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New rorh 14609 USA (716) 482 - 0300 - Pnone (716) 288-5969 -Fan DEPARTMENT OP AGRICULTURE Daibt and Cold Storaob Branch ottawa, canada THE COLD STORAGE OF FOOD PRODUCTS WITH SOME NOTES ON MIUTNN AND WAREHOUSE N till, Hn> BT J. A. RUDDICK and JOSEPH BURGESS !i BULLETIlSr No. 44 DAIRY AND COLD STORAGE IRIES 85S«8-^l OTTAWA GOVERNMENT PRINTING BUREAU 1915 V. LETTER OF TRANSMITTAL. To the Honourable '^***' ^"«'"' ^' "^»- the Minister of Agriculture. Sir,— I have the honour to submit for your approval the manugcript for « bulletin to be entitled " The Cold Storage of Food Products," This bulletin is not proposed as a scientific treatment of cold storage problem*, but rather as a popular discussion of the subject for the information of those who may have a commercial interest in it, and as a guide to inexperienced persons who have embarked in the cold fctorage business. It is not expected that the trained refrigerating engineer or the experienced cold storage manager will find much that is new or original in these pages, but there are a large number of the smaller csUb- lishments throughout the country in charge of men with no training or experience to guide them, and to whom such information should be helpful. It is also believed that it would be a great advantage to those of the general public who make use of cold storage facilities., if they had a better understanding of the conditions whicu are necessary to secure the best results in the cold storage of food products, and it is hoped that the bulletin may be useful in this connection also. In preparing the material for this publication, we have made tome use, after revision and additions, of matter contained in previous bulletins, but now out of print. I have recei.ed so much assistance and so many valuable suggestions from Mr. Joseph Burgess. '^Jo'd Storage Inspector, that I consider it only fair to acknowledge him as joint "' I have *' M recommend that this manuscript be published as Bulletin No. 44 of th ;) '. Cold Storage series. I have the honour to be, sir, Tour obedient servant. J. A. RUDDICK. Dairy and Cold Storage Commitnoner. .' I COlTTEim. 10 11 nir in CBnmln J2 12 Introduction ^*"' Prejudice aRain«t Col.I Storage and Cold Stored Food.. . g The Field ,or the Exton*ion of the Cold Storage Indiutry in Canada fl The Refrigerntion of Dairy Prod'ifts Milk Butter Chee«e Refrigoration in rclut)..n to Fruit Qrowi TTge of Iced Car* Pre-C'ooling of Early Ai-pl.^ and Tend<-r Frmt» befor.. Shr.mcf The Car C(M>ling System Warehouse Cooling The Cold Storage of Apples intended for Long Keeping Reparking of Barr. lied Apple* unnect^nry if held in Cold Storagr The Season for Choice Varieties may be extended Storage of Pwr? and Small Fraitsi Wrappers and Cold Storage The Cold Storage of Eggs Sling Pgyehrometer for determining Relative Humidity ■''able of Relative Humidity per Relative Humidity for a given temperature in Egg Rooms The Cold Storage of Furs and Woollens Insulation Special Insulating Materials Problems of Management Cold Storags Temperatures for diiiferent Articles. Sanitation How to Prepare Whitewash 13 13 14 14 15 15 15 16 16 17 18 19 19 19 31 21 22 855«.'t— 2 r THE COLD STORAGE OF FOOD PKODUCTS WITH SOME N0TK8 ON INSULATION AND WARKHOIJSE MANAGEMENT. B\ J. A. Baddiek tad JoMph BiirraM iXTRonrrTiox. The coW storage induitry h«* jfrow,. out ..f thu praetiial expcrit.ue of Deoole hv.ng ,„ northern climate, who have ob^^-rved the pre^-rvative eZt o •• c.W "Then pemhable food prducU are expoHtnJ to it. Kvery ,x,r»on who mulco. uL of 1 kitchen re ngerator. or place, milk, butter, meat., fruit or vegetable, in a e^l Jl.r put Srrre7n?pt^- i„^J:chtr" " ""*' ^ '^ "' "^""^ '"'«'"' ^^ ^»'« ^- The thrifty hou..*hol.J..r who lay. in a supply of butter, egg., poultrv meat, ete durmg the early part of the winter, when .«eh thing, are in fupp7 and then !«*«;: tT ^fi'i . "'^ *?'' ""^ economic re.ult. a. ho would have if they were taken a cold storage warehou.e. There i. thi. difference, however, that in ho war..l^.ule r:r;rui't? „' z"'"'t '' '-'^-^"— -^-^^ ^-» thai^it7ti::!r; Krejier Mcu -ity in preservation. The farmer who keep, appli,., potatoes >r any otl'er vegetable in a " nit " .l,„!„- kJ-ZT":^' ^^T*^ "r''*^^^ ''^ '^^ pres^rvatiVc effect of ow temper uroweJ he oover. them only sufficiently to prevent the frost from penetrating tl,. .;if ^T" ''''° "'"'■^ *"'» "P^'^'' •" « frost-proof wurehou^. depe on lure witJiout fpo^t. There i. no difference in the effect, wiiother the t< inD-r^turP i Sr^o naturally or whether the .ame result is brought abolt by „ ? c'l m".. The frost-proof apple storage is only a primitive -old .toruge wareh ■ . donS .t ^1 ? ♦K°"'^u"'"'^°'"^'^'^^''"'''y- ^^ 'he cold ston r. varehou.c, r.ere i t he enect of cold can be applied when it is most effective, namely durini? ti,. warm we";L: rtsTj."""' "^ '"""'^'"'''''^ "^'" ^•^ ^-'^ - '■"-estld and1,of„ro oS The cold storage industry benefits both the producer and the consumer by work- prLs a Tne t;:.""