The process involves picking the seed out of the cotton, explains Russell, who hands guests a cotton boll and asks them to pick out the seeds. Museum director Linda Russell and curator Jerry Moore provide a lively, animated presentation on the history of cotton ginning. Life became a little easier in the cotton industry thanks to American Eli Whitney and his grand invention of the cotton gin.Ī visit to the Texas Cotton Gin Museum in Burton educates visitors about cotton picking before embarking on a guided tour of the historic cotton gin located on the the same site since 1914. If you’re old enough to walk, you’re old enough to pick.Īt least, that’s what life was like on the farm when cotton picking was done solely by hand. For travel information on the area, go to. For more on Blue Bell Creameries, see. Of course, the best sellers still remain good old-fashioned vanilla ice cream followed by chocolate. The flavour tasted really good but it just wasn’t selling,” admits Kruse. “We came up with peanut butter and jelly ice cream. However, there was one new creation that received a cool reception. “That is one flavour we kept on making because, if we didn’t, there would be a lot of violent people out there,” he joked. “Moo-llennium Crunch came out in 2000 for the Millennium year,” Kruse says. ![]() That means, if you get hooked on one, you better stock up. Out of those ideas, the company eventually narrows it down to the best six.īut, they don’t keep new flavours around forever. The company is always experimenting with new tastes and comes up with about 300 new flavour ideas a year. In fact, Blue Bell sales jumped 15% in the three months following 9/11. “It’s a known fact that ice cream makes people feel better,” says company president and CEO Paul Kruse, adding sales jump dramatically during recessions and natural disasters. For now, you’ll have to visit the national headquarters of Blue Bell Creameries in Brenham, Texas, and enjoy a sample yourself in the ice cream shop. ![]() Now, the company relies on milk from about 60,000 cows a day to service the sales of Blue Bell Ice Cream in 22 states.īut don’t get too excited - Blue Bell Ice Cream isn’t expanding to Canada any time soon. ![]() In 1930 the company became Blue Bell Creameries, named after the native purple Texas wildflower that blooms in the hot months - just like the ice cream business itself. A few years later, the creamery made its first batch of ice cream using farm-fresh ingredients, producing a gallon or two a day and, through word-of-mouth, its mouth-watering popularity caught on. The company started out making butter from the excess cream from local dairy farmers. When you think of Texas you think of … ice cream, of course.Īnd when Texas families think of going out to get ice cream they say, “Let’s go get Blue Bell.”īranding has gone a long way for the little Brenham Creamery Company that first opened its doors in 1907. You may use a different browser or device to view this in full screen. Full Screen is not supported on this browser version.
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