BY JAMES TOLSON, ESQ. 89 
little or no radiation could take place, and no heat be lost by 
that means. 
2nd. We should have to restrict, as far as possible, the 
current of cold air from passing over the surfaces of the 
meat. The best way to accomplish this would be to hang 
the meat as far out of the line between the inlet and outlet 
as possible, knowing that air will take the shortest course 
from inlet to outlet, especially where the circulation is a 
forced one. Architects who have to deal with the ventila- 
tion of buildings experience great difficulty in causing air 
to distribute itself in an enclosed space, the currents being 
always direct from inlet to outlet, particularly when 
artificial means are used to force them. 
3rd. We should also have to baffle, as much as possible, 
the ascending currents of air that were passing over the 
heated surfaces of the meat, not only to prevent the heat 
being abstracted from the meat, but also to retain the 
moisture on the surfaces as long as possible, moisture being 
a condition most favourable to the development of the 
germs. 
Knowing the transparency of dry air to radiant heat, we 
should not require to take account of the air that was not 
in actual contact withthe meat surfaces, as it is not warmed 
by the radiant heat passing through it. 
How far are these conditions fulfilled in freezing-rooms 
as ordinarily constructed ? 
ist. We often see the meat hung in a compact mass, 
with no surfaces exposed to radiation, except those facing 
the walls, and which form but a small proportion of the 
total area. 
2nd. The cold air is admitted at the top of a narrow 
room, and drawn off at the opposite side. The direction of 
the current is manly across the top of the room, the 
density of the cold air, of course, causing a certain amount 
of descent, which so far is favourable to the chilling process, 
and especially to the meat hung on the cold side of the room. 
The ascending currents which flow along the surface of 
the meat are met by the descending cold currents, and to 
some extent neutralised, thereby causing an even tempera- 
ture at the top and bottom of the room, but interfering 
greatly with the regular flow of air. 