? '"l-^' "' "'"' ""' ""'''^^' ~P-ied by unprotU; I LTX A^ jT """^ f^°''"t'"'t or prohibitive prices at the other extreme The trade TWe T '=°'\«'^"^,^ -^ -^'l il>-trate« P^ee of eggs would, for lack of u Hon wouM f,>°^*^"V"'^,.t»'« ^"■^"'f P^^riod of spring and early summer that produc ion would bo seriously discouraged and the scarcity which would re. .t during the TO make them prohibitive for the majority of the people. 7 8558.'!— 2} The use of cold storage gives the proddcer a fair prioo for his rgga at all seasons, and the consumer can secure storage eggs in good couflition during the fall and winter months at reaM>nablc prices. No one would claim that cold storage eggs are equal to fresh laid, but the latter are not available in any quantity, and without the storage eggs, a large proportion of the people would be unable to secure sufficient eggs of any kind during the winter months, no matter what price might be paid for them. The same thing applies to butter, poultry, meat and fruit at certain seasons, but in a lesser degree. PREJUDICE AGAINST COLD STORAGE AND COLD STORED FOODS. n t That many people are prejudiced against any article which is said to have been in cold storage, can hardly be denied, and it must be admitted that they have some- times had reason to be suspicious of cold storage goods. The average customer is not in a position to discriminate between defects which arc actually due to long holding in cold storage and those which are the result of improper handling, or the lack of ordinary precautions in the storing of goods already out of condition. It is true that food products do not always come out of cold storage in good condition, for the reason that they are not always delivered to the cold storage in good condition. Merchants often neglect to take advantage of cold storage facilities until their produce is beginning to spoil. As c general rule articles of food are not kept long enough in cold storage to show serious deterioration if they have been in proper condition when placed therein. Cold storage has been blamed for the inferior quality of much food which never saw the inside of a cold storage warehouse, but which would have been saved from deterioration if it had been so handled. The cold storage industry has a sound economic basis, and, properly conducted, is of benefit to both producer and consumer. There are faults in the management of cold storage warehouses as in other kinds of business. It is a comparatively new industry and has been engaged in by men with no previous experience and very little knowledge of either the principles or practice of refrigeration. Lack of knowledge and experience has resulted in some badly constructed, poorly insulated and insuf- ficiently refrigerated warehouses. These defects are gradually being remedied through the lessons taught by experience, and warehouses constructed during recent years are generally modem and up to date in every respect, while those in charge are showing more skill in the handling of all kinds of cold storage goods. THE FIELD FOR THE EXTENSION OF THE COLD STORAGE INDUSTRY IN CANADA. The iield for the expansion of the cold storage business, through" the public cold storage warehouse, is not very extensive in Canada at the present moment. The larger centres have already been supplied, and the openings where a purely public cold storage business may be conducted successfully in distributing centres are not numerous. The erection of small warehouses in producing districts seem to afford the best opening for the extension of the industry at the present time. There are many localities where small storage warehouses operated in connection with a produce business should prove of advantage not only to the owners, but to the producers in the district. The apple trade is susceptible of piuch improvement by the judicious use of cold storage fncilitios. It would be a comparatively simplf matter to convert many of the present frost-proof apple warehouses, like those lov'-atcd at different points on Lake Ontario and in the Annapolis Valley in Nova Scotia, into regular cold storage warehouses. It would be ciuite n«i,.fJnaM» ,• i S-r t" r^'"';^?*r^^'"« '"--^ wii'^pi^'ir^fett'LTfrfcLg 1^ 1 K» " "'^'"'^r' ""«''°"-- Only slight nlterations in the Z "t bJ would be necessary, and such warehouses could be fully equipped with cold Ttoraie facilities at comparatively little cost. i ipeu wiin com itorage f„, J''^ ^f'""^ ''"l"^*^, ""'^ ^^"^ *''''*^*' '" ^'^ P'"'!"'