Pour the mixture into the tin can; put the beater in and put on the cover; put the can into the tub and see that the point on the bottom of the can fits into the socket in the tub; put on the crosspiece and turn to see if everything is in place; break the ice very fine; put a layer of about four inches in the bottom of the tub, and then a layer of salt, using about three times as much ice as salt; put on another layer of ice and one of salt, and continue until the tub is full; turn the crank slowly until the cream begins to harden then turn rapidly for about ten minutes. It will be hard to turn when the mixture is frozen; wipe the salt and water from the cover; turn back the crosspiece and take off the cover without displacing the can; remove the beater and scrape the cream from it; pack the cream down; cover and cork the hole; put on the crosspiece and pack the ice tightly, adding more ice and salt; let stand two or three hours to ripen. To mould cream, fill the mould, pressing the cream into every corner; cover, seal by wrapping a piece of muslin, dipped in softened fat, around the mould where the cover and mould join; pack in ice and salt for an hour; cover the bucket with an old rug or piece of carpet. This prevent the ice melting rapidly.