In the 19th century, the ice industry grew from a small-scale family operation into a huge industry and then quickly became obsolete. Its rise on the Hudson was linked to the Hudson River's importance as an artery of commerce between country and city, as New Yorkers demanded ice to cool drinks in summer, keep vegetables and meats fresh, and preserve milk and butter. The river connected upstate ice fields to the growing city market, and natural river ice quickly became as essential in summer as coal in winter. By the 1880s the industry was booming, and encouraged by its success, Robert and William Scout built a huge ice house in 1885 measuring 200 by 300 feet and 40 feet high, with capacity for 52,880 tons of ice. The industry's growth years, however, were nearly over, and after a period of prosperity and success, natural ice was replaced by artificially produced ice and refrigerators. The ice house at Nutten Hook was eventually sold to the Knaust brothers for mushroom growing and burned down in 1934 after only half a century of business. Men eagerly awaited the ice harvest and worked hard for an average of $1.75 an hour, and a good crew could pole 43 cakes each minute down the channels and up the elevator into the ice house at Nutten Hook, boosting the region's winter economy. Four exterior brick walls and a chimney are all that remain of the ice house powerhouse, which ran the elevators that brought ice sheets from the river to the storage house and was noted for its fancy brickwork and frame mansard roof.