Otis Singleton
Before the invention of electric refrigeration, ice was collected and stored in a variety of ways. In ancient Persia, subterranean structures called yakhchāls were used to store ice, with their tall conical roofs allowing warm air to escape. In the 19th century, ice became an industry, with huge blocks of ice being harvested from lakes and ponds in New England and shipped around the world. People also collected ice from high-altitude locations, such as mountains, or from shaded lakes in places like Norway, Sweden, and Switzerland, where it could stay frozen year-round. This ice was then stored in insulated boxes or cellars until it was needed.
| Characteristics | Values |
|---|---|
| Ice collection | Harvested from mountains, lakes, and ponds |
| Collected from the desert where water freezes overnight | |
| Collected from shaded lakes in Norway, Sweden, and Switzerland | |
| Ice storage | Stored in densely packed blocks to insulate from heat |
| Stored in subterranean structures, underground rooms, or cellars | |
| Stored in ice houses | |
| Stored in yakhchāls (ancient Persia) | |
| Stored in ice boxes or chests made of wood or metal | |
| Ice transportation | Shipped by barge, railroad, or sea |
| Shipped to locations as far away as India, the Caribbean, and England | |
| Shipped with chilled fruit and dairy products | |
| Ice as a commodity | Year-round ice was a luxury good for the wealthy |
| Ice became an industry in the 1800s | |
| Ice was delivered by "ice men" to households, butchers, and fishmongers | |
| Ice was sold locally in rural areas without electricity until after World War II |
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What You'll Learn
Harvesting ice from lakes and ponds
In the 1800s, people began harvesting ice in large blocks cut from lakes and ponds in New England, shipping it worldwide by barge or railroad. This practice transformed how meat and produce were stored and transported in the United States by the 1860s.
In the United States, ice was harvested from lakes such as Squam Lake in New Hampshire and Lake Hudson in Maine. This ice was then shipped to various destinations, including India, the Caribbean, and cities on the East Coast, such as New York City and Philadelphia.
The ice trade, which began in 1806, was pioneered by New England businessman Frederic Tudor, who shipped ice to the Caribbean island of Martinique. Over time, the trade expanded to include other destinations, such as Cuba, the Southern United States, England, South America, China, and Australia.
The ice harvested from lakes and ponds played a significant role in the emergence of the ice industry in the 19th century, leading to ice becoming an everyday necessity in cities. Eventually, natural ice was replaced by ice made in factories, and ice boxes in homes transitioned to electric refrigerators by the early 1900s.
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Storing ice in ice boxes
Before the advent of electricity and electric refrigerators, people relied on ice boxes to store ice and preserve food. The term "ice box" was used interchangeably with "refrigerator" as early as 1848, and the first modern electric household refrigerator was sold in 1927.
The ice box was invented by an American farmer and cabinetmaker named Thomas Moore in 1802. Moore's design consisted of an oval cedar tub with a tin container fitted inside, with ice packed between them and wrapped in rabbit fur for insulation. Later versions of ice boxes featured hollow walls lined with tin or zinc and packed with insulating materials such as cork, sawdust, straw, or seaweed. These ice boxes were typically made of wood or metal and had a compartment at the top where a large block of ice was placed. The cold air would then circulate downwards, cooling the food stored below.
To ensure a constant supply of ice, people would harvest and store ice in various ways. In ancient Persia, for example, ice was stored in a yakhchāl, a large underground storage chamber with a tall conical roof that allowed warm air to escape. In the 1800s, people began harvesting ice in large blocks from lakes and ponds in New England and shipping it worldwide. This ice was then stored in ice houses or cellars until it was needed.
To prolong the life of ice stored in ice boxes, people employed various techniques. One method was to pre-chill the ice box by placing a bag of ice inside and storing it in a cool place overnight. Additionally, wrapping the ice box in towels or blankets helped insulate it and prevent chilly air from escaping. Keeping the ice box in a small, cool room, such as a basement or cellar, also extended the life of the ice.
The introduction of ice boxes brought about significant changes in food preservation and consumption patterns. Perishable foods could be stored for longer periods without the need for smoking, drying, or canning. People could also reduce their frequency of market visits and safely store leftovers, leading to improved overall health and access to fresh food.
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Ice as a luxury good
For centuries, ice was a luxury good, with only the wealthy able to afford it. In ancient Persia, ice was stored in a yakhchal, a large underground storage chamber with a tall conical roof. The design allowed warm air to rise and escape, keeping the ice from melting.
