Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1877-03-23

LONDON RErRIGERAToRs- COMPETITION FOR THE
FRESH MEAT SUPPLY.

FRESH MEAT SUPPLY.
There are schemes on foot in London for
the construction of vast refrigerators to hold
and preserve American fresh meat as 1t ar
riyes. Says the London Times of the 18th
inst:
''Our American kinsmen have set an ex-
ample in making practical application OF
the knowledge that i'll a dry atmosphere
having constant temperature of from 36 to
3S deg. Fahrenheit meat may be preserved
fresh for long time. At a slightly lower
temperature delicate fruits may be preserved
quite fresh and retaining their flavor. Care
must be taken that the freezing point is never
reached. There are not, so far MS we know,
any recorded experiments on the limits OF
the length of time that fresh foods can be
| kept in this way. but even strawberries have
| maintained good condition for three weeks;
| and for the purposes of Mr.. Tallerman .
| plan, it is enough to know that during the
| last sixteen months beef slaughtered IN
America has been brought to England IN ex-
cellent condition. We have from time to
time referred in our columns to the arrival OF
consignments of such beef at Liverpool, and
to the way in which it has been readily
bought. The plan adopted for the transit is
briefly this: As soon the cattle are killed
and dressed they are put into large .retris-
orator. large enough TO hold several hundred
carcasses. They are left there from twenty
four to forty-eight hours, according to the
season of the year and the temperature, the
time allowed being sufficient for the meat to
become cooled and set. The carcasses are
then taken out and quartered, each quarter
is wrapped in coarse canvas, and then taken
on board the steamer In hot weather the
loading is done at night. The compartment
in which the quarters are slowed Is made I'M
pervious to the external atmosphere, and at
one end of it is an ice-chamber. BY means
of pipes and revolving fan current OF
cool air is kept up through the compartment
For a compartment that will hold $50 head Of
cattle about forty tons of ice are packed, and
after the run from New York to Liverpool
some ten or fifteen tons are found remaining.
The fact that beef can be brought over in
good condition has been abundantly proved.
but the check to the further development of
the trade has been that directly the meat is
unloaded it must be sold and used. The
simple way to meet this difficulty is naturally
enough to unload the quarters into wharf
with refrigerator that will continue the con-
ditions under which they have been brought |
over and in which they can be kept till they |
are wanted in the market. The care taken |
both in America, and i'll regulating the tenn |
psrature in bringing the meat over, is of but |
England, the meat is allowed to fall into n |
condition in which it is unfit for use before it |
reaches the consumer. But, although the !
remedy is so obvious and so simple, ii is not
until now that any plan for definite action In
the matter has been proposed. MIR. Taller
man plan is simply to have large 'retrig
orator for the reception of foreign meat
from whatever country it may come, when
brought in the ice compartments, and also
for fruit, game, and other perishable foods.
The Company of which he is managing di-
rector has secured the premises under Can
non street station, having an area of five
eighths of an acre, and this, with flooring
of a portion of it, makes total floor space
of an acre. Arrangements will soon be COM
pleted for converting this into one vast re-
frigerator. The building is divided into
eleven arches, and by air-tight doors each
arch is to be separate compartment. One
is arranged TO contain the ice
supply, and by earthenware pipes leading TO
the different compartments, the temperature
of each will be regulated. A fan. worked by
a two-hoi Sc power engine, will draw the dry
cold air from the ice chamber through the
A large portion of the up
per floor is already fitted up with shelves
which can be used for the storage o! fruit
and poultry. To have erected such build
ing would have cost a large sum; but, fortu-
nately for the public as well as Tor the COM
pany, this place has recently been occupied
by firm which has left fittings that will
come in most usefully. 1t is proposed to
offer storage room to dealers. giving the ad
vantage Of cold dry air chambers, and charg-
ing only the ordinary wharfage rates.
"A printed statement issued by Mr.. Taller
nan shows that a high-standing firm, own
ng n fleet of steamers trading to the Medi
erranean, is about to fit up in their vessels
apparatus for bringing carcass
;es from Spain. The Austrian railway au-
horities have also offered contract for the
conveyance of fresh meat in retrigerating
,ars, delivering it in London within three
lays, the through rate being Just above a
pound. 1t is stated that there is
very reason for believing that beef will be
rom various sources supplied at an untuctu-
ng rate of I'd per pound. There are large
racts in Europe where cattle abound, and
which are in direct railway communication.
1t Moscow the best beef is sold retail at 4d
,ound, and with refrigerating cars this might
,e placed in good condition in the London
market.
"a subordinate scheme in connection with
his storage is the distribution OF the meat
o customers from the wharf without the in
ervention of middlemen. 1t is proposed l
hat by kind of cooperative society and
ystem of postcards. joints shall be ordered !
irsct from the wharf and delivered by .
pecial vans. BY this means it is believed
hat frst-class beef could be supplied at sd
pound. Whether this subordinate plan is
arried out or not, the Inauguration of sys !
em of dry storage will undoubtedly have an
Important influence on the future of the
leat supply of our country. l