CIHM Microfiche Series (IMonographs) ICIMH Collection de microfiches (monographies) Canadian Inatituta for Hiatorical Microraproductiona / Inatitut Canadian da microraproductiona hiatoriquaa Technical and Bibliographic Notes / Notes techniques et bibliographlques The Institute has attempted to obtain the best original copy available for filming. Features of this copy which may be bibliographically unique, which may alter any of the images in the reproduction, or which may significantly change the usual method of filming are checiced below. 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Le* diegramme* suivants illuatront la m*thode. 1 2 3 1 2 3 4 5 6 MIOOCOPV nSOUITION TBT CHART (ANSI and ISO TEST CHART No. 2) lii M2S ■ 2.5 ■ 50 ""^^ Ini t^ |3j2 l£ 1" y£ 1^ 125 lllll 1.4 1.6 ^ /jPPUEDjyHGE 1653 East Mcin Street Hoc'- - New York 14609 USA C'l 0300 - Phone C -5989 -Ton DEPARTMENT OF AGRICULTURE Daily and CoU Storafe CommiMiontr't Branch OTTAWA, Canada COLD STOEAGE AND '■the cold STOEAGE ACT BT J. A. RUDDICK Dairy and Cold Storage Commissioner Bulletin :Xo. 23 Dairy and Cold Storage Commissioner's Series Published by direction of the Hon. SYDNEY A. FISHER, Minister of Agriculture, Ottawa, Ont. 14366—1 MARCH, lOlO I.KTTKK Ol- TMAXS.MITTAI.. Tci tlie Honourable The Minister of Agrieultuiv, Ottawa, ifanli Irt. 1910. Sm.— I liavp the Iieiioiir tn siihniit for .vni,,- approval the manuseript for ii hulletin ontitlptl. Told StoruKP ami the ('■.M Storage Act.' In preparing' and .sele«'tin>r the material for this l.ulUtin 1 have included a pai»er II The Refrigeration of Dair.v Pr'.|rK. COLD STORAGE. JXTU()I)I( TIOX. Till' foltl stonigi' imlu^try liH!^ k«"«wii t.ut ol' tlif i)r»utieiil ixi)criouplo liviiitr in iiorthirii i-liiiinte^ who liavf idtstrvcil the pnvTvativi' < ffec-t of 'cold' when |.. ri-linl>Io food |.roatod ii-torerooni in a frozen cnndition for s'-vcral mouths, is employing • Ni ""tly the snme means to preserve theiii as if they were taken to a (-old stonijxo ware- ho\\-v. with this nurditication, that in the warehouse there is praj-tieally no chanpc; of t( iiipcrature — no danpr from thaws — and therefore, ftreater certainty ,reta!de in a 'pit' during tin wiiifer. is tnkinjr advantage of the preservative eflFect of a low tenipiTature when he (Overs lliem only sufficiently to prevent the frost from penetrating. The fruit grower who stores his ajiples in a frost-pmof w;irehonsi'. deiM'ud-. on tlu «:;iiie niear.d of preservation as the cold storaiie man do( s, naiiiei.v a low temperatiiro ' itlieut frost. There is no difiference in the effect, wluther the temporaturc is re- I'liced naturnlly or whether the same result is hroujrht aljout hy nrtitiiial means. The ;i'lviiiit however, is with the cold storage warehouse. l»e<'ayse the temperature can '' ah? .y controlled and the preservative eflfect of ' cold' can he applied when it is iiiii-t needed, namely during the warm weather of autumn, or immediately after the triiit is harvpster will keep it longer than the eillar. because of the lower temperature. Thes(> somewhat obvious facts are men- lioned to show that the cold storage industry is merely the organized and systematic ii|'p'''*"tion of. well known and long practised principles. The cold f*orage industry benefits both the producer and the consumer by working t(i iirevent alt^-uate periods of glut and scarcity, accompanied by unprofit ,blp prices at one time and exorbitant or prohibitivf price.=! at the other extreme. The benefits derived from cold stor ^c are well illustrated in its influence on the egg trade. There :ire other methods of preserving eggs, but of lote years cold storage has been recog- nized as the most efficient. If it were not for the cold storage facilities which are now lunilable. the price of eggs would, for lack of a market, go so low during the laying 111 riod of spring and early summer that production wouHd be seriously difecourageorti<>n of the |»c«pl«' wmild lie unaldc to ««'<'ure eggs of onv kind during the winter monthn, no matter what priei' niivht b«« paid for them. Tin same thing applies to hntter, |Miiiltry, meat and fniit in a lesser degree. Prejadiee againit Cold Stong* and Cold Stored Foods. That many pettplc are prejudice*! HgHin!>t any ai-ticlt- wiiifli i* *a'u\ to Inive Ih-i n in cold storage, can hardly be denied, and it nntHt lie adniittetl thiit they fonietimcs hav.- r«'u*on to be suspicioui* of cohl storage go<>«l>«. The average coiiHunuT in not in u p<»»ition to discriminate between effects which are iictuully due to cold «toruge uikI those which are the result of improper handling, or luck of ordinary pn'euiiti do not always go into cold storage in giMid i-or.dition. It is not often that goods mv kept long enough in ctild stomirc to sh«iw serious deterioration if the stonifre inn- ditions have been right and thi>.\ have been placed therein in proper condition. The cold storage business has suffeo'd indirectly froin the actions of dishnii. -t dealers who misrepresent cold storage koo<1i*- "" i" the case when storage cgjt'* arc siil for strictly 'new laid' or even for 'fresh' vgtra. This is probably not the prop, r occasion on which to discuss the ethics of the cold stornpre businesju. but one thinp i- certain, such practices will not assist in securing for it its projier place in the estiuKi- t ion of the people. The cold storage industry is founded on 9p things 'cool.' The fruit jrrowcr • i dealer who does not beli«'ve in cold storage should be consistent and keep his ajiplr- or other perishable prrtducts at ordinarj- room temperatures during the winter nioutli-. The Field for Extension of the Cold Storage Industry in Canada. The field for the expansion of the cold storage business, through the public (..lil storage warehouse is not \erv xten-sive in Canada at the present moment. The larjrer centres have already beon . lied and the ojjcninKs where a purely cold storage Im-i- ness may be conducted successfully in distributing centres arc not numerous. On tin' other hand, the opportunities for the successful oiw^ration of small warehouses in in- ducing districts, seem to afford the best opcninpr for the extension of the iiuliistry ;if th'- present. There are many localities where -mall cold «toraffc warehouses operated in cui- nection with the produce business should prove of advantage noi only to the owin r-. but to the producers in the locality. The apple trade is susceptiblt of much imprnn- nient by the judicious adoption of cold '♦toraKC facilities. It would b^ n comparativi h simple matter to convert nutny of the present apple warehouses, oi' whicli there arc - many at points on Lake Ontario and along :!.o Dominion Atlantic Railway in X' v,\ Scotia. Into cold atoravc warrhnuM-*. It woiiM ha quite praHiiuldi- in nnuiv plui-*-, |.