SECTION C. 



METHODS OF PREPARATION. . 



I. PREPARATION AND PRESERVATION OF FOOD 



1. PEESERVATION^ DURING LIFE, (see under E, 3.) 



2. PRESERVATION OF FRESH MEATS. 



a. Refrigerators : 



Ice boxes and refrigerators. 

 Befrigerator-cars. 

 (Accessory.) The ice-trade : 



Ice cutting and handling apparatus. 



Methods of manufacturing artificial ice. 



Ice-houses. ' 

 h. Other accessories of preservation : 

 Meat-hooks. 

 Skewers, &c. 

 Carving-tools. 



3. PRESERVATION BY DRYING. 



a. Sun-drying apparatus: 

 Beach dryers. 

 Flake-drying : 



Newfoundland flakes, 

 Massachusetts flakes. 

 Covers for fish-drying. 

 h. Smoke-drying apparatus : 

 Herring smoke-houses. 

 Halibut smoke-houses. 

 Salmon smoke-houses. 

 Sturgeon smoke-houses. 

 Aboriginal drying-houses. 

 Methods of drying haliotis, used by the Indians of California. 



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