-**' probably offer as good a field for the extension of cold storage as any other line in Cann.la at proven .The great cstance fn,ni the sea at which a large nun.ber of the people of ('anada must always reside, makes it impossible for them to procure sea food in fresli 00"^^ witZ Tlu"'\"J -"^ "'"'"'' "'"' refrigerated transportation. The cold .torag"s ! eadv established in connection with the fishing industry of Nova Scotia and British Columbia w.th,n the ast few years has resulted in a rapid development of both tJe expor and the inland trade. The whole fishing industry could be greatly extended THE REFRIOERATIOX OF DAIRY PKODrCTS. (Condensed and adapted from a paper rea.i h.fnr. »>,.», .rating Engineer.. Ch.caV' o;trerM?79«*!?.\tT'"fU^Lr, °' '^''"'- THE REKHIGERATION OP illl.K. rofriS^;tr"m!,kr7t^T'i;r"' f-/---ial. employed a measure of nmximum amount of or L or to k^cp t r eti r* '" *'"" 'ir^"" °^ ^'^''"""^ » mvnt years that actual refrigeration U b e . ^JTt? '"^""" '' '' ""'*' *'»'''" of milk. Absoluetoly pure milk that i n IW T f Innervation and handling ^v^I keep indefinite!- ^t any em ,erat L f T fT'/" ^"'"'^ '^ fomentation, lauuliar with conditions erti-rirdSe, k'^'r"' •^'""' '"^''•"■^"- ^"* «"^--'' milk without more or iL^ imnl ^. fi T h"w .mpra,.ti,-able it i.s to procure of these germs which a" Z^l^J^' u 7^""^' ^'- '' *'"' '""'*'l'''-*'- profound changes soon take irrt i^ilk ""' ^'""'''"^ '" ''""'' •"-"'-• "><>«» niik^JiirtS iT'i "teitirL:;'^*""""/" ^''t ^'•^-"^^ -^^ -- -"'^.^y should be emphasiz d c ; ^i i^bVLreffi '"r "' ^f^ '" '"'"^ ■— *-" ^weet and wholesome condit on in 1 0,^^! .1 '"'u''"'' "^ P'-f^"rvin,^ milk in .. -i.ich it .loserves. iC n, e'^ Iteur '."t ""' ^^ ''''''" ''"^ P-mincn-c Iieating proee., is ream .If oi Tf I "; '"''' "^^'" ^"""^'^'^ "'"^n solely as a diate and rapid cr'i' 'Lid 't''' r' '"""T'^ ''"" '"''*'"^' ^^'*'-"t in-me- ot checking the multiplication of bacteria It i! TX' ♦ . ' ^""■'' *''" '^'^'"'^ cooling of milk .hould be ProeLd ^w Ls nu ck y «, n""" K^n'^''-''^*'''-''' ^'"■ rom the cow. Milk which I coolS'i^^ed'terty to .0^' f" wiU tp'UV'^H tion^-Stl e3;r:'n"ir:'""'"""'" '"^ ^- '^ '"^^' ™-^'' ^^ ^'^ P-ervn. ordinary":.on;„t::,:r;;.X,:;: "^^^""■"""" -' -'^ '•<■ " -'tter of da, s under 10 HEFHIGERATION OF BtTTER, Refrigeration is probably more useful to the butte. trade than it is to the trade pertaining to any other food product. It is also highly essential in the practice of the art. The principal butter-making countries, of the world are in the northern hemisphere, and the periods of production arc more or less intermittent, owing to the fact that the summer season is more favourable for production than the winter months are. It follows, therefore, that there is a large surplus of production over consumption at certain periods of the year, and this surplus must bo held in reserve to supply the shortage at other periods. Before the days of refrigeration, the con- sumption of butter during the off-season was very much curtailed, owing to the fact that it was difficult to secure supplies in good condition. With cold storage avail- able for carrying the surplus product during the summer months, consumers can now obtain their requirements in practically as good condition during the winter as at any other time of the year. This has resulted in an enormous increa^e in the consumption of butter all over the world, because it is spread tliiekcr when the quality is good, and the business of dairying has grown and developed to an extent which would not have been possible without the aid thus rendered by refrifreration. Butter is an unstable product. It is at its best when freshly made, and its fine quality will last only a few days at ordinary temperatures in the summer months. As the temperature is reduced, the changes which take place in the butter to bring about rancidity ard other undesirable flavours proceed more slowly, so that the "age" of butter is determined by the temperature at which it is held rather than by the number of days or weeks that niny have elapsed since it was made. At one time it was thought to be undesirable to keep butter below the freezing point of water under any cireumstaneos. but gradually, in the light of experience, the storage tempera- ture of butter 1^ .s been reduced, until at the present time it is the practice in some places to hold it as low as zero F. or even lower. » Experiments and investigations have shown that butter evcntuallv -lianges perceptibly under any storage temperature, no matter how low, and that the effect of storing at different temperatures is only a matter of degree and not of absolute stoppage of all change in any case. As far as we have been able to learn from recorded experiments and observation, .slightly better results have always been obtained at the lowest temporaturo employed, lu view of this fact, one can hardly say what is the best temperature, having regard only to the best possible preservation. There is so little gain, however, when the temperature is reduced below zero F. that the point of diminishing return may bo fixed between zero and 10° F. That is for long storage. When butter is to bo stored for short periods under four or five weeks, it does not appear to be necessary to store it below 20° F. A lower temperature means