The Leader, enterprise and press. (Fitzgerald, Ga.) 1915-1921, 1916-08-09
COLD STORAGE HOUSE
FOR CURING MEAT

Tor slaughtering, they frequently
have to be kept several weeks be-
fore there is sasonable weather
for curing the meat. With sim
pie cold storage plant on the farm,
that can be built at cost of SIS
the farmer may be entirely indie
pendent of the weather conditions
SO far as the curing OF his meat is
concerned.
The following is a plan OF a
cold storage house that has been
used for fifteen years by Mr.. ]. Z.
Mcintosh, of Luraville, Fla, with
perfect success.
Size of cold storage-8 x 10 feet.
Corner studding+ 4 in X 8 feet
long.
intermediate studding-2 X 4 in X
8 feet long.
Joists nailed on side of stud
ding Cat top SO that when cell,
ings and weather boarding is
nailed on, will leave continuous
air space all around. Ceiling one
inch thick is nailed on horizontal
~, then on this layer of insulat-
ing paper, and on this another
like ceiling perpendicularly. On
other or outer side of studding
like wall is put on. A beveled
door is used, made with like walls
and edges lined with felt of conve-
nient size. Two layers of floor
with felt between, the floor slant
ing backward and to center, with
gutter to drain room to back end
into a U pipe through the wall.
An ice rack as near the top as
possible to admit 200 pound
blocks of ice.
1t requires about 800 pounds of
ice per week. 1t will hold about
5000 pounds of meat when placed
in racks on slides.
Cost, about $500.
Cost of running would be the
cost of ice and wages of one man.
The walls on both sides, ends
and overhead, inside and out, are
the sam, viz: 2 wooden walls with
paper between.
This house can be built by any
good carpenter Care should be
exercised to see that the doors are
properly constructed so as to give
perfect fit. The size of the
house, of course, can be made
larger or smaller than the above
plan, to suit the farmers needs.
1t is frequntly the custom to
pack shavings, sawdust or some
other material in the open air
space between the walls. Expert
ence, however, has shown that it
Is much better to leave the, air
space between the walls open,
without putting in sawdust or
other packing material. A dead
air space is one of the best nom
conductors of heat.
Plan of Preparing Meat for Cur
ing in Cold Storage
The meat should be cut I'D
(without unjointing hams and
shoulders) as soon as possible af-
ter killing; sailed. thoroughly and
bulked together, skin side down,
in, piles Spread at night; salt
again next morning and place in
cold storage. Put not oyer 200 or
800 pounds in each rack to itself.
Cross the pieces, leaving ventilat7
ing spaces through it. @4h !. a. !.
=. Temperature should be kept 40
to 48 degrees. All meats weighing
less than Is. pounds to the piece
will cure in 80 days. Pieces that
weigh from Is to Is pounds will
take As days, and 40 pounds will
take over go days.
If temperature IS above so de-.
grees the ice should Be put in stor-
age four or five days before the
meat is put in, in order to bring
it down TO As degrees. If tempera-
ture is 40 degrees or less, the ice
and meat can be put in together.
The temperature Of the meat
when put in governs to great
extent the amount of ice. required.
One feature that is important
is to have ventilated door to be
used to give the meat fresh air
when the outside temperature is
40 degrees or lower.
With cold storage plant, such
as outlined above, the farmer can
kill and cure his meat with per-
feet safety any time in the year.
H. F. SAVELY,
Agriculturist and Field Agent.
ST. MATTHEWS EPISCOPAL
CHURCH
w. Pine Street.