The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1896-09-27
SHIPPING PERISHABLE GOODS.
Some of the Valuable Little Points
W hsch Experience Has Brought Out

Boston Transcript.
A study of the methods of protecting
from injury during transportation, or while
in storage, various food products and other
perishable articles is interesting, especially
to those ENGAGED IN business IN IN when
question of dollars and cents. Different
conditions of temperature are the basis of
such study. Severe extremes of heat and
cold may be encountered while only a
short distance is covered. 1t is possible,
even under the worst conditions so to
pack any kind of perishable goods that the
danger of loss by reason of decay. break
age, leakage and similar causes is much
lessened
Articles recognized as perishable include
all fruits and vegetables, milk and other
dairy products, fish. fresh meats, poultry,
game. clans. oysters and other shell fish,
canned or bottled groceries, wines. hop and
malt liquors, various mineral waters medi-
cines and liquid drugs which, instead of
alcohol. have water for a base ink muci-
lage and kindred articles. In shipping any
of these and similar goods, the point to be
observed is protection from excessive cold
and frost. as well as extreme heat Pre-
caution must be taken to have in the car
a good circulation of air. in which gases
generated by such goods may be carried
off. Temperatures at which different COM
modities are liable to damage vary ma
terially with the nature of goods. Favor
able conditions for article will be bad
for another. and the condition of all goods
when shipped is a matte. of much impor-
lance.
Another point 70 be considered is whether
the train is to be sent through direct from
along the line. Produce like potatoes. for
instance, will stand much lower temper
shipped is in motion. When at a standstill
the effect of cold is quickly felt. II the
West cars containing perishable goods are
sometimes covered on the north side with
canvas to protect them from the cold
winds which sweep down across the
prairies.
Express companies do a large business in
the shipping of fish. though, of course,
much is sent all about the. country by
flCh &c laaF Yed
in barrels with ice. BY freight, fish is sent
packed in boxes and casks holding from
five hundred 70 a thousand pounds. If an
entire carload is to be shipped bins are
sometimes built in the car. and are well
supplied with ice, the quantity of ice being
about half the weight of the fish. Expert
ence has shown that the most favora BILE
temperature for shipping fish is about that
of melting ice. If properly packed under
good conditions fish may be kept in mar
ketable state for a month after they are
caught and boxed in ice 1t is by. this
means that passengers on transatlantic
steamers are enabled to be served with
good and palatabl fish during entire
voyage. Cities in the West may be sup
piled in like manner with fish of various
kinds which live only in Eastern waters.
Shelled oysters. if sent in their own liz
uor, packed in perfectly tight barrels. will
not be spoiled, even if they become frozen
CLAIMS freeze more readily than do oysters,
and thick CLAIMS and oysters will stand
cold better than will the lean ones. there
being more water in lean kind, Should
they freeze while being shipped in their
out gradually in a moderately cool place.
CLANS and oysters will stand a journey
better during a snowstorm than when the
weather is fair and the wind high. In eX-
treme weather barrels in which these
things are shipped are lined with tough
paper. Oysters in their shells. if stored
in a dark place where they are sprinkled
occasionally with ice water. and where the
temperature is but little above freezing.
may be kept in good condition for at
least two months.
In shipping fruit a uniform temperature
to doc &c hos or raaT irc
the fruit in good condition. If it is packed
with care. and handled in like manner.
fruit may be kept in an excellent state
of preservation for from twenty to thirty
DAYS It will stand long journeys, too.
Strawberries have been shipped from Flor
ida to Chicago and other far-away places.
put into cold storage on arrival. and found
they were picked. Oranges. If slightly
frozen may be placed in a cool room to
thaw out gradually. a process which makes
them sweeter. and this is thought by some
people to give improved flavor to the
fruit When thawed out. after being frozen
uuired a flavor which is unpleasantly
sweet. a simple method of thaWing out
oranges is to place them in cold water as
soon as received. and they will then thaw
in a gradual way. All fruit viii stand fif-
teen degrees more cold If it is wrapped in
thick brown paper.
Seeds of the peach, plum. walnut and
other kinds of trees will terminate and
sprout better in the spring if they have
been frozen first in the winter. A temper
allure below zero does not injure dubious
plants such hyacinthS. tuliDS lilies aud
the like. Cut flowers should keep well for
several days in temperature little above