unnecessary expense, because the butter should be well preserved for that period at 20° F. The engineer or cold storage manager, in determining the temperature at which butter is to be stored with an eye to ecouomy and good results, must consider two things: first, how old the butter is and at what temperature it has been held previous to being offered for storage, and secondly, how long it is to be stored before it will go into consumption. A point worth noting in the storage of butter is that heavily salted butter does not keep as well in cold storage as butter which is lightly salted. One of the troubles of butter storage is the development of mould on the parch- ment lining of packages, also on the surface of the butter and even throughout its mass, ilould is a low form of plant life. It is not a spontaneous growth, but comes OTdy from seed. The spores (seeds) of mould are very common in the form of dust alnio t everywhere. The conditions which develop them are dampness, suitable food and a favourable temperature with a rather wide range, all of which conditions are present in a butter package. The trouble can generally be traced to the creamery k™ oi ine nionia. ihe Milts of unsrnsoned wood app«nr to furnieh anltiKI-. t^A THE REFRI0ER.\TION OF CHEESE. mJu!rihZm'"^ ^""Tl """*'' '^^'^ ""'' '-'"''" P'°'l"^t. in -okl storage, we Dicasure the ettKiency of the storage and the success of the i>n.lertakin>r bv the nnues to improve .„ quality for n.any „,onth.. A Canadian o^ ' iJ r ^^e /wi"i nolrl r' ^'""^.^l^*^" it re««»'- its best .,uality in storage. We h: ve kept tS nearly three years w.tli continual improvement in c,ualitv. showi,.^ n ri.- meat^ te.vture with a mild though distinctly " eheesy " flavour ^ The h>ghe.t type of Cheddar cheese-that which is produ-.d in (ircat Britain -IS seldom placed .n .old storage, but is .-ured and stored at u tcn,pera ure ot .S 060 degrees, and :t .s at that temperature that the most .le.irabl. flivour is developed. In Canada the weatl.er conditions are different to those oV the Un ted Kingdom, and the ten.pcrature which prevails during the summer month i ordinary often" ?;^r,T,ri"T"'"'"^:" i"^ ^■'•""''^- '^ ^-^^ '"^'^ ^^ '^-^ -"'*;- r oiten rist, to bo or 90 degrees. It cheese is exposed t,) these liiah temneraturc* or a tew days only inuncdiately aU. r it is made, .-ertain fernu^nts „rc 3."" ed and developed which, if not checked later hy c..mparativ<.!v low ten pern t.re Su eventually produce results that are detrin.ental to the .,u,,Iit; of the clic^Ve ' Ihe role o rcfn^a-ration in cheese .tor.gc is tlu-rcfore to control, rather than It is obvious that the temperature at v.hich -hces,,. should be hel.l in cold storage « II depen, upon whether M,ch chces,. have ben col-cured or have b.-en expo e, l^o miduly high temperatures. .Strictly cool-cun.] che< sc of go-d ,„alitv need no h, tored at temperature. „nd. r ...5 or CO .l.^rees. At that tcnipe atur; the de^^^ble ilnv^j^ will develop .ud the texture of the e,„ese will eontinu^to impr,!!: ft:!^ On the other hand, if cheese has be. n ,^xp„sed to high temperatur... the rinenins processes will have proceeded further. .. ...11 as those „nde.-irable .h n jes a re dy n^entioned, and in or.Ier to .lu...k tb.-e i,,i„rious ferments, a con„,arntivelv low temperature. Tl. flavour will he^I^kilu'li t il^ " il^'Se:^^^::^^ of ca^i:int' if Th^ ';;; j;?' "' ''rV" ""'■"^" '^ "■■ -"^--^-t item in the cost carrying it. J he >lirinkage may be almost ent relv nrevrnt..,! if tbr> 1, I'oated with paraffin wax when th.v are t,. days or L/ w^: " i / tjlHa^l' r.iraftn any chces. wl,,,-!, are t.. be stor.d f..r one month or more. ^^ It The practice of " paraffiningr" ako prevents the growth of mould on the surface of the cheese, which may be troublesome if excessive. REFRIGERATION IN RELATION TO FRUIT GROWING IN CANADA. The possibilities of cold storage as an aid to the fruit growing industry in Canada is a question in which interest is growing to 'a considerable extent, but as yet fruit growers may be considered backward in securing cold storage facilities close to their orchards. This is, no doubt, partly due to the fact that the many first- clabs frost-proof warehouses throughout Canada are giving fair satisfaction, and growers are cautious about incurring the extra expense entailed in the remodelling and in the operation of mechanically cooled warehouses. There is no question but that cold storage facilities are a necessity in carrying on and developing the fruit industry along certain lines, but it is also true that cold (storage is not a remedy for every defect, nor would it prevent the early decay of much of the fruit which is marketed. There are certain things cold storage will not do, and it is just as well that we should have at the beginning a clear understanding of its limitations as well as its possibilities. Reference has frequently been made to the large quantities of apples wasted every year in