In the 19th century, ice became an industry, with people harvesting it from lakes and ponds in New England and shipping it worldwide. This ice was used to store and transport meat and produce, marking a significant shift in how food was preserved. The ice was packed densely and stored in ice houses, which were subterranean structures that kept the ice dark and cool.
The trade was started by Frederic Tudor, a New England businessman, in 1806. He shipped ice to the Caribbean, targeting wealthy members of the European elite. Over time, the trade expanded to include other destinations, such as Cuba, the Southern United States, England, India, South America, China, and Australia.
Ice was particularly profitable in Calcutta, where a grand ice house was built by the local British community to store imported ice. Small shipments of chilled fruit and dairy products accompanied the ice, fetching high prices. Tudor made a fortune in the Calcutta market, with profits exceeding $4,700,000 between 1833 and 1850.
In cities, "ice men" delivered ice to households, butchers, and fishmongers. Ice boxes, made of wood or metal, were used to store ice and keep food cool. These boxes required a new block of ice every day or two.
It wasn't until the early 1900s that the first modern electric household refrigerator was sold, revolutionizing food storage and gradually replacing the ice industry.
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Ice trade and transportation
Before the advent of electricity and electric refrigerators, ice was a luxury good, mostly consumed by the wealthy. It was harvested from natural sources and stored in ice houses, subterranean structures that kept the ice cool and dark. In ancient Persia, these ice houses were called yakhchāls, large underground chambers with tall conical roofs that allowed warm air to escape.
In the 1800s, ice became an industry. Huge blocks of ice were cut from lakes and ponds in New England and shipped worldwide by barge or railroad. This ice was transported to major cities and stored in ice houses, or depots, until it was sold to domestic or commercial customers. In London, the early ice depots were circular and called wells or shades; the New Cattle Market depot built in 1871 was 42 feet wide and 72 feet deep, holding 3,000 short tons of ice.
The ice trade expanded in the 1830s and 1840s, with shipments reaching England, India, South America, China, and Australia. The trade revolutionised the way food was preserved and transported, allowing meat, milk, and vegetables to be refrigerated or frozen. The citizens of New York City and Philadelphia became huge consumers of ice, and additional ice was harvested from the Hudson River and Maine to meet demand.
The ice industry began to decline in the early 1900s with the introduction of refrigeration, which made ice houses unnecessary. By the 1930s, domestic, modern refrigerators became common in US homes, and the use of natural ice shrank dramatically.
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Ice houses and cellars
For centuries, ice was a rare commodity in warm climates and was a luxury good for the wealthy. In ancient Persia, ice was stored in a yakhchāl—a large underground storage chamber with a tall conical roof that allowed warm air to rise and escape. In the 1800s, ice became an industry, with huge blocks of ice being harvested from lakes and ponds in New England and shipped all over the world.
Before the advent of electric refrigeration, ice was stored in ice boxes or ice houses, which were often subterranean structures that kept their contents dark and cool. These ice houses and cellars were used to store ice harvested during the winter so that it could be used during the summer months. In some places, ice was also stored in cellars or underground rooms, which helped to insulate it from the heat. The practice of storing ice in cellars and underground rooms dates back thousands of years, with evidence of such structures still surviving today.
The ice trade, which began in the 19th century, saw the construction of grand ice houses in places like Calcutta, where ice was imported and stored. These ice houses were built to supply the growing demand for ice in cities, particularly during long, hot summers. Small shipments of chilled fruit and dairy products were also sent along with the ice, bringing high prices.
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Frequently asked questions
Ice was not artificially made before electricity. People would harvest ice from frozen lakes, mountains, or deserts and store it in ice houses, subterranean structures that kept it dark and cool.
Ice became an industry in the 1800s. Huge blocks of ice were cut from lakes and ponds in New England and shipped worldwide by barge or railroad.
Ice was stored in huge chunks and insulated with layers of sawdust or similar materials. It was stored in ice houses, subterranean structures with tall conical roofs that allowed warm air to escape.
Ice boxes were wooden or metal chests with a compartment at the top for a block of ice. They were used to keep food cold and needed more ice every day or two.
Ice was a luxury good mostly used by the wealthy to make desserts and iced drinks. In the 1860s, access to ice transformed the way meat and produce were stored and transported in the United States.
