The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1877-05-02
INFORMATION OF CATTLE AND
DRESSED MEAT.


ports which promises the most gratifying re-
suits to western farmers and stock raisers.
We allude to the expectation OF dressed
meat and live stock to European countries,
1t is well known, owing to the high prices
demanded in Europe for fresh meat, beef,
mutton, ETC., that only comparative few
of the people can indulge the luxury. 1t is
stated that in March, 1875, the average price
of beef in London was 16 cents per pound,
which we presume is fair average for other
cities in England and on the continent
The expectation Of dressed meat and live
stock from the United States is rapidly
changing the situation, as in March, 1877,
the average price of beef in London had been
reduced to II and Is cents per pound,
change attributed directly to the introduce
ton of American dressed beef.
For time the people of Great Britain
were disposed to doubt the success of the
enterprise, and it was with some difficulty
that their prejudices were overcome, but II
was found upon fair trial 'that the I'M
ported meat was sweeter and more juicy,
and in every respect superior to the beef to
which they had been accustomed. The de-
-smand for American beef, therefore, became
so great that it was soon readily disposed of
in London, Birmingham, Manchester and
other cities of England, while it is now also
to be found in the principal cities of Scot
land and Ireland and in some parts of the
continent"
The experiment OF exporting dressed meat
was attended with many difficulties,
chiefly growing out of the construction
of the cooling apparatus necessary
to keep the meat in good condition. The
method of keeping the meat frozen wholly
or in part by placing it in contact with ice
was found to be injurious to the meat This
brought ost the inventive talents of those
familiar with the wants of the business, and
finally refrigerator was produced that an
swered every requirement This refriger-
stor," says the New York Tribune, sis con-
'structed in the space between the decks of
the vessel. and is called the meat chamber
'or chill room. The sides, ceiling and floor
of this room are thickly sheathed with wood
and resinous paper, and are rendered abso-
'lutely air-tight. Into the beams hooks are
driven, on which the quarters of beef are
suspended, inclosed in canvas 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 50 TO 40 tons of ice. |
The floor OF the tank is constructed of zinc,
and has two small cutters for carrying 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. Connected with the fan
blower is 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
chamber. Other small tubes lead from the
blower to the top of the chamber. When
the refrigerator is in working order, and
the fan-blower has been started, the warm
air which has assembled to the ceiling of the
meat chamber 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 chamber, the temperature being
from IS 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 condi-
'tion." The cost of these refrigerators varies
from two to three thousand dollars, and con-
tam from fifteen hundred quarters of beef to
seven hundred quarters. Similar refrigerators
are constructed at the slaughter houses where
meat Is prepared for shipment,as also in Lon
don and other cities where it is received for
sale and for distribution. The principal
point of expectation is New York, though
Boston and Philadelphia have engaged more
or less extensively in the business. Up to
the 1st of the present month 'there had
been exported from Philadelphia 4,677, $50
pounds of dressed beef, valued at S4380
Another firm, it is reported, has begun the
shipment of dressed meats and poultry, and
1T is thought the business will soon become
more extensive in Philadelphia. Two firms
in Boston export dressed meat, and up to
April 1 had shipped 2,3s7 .040 pounds of
beef. for which $3.50, CPS was received" The
first shipment was made from New York in
the month of October 1875, and 1.-The follow
ing table shows the amount Of dressed meat
sent from New York each month, together
with the prices sbtained, from October,
1875, when the first shipment was made, up
so April 1, 1877, period of Is months:
1915. Pounds. Amount.
October -.-..,.--.--..--.-.-...-.--- Msio 2ets
November. olf)1f zg5z4
I2O,0e6 1880
1876.