The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1885-05-09
FRESH MEAT.
How the Metropolitan Mar
ket is Supplied
With sweet. Juicy. and sVeII-FIayOred
Joints.

meats consumed in Honolulu are pre-
pared for market IS one that concerns the
health of all, a representative Of the
PACIFIC COMMERCIAL ADVERTISER was
specially detailed to visit the 0etropOli-
tan Market abattoir, where the carcasses
Of all animals slaughtered for this market
are Immediately placed in cold rOoms,"
in which they are perfectly preserved
until wanted. Our representative vas
instructed to carefully examine the cattle,
the abattoir, all the surroundings, and
the machinery IN use, ETC., 50 nothing ex-
tenuate nor set down aught in malice, -
butte report things as they are. Mr. j. g..
Waller, the proprietor of the establish
ment, was notified, and was on hand to
show and explain everything Of interest.
WHAT OUR REPORTER NOTED.
The first thing noticeable was the alb =
sence of any offensive odor. This was ex-
planned by the facts that all the offaI is
removed at once by Cinnamon, who
utilize it In many ways, and that the
drainage of the place is rapid and
thorough, while the fine breeze that
sweeps from Kalihi valley carries out to
sea all floating impurities.
Passing through the large, airy slaugh-
tering room, the visitor finds himself IN
the engine-rOom, where there is an eight
horsepower compound engine, built on
the locomotive principle, used for driving
the pump of the
BELL-CoLEMAN MECHANICAL REFRIGERATOR
That supplies the cold air to the rooms
where the meat is hung. This engine is
driven at high rate of speed, the balance
wheel making 220 revolutions per minute.
This power is transmitted by belt to an
air pump, that at each stroke draws in a
certain volume of air and forces it into a
"coeling tower" where it is brought in
contact with pipes in which cold water
circulates, thus depriving it of its heat.
The principle on which the machine
works is very simple. II two or more
volumes of air are compressed within a
given space the heat contained III each
volume is also compressed, and the
temperature of the whole is raised to a
high point. If cold water is allowed to
circulate within the vessel containing this
compressed air it will abstract the heat,
leaving say four volumes of air contain
ing only the heat due to one. Then, if
ately takes from the surrounding atmos-
phere sufficient heat to supply what it has
been deprived of Substantially, this is
the. whole process.
NOTHING BUT PURE, DRY AIR Is USED.
No chemicals of any kind are in use,
not even oil for lubricating-water being
used for that purpose. With the machine
in use at the Metropolitan abattoir the
the space it ordinarily occupies, upon be-
ing released produces temperature close
to the freezing point in the 'cold rooms"
This air is thoroughly washed and the
carbonic acid and septic impurities re-
moved. It is especially dry, too. and
enters the "cold rooms" near the ceiling,
being drawn out again through passages
near the floor.
THE COLD ROOMS
Are in building by themselves, which is
built with double walls, roof and floor,
all made rat-proof. Through a massive
door access is obtained to ''porch' or
outside room zinc lined, where carcasses
are received, and the outer door being
closed, the cold rooms can be opened.
These rooms are each feet wide, 10 feet
long and feet high. They are enclosed
in walls IS inches thick, filled in with dry
rice hulls-which are an excellent non
conductor of heat-and from the ceiling
depend rows of hooks on which the car
cases are hung. In the room which was
opened for inspection were the carcasses
of nine bullocks, three calves and twelve
sheep, surrounded by an atmosphere re-
duced to 40 degrees Fahrenheit, which is
found to be the best for preserving the
meat perfectly. Each room will hold
about
TEN TONS OF NEAT,
Where it is kept from three to four days.
The machine supplies per hour about
5000 cubic feet of air at temperature
lowered from 20 to 35 degrees after the meat
is placed in the cold room. This quick
cooling of the meat arrests the waste OF
the juices which otherwise would be
lost, and when cooked it is much more
juicy than fresh-killed meats, besides
being much more tender. Another great
advantage of having Il cold room, in
which meats can be kept, is that the
supply is always equal to the demand.
At any time during the day sudden call
for more meat can be met by drawing on
the cold room. In town
THE METROPOLITAN MARKET
Is entirely supplied with this cold meat.
When If is brought from the abattoir it is
placed in a room surrounded by wire
| screens, and is thus preserved from flies
and dust, and carefully cut to suit the re-
quirements of Mr.. Walters customers
Notwithstanding the large expense in.
Cured in thus caring for the quality Of
| the meat the Metropolitan Market deals
| in, the cost to the consumers is no greater
| than for fresh killed meat of the same
| quality furnished elsewhere and Mr.