The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1877-04-19

than on wooden one. This sbeating is
of wood, paper and felt, with certain hol.
low spaces to allow the air to pass through.
Beams and rafters are secured to the roof
of the chamber, into which hooks fare
driven, on which the quarters of beef are
to be suspended. In the middle of the
space Is the ice-room, which has cubical
area OF some IL, 900 feet, and will hold
some thirty-seveD tons of ice. This room
has q tin floor and has sides of galvanized
iron, with cutters to carry off the dissolved
ice. In this room there is q fan. blower,
which is worked from the deck above by
small steam engine, the band running
from the fly wheel of the engine to the
blower. Of course the 1900 horse power
of the steamer will never miss the little
steam this tiny jackass-engine requires.
The blower is separated by a wooden box
from the ice-room, though in the midst of
i. The ice. chamber is made as tight as
can be, only at the bottom there are Ger.
tain openings where the air can escape.
From the blower runs two long wooden
boxes or canals, if you please to call them
SO, which 60 away back to the very
further end of the meat-chamber. Now,
suppose we follow the method employed
right through. First, the ice-room is
filed with ice. Now the sides of beef
are hung on the hooks in the meat-cham-
Der, the ice-ro being separated entirely
from the beef chamber. Now the engine
is started. 1t sucks the air up from the
beef chamber by means of the wooden air.
pumps, draws this air into the ice-ro0m.
then throws it out again into the beef
chamber, and SO on, all the way through,
over and over again, until the voyage
is ended and the beef landed at its
destination. The whole working is very
perfect, all the equivalents of cold, of
latent heat, of temperatures, of the melt
ing the ice, have been SO carefully stud
led, having due regard to space, ETC.,
the 100 cattle which the ship contains in
without anybody having touched the ice
or added anything to It, some ice will
still be left in the ice-room; though
eighty per cent. of it will have gone. 1t
is questionable whether IN summer pas
sages the ice will not have to be renewed
to certain extent; but it is believed that,
with the experience gained, even in July
and August, the ice-room once filled, it
will not be found necessary to replenish
it. Of course, in winter, at present tenn
peraturcs, some of the difficulties have
been removed in keeping the beef. Should
the trade, however, develope, and be a
constant business, it is probable that the
beef, before being put on shipboard dur
ing the summer, will be first refriger.
ated TO about the proper temperature, and
then put in the ships chill-room. AT sea
some small amount of care is necessary,
which devolves ON the vessels engineer.
The little engine which runs the blower
must be kept up to its work, and Their
mometers in various parts of the beef.
chamber must Ike looked at. If the beef
is getting too cold, the movement of the
fan or blower must be retarded. If the
chamber is warming up, the speed of the
engine must be increased.
On the Spain. huge ship, one chill
room for $50 slaughtered cattle has been
for some time in successful operation.
While examining the State of Indiana a
party of the workmen left in order to
construct a second chill-room on the
| Spain, which is to have the capacity of
holding 100 more cattle; SO that with the
ice-rooms, holding some seventy five tons
of ice, the Spain will carry out $40 dressed
beeves.-N. Y. Times.