> i-tabliiih a retitral refriireratinir plant with pipe line* runninv to iu«l» wiin'li..ii,t.. (»iit.v Hliffht alti>ration« in the in-iilatioi. wuulii be necfuitar.v. Sim li wtinlixiM^o ••••nlil he f<|iiipp<>d with colli »torairi> at comparativi-ly littlf ••«»t. The fiMhing indiutry and the trade in finh prle of gn-nt I'xfention with' the aid that nniy l»c rcndereil in thix niann'>r. THE BEFBIOERAT'ON OP DAIBT PB0DUCT8/* In prt-^enting thix «ubje«-t to Um- wn-iity. I wi^li t.. n'miml the nieniberM that i ileal with it from the point of view of the dairy exiM^rt rather than from that of the nil iterating enginwr. I do not NUpiKttte that anyone will object to hw'r.s ll» sub- ject approHcht'd from that :-ide. k'eanse it swnjs to nie that the eng'. < »nu»t have >oiiic i-t iieople the term * refrigeTation * implies the employment of >ouie mei'lninieul ..r c 111 inical system for securing low temperatures as compared with the use of iee. For the purposes of this paper, however, we shall \>e obligeil to adopt an even broader application of the term, and include under the head of refrigeration any reduction of iiiitiiral temperatures for tlie preservation of dairy products. Tlie refrigeration of ilairy pr.nlncts nniy be divideo of soeiiriiig a '"liinuni an >iint of ereani or to keep it sweet as long :i- I'ossiblc. It is only within reeeiit yean that actual refri>reration has l)een U8ers of this society wi re brought up on farnjs. as your humble M'rvant was. tl-ey will know^ how imprac- tiinl>le it is to orocure milk without more or less, jrenerally more, impurities finding fiitiaiiee into it. Tf the multiplication of these germs which aro thus intrVxIuced, is not checked in some manner, most profound changes soon take place in the milk. T should be the last person to decry the efforts which are being made all over <'hristendom to obtain cleaner and more sanitary milk, because T know the need thereof, tmt I would emphasize the importance of cooling in that connection, because I believe it to lie probably the most potent factoi in preserving milk in a sweet and wholesome •A paper read bv the author before the Aiiipriran Sooietv of RefrigeratinR KiiRiiieeis It Chioatjo, 111.. October 18. 1909. condition, and one that has not been given the prominence which it deserves. The process of pasteurization, very often looked upon as a heating process, is half rt>tn- gt^ration, because the heating without immediate and rapid cooling would, in most cases, be worse than useless. Refrigeration will not remove impurities from the milk, but it does have the effect of checking the multiplication of bacteria. It is n\ the utmost importance that the cooling of milk should be proceeded with as quickly as possible after it is drawn from the cow. Milk which is cooled immediately, say. to r.0° F. will keep longer and be in better condition than if it is allowed to remain at a temperature of 70 to 80 degrees for several hours and then cooled to 40. I use the^^ figures more to illustrate my meaning than to record actual experience. Th,' refrigerating engineer who is called upon to design or erect a milk-cooli.ig plant, should provide for quick cooling with as little exposure to the air as possible. Some years ago an pttempt was made to ship milk long distances in a frozen condition. Milk was sent from Scandinavia to Great Britain, covering a journiv ,.< two or three days, and it was predicted that it would be possible to ship it by tlin method across the Atlant-c. The scheme has apparently not been commercially suc- cessful, because we have heard nothinfr alx.nt it of late years. One of the objection^ to the freezing of milk is the formation of flocculent particles of albumen or casein compounds which are not readily dissolved when the milk is thawed. It also has tlie effect of collecting the fat globules into small lumps of fat. It may be said, therefore, that for practical purposes, n temperature of 40= F. . r under is low enough for the preservation of milk, and that its preservation can only be a matter of days under ordinary commercial conditions. !■ ! 1 I Befrigeration of Butter. Refrigeration is probably luprc \isoful to the butter-making industry than it i? to the industry pertaining to any other food prodiut. It is also highly essential in the practice of the art. The principal Initter-niaking countries of tl '■ world are in t!i' northern heriisphere and the iieriods of production are more or less intermittnit, owing to the fact that the summer season is more favourable for production than tin winter months are. It follows, therefore, that there is a large surplus of pi«odu(tioii over consumption at certain periods of the year, which must be held in reserve to sup- ply the shortage at other periods. Before the days of refrigeration, the consunnitiMn of butter during the off-season was very much curtailed, owing to the fact that )t was difficult to secure supplies in goo aware of the benefieial effect of a !« rindical coating of whitewash. i- %, ^ Hi :i The Befrigeration of Cheese. When we place butter, meats, fish and similar products in cold storage, we mea- Miro the efficiency of the storage and the success of the undertaking by the extent to "liieh the goods have been preserved without change from their original condition. Produce of this kind is. or should be. at its best when first placed under refrigeration. The refrigeration of cheese intelligently conducted is an entirely different problem. tor, unlike other products for which cold storage is employed, it continues to improve 111 quality for many months. I am not prepared to say how old a Cheddar cheese, properly cared for, will be before it reaches its best. I have kept them nearly three M ars with continual improvement in quality, and I wish to point out that my stan- 'lard of quality is a rich, meaty texture and a mild though distinctly 'cheesy' flavour. 