Keystone Carbonic Gas Dry Ice, 1927
ROBERT C. HIBBEN, member of the staff of the National Ice Cream Manufacturers' Association, Association, told members of the Camp Hill Presbyterian Church , Bible Class which met in the Telegraph Building a few nights ago, of a rap - idly developing new industry . in which Harrisburg is taking a leading leading part. He referred to the manufacture manufacture of "dry ice," which is rapidly rapidly coming into use as a refrigerating agent, and which is manufactured by the Keystone Carbonic Gas Company with plant at Highspire. Dry ice is simply carbon dioxide gas solidified. It is the gas that bubbles bubbles up in soda water, or ginger ale. It is harmless unless it exists in such quantities as to interfere with a supply of oxygen. It is colorless and odorless and food stuffs brought into contact with it are not in any way injured, except that the temperature temperature is - greatly lowered. The temperature of this dry ice is 110 to 114 degrees below zero and it melts very slowly. Indeed, it does not melt, but evaporates and when it disappears it leaves no trace. There is no water remaining as when ice melts. ' Held in the hand it will quickly "burn" a blister, but is harmless if handled quickly. A small block of it on the top of a ' quart of ice cream in a box will keep it hard for hours. Two firms, Russ Brothers and the Hershey Creamery Company already are using it in Harrisburg. The price, has come down from a prohibitive figure a year ago until now it 'wholesales for about nine cents a ; pound "By the use of dry ice," Mr. Hib - explained, "Ice cream is now be - !taeT shipped in canvas refrigerator " daily between New York and Pittsburgh and from New York to, Cuba, without retplng."