Note 18 — APPENDIX.

To freeze quickly any description of ice the freezing-pot must be well set, place it in the centre of the pail, which must be large enough to give a space of four inches all round, break twelve pounds of ice up small, which put round at the bottom six inches in depth, over which put two pounds of salt, beat down tight with a rolling-pin, then more ice, then salt, proceeding thus until within three inches of the top of your freezing-pot, saltpetre mixed with the salt will facilitate it in freezing.