The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1909-08-06
ARTIFICIAL COLD.

C025 for Sale viii BE- As familiar z
the Ids OF RE ordinary ice man
n GaEsiel Essenmeage-. writing /
Paris Publication SAYS II I'll IN:
that betc-e long The 6zy VII
coZz. be declares, ~ael cold, liqufI
air OF lsalid oxygm- III be sold 2.
& cosi x sold Il =zate-. This pEprhec.
oecurs IN the concluding paragraph Q
Il account o. The first t-ter1zsioaa
congress O. refrigeration ~htch va.
held Il Paris last fail and Eas 81
I tended by 2t.5a- three thousand spec
islisss. including many q Tse savaass
Of the day TIE gathering Is dsscrio
{ ID Il one O the zost important sci
/ critic manifestations 20 ~hica tia;
city tzs eTer e1esa5ed sts hospitality
Comparatively few persons beToat
t1oss interested n Il professionally
Or COMMERCIALLY realize the import
s1ce O. Refrigeration Is factor Il
tEe daEEr Mte Q. -he community. and
feEe- s-fIl are aEare % the immense
possibilities q. Us isvelopDeat II
the fields OF medicine. bsoIogE. metal
iu-yE. agriculture. as vel az u the
ra-io1s industries Al the paris coz
Eess ire production Of artificial cold
was discussed Il ali Htg bearings with
the care and he scientific spirit
~hich rs importance demanded The
many applications o. which II Is sn=
cepts5ie. the various scientific and II
duEt-iaI difficulties q Which II ap
pears 10 offer solution; the legisla-
tive questions attending tall thess
received due attention TIE Paris
Eriter goes 50 far as 10 say that -the
proceedings OF the congress bid fair
10 open q nsw era which win COZ
tribute very largely 10 the wealth Of
eFey civilized country
Il was natural that America should
BE- largely cited With reference 70 the
refrigeration Of meats: and uany
members Of tie congress we-e Doubt
less astoaished 70 learn that
The United States possesses 5000
1eo. 900 toas; that the refrigsrasiTe
process Is applied 10 twelYe milaisrd
francs worth q products II the same
country annually: that her frigoriffc
leer numbers 1s7 ships, capable OF
Transporting 2.016. 103 Of sheep: and
that her ccId-ssoraze establishments
are able 10 hold more than 30. 600 900
kilograms Il kfIo-2z9 pounds o.,
meat. ore 1nfiliard Of eggs, and more
than PSF. 90 900 kilograms Of fruit
England imports annually nearly
three miiliard francs worth Of retrig-
Grated or frozen meat The Argentine
Republic. which In 1893 exported /
200, 9l1. almost centupled that number
in 1853. - Russia's refrigerztfng es-
adjustments arg insult cient; and a
good cold-Etorsge concern would make
enormous profits.
4 noteworthy fact brought ont by
one Of the speakers at the congress
was that the same degree OF tempera-
ture is not suited to every kind OF
food Meats, eggs, butter, and
fruits each need different degree OF
temperature Apples freeze at -o.5
degrees c., while raisins viii sustain a
temperature of 3 degrees. Further.
meat simply cooled 10 - degrees TO
- degrees will keep several weeks,
but that frozen t-s degrees to -12 de-
grees) xiii keep for two years
Another subject OF discussion was
the nolds which appear on refrigerat-
ed meat which has been long in cold
storage and concerning which one OF
the members Of the congress gave the
results of experiments With samples
that had been so preserved for six
months and four years respectively.
Finally 1t was stated that meat from
the United States, which had been
simply refrigerated, arrived in Paris
IN such good condition that IT fetched
price equal TO that Of French meat
whereas the frozen carcasses from Ar
gentina and Australia on their arrival
in England were found 10 present a
much less inviting appearance, and
were sold at smaller profit Thanks
10 the application Of artificial cold,
peaches and pears from Cali
fornia. bananas from Central
America and the West Indies,
apples from Canada and Aus
tralia, fish from the Baltic. and
butter from Siberia all find a ready
market In the British metropolis
TIL within the past few years beer
was brewed in many countries IN
spring and autumn only. with varying
chances OF success. depending In Ger
tain stages of the process On the sup
ply Of ice. To quote VI. Eisenmenger:
Good German beer acquired its
bouquet, its clarity, and its limpidity
from low fermentation Of which the
first stage. extending over week.
was effected in temperature Of
degrees, whereas the second, four
times as long, was accomplished in
a cave maintained at temperature
OF S degrees or less below zero. Here.
where ice abounded, the immense and
cumbersome blocks often failed TO sat
isfy the necessary requirements To-
day all this is changed. BY the use
Of refrigerators the German method OF
manufacture can be carried out IN any
country: and from Christianfa to the
Cape practically every brewery Of
standing is provided with one of these