Canadian orchards, especially when there is a heavy crop, and it has been urged that if cold storage were available all thii enormous loss would be avoided. This view of the matter is entirely erroneous. In the first place, it is not possible to preserve by cold storage the scabby, bruised and wormy windfalls, of which unfortunately too large a percentage of the average crop consists, and in the second place it would not pay to employ cold storage to save them even if it were possible. The proper destination for such inferior fruit is the evaporator or the cider mill. The losses arising from diseased fruit, or fronj mechanical injuries received in pickir.? and packing, far exceed any losses which may result from a lack of cold storage facilities, especially for late or winter varieties. We do not say that to minimize the importance of cold storage, but rather to emphasize the other thing. We will never derive full benefit from cold storage until we first learn to handle our fruit carefully, so as to avoid bruises and other injuries. Refrigeration can be made to serve the fruit industry of Canada in the following different ways: — 1. In the more general use of iced cars for the transportation of fruit in warm weather. 2. In the chilling or pre-cooling of early apples and tender fruit before ship- ment in iced cars. 3. In the cold storage of apples intended for long keeping, and by extending the season for choice varieties. USE OP ICED CARS. The use of the iced cars for the carriage of fruit is increasing year by year, and fruit growers aro learning that the question of temperature in transit is of quite as much importance as the length of time occupied in carrying the fruit from one place to another. As an illustration it may be permissible to refer to the experience of this Department in the shipment of peaches from St. Catharines and other Niagara points to Montreal, for export to Great Britain, in 1010. the details of which are to be fojnd in bulletin No. 27 of the Dairy and Cold Storage Scries. It was found that better results were obtained ■ -hen the fruit was despatched to "Montreal in iced freight cars than when it was sent by psprf=? without ice, althoiiRh it took one dny longer to go by freight. The same thing will apply in the shipment of any fruit. The manner in which the packages are stowed in an iced car is of the greatest importance in securing the best results. The full benefit of the ice is lost unless there is pro- rTZIZ " ^'^ '^'••'^"•"tion of air from the ice bunker, and among the package ilefngerator car, are vcr,- often loaded so that there is little or no circulation of S L Thi"! 'onrth-*'' TrT? "'" •" ""^^^" '^' """-•'' »''«^" ^»'- '" " Loht^re't^'th" *!'».''-''*'y- Tl.e- is rather a common impression that' the LlZl momure to the air m a car. but that is not necessarily so. and if there is a ^od ..ir circulation under and between the packages the air will be drier than it would bo if there was no ice in the car at all. The moisture from the fruit is carried by the circulating air to the iee bunker and deposited on the cold surfnce of the ice. PRE-COOLIXO OP EARLY APPLES AND TENDER FRUITS BEFORE SIIIPMEN'T. anv fIZ'^■/.'"'"^''"^''.*^*'' '°^* ^'"'*' "•'^ ""* susceptible of being preserved for IZ onnt T 'f '°^'* '''''''■ '^''^ ^"^* *^«* ^"" b« «^°"« i* t.> keep them in a hrm condition for transportation and marketing at reasonable distances. The JersLaU and wh ""'^'''^^''1 '^ *" *»- -"^-ts of a full carTs necessarily heZ. th +■■ -t-'^^'fl *'? ""'^ n'^ti'-eable if the car itself has not hern chilled o^ ?I ■ '^ ''^'"^- -^" '*'''''""^'' temperature of 40 degrrrs m.iy bo considered aoout the pos^:o,e minimum temperature in a refrigerator car using ice onlv in wnrm feather but it seldom goes below 44 or 46 unless the heat is removed fr»m the fruit before it is loaded. If the fruit h warm when loaded into the car. it will take from two or three days to bring the temperature down and the car will have to be kept well icrd in the meantime. All this time the ripenin- process is proceeding rapidlv It is obvious that if any plan can be devised whereby the chilling of the fruit can be accomplished in a few hours instead of taking days, the fruit will cnrr.- much farther and in better condition. There is this further advantage, that fruit which is to be promptly cooled after picking can be safely allowed to remain longer on the tree and thus reach a fuller development of its quality. nr^fJT'l 'T iT ''"^'•V^*' Pre-cooling of fruit or other produce was confined almost entirely o the Pacific Coast u, the United States. The .-onditions under which this practice has been developed, especially in California, find no exact parallel in Cannda. but there are a few districts sudi as the Niagara poiiinsula wh.