Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1884-11-07
PRESERVING BY COLD STORAGE,
Meat. Poultry. Fish and Fruits Kcpt
Fresh and Delicate by New
Process.
ICOr. Detroir Free Press. ]

lCor. Detroit Free Press.]
To eat turkeys in midsummer that
were frozen last November, and vet are
as fresh as if they were sacrificed YES
terday, was one of the novelties of our
seaside menu, and since our arrival in
Boston we have taken great pleasure in
visiting the extensive warehouse of the
Cold Storage company, to learn some
thing of the way in which meat, poultry
fish, fruits, etc, are preserved by this
new process. The building, which is
OF brick, and 165 feet long and eighty
feet wide. consists of four stories and a
basement, with corridors in the centre,
and freezing rooms occupying the en-
tire space on each side.
Through the courtesy of N. C. Pike,
the superintendent, we were escorted
through this extensive warehouse. The
basement is well equipped for storage
purposes with a solid concrete bottom
nearly three feet thick, and the WalN
are of concrete nearly to the ceiling.
The temperature of the various rooms
on this floor was forty-two degrees, and
here were stored immense quantities of
fruits of all kinds, oranges, lemons, figs,
dates, etc. Ascending to the next floor
the temperature was two degrees lower,
and here were rooms filled nearly to the
ceiling with packages of eggs and but
ter. 1t was q positive refreshment to
walk through these delightfully."- cool
apartments. Air boxes convey the
warm air upward, where it is purified
in the ice loft in the top of the building,
while cold currents of air are conducted
through the cold air boxes into the diff
ferent rooms according to the tempera-
ture required, which is regulated by q
thermometer. Five thousand tons of
ice are annually provided for this pur-
pose.
Ascending a staircase to the third
floor we found a temperature of thirty
six degrees, and we began to draw our
wraps closer around us. Here the store
rooms were devoted to large consign.
ments of butter and eggs. Passing
along the corridor we reached the freeZ-
ing room, the greatest novelty of all.
The moment the door was opened it was
like an inhalation of February atmos-
phere, the temperature being only
twenty-five degrees. Two sides of the
room were lined with large galvanized
iron cylinders filled with ice and salt
Here were turkeys, chickens, quail,
duck, etc, frozen as stiff as they could
be in the coolest winter weather About
twenty-four hours are required to thaw
them sufficiently for cooking.
An adjoining apartment contained
quantities of venison which had been
frozen since last December. Mounting
another staircase, we reached the fourth
story, and as paced the long corridor
l could scarcely realize that 1 was walk
ing under 5000 tons of ice. The ice in
the loft is twenty feet thick. and is COW
cred with boards, then layer of hair
felt. and fifteen inches of mill shavings,
allowing space of five feet for q cir
cnlation of air between it and the roof
of the building. A branch of the Union
Freight railroad runs into the yard,
making connection with every depot
in the city. In front of the door stood
refrigerator car, filed with but
tur. awaiting removal to the cold stor-
age rooms.