CHAPTER IV. CONSTRUCTION OF COMMERCIAL ICE HOUSES. The Earliest Forms of Ice Storage--Development of the Modern Ice House--The Site and Its Requirements--Placing the House--Survey--Foundations--Size of an Ice House--Details of Construction for a House Embodying all Modern Improvements. The earliest reference to the use of snow for cooling purposes occurs in Holy Writ, and carries us back about three thousand years. History records the custom which prevailed among the Romans, of storing snow upon the mountains during the winter, which was made use of in the summer for cooling beverages. Vaults, or pits, of circular form at the top, and tapering to a point at the bottom, were scooped out in the ground. The sides were lined, and the top thickly thatched with straw, after being filled with snow, which was tightly packed. The doorway was through the top. A modernized Roman snow cellar is shown in Figs. 44 and 45, which is taken from a cellar in use in Virginia. Its successor in the transition to more modern designs is seen in Figs. 46 and 47. Before ice was cut and stored for commercial uses in this country it was secured, in many instances, by those who used it in their business. Brewers, dairymen, butchers, and some physicians, had ice vaults, or cellars, constructed on the Roman method. The first commercial ice houses were built below the surface of the ground. Gradually they emerged into the light and air, being only partly below the surface. Brick, stone and wood were in use for building materials. Gradually, experience leading the way, the ice dealer has evolved the modern ice house. THE MODERN ICE HOUSE represents many years of development, and has a scientific, as well as a practical, value. Improvements may be expected in this as in other branches of the ice business. The discoveries and inquiries which scientific and practical men are continually making in this direction are rapidly adding to our store of knowledge. Ice houses, as now built and furnished, give few suggestions of their original prototype. [Illustration: Fig. 44. INTERIOR VIEW OF OLD STYLE ICE CELLAR.] [Illustration: Fig. 45. ROOF OF SAME.] [Illustration: Fig. 46. MODERN ICE PIT.] [Illustration: Fig. 47. ITS CONSTRUCTION.] THE SITE.--Many features are combined in a really good site for a commercial or large ice house. Good ice in ample quantity, a porous soil, easy accessibility both from the water and land, proximity to market; also cheap and efficient transportation. Observance of the first and last of these points is imperative. Where natural drainage is lacking, the deficiency can be supplied, and access effected, in most instances, if the other features warrant the expense.