Summary: "The Ice Book by Thomas Masters published in 1844 is a comprehensive history of ice in Europe, covering its introduction as a luxury item to modern times. It includes information on preserving ice, freezing apparatus, and recipes for water ices and ice creams. The book introduces an innovative ice-making apparatus that promises rapid ice production with ease of operation suitable for domestic use, emphasizing its benefits in therapeutic applications and culinary settings. Certificates from doctors attest to the medical benefits of ice and endorse the apparatus. The text explains the process of creating artificial ice, challenges in ice production historically, and the usefulness of artificial methods in the present day. The book details the construction of ice wells, preservation methods, and the advantages of ice-preservers. It provides various recipes for ice creams and ices using different ingredients and flavors, catering to both domestic and professional use of ice cream machines."