14366—2 il f I i 8 Perhaps I 8ho\jld explain that my seinarks refer only to the Cheddar variety, or (hwse of that type. This is the rheese whi«-h is chiefly .made in the United States and is the sole product of Canadian dairies. Other varieties of cheese are not storol exteiisive'y in America. . . The highest type of Cheddar „-heese— tlwt which is produce.! m Great Britain- is nt'vtr place- cheese curing rooms and wnn- ^louses, is too high for good results, as it often rises to 8.5orSK) degrets. If chee-e is expos«d to these high temperatures for a few days only shortly after it is made, oii- ing ])rocesses will have proceeded further, as well as those undesirable changes fil- ready mentioiieiul.jo<.t on the present occasion or on any other occasion, for that matter, but it is possible that exccMtional opportunities for studying the whole question of cold storafce in relation to ...e preservation and handling of footl products may have enabled me to acquire »^onie information which I lu.pe will be useful to the members of this association. Any one who has followed tins mattir closely, mlist be convinced that there is a fine opportunity to improve the fruit t rude of Ontario by the intelligent employment of cold storage and refrigeration in transit. I could quote many instances where the value nf apples stored or shipixHl in .-..id storage, has been greatly eiihHiicehippe.l as ordinary cargo in the same .steamer was 24 shillings an.l sixpence. Otiier varieties show similar differences. Wealthies in cold storage sold for 24 shillings, as compared with 14 shillings and sixpence for tho.se carried as ordinary cargo, and so on. I quote these figures merely to indicate the possibilities of shipping earlv api)les ill cold storage, and not as an attempt to prove tiwt siu-h results could qlways be (ilitained. As fruit growers, rather than shippers, you are more iiitere-tevl in cold storage ..II land, and I shall confine myself to that phase of the question and get as near to the nrcliard as possible, for that is where cold storage will be the most efTe<-tiv<". Now there are some things which c.jld 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 iis its possibilities. Reference has frequently been made to the large (luantities of iipples which are wasted every year in Ontario orchards, especially when there is a heavy crop, and it has been urged that if cold storage were available, all this enormous loss would be avoideeeted t . 'go down,' dealers would hesitate before handling it. Keeping Quality of Varietiei of Apples in Cold Storage. It is not an easy matter to determine experimentally the relative keepini: quality of different varieties of apples in cold storage, because of the difficulty of so- curin down. Of course, they act the same way in any kind of storage. This, it seems tn me, is a rather important consideration, in selecting varieties for cold storing. Length of Time Apples May Be Kept in Cold Storage. It is safe to sav that any variety of apple may be kept as long ..s it is comniL-i- cially desirable fo do so. Late winter apples may be kept a year without difficulty: fall and early winter varieties, from 2 to 4 months. Canadian Fameuse of the pre- vious season's growth were shown in good condition at the Dublin Exhibition in the month of August Of course, only a percentage of those .originally stored w.nv sound at that time, and the circumstance does not prove that it would pay to kiCL'p the Fameuse to that date. Cold Storage of Apples Hay Be Orerdone. The cold storage of apples might easily be overdone. It would be quite praet li- able, for instance, to preserve any of tlie early fall apples if placed in storage at th.' proper time, for several weeks or even moutlis, but it would not be good busines^! tn do so, because the trade would lie shy of such varieties out of season. It would 1m' unbusinesslike to attempt to carry inferior varieties into the season for better one?. Season Hay Be Extended. By desrees. however, the season for superior varieties might be consideralily extended. The Ehode Island Orceninp is a good type of this class. The season fur the Greening has been extended for six weeks or two months in the United Stato^ by means of cold storage, with the decided advantage that it misses the competition oif cheaper varieties. The question of variety should be carefully conside.-ed in seloi't- ing a stock for cold storing. The Function of Cold Storage. The proper function then, of rcfrigeratibn in connection with our fruit trade, is two-fold : first, the r.apid chilling of early apples and tender fruits, and their pr- servation in transit; and second, the storage and early checking of the ripening pro- cess in late apples intended for long keeping. When the cold weather comes on. natural temperatures can be utilize«l, but the damage is done before that time arrives, especially in those seasons when warm weather prevails late into October or Novemlier. 11 / In these two fields, there is n great opportunity. Of course, there is alway8 the further advantage of being able to earry surphis stocks over a period of glut in the market. There is particular need for cold storage in those warmer localities whera late appli's api)roach more nearly the stage of full riiieness on the trees. There is tliis to be said also, that applos which are well matured and highly coloured keep lutter in cold storage than greener and more innnature ones do. But it would be a mistaice to suppose that all Canadian apples require cold stor- age. In the cooler districts at least a portion of the late or slow maturing varieties may l)e preserved for early marketing if properly handled in ordinary frost-proof waivhouses. While cold storaRo would lengthen the season of all apples, the gain in value would not be equal to the cxjiciise in all cases. As one whose dutj' it is, as a ptiblic officer, to give all reasonable encouragement to the use of cold storag«». I feel that it would be unfort>nitc if these things were not clearly recognized and well understoofl before there is any large expenditure made in this connection. Packages in Cold Storag^e. The question of package is of some importance in the cold storage of apples. In tlie ca?e of the early varieties, for which quick cooling is important, the box package, 111 account of its smaller size and. therefore, greater extent of surface as compared with Imlk. and the openings at the edges, undoubtedly facilitates the attainment of the nlijcct in view. With later varieties for which quick cooling is not so important, the hiirrcl carries no serious objection. Wrappers and Gold Storage. All ajjples will keep better if wrapped in pajjer. The wrupin-r liulpi to pi-event the Iiniises which may result from the handling and pressure of tight jiacking, and it also Ill-events the spread of moulU spores or other germs of decay from one apple to an- other. The wrapper ofters the further advantage that it prevents, to some extent, the luUection of moisture on the surface of the apple when it is changed from a low tem- litrnture