In winter, ice was preserved. A hole was dug, the ice was put in straw, “packed in,” and then layers of straw and ice were placed in the hole, and that’s how the ice was saved. Our pastry chefs used to [keep it] in the cellar. Whole carts of ice were brought and stacked in the cellar with straw. And then they would have ice cream throughout the summer season. That’s how ice was used.