The Evening statesman. [volume] (Walla Walla, Wash.) 1903-1910, 1907-04-25

has progressed so there will not Re the
superior of the local plant from a
sanitary point of view in the United
States.
! While most Of the pl ! is in the coun-
! try have been adapted as far as posi-
bleble to the new requirements the
Walia Walla plants has been built
according to Hoyle" in the first place.
L. c. Joso. vetinary inspector of tne
department of animal industry. with
headquarters at Portland. who is now
in the city. has personally inspected the
building during it's construction sew
eral times 70 give some idea how ex-
| acting are the requirements Of the.
federal meat inspection regulations it
| may be stated they fill pamphlet of
a. printed pages. All the suggestions
in this pamphlet have been incorporat-
ed in the Walla Walla plant.
| Not only will every inch of walls be
painted Or whitewashed in the inter-
ests of purity. but the government even
requires that water, soap and towels
in sufficient quantities. shall be pro-
vided for the use of employees. They
| also have a dressing room which is
carefully separated by nonconducting
walls from the rooms containing edi-
bles.
| According to the regulations every
| toilet in the building not only has
! double doors, but communicates with
! the outside air by special air chute.
! Mclean & McCallum are the con-
tractors for the building and they have
uone Il splendid job SO far. Taylor &
Wassell have had charge of the brick
| and cement work. Too much praise
cannot be given to the thorough work
which this firm has done. The ce
ment foundation. although laid under
the Disadvantage of freezing weather.
is said to be, the best piece of work
of that sort in the city. There have
been l. men on an average. working
on the building since September last.
Including the engine room and ice
factory the building is 200 feet long by
100 wide. one of the largest in the city.
1.-THE cellar is the highest in Walla
Walla being 10 feet from floor to the
beams which support the floor above.
The engine which will furnish power
for the ice plant and all the machin-
cry will be of 100 horse power and In
addition to this there will be electric
motors. The engine will rest on a
bed Of concrete nearly six feet thick
which is now being put in.
The ice plant will have capacity
of IS tons each day. 1t will be made
:! by what is known as the plate system.
This system. while twice as expensive
as the can system produces ice which
lasts just twice as long. In ice fro
zen by the can method. the center is
apt to be slushy which makes the ice
melt rapidly. In the plate" system it
is of uniform thickness all the way
through. Portland and Spokane are the
only other cities in this section which
have yet adopted the improved method
which will be used in Walla Walla's
new plant.
: The company expects to make ice
enough to supply the tributary terri
tory, within 100 miles of Walla Walla.
and for its own use. Little ice
| viii be used in the plant as the cool
ing rooms and freezing room will be
chilled by means of cold air piI~s
passing out from the ice plant to all
! parts of tii, building.
! The refrigeratine machinery like AL
!
that money! can buy. No plant in the
/ country will be better equipped in this
! From the moment the animal is
! KILLED as it steps into the killing room
from the yard. until ii is finally dis
posed Of in cooling room. smoking
shaft. or sausage grinder, it is scarce
Iy touched by human hands. The most
elaborate: system of hooks hanging
from Il complete system of troiIeys
viii allow the carcasses to be switched
about to any part of the building.
Upstairs Is the location of the kill
ling room. the cooling rooms. the ship
ping offict and picking ROOM The
tcoeling rooms are to the left as one
IEoes in from the killing room on the
west of the building. These four rooms
will be kept at a temperature between
IS and IS degrees above zero by pipes
from the ice plant. They will be ca
pable of keeping half thousand ami
mails.
Just opposite the last cooling room
there viii be what is known as a
freezing room where the temperature
can be kept at 80 or lower. This is for
freezing poultry. choice rib cuts, etc.
Usually, it is not necessary to more
than chilli the meat unless it has to be
kept an unusually long period of time.
~ All the trimming of pork is to be
done in the rooms across from the cool
= ing rooms and the one below in the