Saturday press. [volume] (Honolulu, H.I.) 1880-1885, 1884-12-06
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reuan VI Us projections There has been,
iat and last, great deal Of ppthef about the
quality II Honolulu meat, Certainly this
plthrf VS. not unmaihed Meat had Ia hc
eaten 80 soon atet being killed thai the animal
heat had scarcely lrh It before il was necessary
to supply Artificial heat toteep II from purche.
ton. T. was found by experiment that keep
ing meat In ice chests was insufficient ptnprr.
to chill It the inevitable dampncas NJ he ice .
tho, haIening The decay which the cold was
meant to avert, II was of course known here, I
10 general way, that there were artificial /
processes u cooling and preserving meat lot
several days, and large refrigerator had been
talked Of aud hoped for al least year before
Mt Waller took the refrigerator OK by the /
horns aud did What the rest " tho community
bad been merely talking about
on the hfst day Of November Nit Waller
began to supply chilled meat from his new re
frcmtof Of which the following description Is,
In mragre detail. faithful one though III,
writer's advice to the inlelligently curious, par
teularly among meat buyers, is to visit Nit
Walters kslibi establishment, at & A. NJ, ano
sec it in operation for themselves,
The chilling house consists Of three apart.
ments, each Of which Is eneascd by double
wallis ceiling and door filled by rice chat, a.
the non conducting materials each apartment
being closed bya door Of the same thickness
as the walls. ceiling, and floors, rendering the
compartments hemetcally tight or pmct.
ealiy so OF the three compartments, an outer
one, called the porch, is IS x7S7 feet. In
this compartment the meat is first received and
then transferred to the storing compartments,
two in number, each being i0S7 % feet;
only one of them being at present used. The
storage capacity Of each room is 10 beevcs and
% sheep, with available space for any ordnar
lily necessary supply OF poultry or game Each
II the three rooms is noored with zinc which
forms a skirting around the walls Of all three
to the height Of 10 inches,
The method by which the meat is chilled is
one whose practical working is not generally
undetstood-as any one himSef informed may
easily discover by inquiry among his friends.
The general idea of refrigerator seems to be
tina, it is big ice house, in which cold air is
produced by immediate contact with ice. a
CRATIC hewn out OF an iceberg would idealite
the popular conception Of the right sort Of re.
ffigerator But Mr. Walters Kalihi rcfrigera.
tor has never had a pound Of ice in 1t, and
probably never will have. II Is chilled by cold
dry air; and the dryness is an essential ef the
success Of the process.
AT the risk of the supercillious shifting OF
those learned people who know all about arti.
fetal Refrigeration, the writer makes the fol
lowing quotations from pamphlet issued by
I the Bell. Coleman Mechanical Refrigeration
Company OF Glasgow and London. The pam.
phlet in question was issued as an Advertisement,
Of the companys machines; one OF which is
used on the Alameda Tor the Marposal and
one by Mr.. Waller at Kalihi.
"When the Bell. Colemnn Company first
designed machinery for the American meal
traffic, observations were conducted in cold
chamber, OF about IS 900 cubic feet capacity,
by working machinery on land continuously
for six weeks, during which time fish, meat
and such fruits as peaches, were submitted to
the cold air produced by these machines.
large number of observations were made in this
chamber with wet and dry bulb hygrometers
which showed that the dyness of the air could
be regulated TO the utmost nicely by their pro
cess, so rs to insure n thin protective dry Skin
upon the meat, hsiI, or NUT without the juicr'
Of the interior being affected.
"Since then 81, ZOO, 900 lbs. weight have
been brought across the Atlantic by aid o
these machines, each carcass, or pa't Of car
cass, being wrapped up in calico, which, OIL
arrival in port, has been found to be invariabl
so dry as to be readily ignited by the applica
ton of a light Australian meat is frequentl
we, on the surface when exposed by tn
butchers for sale; but this is owing 10 the col,
meat, fresh from the ship, condensing tn
: invisible vapor which the atmosphere contains
just as dew is deposited on n bright summc
! day on the exterior surface Of tumbler file
5 with cold spring water, The deposition {
this humidity can, however, be prevented b
allowing the meat gradually to attain, a
, nearly as possible, the temperature Of the at
, mosphere before taking i, of the ship.
Y SIN many cases the reason OF the Bell Cole
man machines being adopted has not been S
much on account of their producing cold NOR
economically than can be done by the use
E, ice, as on account OF the uniform degree
A dryness Of the air supplied by the machines
Z which prevents the carcases getting moist an
+ fabby during the process Of cooling. 1t shout
c be understood, in connection with this subj &c
i tina, atmospheric air suitable for the pre,erva
ton Of food does not require to be absolute
Y dry--such air causes the food to become desi
}, Gated, and TO lose seriously in weight ar
: flavor. The air of Europe has generally abol
!, rs per cent. humidity, and difference of
rs few degrees between the wet and dry bulbs
N a hygrometer, uniformly maintained, is bett
ID for commercial purposes than an extrem
degree Of dryness.
lie "An attentive consideration OF the matt
ID upon general principles leads to the followil
nc conclusions;
e. "That atmospheric air is really not a
ID alone, but mixture Of aqueous vapor and al
and that when such mixture is compress
y into pipes surrounded externally by water
the same temperature as the air before COT
preston, the invisible vapor Of the air becom
er condensed in the direct ratio Of the cor
preston, in virtue Of the law ofphyscs demo
Il itrated by Dalton, and expressed by the sta,
meht that cubic foo, Of air in contact wi
IS water contains exactly the same weight
vapor, whatever nigh, be the density OF 1
10 air II the density is increased, the vap
he lique6es-if it is diminished, water eyaporai
IT. into the air.
LIP That every pound Of vapor unnecessari
condensed liberates as much heat as Won
DO raise about four thousand times its weight
air deg. Fahr., and that ali absolutely dry