The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1877-05-06
OCEAN REFRIGERATORS
Something of Interest to Our
Stock Growers.
How Beef is Preserved on its Journe,
Across the Ocean.

ton takes out an enormous quantity of
fresh meat. The aggregate amount of
fresh beef alone, shipped from New
York, is stated by. the Commercial Ad-
vertiser at over million of pounds.
There is natural desire to know
how the freshness of the meat is Sc
cured. A description in the Tribune
tells. The difficulty that had always
been encountered in shipping dressed
meet to Europe, and which formerly
seemed insurmountable, was found in
the imperfect method of preservation.
The refrigerators in use were pro-
nounced defective, and were not eonsid-
cred adequate for the proper preserva-
tion of meat even upon land, as used
in meat markets, stores, and private
residences. The plan upon which they
were constructed made necessary the
placing of the meat in juXtaposition
with ice, thus keeping it in partially
frozen condition. This method, it has
been demonstrated, is wasteful and de-
structive, as scientific investigation has
shown that certain changes occur inn
pairing the quality of the meat. 1t was
found unnecessary to have a degree of
cold approaching the freezing point in
order to secure preservation. To pre-
serve meat from decomposition, and a
certain peculiar and unpleasant flavor,
ventilation was required in refrigera-
tors. Without constant current of
air the temperature of the refrigerator
becomes heavy and the moisture in the
air is condensed into water, which
soaks the meat, and thus Injuries it.
Several new kinds of refrigerators have
been invented during the last ten years.
One of these was especially adapted to
the shipping of meat, and is now gener-
ally in use. This refrigerator is con-
structed in the space between the decks
of the vessel, and is called the meat
chamber or chill-room. The sides, cell
ing and floor of this room are thickly
sheathed with wood and resinous paper,
and are rendered absolutely air-tight.
Into the beams hooks are driven, on
which the quarters of beef are suspend
ed, inclosed in canvass sacks, and so
placed as not to come in contact. In
the middle of the chamber an ice-tank
is built capable of holding from thirty
five to forty tons.
The floor of the tank is constructed
of zinc; and has two cutters for carry
ing off the water. In the tank, but
separated from the ice by wooden box,
is fan-blower, worked from the deck
| above by small steam engine. Con-
| nected with the fan-blower is a large
pipe, which runs through the ice-tank
to the floor, and there branches into a
number of small tubes, which radiate
over the room, terminating at the
bottom of the sides of the meat cham
ber. When the refrigerator is in work.
ing order, and the fan-blower has been
started, the warm air which has as
cended to the ceiling of the meat cham
ber is drawn through the upper tubes
into the ice tank, where it is cooled to
the proper temperature, and it is then
forced through the lower tubes into the
bottom of the meat chamber, replacing
the warmer air which ascends to the
ceiling and again goes through the
cooling process. A constant stream of
cold air is thus kept in the meat cham
ber, the temperature being from 35 to
81 degrees. About 25 per cent. of the
ice is usually found in the tank at the
termination of the voyage across the
ocean, and the meat is invariably in
good condition. These refrigerators
vary in size upon different vessels, and
are sometimes made so small as to
permit the construction of two, and
even three, of them in the space be-
tween the decks of a single vessel. In
such cases each meat chamber is termed
ga box" and is entirely separate from
the others. The cost of fitting up a
vessel with these refrigerators is from
81, 1000 to $1,000. The largest quantity
carried by single steamer is 1,50C
quarters of beef, the smallest quantity
700 quarters. Before the meat is placed
in .he refrigeraters it is cooled to
proper temperature. This is done in
coolers in the heslaughterhouses and mar
kets of the shippers.
8 Upon arriving at Liverpool the meal
| is placed in refrigerator cars, and car
ried to London. Here further precau
tionary measures are taken to preserve
it in good condition. while awaiting it:
distribution to retail dealers and trans
portation to the different parts of the