The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1889-10-25
COLD STORAGE ROOM.
The Principles Involved and the Simplest
Plan Of Construction.


The Principles Involved and the sinplsst
Plan of Construction.
The cold storage system is gradually
growing into favor as its practicability
becomes known. Where a constant
low and dry temperature can be main
tanned the principle is no longer a So
cret Nor is it necessary that the room
be made of any particular size or form.
1t must, however, be thoroughly in
sulated in regard to keeping the walls
impervious to circulating currents OF
air. except those necessary for ventila-
ton, which should be small and per-
fectly comfortable. A plan OF a very
good room is given by the California
Fruit Grower, as follows: Erect a
frame lined upon tho inside with heavy
paper and vanished with shellac, then
ceiled and foored with tongue and
grooved material, 90 or 81 inch thick.
Varnish the entire inner surface. Be-
fore putting down the paper lining and
floor. fill in between the framing dry
sawdust and pulverized charcoal mixed.
Board up the outside with tightly
matched boards, filling in as you board
up with the sawdust and charcoal. as
well as every part of the top, excepting
The door for putting in the ice.
The door for entrance to the room
must be made to shut against broad
jams and angular closures like an iron
safe, so that it can not stick by SWELL
ing. 1t should be made by framing and
packing with sawdust and charcoal, in
the same manner as the room. which
should be from 12 to Is inches between
the walls. Frame an opening in the
ceiling large enough to let in a galvan.
lied sheet-iron box of sufficient size to
hold as much ice as you may wish to
store, or about one-tenth Of the capacity
of the whole room. The ice-chamber
should be fitted into the opening tight.
with fange all around the top. 1t
may be made of No. Is or 20 galvan-
lied sheet-iron. To the bottom attach
coil OF galvanized iron or lead pipe,
running two or three times around the
room. hanging on hooks or brackets.
just below the level of the ice-box.
Pass the end of the coil through to
the outside of the room and termi-
nate in an inverted siphon, SO as
to retain the water within the coil
up to level just below the bottom
OF the ice-box. This is for the purpose
of economizing the cold from the waste
water by circulating it around the
room. From the cross beams of the
ceiling, as bearings for the weight Of
the ice, place two or three straps Of
square iron. of size sufficient for car.
rying the weight of the ice you intend
putting in. Let them hang upon the
inside of the galvanized iron box to
within an inch of the bottom. Upon
these straps lay a hardwood grating.
Make galvanized iron cover to fit
tightly over the ice chamber. and a
wooden one to close over the iron one.
To prevent the water which may be con-
densed upon the outside OF the ice.
chamber from dripping down upon the
goods. make the bottom of the ice
chamber bulge downward, 30 that tho
condensed drops will run to the center,
or one side, where small pan may be
hung with a small pipe leading to the
outside of the cold room, and a siphon
attached to prevent ingress of air. The
ice chamber may now be charged with
its full capacity OF ice, and If very
cold room is required, sprinkle a layer
of salt between each layer of ice. This
is seldom used for such rooms
The principle upon which this cold
room is constructed is that there shall
be no communication between the ice
with its moist vapOr and the air of the
cold room. Any moisture made by
cooling of the air, and which is pre-
cipitated upon the iron surface OF the
ice chamber. is at once conveyed out
of the room by the drip pan and its
pipe. Hence there is no need of any
special ventilation. more than what will
naturally occur by the use of the door
and the small leakage through its
crevices. The ice chamber requires
no ventilation. hence economies the
ice to the best advantage. while the
water from the melting ice is turned to
the best account by circulating around
the room in the waste pipe. The best
temperature for eggs and fruit is about
80 degrees or any temperature
below 40 degrees and above
freezing, where this kind Of stock is
often changing by sale. If stock is to
lie for considerable time. "a degrees
should be obtained if possible. Orange