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BLAZED THE TRAIL

Was First in This Territory to Recognize the Merit of Making Ice
Cream Without Air Today We Are in Line With the Most
Progressive Ice Cream Makers of the. United
States and Canada
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Science Now Crowns Heath Metl )d
of Making Heathized Ice Cream as
Epoch's Most Advanced Step
Food Sanitation

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WHEN

W. PAUL HEATH brought his discovery of how th make ecream

m a pure, stenie, gem-rre- e
aonospnere, witnout air, to me execunvei or tne
Dixie t Ice Cream Corporation he had the respectful attention that this coinp ly s

DIXIE Spesial
BLACK WALNUT ICE CREAM

This

Week-En- d

Endorsed By

Leading

officials always give to scientific improvements in ice cream making.

Magazines

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Foremost Scientist

Theoretically these executives realized Mr. Heath had a wonderful idea. Biit Iwe
had to be satisfied that it was a practical innovation, for it represented an expesq of
"
thousands of dollars a year ,to adopt this improved method.

Endorse Heathization
PROF. SAMUEL G. PRESCOTT, Dean of public health, Massachusetts Institute of Technology, says "No manufacturer
who desires to sell a poor product or to make an 'off flavored'
ice cream can derive satisfaction by use of carbon dioxide.
A good product is made better, but a poor one is made less
The tendency will theresatisfactory in flavor by its use.
fore be, as this process extends in use, to raise the standard
Those who cannot compete will
of quality of these foods.
have to withdraw or be satisfied with producing a distinctly
inferior product at a lower price."
DR. V. K. LA MER, Research Chemist, Columbia University
"My investigation shows that Heathization (carbonation) is
scientifically sound and a decided step forward in the sanitary handling of food."
DR. C. L. JONES, of Mellon Institute, Pittsburgh University
"The substitution of carbon dioxide for air unquestionably
gives added mechanical strength to the resulting ice cream.
In so far as carbon dioxide replaces the ordinary atmosphere
of the room, it excludes the dust and bacteria carried by the

atmosphere under even the best conditions."
'IThe
MASSACHUSETTS INSTITUTE OF TECHNOLOGY
purity of the Heathized (carbonated) ice cream is undoubtWe feel it hardly necessary to touch on the
edly greater.
great danger which may result from infections possible from
air freezing in comparison to safety insured by use of
a sterile inert gas.
Magill University, Montreal, Canada's
"I have given consideration to the
leading scientist, says
to value of carbon dioxide in preparation of
claims made as
ice cream; as a result I am convinced that it constitutes a
very distinct improvement."

DR. A. B. MACALLUM,

DR. JACQUES W. REDWAY, R. R. G. S., author of a federal
bulletin upon air contamination, says "Heath forces carbon
dioxide in at the bottom thereby displacing the air at the
top. It merely expels the air which contains the cause of
deterioration; and no matter what the economical features
of the process may be, one thing is certain, it is in the inter
est of public health."
U. S. DEPARTMENT OF COMEMRCE BULLETIN in speaking
of the same process applied to butter says "The air is
sucked out . . . and is replaced by carbon dioxide. Its cost
is considered negligble in view of the advantage gained."

PEASE LABORATORIES, America's leading sanitation invesSays Dr. H. D.
tigational laboratories, endorse the process.
pease "There is no question of the Tightness of the use of
C02 for the protection of certain food supplies and products;
for the protection of their natural flavor and aesthetic qualities, including physical stability and digestibility, and finally
for the protection of some of their vital nutritive qualities."

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THE MEDICAL TIMES "Heath finds that an
atmosphere of carbon dioxide is effective is
preventing oxidation.
The investigation-o- f t
the Department of Agriculture leave no donet
about the value of a process which excladea
free oxygen from the manipulation of feed
preservation.
Foods require a preservative;
otherwise they must be prepared in an atmosphere of carbon dioxide."

test his method under supervision of T.
officials. The tests proved so important that plans were adopted to install the
method on a bigger scale to further the test.
So Mr. Heath was given, an opportunity to

