LOW TEMPERATURES AND REFRIGERATION-——MARCHIS. 221 
tural syndicates, and all others individually or collectively interested 
in the refrigeration industry. 
(8) That the general work and the results of researches carried 
out in these laboratories and schools, as well as those of associations 
of engineers and manufacturers who are working in refrigeration, 
should be submitted to the permanent International Bureau and co- 
ordinated by it, in order that it may publish periodically a biblio- 
graphical index, and may compare the results and derive all the use- 
ful indications and conclusions possible from them for presentation 
to the next Congress of Refrigeration for its examination. 
Ill. THE CONSERVATION OF PERISHABLE ARTICLES. 
We have now found out how to produce and maintain a low tem- 
perature in cold stores. It remains now to study the methods of 
construction and use of the cold storage rooms, and the rules per- 
mitting of the conservation of different sorts of articles. These 
questions have been the subject of numerous reports and discussions 
which it would take too much time to digest here. I will, therefore, 
only indicate some of the most important conclusions on these 
questions. 
The cold air of rooms in a cold storage house should circulate as 
little as possible from one chamber to another, in order that the 
odors of certain preserved products may not affect others. In par- 
ticular, if the refrigeration of the cold store is accomplished by 
means of air coolers it is absolutely necessary to have a special air 
cooler for each series of chambers designed to contain a particular 
product. 
The articles to be preserved should not pass suddenly from the 
ordinary temperature to the temperature of the storage rooms, or 
vice versa; in other words, the refrigeration should be progressive. 
Thus, in abattoirs the warm meat coming from the slaughter rooms 
is transported by means of an overhead rail into a cold anteroom 
kept at a temperature of 7° to 8° C. There it undergoes for about 
twenty-four hours a preliminary cooling, at the termination of which 
it is carried into the rooms where the air is maintained at a tempera- 
ture of 0° to 4° C. and a humidity lower than 75 per cent. Salting 
and treatment of the intestines, the hides, etc., should be carried on 
in rooms entirely separate from those mentioned above, which should 
be confined solely to the preservation of fresh meat. 
The question of the preservation of horticultural products is one 
of the most difficult in the application of cold to food stuffs. The 
preservation of apples and pears has been studied in detail in the 
United States by Mr. G. H. Powell. He has placed results before 
the congress which demonstrate with the greatest clearness the effect 