to a comparatively high one. , The wrapper is obviously more useful on early and tender varieties than on later iiiid lirmer ones. Oircunistances and labour resources must guide the individual in (kterniining how far it will jiay to carry the matter of wrapping. Pre-Cooling. Tlie so-called prc'-cooliMg of fruit, vegetables, or other produce, consists of an iiiimgemont whereby the circulation of air which is chilled with a refrigerating iiiiu'liine, is directed through a loaded car by means of temporary and adjustable pipes ■ r ducts. That is to say, the car is placed in the same relation to the refrigerating machine for the time being as an ordinary chamber in a cold storage- -varehouse. !ily attention was first drawn to this system by the work of th< -eau of Plant Industry of the 1^'nited States Department of Agriculture in Calii a, where they rxpcrimcnted in connection with the shipment of citrus fruits and vegetables in con- junction with the Pacific Fruit Express Company, a subsidiary company of the Snuthem Pacific Railway system, and by correspondence with Mr. L. V. Koy, of t'hicaAO, who is interested in the promotion of the idea. Two years ago. I fitted up the necessary connections nt the St. Catharines Cold Storage and Forwarding Company's warehouse, but we were never able to give it a fair trial, on account of the small size of the plant. The partial cooling which was effected was undoubtedly of some benefit, hut hardly worth the time and trouble. It would take too long with the (i-tou machine in use there. The pre-cooling of a carload of r; - 'i r f f ! ;4 >) 1 i i ') ' 1 12 wann fruit, in addition to the chilling of the car itself, which ia a considerable itcui, takes about two tons of refrigeration, and as it should be accomplished in about four hours, it is equal to a machine capacity of 12 tons in 24 hours. If two cars were ti. Ic cooled at one time, it would require a plant of at lea»t 25 tons capacity. Further, in order to be effective, the cold blast should have a temperature of not more than 20^ to 25° and that precludes the possibility of using the same circulation in the ware- house where the temperature in fruit rooms must not go below 32°. As long as the fruit in the car is warm, the cold air blast can safely be reduced to several degre which have been erected by the Southern Pacific Railway in Califomia. They have spent a milli<.n and a half dollars on two plants, one at Roscville ii northern Cali- fomia, and the other at Colton, in the southern part of the state. I would like to tako this first public opportunity of saying that I received every courtesy at the hands nt the various officials, from the chief traffic director down to the superintendent of tlic works, and I was given every possible facility to tret what information I wanted. These two plants are at interior points where the traffic converges for the over- land journey. The one at Colton has 500 tons of refrigeration and can handl a wholi train of cars at one time. In addition to the cooling facilities, there is a large equip- ment for making the ice with which to fill the bunkers of the cars. You will observe that these cooling facilities are being provided in California l.y the railway company and I am of the opinion that it properly falls to them to do it. In the first place, they benefit by the saving of ice, and a plant erected by the railway can be made to serve a whole district at very much less est than the aggregate C()>t of erecting and operating a number of smaller plants. Moreover, it should be the busi- ness of the railways to carry the freight which is entrusted to them in the best possibli; niannei and if pre-cooiing comes to be one of the necessary aids to the transportation of Canadian fruit, it seems to me that it is up to the companies to furnish it. I can s^e the possibility in the future, or I might say the practicability, of operat- iiiir a p'ant. s.iv itt iraniiltnn, to serve tlio district between Niagara and that city in connc<-tioii vit!\ vi stern shipments. With some system of prom'.t movement of tlio ears from loading points to the cooling centre, they could be started on their overlanil journey without serious delay and with the best possible chance of reaching their destination with the coiitsure to warm air while being transferred from warehouse to car, a thing to be avoided of, much as possible. With proper equipment, a carloml of fruit may 1m> cooled in this way as much in 4 or 5 hours as it would be in two or three days with ice only, in a refrigerator car. A more rapid circulation of air at :i much lower temperature than can be secured with the use of ice removes the lieat in a i-omiinratively sliort time. I liave dwelt at same length on this matter of pre-eooling, because it is one whicli has attracted s;ome attention and there is likely to be more or less inquiry concerning it. The Cold Storage Warehouse. Any treatment of this subject would be very incomplete -ithout some reference to the cold storape warehouse. I am in favour of making the cold Siorage of fruit a special business, as a rule. Large gvneval cold stores at important centres should ilii 13 have provision for Iiandliiifr iipplca und otlii-r fruit, but in many thscs, it will be more economical onci more !ezinif teunuVa- tiires only are required and those chiefly during the coolest part of ''"c summer and in the winter months. This permit-* of lijrhter insulation and lower r. rating jwwer tliiin is nece8-»ary for peneral storage where freezing temiH-ratures must lie providear. A sjjeeiul fmit cold stnrjige nerd le opernt<'e constructed, and different materials may be used for insulation. I shall not attempt to describe all of them, but I shall eudeavour to ffive you some idea of the kind of wiirdioiise whicii would lie suitable for a co-o|ierative fruit association, because it is cliictly in connection with these orgaui/atioiLs that I expi^et to see cold storane applied Vi the fruit trade in Ontario. If the warel/jus<. i^i to be on a raihvay siding, the ground floor should be on n 'eve! with the car tlo(»r. with a basement beneatlj, and as uuuiy floors al«ove the ground lloiir as may le considcicd iurefereiii'e woi id be. except in the ease of very larje warehouses, to have only a ground floor and basement with an attic for the .-torage of boxes. &c. Such a warehouse, 7.'> x 4."> feet, with a one-storey addition for iiuichinc room and office, woubl be sufficient to store between T.ackcd in boxes. Fig. 1 is a iliairranunntic longitudinal section of siu-b a warehouse. The ceiling need not be over 8 feet high to accommodate ."