ICE-Boats, boats so constructed as to sail upon ice, and which are very common in Holland, particularly upon the river Maas and the lake Y. See Plate CCLXXVIII. They go with incredible swiftness, sometimes so quick as to affect the breath, and are found very useful in conveying goods and passengers over lakes and great rivers in that country. Boats of different sizes are placed in a transverse form upon a or 3 inch deal board; at the extremity of each end are fixed irons, which turn up in the form of skaits; upon this plank the boat rests, and the two ends serve as out-riggers to prevent oversetting; whence ropes are fastened that lead to the head of the mast in the nature of shrouds, and others passed through a block across the bowsprit: the rudder is made somewhat like a hatchet with the head placed downwards, which being pressed down, cuts the ice, and serves all the purposes of a rudder in the water, by enabling the helmsman to steer, tack, &c.
Method of making ICE-CREAM. Take a sufficient quantity of cream, and, when it is to be mixed with raspberry, or currant, or pine, a quarter part as much of the juice or jam, as of the cream: after beating and straining the mixture through a cloth, put it with a little juice of lemon into the mould, which is a pewter vessel, and varying in size and shape at pleasure; cover the mould, and place it in a pail about two-thirds full of ice, into which two handfuls of salt have been thrown; turn the mould by the hand-hold with a quick motion to and fro, in the manner used for milling chocolate, for eight or ten minutes; then let it rest as long, and turn it again for the same time; and having left it to stand half an hour, it is fit to be turned out of the mould and to be sent to table. Lemon juice and sugar, and the juices of various kinds of fruits, are frozen without cream; and when cream is used, it should be well mixed.