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112
1. Antonio, 26, C. St., owner of shop, native of Naples, has been here
two years, makes and sells ice-cream in summer, sells baked
pctatoes in winter. He employs five men (Italians) who sleep
on the premises. In season he makes 30-35 quarts daily. He
sends barrows into Charing Cross Road, Shoe Lane, Whitecross
Street and Wynford Road.
2. Mario F., 31, M. P., employs three men (Italians), sends barrows
to Blackfriars Road, York Road, Lambeth, and Fleet Street;
also has a small shop near Blackfriars Road. Has been in
Finsbury in the ice-cream trade 16 years. On week-days he
makes 10-15 quarts of ice-cream, on Sundays 25-30 quarts.
3. Pasquale B., shares premises with the last-named, but does not
sleep here. Has one barrow and sells round Ludgate Circus.
Has been here two months.
4. Leonardo B., 8, C. Sq., employs four men (Italians) who make and
sell for him, barrows going to Westminster, &c. He makes
15 quarts daily.
5. Romano A, 8, L. B. St., makes and sells ice-cream, and sends
barrows to Tower Hill, Gray's Inn Road, Marylebone Lane,
Tottenham Court Road and Holborn.
6. Nunzio A., 1-4, K. P., occupies four houses as dwelling and store
rooms. Has lived here eight years, and in London twenty
years. Employs 7-10 men according to season. In season,
makes 20 gallons of ice-cream daily. Has three shops in the
City of London, and sends out five barrows all over the
Metropolis.
With regard to the method of manufacture, it is briefly stated
as follows : Skimmed milk is boiled with sugar and vanilla ;
eggs are beaten up and added, with or without cornflour, to the
boiled milk, in the proportion of three or four eggs to each quart
of milk ; the whole is again boiled (for perhaps 20 minutes),
after which it is set aside to cool until the following morning,
when it is placed in the " freezers " and frozen. In short, the
mixture contains no cream and is, in fact, a frozen custard.
The milk and eggs are generally obtained locally, and are usually
of good quality. It is stated that if such were not the case the
ice-cream would be unpalatable, owing to ill-flavour, and therefore
unsaleable. The eggs used to be blown, but of late years that