The original start of the New Jersey Ice Cream Co. was at 136 Front Street. There, the concern was burned out and those interested bought the lots now occupied on Mt. Pleasant Avenue. Frank Wadsworth, Samuel J. Campbell and George H. Fritz were originators.
A building 40 x 80 feet in dimensions, a three story brick structure, which was the original site of the business on this street and which now contains the general offices, the ice houses and the place where famous ice creams of various flavors are manufactured. In summer, from 60 to 120 tons of ice are used daily, in the production of immense quantities of ice cream. The company owns other ice houses in the country, one located at New Hampton, N. Y., and one at Turners, N. &., aggregate capacity of which is 30,000 tons.
In addition to these many interesting features, the company also has its own creameries, located in Mansfield, Pa., and Seely Creek, N. Y., and receives its supply of fresh cream daily direct from these creameries, thus assuring a large quantity of fresh pure rich cream.
The factory proper, which is devoted to the making of ice cream, is spotlessly clean, everything used in connection with the work being immaculate, the equipment, too, is of the best character. The Mixing Room is located on the second floor and contains, among other machines, two large German silver mixing tanks, holding 150 gallons each. After the cream, sugar and flavor has been measured into the tanks and thoroughly mixed by means of two dashers located in center of tanks and revolving in opposite directions, it is then run through sanitary nickel pipes direct to the ice cream freezers located on the first floor.
These machines are the latest patent of the Miller Pasteurizing Machine Co. of Canton, Ohio, and freezes the cream by means of the circulation of cold brine around the freezers instead of the old method of cracked ice and salt.
The hands of the operator do not come in contact with the product from start to finish.
The company's product is unexcelled for flavor, purity or smoothness. Fruit flavors only are used in the making of such cream as peach, strawberry, raspberry, pineapple and orange. All kinds of fancy forms are made, and one of the most popular products is the country club bricks.
These creams are sold, not only in Newark, but are also distributed to Elizabeth, Jersey City, Rahway and indeed all through this section of New Jersey. Forty wagons and eight auto trucks are in use in the business, and these trucks and wagons all have specially made double lined ice boxes with partitions filled with pressed cork. A discharge pipe connects with the interior of each box, thus keeping the body of the vehicle dry and clean.
On the opposite side of Mt. Pleasant Avenue is a building 100 x 118 feet in size, three stories high, of brick with cement floors and fully protected against fire. The company has, as one of its important departments a large carpenter shop, where timber is dressed and made ready for the general construction of wagons, ice boxes, etc. This occupies the main section of the ground floor. The remainder of this floor is used as a blacksmith shop, where two forges are kept busy and where wagons are assembled and completed, ready for the next process in the paint shop, where painting and lettering are done. The third floor of this building contains the harness shop, where now harness, to be used in the business, is manufactured, also repair work done.
The second floor contains the accommodation for many horses in use, there being 100 stalls, all light and well ventilated, and containing wire partitions at the top allowing fresh air to circulate freely. This table is pronounced one of the three finest in the city.
The salt bins are another feature worthy of note. These have a capacity of five hundred tons of salt, the salt being brought to Newark by board, hauled from the boat to the warehouse, where trucks are driven upon the huge elevator and hoisted to the third floor and dumped into these bins.
|Copyright 1998 - 2020 Glenn G. Geisheimer|