-re we think the work may be carried out successfully. There are two methods of pre-cooling. known respectively as " Car Cooling " and •' Warehouse Cooling." The warehouse plan has some outstanding features whi<-h make it very suitable in districts where small plants wiU not only serve the purpose of pre-coolimr, but also provide rrfrigcratod storage space for 10 to 2<) ears of fruit. A strong feature of the warehouse svstem is that it requires considerably Ic^s refrigeration to do the same amount of work than the car cooling system docs. This is duo partly to the poor insulation in the average refriger- ator car and the fact that it is difficult to make airtight coniiections between "the cooling plant and the openings into the cr.rs. The lack of nnv reserve .,f cooling power IS also a disadvantage in the car cooling system, uiakine it necessary to provide a large refrigerating capacity if the work is to be done cxpeditiouslv. 'i'lt; soas.011 is longest and where they reach the greatest maturity on the'trees. are the ones which will give the best results in cold storage. There are usually com- plaints about the poor keeping of apples in the winters following warm nutnmii-.. and yet the crop m such a season posseiasek the very (jualities which would give good results m cold storage, providing the apples are picked and stored at the proper timo. RE-PACKINO OP BARRELLED APPLES LNXECES8ABY IF lllil.l) IN COLD STi.RvlE. • The re-packing of barrelled apples, which is now so gcn-rally pn..-tisod in the frost-proof warehouses in Ontario and Nova Scotia, could probably be .lisponse.l with It the apples were sent promptly to cold storage after carofn] packine in the first plnre. In 10O9 the Dairy and Cold Storage Branch made s.,ino trial .hipn...nt.s to tt. I this matter. A carload of Spies and Baldwins w,» divided. „no lot of each variety bems put in a frostproof warehouse and the other sent to cold storage, at bt. John. ^.B. The first lot was ro-paekcd. but the poM storage lot was si,;,,,,,.,! with- out re-packing. Both lots were sold together in Glasgow in the month of March. After paying the cold storage rates, it was found that the cold s^torajre lot u.tt.^d fron- 10 to 70 cents per barrel more than the others. There were both No. 1 and No. 2 apples in these lots, and it is iiit.rosting to note that the No. 1 apples gave the greatest gain in cold storafio. Full jnrtieulars of these trial shipments will be found in Bulletin No. 24 of the l):iir.v and Cold Storage Series. It may be of interest to add that one box of Spies fnini the cold storage lot was hold for 18 months. The quality was well pre«^rvr,l :uul the apples stood up well after being removed to ordinary room temperature. This box of apples was held "for the first six months at 32 degrees, and after that at 30. The latter ik undoubtedly the best temperature; but. of course, lit is very ne.ir the danger line, and great care has to be taken at such an extremely low temperature to prevent sonic part of tlic storage room from reaching the freezing point of tho apples. THE SEASON FOR CHOICE VAIIIETIES JIAV BE EXTENnKl). The matter of extending the season for certain varieties is iniportnnt but it is well to consider carefully, before attempting to carry apples much i-a.-t their regular season, as to what the probabilities are of finding a profitable market for them" It would not be advisable to carry some varieties into the season for others of s-uperior qualit.v, but choice dessert apples like the Fameuse and Molntosh Ke.l for instance, will always find a market if in good condition. The Oravenstcin is another fall apple whicli responds to cold i^tornge treatment, and is mueli improved irj enrr.ving nna'.ity ty prompt cooling after idcking. The season for the Rhode Island Greening has been extended in New York State by at least two months by means of cold storage. The King is another variety which does well in cold storage, especially if it is well coloured and stored promptly. STORAGE OF PEARS AND SMALL FIIUITS. _ With respect to other frmt., the pt.r is probably the on. whic-h gives best results m cold storage. Some varieties may be carried for several months in perfectly satis- factory condition. Many pear growers in the Hudson River Valley store a large port of their crops and market them in New York for the Christmas trade 2 A w '1 M We am of the opinion that the aeaion for special varieties of frrapea might easily be extended very considerably with proper manaseinent, but the data relating to ffrapty in cold storage is very scanty. WRAPPERS AM» COLD RTORAaR. The life of fruit it prolonged by the use of paper wrappers. The wrapper hcl|)« to prevent the bruises which may result from the handling" and pressure of tight packinc, and it also prevents the spread of mould spores or other germs of decay from one fruit to another. The wrapper offers the further advantage tl..t it prevents, to goni( extent, the collection of moisture on the surface of the fruit when it changed from a low temperature to a comparatively high one. IS H I THE COLD STORAQE OF EOGS. Cold i,tora«e has, during recent