The Magnolia gazette., 1891-10-31
REFRIGERATION.
The Science o. the Day.
From the Mannlaetnrer. Record.

ouHJcNt tnolI tblNiAkOn IL mas Ofet
unquallfie.ly demonstrated that
the manufacture OF ich and the
supplying Of mechanical refrigpra
tion Is at once both The most profit
able and most useful field oI
scientific research 1T the present
time, and the subject Is one Of pro
found Interest to those eagaged IN
any pursuit where refrigeration il
q factor, and to every householder
in the land, particularly so 10 those
whose business and domicile are
south Of the great ice fields where
nature supplies the refligeratiug
agent free OF cnst.
In considering this subj Ct it
will be well to give q review Of the
progress of refrigeration aud the
uses Of ice from the earliest days
to the present time.
Every one is familiar with the
f,ct that the point at which water
congeals, forming ice, is a tcmpera.
ture OF 80 degrees Fahrenheit or
zero centigrale. The presence Of
salt impedes the formation Of ice,
80 that sea water requires tenn
perature several degrees lower
than fresh water to produce con.
gelation. Az the coli incrtsss
solid ice contracts, aud on small
bodies Of waer, such as ponds
pools in small streams, the con.
traction 10 accompanied By loud
report. In rare lns aures ice forms
on the bottom OF shallow streams,
whiie The surface current remains
in liquid form. This is prouabt,
due 10 tue stiffness vi tae watei
below.
Ice il a normal cond tion ol
water,aud 1t irc enc lily The same
as water, vapOr, c,Oads, steam, etc.
the differences ID the phy slcal con
dilion OF these various iurlns b, iun
due 10 the greater or less sepala
ton OF their molecules by the ac.
tlOn Of heat. Az heat Is withdraw
fIom water the constituent par
tIcles of the water draw nearer
together, and it is on this line that
all experiments in ARTIFICIAL leflig.
Grafton have Ueen cOnaueted-lu
extracting the heat from w,t,,r.
When, ia the proc. ss OF freezing. a
tempelature Of 80 d, grees Fahr.u.
heit 10 reacheu y gradual OK .,au.
sion OF tine volume vi the water IA
produced and capitalization eusues
the arrangement Of Tie part,cl..s
being so altered that, ia unitIn,
Larger interatonlic spaces are lei
than existed betose trct ziug be gau
In specialization each spiculc. a,
it forms, unites with lis neighbers
At uniform aIgie OF 60 degr e.
la al the inhuity Of beautiful
designs exhibited in frost-work
snow flakes, ice crystals, etc, tn.
same exact law prevails aud con.
lrols, and their geometlcaI uronor
tons are naihe mat.cally accur.t.
The demaud for ice as 4 CONNER.
cial commodity is very great. and
arises from lLs requirement IA I
cooling agent for use as an aid -
meuieilie anu surgery aud lts anti.
septic or preserving power. From,
time ilnmeniOrial tneie has l,een
demand in all warm climates tor =
c',oliBg agedt for wines aud otIar
beverages and for drinking wata,
aud the earliest records ayaijall,.
show that snow from the mountain
tops was employed Tor his purpose
oeing brought TO the eli e. a,..
stored 10 b. Uscd az required. Thar
this custom lreyaile,i IN The tim
oi hlng Solomon is rvidrucrd h,
his reference TO it in Prov. RIBS. XIV.
l4-"As cold snow in the time of
harvest 80 is the faiihral me,S. n.
geI to II ON u q ssnt hi :, FIR Ii
rs'fesh. til tlIe s0ui OF NJ, IN a~'ers >
That IL was resOrted u exitn. iv,l
IN ancient Greece is s iied to
fr, quent'y iu rh- works Of Horace.
Plntarch dsralliI & the M thods Of
preserving the SNOW. ROns's de-
t sted despot, es r, tab.ished
storehouses for snos aud ice in
Rome. This use of STOW continued
in Italy during the succeeding
centuries, aud, un'es abandoned iu
very recent years, is still ia vogue
among the Italian peasants.
In all the Southern countries