> tiers of barrels, which is lii;.'Ii enough for piling. I think I may take it for granted that the cheapest ]>ossible construction, consis- tent with reasonable efficiency, is the one which will be most popular. I cannot say that I agree with the jwlicy which prompts the erection of more or less temporary luiildings in connection with an industry so well estalished and with so nnu-h prom.so fur tl'.e future as fruit gr^iwing, but as we are dealing with a conditon rather than a theory, I am prepared to take things as I find them. For the basement of this building, there is probably no cheaper or better material tliiui concrete. The upper storey can be built of wood more cheapl.v than with other iiiiUerials, becaus<» the structural parts can be combined with the insulation material in the most economical manner. Planer shavings make t' Vst and by far the cheap- est insulation, for wood construction. The empty air space, miscalled a 'dead air' ^pace. is an obsolete form of insulation. Absolutely dead air is, next to a vacuum, liroliably the best insulator known, but exi)erience has taught us that air in wall spaces is not ' dead,' and that it circulates within the space and carries heat from one side to iIk' other. Hence the practice of filling these spaces with some light non-conducting material like shavings, which confines the air on the same principle as the air is con- tiiifd in tho fur of animals, or in our clothing to prevent the passage of heat. Saw- dust is sometimes used for filling spaces, but it should not be unless it can be kiln- ilied. because it normally contains a great deal of moisture. It is always cut from iiTccu or water-soaked timber and this moisture destroys its insulating value and at the same time encourages the growth of moulds, which .«oon give rise to mustiness. Dryness is the first principle of successful insulation and must never be overlooked. Think of the difference between dry and wet clothing on a cold day. Corsidering cost and efficiency, I would recommend the following combination for the walli of a building of this class. For the basement, a 10-ineh concrete wall, water- l>coofed on the outside and finished on the inside with a 1-inch air sp-ice, 1 co\irse of matched lumber, a 6-inch space filled with -havings and two courses of matched lum- 14.366— 2i r' i ;, 1 H U9 f 'tiym ■ 14 • -1 i I] . • - 1 ' Ul^ J ' •< ■':' i i" Q o 1 r o 1 < 0^ Id lU U r lb o II. O if • S o p o Id tf) • lb O ir. o o h L 2 < -J tL u. s O UJ < j < O D (D o • 02 • * ^5 o 1 ^m U. 1 -j • ?^ r 3^ o' a.^ o^ t ^ - 15 5IDm6 DAMP-PROOF PAPER MATCHED LUMBER 10 INCH SPACE Fl LLED WITH 5HAVIN6S 015T 10 IHCM CONCRETE WALL I INCH AIR SPACE MATCHED LUMBER 6 INCH SPACE FILLED WITH SHAVIN65 DAMP-PROOF PAPER 'l.l ' ■I Fig. 2 Section of Wall at ceiling of Basement 10 m -. u . ber with tlMmp-prcMif pa|»rr betwiHMi. For tho upper storry. 2x4 imli itiuU covt-r. I on thn outHide with 1 ti.iirw ..f muU'hcd lumbor. 2 ply of damp-proof paper and eith, r nwtallic or wood «idinK: a «pace of 10 inrhc^ flUod with «haviiup«. ftnisheil on tin- in Me with 2 courws of matched lumber with 2 ply of damp-proof paper. ThU iii^i-l. sheathing would riHiuirc an aiiditional row of 2 x 4 inch studg, which thould be plai..! yh'f.ag or ' itaggered,' with the outtide row. The ceilings will be sufficiently i"*- t I with the Hpuceft In'twcen tin- joists tilled with Bhavings. A very important precoution in the construction of the concrete wall is to piiw it n cf concrrte. then 8 inchoa of clean dry conl cinderi. \v.ll rolled or rammwl. a layer of tar paper and a finiahing turface of 2 incbM of TOncrote. A concrete or hollow brick (iquare tile) can be aubitituted for about half the depth nf cindera. The tar paper i« put over the cindera to prevent the wet concrete from hlling the air apwiea in the cinden. Thi« combination will be iroprovwl by coating th.- nr^t layer of concrete with roofing pitch to keep the earth moisture from the cinder*.. It i* the cindcra which provide the inaulation. Concrete is a poor insulator, i ig. .T kuos II ill tnil of such a floor. , . 4 t As for the arrangement of the rooms much will de|Kiul on circumstance-'. In most cases, the basement would be as well in one room, or two at the most. For the ground floor, which would be used for cooling small lots during the active shiiipuiu' season, the division aa shown in Fig. 4 is only a suggestion. ... A buiWing such as I have described should \>e vrcvted oiid equipiied with nfni:. r ating machinery at a cost, exclusive of site, of from $1..V) to |2 per barrel of capn. ity. or a total of $12,000 to $18,000. , , , , 1 shall not dwell any longer on this point, because I intend to have detaileil «..rk ing plnns and specifications made before next season, and blue prints of these will Ic sent to any one who applies to me for them. 1 ( ■ i ■■1 i i I M r 1 t. *■ i 1 , , &■' 1 ■ 1 §' ■ [• M ij !■ ,' loe Storages on Farmi. So far, we have been dealing with mechanical refrigeration and central st.uitie and I propose to finish, in a very few words, with a suggestion concerning small i.^J • ooling rooms for the use of iiidividual growers and to be l.wated in or i; ar th.' orchard. (Fig. 6). I believe tJ t a small room where berries and tender fruJta could be <^leil. li.M over Sunday, &c., would be a very useful adjunct to many fruit farms. I wouM not advocate a low ♦emperature for such rooms, possibly not lower than 50 do»re« ■^. be- cause of the damage which would result from ' f Mng' when the fruit was reni&vpd for shipping if lower temperatures were employe ne side to provide drainajre from the melting ice. The drainage "Utlit must Ih' trapped to prevent the passage i ' air. The floor of the ice chamber '■lionli I'C covereil with a wooilcn grating -'U "hicli the i»;e will rest. No coverinpr oj 1 kin:; material is use• • SI ^ .