years, almost entirely superseded other methods for the preservation of eggs in large quantitfies. The knowledge gained by experi- ence and the improved equipment of cold storage warehouses has combined to eliminate certain imperfections which were at one time thought to bo inieparnble from this method of preservation. These defects are now properly attributed to bad ruanagement of the egg rooms, or to the fact that the eggs were too old when placed in store. The age of an egg «n respect to condition is determined as much by the temperature to which it has been exposed as it is by the number of days that may have elapsed since it was laid. Eggs for long keeping in cold storage should be gathered as soon as they are laid. Only clean eggs should be accepted and they should be placed in cold storage as quickly as possible. The eggs produced during the months of April, May and the early part of June are the most suitable for cold storage purposes. Candling is advisable unless one is absolutely sure the eggs are new laid. When the weather becomes warm, the eggs deteriorate so quickly that it is difficult to secure them in good condition, and in no case should they be stored without candling. If they are kept in cold storage any length of time, they should be re-candled before placing them on the market. Eggs which are allowed to lie around a country store for a week or more exposed to hnat and injurious o« higher. The low f.om floating and ^^:^:^f! S::^^ ^2:^:::^::^^' '-'■--'^ |s also advised that the eggs should be placd in tl fiC w t^ L tiTT' '* because it is obvious that the yolk in risi,.,r wMl n.» • '"'"* ''*"'"• « ,«i*„ .it. tbo bi, „. „; ,! ,T3;f i"!":,::":.;: ,r"' ■""■ "" •-" hu^idit, 1. hirt. Tb. cold og. „llec't, L."^ Tl tb ;r Onfr ' ''"' th. ™„den.,lio„ of moisture i, to remove tbe ,m Z ' ""'d'-s .o.m,. eoch o, . bi,b„ tempereture th.™;, ZZ, „ ^ " ^ ""27 J'""'" It them into a moderate temperature room a few houra before they are to be taken awajr from the warehouM, anc* there they should be covered with a tarpaulin or canraa to prevent the circulation of air in and around them while they are being warmed to the temperature of the air in the room. Too much care cannot be given to egg storage rooms to have them thoroiighly disinfected every year. As soon as they beoorae empty they should be thoronghly dried by ventilation and heating, if neoesef.ry, and then given two coata of white- wash. For the purpose of thorough disinfection, a scrubbing of the interior aurfacea with a solution of 1 part bi-chloride mercury (corrosive sublimate) to 1,000 parts of water, before wibitewkshing, will thoroughly dastrov all spores of mould or other TABLK O" RELATIVE HUMIDITY PER CENT piffe Dry Ther- 05 1 16 «r 94 88 83 S8 94 88 83 99 H 89 83 ao 94 89 84 31 96 89 84 82 95 !« «4 33 96 90 86 31 96 91 86 85 95 91 86 .% 96 91 86 87 UC 91 W 38 9r> 02 H7 39 !IC 92 88 40 96 9-i 88 41 96 92 88 43 !« '.» 88 43 OG 92 88 44 96 $•2 (•■1 46 96 '.12 S9 46 96 m 89 47 96 93 89 48 96 a? 89 49 97 93 90 piffennw bstwaan Dry and Wet Tbemomotnt. 30 76 76 77 78 79 79 80 81 82- 82 8Z 83 83 84 84 84 85 85 85 85 86 86 86 36 80 70 64 71 66 73 66 73 67 7« 08 74 69 75 70 75 72 7B 73 77 73 78 74 79 73 79 75 80 76 80 76 SI 77 81 77 81 ■8 82 78 82 79 83 79 83 79 83 80 S6 59 60 61 62 63 64 65 67 69 70 70 71 72 72 72 73 74 74 76 73 76 7« 76 40 46 60 53 47 43 64 49 43 66 60 46 67 52 47 38 53 48 69 f4 60 AO 56 51 63 •57 K) 65 59 54 66 61 5«i 66 62 57 67 63 58 68 63 69 68 64 60 69 65 01 09 65 62 70 06 63 70 67 63 71 67 64 72 f» 03 72 09 m 73 69 66 73 70 67 6'b 36 38 40 41 43 46 47 48 60 51 52 64 65 60 57 58 59 00 01 01 62 63 63 60 30 33 36 aa 38 40 43 44 45 47 48 . 60 62 63 54 55 DC r.7 5rt 5» 39 CO 60 Dry Ther- monwtera. 27 28 39 30 31 33 S3 34 33 36 37 3"* 39 40 41 13 43 44 46 46 47 48 49 Example.— If the dry bulb gives a reeling of 30 degrees and the wet bulb show* a difference of two d^reea lower, the fitjuree in the column under two degrees and opposite 30 is 78, which represents the rel- ative humidity. 19 Thpre i« not much data reoor,l«| on thi. •iibi t. humKr ^•^-' ""-^^l "'^ '«»'>--« r.l«t„. b.rw.„ temperatur. and rel.tire Teinp»ratiin>. R^Utivc Humidity :io SI » S4 MS n m 71» rs 7« 70 Tna|ivn>t«i«. Rclacivn Hnaiidiljr |*rcrBl. . 6H 66 04 61 ng M the humidity, place tray7of hilTkrn ''\*»'® "P*"'"*" of the cold air duct. To reduce ol *e room"' Ca Sh b« „t KSr to'ct'e'r^ chloride of calcium in different parU oarrj off the drip. The hum dutu SJT ° V^°"^ ^ P^*"^ ^"'"'^^ the tray, to tray, are placed near the cefin^ he ret'l^ *-n S"°^ '^''" " ***" ««"'• "«' ^' *^- wiU be out of the^a^. ke b ^t stvL of"^»,r' l*^ more wtisfactory and the trays like a wire basket ^.ut 2 fcS^de Ia 7 "u ""'""'" '^•'*''"'" '* «»« '""'J'' pan 3 inches widei SL^tL ^ntTni ,hl?7J*"f^"'t""'''''^- ^ '^"'^""'''-l *'»" to carry off the drip '''>'"•'«*' "hould be pla«sed about 6 or s inches below it THE COLD STORAGE OF FURS AND WOOLLENS. if Cir„"te*ire ;;r i^xt ^vit"'^ rr ^r -^'' '-- able trade is being developed in the s^^^^ „f tJ *f *'^°*.'" °I population, a profit- in all forms, woollen clotSwankp,^ ! "'"!? "* ^'^'' ''^'''^ '"'-hules fur of furs al.o preveLtre deter ora^^^^^^^ The cold storage atmosphere, ire Toftness th^Zrc tL h \ r^^^^^^ '" » ''"», dr. of the f„r are pre.'fcdX forto^Vra;'::"'''*^' ""' *'" '''"' "^^ ^^« «'-■"- ot c,i,tf.rn. if the <4uantitv of £r,K,.