CANADIAN

At the DIXIE, plant where nothing that
protects the purity and the quality of ice
cream costs too much or is too much
trouble, we tried out Mr. Heath's method
and we found it so good that soon all
DIXIE ice cream was Heathized. "
We have printed our claims, and the
claims of Heath and others relative to the
merits of this way of making "airless" ice
cream.
Now we have collected authoritative pronouncements on this new
science from the word's great scientists.
They corroborate what we have claimed,
confirm our statements, verify our findings.
Herewith we print extracts from
the writings of these big men of science.
Read what they to say about making ice
cream in an atmosphere of pure, clean,

CHEMISTRY AND METALLURGY
"The substitution of carbon dioxide fer air
unquestionably
gives
added mechanical
strength te the resaUing ke cream."

wholesome, germless carbon doxide,
ture's own food atmosphere.'

What these scientists say only confi
what you have known
that no prec
tion we can take is too great to safegu
the purity and quality of DIXIE ice ere
It costs us many thousands of dollar
year more to make "Heathized" ice ere
than it would to make ordinary ice ere;
But we count the cost as well inves
since it gives you a better, purer
cream.
The DIXIE Ice Cream Corporation

trail blazer.

isrr

We blazed the trail for
''Heathized" ice creamOthers follow.
Science now praises this wonderful
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CHICAGO MEDICAL RECORDER
"In extensive research which included a study of minute
chemical changes which affect the flavor of
ice cream, Heath found that important chant
ges heretofore too little considered, may result
from air contamination. Here are, several of

the many indictments that are brought against
air when allowed te enter ear frozen delicacy.
It is unclean . . . chemical cemaennds are
formed; it fosters bacterial growth; it oxidizes
and destroys much of the vitammes present."

THE HOSPITAL WORLD "The pendulum has
swung the other way; and today C02 is actually used as a food preservative
.This
process of treating dairy products, fruits and
other perishable foods is called Heathization
(carbonation).
It simply consists of eliminating all the air and replacing it by carbon
doxide under pressure.
In some way it is
held, 'but bubbles of air act deleteriously.
This ferm of decomposition never happens if
carbon dioxide is used."
NATIONAL HYGIENE AND PUBLIC WEL-FARE "
makes for vitamin conservation, purity, wholesomeness, desirability of
flavor and bacteria destruction.
The process
shoHld undoubtedly result in the public getting
better and Barer foods."

...

HOSPITAL MANAGEMENT "Use of carbon
dioxide in manufacturing ice creams and butter improves quality and prevents deterioration."
THE CANADA LANCET "Then the air introduces atmospheric bacteria into foods, together with free oxygen in which they thrive. . .
Dairy products were first conceived in the
imagination of man.
Had Nature originated
them she would have introduced within their
mass a pure cabonic atmosphere instead of
air, just as she does in fruits, vegetables, and
grains."
BULLETIN OF PHARMACY
"The heaviness
of carbon dioxide also helps to reduce the
tendency to fluffiness in ice cream all of which
involves less shrinkage in the product at the
soda fountain."

PROF. R. M. WASHBURN, former dairy scientist University of
Minnesota, and former pure food commssioner of Missouri,
sayS "Repeated tests of carbonated ice cream show clearly
that carbonating will bring out the flavor and increase the
tastiness of the product, and that the presence of this gas
destroys bcateria and prevents other bacteria from growing."
DR. CHAS. THOM, U S. Bureau of Chemistry "Air . . . introduces a factor which every manufacturer handling food
materials must recognize as one of the vehicles of infection
and agents of decomposition. . . Preventative measures may
include . . . substituting some other gas for the air incorporated in manufacture . ."

LITERARY DIGEST, under Science and Iaven-tio- n
featured this process. And referring to
this process, it states
"Well, why- not?
Lhielii Jbecause with "the air and a ace aunt.
n,y
of it,
ar carried .

HOSPITAL "Vacuum processes hav- ing failed, the experimentation of Heath led
him to replace the air with sterile,
izing carbon dioxide, which led to the develop-ment of his process of purification and prestr- vation applicable to the mixing of ices and ice
creams in a clean
atmosphere."

MODERN

ICE

CREAM

DIXIE IS THE ONLY HEATHIZED ICE
CREAM IN LEXINGTON

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