PRESERVATION OF FOOD BY REFRIGERATION. 107 
ILABER ean. 
Emission of heat from meat hanging in the open air. Temperature 
of the air = o° Fah. Temperature of the meat when put in = 98°. 
The emission calculated as from one side only, in units per square 
foot per hour. Jn still air. 
Flow while falling to 32°. See aoe Total. 
A B G Time. 
o9 |e Z | as oe = ley Fale lee ales 
Q = 5 a S =a ses || & og st 
et Rea Sees tor ioe ge) Teel 
2 5 = 20 : ee) | cot | wee Set | Sol) as Wes 
= S = a = Ow ea a wo. B= Oo 
28 lege! 2 l= | eke | om] B83 loasll o> | =a || ge 
= ol cei els a0 || ce san |sEo sv | uu |] 93 
Sf Weseeac eels il eoe [ee ee (sacle Se) ea 
= | 2 ).88! 6 1 PN cee eet a, |e dl eal at ag 
| = a te} 
a ~~ (sec! = Sy 2e8 soge “| Jago] 2 ov of || og 
2 Bie lieeal & | Bao | Bs | wel ME es | RE | Veg 
2 s8leta| & |ecllsts]s8| She lef8ll sé | ee ll age 
= || 68 leas! © | B42 | s28 |] 62 | SSS | ES&S o2 | ES | sha 
al & & < a ~ om < a & a a 
| 
I 191! 140] 165] 0°23)| 140 46.| 93 | 17 || 46 | 64 
2 | tgr| 112) 151 o'8 || 112 a7 | FES BG |) 37.1 36 
3 | 191) 93] 142| 15 || 93 | 31 | 62 | 58 || 31 | 29 
| i : 
4 | 191} 80] 135, 24 || 80 | 27 | 535 | 83] 27 | 45 
5 | 191| 7O| 130] 3'5 70 230 46'5 | 11 || 23 | 66 
6 | | 6s| 127| 4°5 63 19 | 41 | 142 || 19.| 06 
As no objection is raised by the advocates of the 
“‘freezing-in theory” to meat being hung in the open air 
at a temperature about freezing point, it would be instruc- 
tive to know in what way, if any, the above condition 
differs from the case as illustrated in table 10, where the 
temperature, as actually observed, did not fall below freez- 
ing point for more than 12 hours. A careful comparison of 
tables ro and 11 will show the weakness of their argument 
in reference to this subject. 