|s roc-rivcl will warrant it. IXSILATIOX. ..™» >ho„ the „,h<.,. the ai, imldbJyln c^LTSt H £" ""T i'^"'" .nd heat is carried from one side to the other by l^nlo!;;^. "" "'' '"'"' l. .J w In the iuuistioD of wooden xfn.ii, tho be»t practice at the pre«>nt.tin»e pn.videi* for an outer and inner ahell, U neerly •■ practicable imper^ioui to air and dainpneta, with a upaco between to be filled with tome non-conductins material. The width of the apace will depend on the filling to be uicd and the temperature to be mHintnined in the storage room. For a cold itorage conatructed of woor factories now pack shavings in bales, weigiiing obout 75 pounds each, for convenience in shipping. The weight of shnvingv required to fill a given space will depend somewhat on the kind of woo patented coatings on the market. Coating walls with either pitch or paraffin in cold or even cool weather without special apparatus is a rather difficult operation, on account of the tendency of both substances to harden very quickly. In using pitch, care must be >;)ken not to get coal tar, or any mixture of coal tar, which would be ruinous on account of its odour. Pitch is odour- less when it hardens. If the inside burfaeea of brick or concrete wall? cannot be properly waterproofed, the next best plan is to put 1-inch furring strips on the wall, then one course of matched lumber, which will form the inside surfact of the space to be filled. It will ba all the better if the sheathing is covered with damp-proof paper. noBLSiia or manaoimemt. There i« probably no other lint of buwnc*. which will .!.„- ♦!. « » ^ "ot h'eXto Sate *^ —-'■*•-. - -th enclosed .ood. where flavours are Sm' "^ °'''^"'" "" ^''^ P"*^*'<^« 'f »h« f«^"n^ " done in separa^ Lrod^.^' Ftrln*!?""" '""^"^' ""** '" "" ^"^ ''»'^"'*^ they be stored with other etc IttT/""^!" ''f "*""' description should be provided for ?ame. poultry fowl ttc. It ,8 bad practice to store such ^oods in hoflpc on the flnnr Tt i- »U ?'• M to have floor racks a-i tu.,t ™« » « i, j . " '" ^"" advisable contact w°th the fl'^ "Ir ' •".'^ other commodities will not come into tomwVatuie of th! /' 'T'""^ *'"' '* *^"'« '^ '""'^J' difference in the mS '/ the rooms underneath. The racks should be made of good strong matenal and m sections so that they can be taken out and cleaned when'ecw w COLD STORAGE TEMPERATURES FOR DIFFERENT ARTICLES. i-i m -i i Apple*. Applca ApplM, evaponted.. . . . Bnttar. Batter. C$bi»g» Currots Celery. ... Chrese, oool oured ... . CheeM, ordiiurjr cured. Fum Finh, to freexe Fwh, froxen for (torage, Game, tn hwze Oaine, frown Ganw Lard Leiiiuiui Meats, to freeze. Meats. Meata. Meats Milk Onions. OranuRs • Parsnips. Piitotoes Poultry, to freeze. . . . Poultry, frozen Poultry Long storage. . Short storage. Long storage.. . Short storaife. . Long storage. Short storage. Long storage. aOdays A few days.. Long stcrage. . Short storage. PorkT.".. .'..'.!.'. IShort storage. DegnaFab. SI to S3 SS 98 OtoIO 90 83 SS 83 to S3 SBtuW 86 to 40 29 to SO 30 to 40 -Ifi to 12 to 14 6 to 10 28 38 to 40 S8 OtolO 12 to 15 SO SB 38 to 40 32 34 to 36 S3 34 - Bto 10 28 30 SANITATION. Different warehouses vary greatly in cleanliness and in the purity of the air in the room The nature and extent of the businesfc ha« something to do with this problem, but it is a matter of management more than anything else. Some ware- houses where all kinds of goods are stored are kept in ideal condition, and one feels that articles of food coming out of these places are worth a premium over those which have been stored in other places, which have not been so well managed. In most warehouses there is a season of the year when business is slack, and this opportunity should be used for .t general cleaning up. There is nothing that sweetens n cold storage warehouse like whitewash, and we would strongly recommend that f very part of the building should have at least two coats per year. The following formub for making whitewash is taken from Cooper's Practical Cold Storage. HOW TO RBEPABE WHITEWASH. Slake half a bushel of lime with hot water, stirring continuously while slaking, strain it and add onu peck of salt dissolved in warm water. The proper consistency for whitewash is a thiu paste, and water will have to be added to secure this con- sistency after mixing the dii»solved salt with the whitewash. -,^ir,z n,f f . fr ^s Tt vr "j-r-'r '- --^ ■"- it .ill U. or bra.h o(f v«rr eMTlv Ttk. „.i i. j wh,l..„h out too qnicklj Whit™., cont.inlng Portl.ml toKM mu»t be u»l .ithout del.y. '4