The Dawson news. (Dawson, Ga.) 1889-current, 1917-12-11
COLD STORAGE HOUSES
FOR use ON THE FARMS
IDEAS OF THE GOVERNMENT
THAT MAY BE OF INTEREST
TO FARMERS OF TERRELL.

Farmers everywhere in the South
frequently have trouble in curing
their home supply of meat. When
the hogs are fat and ready for
Strengthening they frequently have to
be kept several weeks before there
is seasOnable weather for curing the
meat With a simple cold storage
plant on the farm, that can be built
at a cost of SIS, the farmer may be
entirely Independent of the weather
conditions as far as the curing of
meat is concerned.
The following is a plan of a cold
storage house that has been used for
the past fifteen years by Mr.. J. E.
Mcintosh, of Luraville, Fla, with
perfect success. ~
Plan of Cold Storage.
Size of cold storage, IT. by 10 it.
Corner studd'ng, in. by in. by 8
TT. long. intermediate studding, in.
by 4 in. by 8 fit. long.
Joists nailed on side of studding
lat top so that when ceilings and
Notwithstanding as nailed on, will
leave a continuous air space all
around. Ceiling one inch thick is nail
ed on horizontally, then on this
layer of insulating paper, and on this
another like ceiling perpendicularly.
On other or outer side of studding
like wall is put on. A beveled door,
made with like walls and edges lined
with felt of convenient size Two
layers of floor, with felt between, the
floor slanting backward and to cen
ter with gutter in center to drain
room to back end into a U pipe
through the wall.
An ice rack as near top as posi-
BILE to admit 200 pound blocks of ice.
1t requires about 500 pounds of
ice per week. 1t will hold about s.
600 pounds of meat placed in racks
on sides.
Cost, about SIS. Cost of running
would be the cost of ice and the
wages of one man.
The walls on both sides, ends and
overhead, inside and out, are same,
viz: two wooden walls with paper be-
tween.
This house can be built by any
carpenter. Care should be exercised
to see that the doors are properly
constructed so as to give a perfect
fit. The size of the house, of course,
can be larger or smaller than the
above plan, to suit the needs.
1t is frequently the custom to pack
shavings, sawdust or other material
in the open air space between the
walls. Experience, 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 non-conductors of
heat.
Plan of Preparing Meat.
The meat should be cut up with
out unjOinting hams and shoulders)
as soon as possible after killing, salt
ed thoroughly and bulked together,
skin side down in piles. Spread at
night; salt again next morning and
place in cold storage. Put not over
200 or 800 pounds in each rack to
itself. Cross the pieces, leaving ven
tilating spaces through it.
Temperature should be kept 40 to
43 degrees. All meats weighing less
than Is pounds to the piece will cure
in 80 days. Pieces weighing from
5 to 25 pounds will take As days,
and 40 pounds will take so days.
If temperature is above so de-
grees the ice should be put in storage
four five days before the meat is
put in, in order to bring it down to
45 degrees. If temperature is 40 de-
grees or less, the ice and meat can
be put in together. The temperature
of the meat when put in governs the
amount of ice required.
One feature that is important is
to have a ventilated door to be used
| to give the meat fresh air when the
outside temperature is 40 degrees or
lower.
With a cold storage plant, such as
outlined above, the farmer can kill
and cure his meat with perfect safety
any time in the year.