^ ^ ycja S l^s ■I V U 1 L \ / *^ u. 2 O o 02 0^ -1 o o o ^ ^ oe. o < < r cd o "^ UJ o; 111 0) in o r q 20 of the door. Ventilation means the introthiction of warm moisture-laden air, which <*ause9 dampness. The circulation over the ice tends to keep the air purified. It is permissible to have small windows in the ciooling room, but they shnuld be located at the ceiling and have at least double sash, each doiible glazed. There should be nn ante room which can bo used for storing empties, tools, iic. Fruit growe.'s will be able to determine ';"lividually whctlier one of these cocilinj? r(4(>nis would b«' cf use to them or not. M III: ' I THE COLD STOBAOE OF EOGS. Cold storage has, during ro<'ont years, almost entirely superseded other metliuds for the preservation of eggs in large quantities. The knowledge gained by experience and the improved equipment of cold storage warehouses have combined to eliminate certain imperfections which were at one time thought to b inseparable from this method of preservation. Tliese defects are now properly attributed to bad manajru- ment of the egg rooms, unsuitable conditions of storage, or to the fact that the epps were too old when placed in store. The age of an egg in respect to condition, is deter- mined as much by the temperature to which it has been exposed as it is by the imni- ber of days that may have elapsed since it was laid. Eggs for long keeping in ccild storage should be gathered during the months of April, ^May and possibly tlio enrlv part of Jime. When the weather becomes warm, tlie eggs deteriorate so quickly tliat it is difficult to secure them in good condition. All eggs for storage should be mar- keted within n few days after they are laid, and placed in cold storage a.s quickly a; l)os-;ibV. KgU's wliicb lire jilldwed to lie nivmiid :; eoiiiitry ■^tore for weeks, exposed to hint aufi injurious ed'nirs. are not s>iit:;l.ir for eold sf^)raire. It is iinimrtaiit tlint eir-j- f r storage should be clean. The cases and fillers, it is needless to say, should be new and made of odnnrlos? material. Many eggs are tainted by musty fillers, oi* ■^lers which beeonie musty in store. 1 Any jK^rson who uses second-hand cases or old fillers is liable to meet with vmi niiieb disappointment and financial loss. Care should be taken to see that any material which is used as a cushion for the bottom and top layers of eggs, should be thoroii'rhlv dry and free from any signs of mould or ' mustiness.' For that reason, new excelsior is probably the best material to use for that purpose. One of the defects of cold storage eggs in the past has been a tendency to (h vdnp mustiness of flavour, due to the growth of mould or fungus on the shell. Twi conditions which promote the growth of mould are moisture and high temperature. It follows, therefore, that the lower the storage temperature is, and the drier the air in the room is kept, the less will be the trouble from mould, other things being einnil. Of course, there is a practical limit to the reduction of the relative humidity, brcaii?e if carried too far. it will cause excessive shrinkage of the eggs. It is now generally recommended that 75 to 8.5 per cent of relative humidity is about right at a temperature • if 20 to 30 degrees. Where the air circulation system is used, the humidity is eon- trolled, to some extent, by passing the air over expansion coils which are kept continu- ally wet with calcium chloride brine. If this is not sufficient, calcium chloride can lie exposed in trays or racks in different parts of the room and for the purpose of absorbing the moisture, the affinity of this salt for water being very great. Some Oerman authorities claim that the calcium chloride has a germicidal effect also, and that the air of the room passing ov-i surfaces wetted with calcium chloride brine, is more or less disinfected. A psychrometer should be provided for determining the relative humidity. The sling psyehrometer is largely used in the Ignited States. This consists of two neeumte thermometers firmly fixed to a frame, which i* attachel w «i|iJ. an SI tlint it can be whirled in the air. The bulb of one thernionieter, which should project iiboiit one inch below the frame, is covered with a piece of muslin, anmeter. and the drier the room is th^- more rapid will be the evaporation, and hence the greater the difference in the readings of the two thermometers. Tables are ])riivided for calculating the relative humidity from the difference in the two readings. Another form of the wet and dry bulb thermometer is provided with a device for ktcping the muslin constantly wet. These instruments should be fanned vigorously for a half minute before taking the reading. A considerable change of opinion has taken place in rcfjard to the minimum temperature for egg storage during recent years. At one time, 40 degrees was con- siilcrod to be low enough, but the temperature has been gradually reduced, until now the most experienced egg men hold the temperature as low as |)ossible without freezing tlio eggs. The critical temperature for jx'rfectly fresh eggs is about 27 to 2S degrees. niid 20 to 30 is as low as it is practicable to kc'p the temperature in the egg rooms. Very perfect equipment and exceedingly goom at the desired point, and there will be less difference betv>een the avern^re teni- !■ riiture of the rooms and that of the air at the point where the circidation iMiters. Tt is an advantage also to have the inlets for cold air well distributed, sr) a- to rciliice the flow of air at any given point. lu piling the egg cases in a storage room, it is necessary to put dunnage between til.' different tiers so as to make provision for a free circulation of air among the cases. When eggs are kept at 20 or 30 degrees, it does not seem to be necessary to turn the cases from time to time, as it is wlien the temperature is higher. The low ti'nii)erature stiffens the white of the egg to such an extent that the yolk is prevented t'nirii floating and becoming attached to the shell. Tn connection with this point, it i- iilso advised that the eggs should be jdaeed in the fillers with the ))oint df wn. becauso ir i- obvious that the yolk in rising will not come in contact with the shell as quickly \v\\]\ the big end up as it would if the point were up. Tt is very often supposed that tilt yolk settles in the egg. but being lighter than the white of tlie egg, the con'.rary i- what occurs. Difficulty is usually e.