The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-04-04


gether under the action of the by
draulic press, the moment the press j!
released the particles fly together anC
IN a second form a perfectly CONCEALED
mass, much more compact, indeed
than natural ice, since it contains M
air bubbles and no half-frozen SNOW
1t will be seen that by this ma
chine the time required for the manu-
facture; of "a ton of ice is cut dOwr
from hours to minutes. Indeed, a cake
of ice as large as that frozen in the til
cans at present can be made by thi:
machine in the space of a very few
minutes. AS the freezing mixture /:
able to act upon the water TO be frozeT
directly, and not, as in the can system
through a thick layer of Slow-conduct-
ing ice. it follows that, alike in time
and expensive materials, this machine
is immensely more economical. 1t vii
probably cut the cost of making arti-
fetal ice down to a third or quarter
of what it is now.
AT the present time what is known as
a 1OO-ton plant-that is, a plant which
VIII manufacture a hundred tons OF
ice per day-costs, with the best ma
chinery, in the neighborhood of $4,000
TO say nothing of the building and the
lot upon which it stands, and the lat
ter must be one of considerable size
cation, further, must be in the very
heart of the district to be supplied, SC
as to reduce the loss from hauling and
melting to minimum, in large city
the cost of land alone is an exceed
ingly important item and one that adds
heavily to the fixed charges of the
plant. Mr.. Holden estimates that a
10O-ton plant of the new system will
not cost more than half as much as
the old, or about $4,000, and that it
will only require a lot about -25x100
feet, which very materially decreases
the original capital required for a
plant. With fuel and supplies at pres
ent New York prices, ne promises ice
at about 80 cents q ton for cost of man.
ufacture. At this rate it will be pos
sible to sell ice in cities like New York,
Boston, Philadelphia and Chicago at
from 81 to $3.50 per ton with a hand
some profit. At the present time New
York uses an average of 1900 tons of
ice daily, and less than 500 tons of
this is made by machinery.
But the new system carries with it
more than a promise of cheap ice; it
promises pure ice as we'll. There is a
prevalent notion that water in freezing
purifies itself of all kinds of contami-
nation. This is true only to a very linn
lied extent The larger particles con-
tained in water will, in congealation
tend to be expelled, just as, for exam
pie, is the air from the airholes, which
are almost always to be seen in a pond
or river. But a great deal of care
full experiment has shown that though
a large proportion of the invisible BAG
terra the water contains may be de-
still large numbers may re-
main alive, since many species are
quite invulnerable TO the action of
cold. Notably is this the rase with
the germs which cause typhoid fever,
which may remain alive for months.
even though fast frozen in a solid
block of ice. AS the neighbohood of
the ice fields becomes more thickIy
settled and the demand for ice also in
creases, the danger is proportionately
advanced.
But artificial ice may be made prac-
tlcally pure. Usually it is first filtered.
then converted into steam in vertical
boilers about 20 feet high; the steam
condensed and again filtered in steam
lliters filled with coke. The condensa-
tlon is effected by placing the filters in
the open air, on the roof of the build
ng, and circulating around them water.
pumped from the river. near which the
factory is located. After leaving the
cooler, the water is again filtered
through charcoal, and is then ready
70 be converted into ice. II is filed into
Inc freezing can through a hose with
ofg nozzle containing a device that
prevents air from being carried down
INTO the water. 1t happens that wafer
di"ays contains some air and in order
10 make clear ice the formation of air
bubbles must be prevented Hence
boiling and the precautions used
seen on exhibition in the markets CON
tanning meat, fish, fruits and flowers
frozen INTO the ice, are made simpIy by
'uspending these articles in the cans of
water, and then freezing them in the
usual way. INC
Inc beautiful artificial ice Kinks that
ire now springing up all over the conn
~ are all constructed on much the
same principle as an ordinary ice MAX
ng plant. On a solid, concrete floor
niles upon miles of coiled iron pipe are
AID and the whole surface then flooded
y TN several inches of water. Through
ne Coils OF pipe is circulated either
eVaporatlng ammonia, or a solution of
)rine, which is continuously numnad
through the pipes and then cooled in
urn by the ammonia evaporators in
some other part of the building. This
country has been slow in introducing
MS form of amusement, the first of the
lrtlhclal ice Kinks being built in En-
gland % years ago. One of the Paris
inks, circular in form, is 10 feet in di-
lmeter in IT'S ice surface, and outside
Il these are raised seats for spectators.
% that the whole looks like a huge
Artificial refrigeration has likewise
lad an immense extension in recent
'reWerleS, abattoirS, markets, and es-
'eclally cold storage houses. Very
1ten no ice is made by these machines.
s the cooling required can be accom-
lshed more conveniently by circulat-
ng cold brine CT cold fresh water in
lpes where it is needed. 1t is prob
bic that the growth of the cold stor-
ge system has added millions of dol
ars IN value to meats and other per-
shaDle provisions, which are now kept
or months, and could be kept for
ears, without spelling. On board
cean steamers refrigerating machines
re employed, both for cold storage of
ressed meats and other provisions. |
nd also to prevent live cattle, trans
orted through tropical regions, from
ying of the heat in their confined |
uarters. Individual ice-Eaking plants !
re also coming into general use, and |
he new hotels and other large estab-
shments almost always make their |
wn ice. The largest refrigerating ma
hine yet built has a capacity of 500 |
ons of solid ice per day, but there |
GEMS no reason why, with the intro |
uction Of the new quick process ma
nine, this capacity should not be i'm
lensely increased
CARL SNYDER.
Our Three Crown Triple Extracts
ost little more than common ex-
ractS but thew are three times |