FIG. 40. HOISTING TONGS.] [Illustration: FIG. 41. DRAG TONGS.] [Illustration: FIG. 42. EDGING TONGS.] [Illustration: FIG. 43. ICE ADZE.]