\poiience1' water, before whitewashing, will thoroughly destroy all spores of mould or other arerms. ■I: <^-ILi i THE COLD STOHAOE OF FUBS AND WOOLIEHS. All goods subject to attacks by moths are absolutely protected from such injury if kept in a temperature under 40 degrees. In large centres of populatioM a profitable trade is being developed in the storage of this class of goods, %hich includes fur in all forms, woollen clothing, blankets, carpets, rugs, drapery, &c. The cnl,! storage of furs also prevents the deterioration which follows their exposure to a Ik it. dry atmosphere. The softness, therefore the durability, of the skin, and the glossiness of the fur are preserved by low temperatures. Garments in cold storage are usually suspended on forms without covering, but securely tagged for identification. A very good arrangement for the storage of garments would be to have a series of lockers of suitable size, constructed of heavy wire netting or gratings, which could be rented to customers at a fixed rate. No attention is necessary during the period of storage, but the warehouseman, in his own interest, should make a careful inspection when the goods are received, iiinl note on the receipt any defect or injury which may be apparent at that time. All fcninh should be well shaken and brushed before being placed in storage, and all traces of 'moth balls' or other evil smelling substances carefully removed, in order to avoid risk of injury or taint of food products in the same warehouse. A special room shmdil be set aside for this class of custom, if the quantity of goods received will warrant it. THE COLD STOBAOE ACT. r.-7 EDWARD VII., CJIAP. G. An Act to encourage the isiahUshmrni of Cold Storage Wareho^ises for the present- tion of perishable Food Products. (Assented to a2nd March. I'.iu:., His Majesty, by and with the advice and consent of the Senate nnri IIouso of Commons of Canada, enacts as follows : — 1. This Act may be cited as The Cold Storage Act. 2. The Governor in Council may enter into contracts with any persons for the construction, equipment and maintenance in good and efficient working order, of pub- lic cold storage warehouses equipped with mechanical refrigeration, in Canada, and suitable for the preservation of all food products. 3. The location, plans and specification of every such warehouse, its equipmout. and the amount ♦ be expended thereon, shall be subject to the approval of the (lov- ernor in Council. 4. The Governor in Council may, out of any moneys appropriated by Parliament for the purpose, grant towards the construction and equipment of any such warehouse a subsidy not exceeding in the whole thirty per cent of the amount expended or ap- proved of in such construction and equipment, and payable in instalments as follows: upon the warehouse being completed and cold storage at suitable temperatures being provided therein, all to the satisfaction of the Minister of Agriculture, a sum not ex- ceeding fifteen per cent of the amount so expended; and at the end of the first .year thereafter seven per cent of the said amount, at the end of the second year thereafter four per cent of the said amount, and at the end of each of the two next succeedinsr years two per cent of the said amount: provided the warehouse is maintaineil ;ind operated to the satisfaction of the Minister of Agriculture. 6. The Minister of Agriculture may refuse to pay any part of the said subsidy if, in his opinion, the operation of the warehouse has not been of such a character as to provide for the proper preservation of such products as may be stored therein. 6. The Minister of Agriculture may order, and cause to be maintained, an in- spection and supervision of the sanitary conditions, maintenance and operation of such warehouses, and may regulate and control the temperatures to be maintained therein in accordance with the regulations to be made as hereinafter provided. u MMiJ. S8 7. The rates and tolls to be charged for storage in such warehouses shall be sub- ject to the approval of the Governor in Council. 8. For the effective carrj-ing out of the provisions of this Act the Minister of Agriculture dhy appoint inspectors, who shall have r.ccess to all parts of such ware- houses at all times 9. The Governor in Council may make such regulations as he eimsiders necessary in order to secure the efficient enforcement «nd operation of this Act ; and he may by such regulations impose penalties not exceeiling fifty dollars on any person offending atrainst them; and the regulations so made shall be in force from the date of their publicntion in The Canada Gazette, or from such other date as is specified in the proclamation in that behalf. 10. Chapter 7 of the statutes of 1S97, intituled An Art nxpecting Cold Storage on Steamships from Canada to the United Kingdom and in certain cities in Canada, i^ repealed. 8-9 EDWARD VII., CHAP. 8. .4/1 Act to amend the Cold Storage Act. (Assented to lOlh May, 1009.) TTis ^lajesty, by and witli tlio advice and consent of the Senate and House of Ccninions of Canada, enacts as fdlows: — 1. Section 2 of The Cold Storage Act, chapter ($ of the statutes of ltW>7. is iiiiii'nilcd by striking out the last three words thereof and substituting therefor the . iirds '• any food product." r. C. 437. Privy Coincil, Canada. AT Tin: (;ovKux.Mi:.\T iioi-sE at Ottawa. FiiiUAV, the 11th dsty of March, I'JIO Present : His Excellency in Council. Ills Excellency, by and with the advice of the King's Privy Council for Canada, i- pleased to Order that the Regulations i ' blishcd by the Order in Council of the •li'il .\ray, 1907, in virtue of the provisions of the Cold Storage Act, shall be and the same are hereby rescinded, and the following Regulations substituted therefor; Ills Excellency is further pleased to Order that this Order in Council shall cunie J f +■( vee on and from the date of the publication thereof in the Canada Gazette. Till' Honourable The Minister of Agrienltmv. (Sgd.) F. K. BEXNETR. .4s.s/. Clerk of the Privy Council. m REGULATIONS. 1. The Minister of Agriculture may make appointments of inspectors and other li^r-ons for the enforcement of the Act. •2. No application shall be considered for any cold storage warehouses except those ( iniii)ped with mechanical refrigeration including the gravity brine system, nor for any place where any such cold storage already exists or where the proposed cold storage would compete directly with other establishments of the same ebiss. 'ill '. If'" I'!t I - M 3. Applications for a subsidy under the Act must be made in the following form which shall be known as Schedule A. SCHEDULE A. • Application for a Cold Storage Suhsidij- 'I'll the Honourable The Minister of Agrriculture, Ottawa. Sir,— The undersigned hereby makes application, in triplicate, for a subsidy .„ a public cold storage warehouse to be erected at "' ''"' province of , according to the terms of the Cold Storage Act. The following particulars refer to the proposed coM storage warehoiisc. nani.lv :- Particulars. Size of building, in cubic feet Total refrigerated space, in cubic feet Capacity, in cubic feet, of space, if any. intended for the storage of fish, butt.r. meats or other goods at freezing temp( natures Capacity, in cubic feet, of space, if any. intended for the storage of cheesi-, i liu-, fruit or other goods at temperatures above .30 degrees Number of separate chambers Kinds of material to be used in the coM^truction of tlip buildi'n; ■ H ■'! 