BY JAMES TOLSON, ESQ. QI 
PEP END DC Fes: 
THE following appendices contain calculations and tables 
which will be found useful in tracing the process of re- 
frigeration, as applied to meat, &c. :— 
APPENDIX A. 
No. 1.—Of the composition of meat. 
2.—Of the latent heat of aqueous vapour. 
3.—Of the weight, volume, thermal equivalent, &c., of dry 
air. 
4.—Of the vapour removed from atmospheric air, and of the 
heat given out by compression. 
5.—Of the heat produced by compression of dry air. 
6.—Of the cold produced by expansion of dry air. 
2) 
9) 
APPENDIX B. 
Calculation showing the work done in a freezing chamber :— 
1st.—In removing the heat flowing through the walls. 
2nd.—In reducing the temperature of meat hanging therein. 
APPENDIX C. 
Calculation illustrating the reduced cooling power of meat as 
the thickness increases, and also the increased time required for 
the refrigeration of a thick hindquarter as compared with the 
ribs and flanks. 
