Published In:
Ann Arbor News, March 27, 1954
Caption:
FACTORY TO FOUNTAIN: From giant mixing vats at the McDonald Supply Co., a subsidiary of the McDonald Ice Cream Co., flavored syrups for ice cream are piped into bottles and cans. Here, Paul DuBois checks the machine which caps bottles of chocolate.

Published In:
Ann Arbor News, March 27, 1954
Caption:
NOT CEMENT, BUT CHOCOLATE SYRUP: In this vat, chocolate syrup is prepared for use in fountains and homes. From here, it goes into bottles and cans.

Published In:
Ann Arbor News, March 27, 1954
Caption:
A BIT OF THE ARCTIC: In this large freezing room, ice cream is subjected to 20 degrees below zero temperatures. Paul V. Tower is completing the stocking job. These containers later will be shipped.

Published In:
Ann Arbor News, March 27, 1954
Caption:
POURING ACCOMPLISHED: Ice cream is poured from flavoring vats into containers in a semi-liquid state termed "plastic." From here, it goes to the freezing room prior to shipping. Pouring and packaging is being done by McDonald workers (left to right) George A. Sears, Albert J. Gibas, Charles A. Lamb and J. Bruno Ninotti.