Ice Makers Portable

In my opinion,” said a physician, “it is not so great a mistake to indulge in ice cold drinks in warm weather as it is to drink them rapidly.

On a hot day it is almost inevitable that people should drink, and what the system seems to crave is something cold. If that something could be a little less than ice cold it would be so much the better.

But it is practically out of the question to get a drink of a temperature of forty or forty-two degrees, say, which is about as cold as is necessary in order to meet the demands of nature. So, then, ice-cold drinks are likely to remain a permanency, and thousands and thousands of people will continue to drink them.

Now what I would advise, is that they perform the operation with some deliberation. The man who swallows a glass of soda water or anything else at a temperature of thirtytwo degrees or thereabout, does a dangerous thing.

The danger is in suddenly chilling the nerves of the stomach, and the result may be sudden paralysis. There is neither sense nor reason in drinking thus rapidly. I do not mean, on the other hand, that it is necessary to wait until the drink, whatever it is, has grown warm.

What I plead for is that people should take fifteen or twenty seconds, or even a half minute, in swallowing a glass of soda or beer or whatever they use to satisfy their thirst. Everybody can afford that much time, even the most hurried man, and the results cannot fail to be decidedly advantageous in the long run.”

Demand for Cooling Beverages and Frozen Sweets Continues Throughout the Winter and Is Exceeded Only Slightly by the Call for Warming Drinks—Hot Chocolate Is Best When Thoroughly Cooked and Served from Double Boiler—Many New Formulas and Recipes for Hot Soda.

The ancient adage—”Other times; other customs”—is never more in point than when applied to the changes which have occurred in the kinds of beverages dispensed at the soda fountain since the added comforts of home and business life have removed in large measure the natural craving for intensely heating drinks in winter, and an equally natural abhorrence of cooling liquids and frozen sweets during the cold months of the year. The desire for nourishing, sustaining beverages is growing stronger every day, but the limiting of consumption of cold soda and icy delicacies to “the good old summer time” has been eliminated, and the public is now just as likely to call for cooling drinks and ice cream dainties in the cold seasons as in the torrid periods, now that the relatively high temperatures, which are almost universally maintained in residences, offices, stores and factories, have abated greatly the need for warming foods and food beverages, though in a somewhat diminished volume.