BY JAMES TOLSON, ESQ. 79 
ducing a steady flow of cold air through the room, which 
shall, by coming into contact with the walls, screens, and 
surfaces of the meat, take up and remove the heat we wish 
to carry away. Nature tells us in unmistakable language 
which are the relative positions of the warm and cold air, and 
we should endeavour to give the fullest opportunity for the 
working of these natural laws, and not try to turn upside- 
down, as it were, the operation by which she works. 
The best sign we can have of regular and successful 
work would be the rise in temperature of the departing air. 
As it can only be warmed by the heat emitted from the 
meat, leaving out of the question for the moment the flow 
of heat through the walls, we have, in the rise of tempera- 
ture, a proof of work done ; and the warmer the air, the more 
rapidly will the radiants be cooled. With a view of develop- 
ing the transfer of heat to the cold air to the fullest extent, 
the plan, as illustrated in plate II., fig. 8, has been adopted. 
The freshly killed meat is placed in the compartment A, 
which is of a size large enough to hold one day’s slaughter- 
ing. The chamber B being made of any size to suit 
requirements, and the engine power is, of course, adapted 
to it. Taking a case where the size of B is 60 x 36 x 7 
feet, and the engine circulates 37,500 feet of air per hour 
at an initial temperature of 50°, A is 36 xX 9g xX 7 feet, 
and is capable of holding about 60 quarters of beet, in three 
rows of twenty each. In consequence of the whole 37,500 
cubic feet of air passing through this small chamber, con- 
taining 2,268 cubic feet, the renewal is very rapid, and from 
the position of the inlets and outlets, D and E, the current 
flows over the meat in the direction that ensures the 
greatest amount of contact. Screens are hung between 
the quarters, as in fig. 7, thus giving the meat every oppor- 
tunity to part with its heat both by radiation and by contact 
of cold air. As the chamber A is required for more meat, 
that already hanging is transferred in the usual manner to 
B, and day by day it is worked down to the cold end of the 
room, where, when fully frozen, it is stacked for shipment. 
It was thought that owing to the position of the inlet, there 
would be great inequality in the temperature of the rooms, 
but on trial it was found that the tendency to equalisation 
was so great that practically the thermometer showed the 
