BY JAMES TOLSON, ESQ. 99 
APPENDIX C. 
As an illustration of the reduced cooling power of meat 
as the thickness increases, and also of the increased time 
required for the abstraction of the heat from a thick hind- 
quarter, as compared with the ribs and flanks, the following 
calculations are given :— 
Weight of 1 cubic foot of meat... fist, Un lbse 
Weight of 1 quarter (average) ee Je.) TOURS: 
Area of surface of a forequarter ... wwe = 2 SOLER 
Area of surface of a hindquarter ... wy ORG SQ. ft: 
TABLE 7.—Register of the temperature of the rooms at Queensport 
during 9 days, when charged with meat, from an average 
of 6 weeks working, during September and October, 1884. 
The temperature taken every 12 hours, up to the fifth day. 
6th | 7th | sth | oth | 
ist day 2nd day grd day | 4th day | sth day day lake day aa 
32° | 25° 22° 19° 18° Dye exGoo Eso 02> jroo | se Be 3° °° 
TABLE 8. 
FA Total number of units of heat lost by 1 square foot of 
S meat of the following thicknesses in falling from— 
& Weight 
s | 
ss in Difference 
2 os a z 4 32° Water peaked Total. Total. 
w Pounds. || 98 to 32° | 70° to 32 to eke || 98° to 32° || 70° to 32° 
e Unfrozen.| Unfrozen. > External || 
Ss 32° Ice: Surfaces! || Frozen. Frozen. 
I 55 193 III 283 8 | 484 402 
2 II 386 222 566 23 || 975 811 
3 10°5 579 333 849 46 1474 1228 
4 22 772 445 1132 69 || 1973 1645 
5 27'5 965 556 | 1415 96 | 2476 2066 
6 33 1158 668 1698 128 | 2984. 2493 
(1) xg) (3) (4) (5) (6) (7) 
Column 5 in the above table requires a little explanation. 
It is evident that if meat is hanging in an atmosphere the 
temperature of which is, say, 0° Fah., and the zzterzor surface 
of the meat just frozen, the exterior surface must be approx- 