1 1'. Kind of insulation to be used Kind of goods for which stdrage at suitable temperatures will be provided. System of mechanical refrigeration to be used. Capacity of refrigerating machinery, in tons of refrigeration per 24 hours. Source of available water supply Estimated cost of buildiiifr. oquipnient ami water supply, including site. . . .$■ Cost of site .$ Will the whole buildiiifr 'm> used for tlie purpose of a public cold storage?. . . . If not. what proportion will be set aside for public use? i i ■\% 'UL .19. J 26 4. Application for a cold tttoraKe subsidy shall be made in triplicate un furtiin siipplie*! by the DepRrtment of Agricuitiiri'. and the following information, also in triplicate. Hhatl be ^ubniitted with each application: (a) A plaiflbf the warehoii>><-, showing details of the construction. (/<) A specification of the intmlation, with detailed drawings. (r) A specification of the refrigerating machinery. (d) A sketch showing the location of the proposed warehouse in relation to rail- way" iiiul wharfs. (c) A copy of the rates which it is proposed to charge for storage. (/) The full names of the pri'sidcnt and the secretary of a limited liability com- pany, or the full names of all the members of an ordinary partnership, must nctoiu- paiiy the application in order to le included in the contract. ('/) The authorized capital: the subscribed c.npital; a list of the -iibscribers, and tlio fliuount subscrilx'd by eiicli. if the npp|!'-ant is a limited liability company. .'.. The rates for storage ns eriginully approved by the dovcrnor in Council shall not U- raised without further approval by the same authority. t: Nothing in these regulations shall prevent owners of subsidized cold storage wan ;, .u>es from entering in^ special contracts with customers for the maintenance of ti'iiipcratures other than those herein specified. 7. I iie first instnlmcnt of the subsidy sliall not be paid until the applicant shall liavi- presented proper vouchers for the cost of building, equipment, site and other i\|eii(litiires. s. The owners of cold storage warcbotises to which the subsidy .or any part there- (if liis licen paiil. may be wquired to make an annual report to the Minister of .\gri- cii'tiiie ill such form as may be prescribed. FORM OF CONTBACT. When an application for a cold storage subsidy has been approved ltcr. of the first part; And Wlicfition and plans and specifications of the said warehouse were njipioved by order of His Excellency the Governor General in Council bearing date tlu day of , A.D. Witnesseth that i. consideration of the covenants and agreements on the part of Ili^ ifajesty hereinafter contained, the contractor covenants and agrees with His Ma- jtsty as follows: — 1. That all covenants and agreements herein contained shall be binding on and oxtL'tul to the executors and administrators of the contractor and shall extend to and hi' liiiuling upon the successors of His Majesty, and wherever in this agreement the I'l'iitiiiitor is referred to such reference shall include his executors and administrators. •2. That tbe contractor shall build, construct and erect a public cold storag-J u;iiehnu»e a , in the Province of (I i Si it \ ! HI 26 in and upon n site to be approved by the ^linister, the said warehouse to be equipped with mechanical refrigeration and suitable /or the preservation of all food product*. 3. That the said warehousp shall be built in the manner required by and in all respects in strict conformity with the specifications and with the plfhs approved by His Excellency the Governor General in Council, under date the - ment of the said warehouse, payable in instalments as follows : — T'pon the warehouse being completed and cold storage at suitable tempcriitiut'" 1 eiiip provided therein, the whole to the satisfaction of the Minister, whose decision in f-nse of dispute shall be final, a sum not exceeding fifteen ix?r cent of the amount -" expended and approved of; at the end of the first year thereafter, seven per cent "'i tli' said amount; at the end of the second year thereafter, four per cent of tlb Niiil amount; and at the end of each of the two next succeedin.a: yenr.s. two per cent of t!ic said amount; provided always that the warehouse is maintained and operatc-d t" i!;i satisfaction of the Minister; that the Minister ma.v refuse to pay any part of the iiil subsidy if in his opinion the operation of the warehouse has not been of such a iluir- acter a« tn provide for the proper preservation of such produce as m.ny be stored tin p- in. and that the whole amount of the subsidy payable hereunder .shall not exetti! 'iif r-um of 9. That the Minister may require the contractor to submit such voucIkm-- mil verify the cost of coit.struction of the said warehouse in such manner as the ifini-ttr may from time to time direct, and that ti:e ilinister's decision with respect to the oo-t vif the construction of the said warehouse, for the purpose of fixing the amount of the ?aid subsidy, shall be final and conclusive. 10. The said warehouse shall be built and completed to the satisfaction of the Alinister not later than the day of and shall thereafter be maintained and operated continuously to entitle the contractor to any portion or portions of the said subsidy, and time shall be considered as of the essence of tliis agreement. 11. If the said warehouse should be burnt or otherwise injured or destro.ved before ii'l the pajTuents of the said subsidy have been mas und ninin- tams the said warehouse us hereinbefore provided and otherwise con.pli.s with all tl... covenants and provisions of this agreement, the whole to the satisfaction ..f the said M.nif.ter. the contractor shall be paid the unpaid portion or portions of the «aid sub- sidy upon the same terras and in the same manner as if the sai.l wnmhouse had not been injured or destroyed. 12. The contractor shall not assign this contract without the consent in writing of the Minister. *^ 13. This contract is. pursuant to the Statute in that behalf, nuidc subject to the express condition that no member of the House of Commons of C.nuida shall bo ud- mittp.l to any share or nart of such contract or to any lK.netit to arise then^from In witness whereof the .Minister hath hereunto utH.xed and set his hand u.m the seal (rf the Department ot AKriculture and the contractor ha, .igued tlu-e presents on the (liiy and year first above written. Signed, sealed and delivered in the presence of 1 e ! ( 1 ;i 1 i ! !