16 



STUDIES OF POULTRY. 



up, or sweating, of the chilled portion two conditions which are 

 always to be avoided if possible. It is far better, therefore, to main- 

 tain one chill room between 35 and 40 F. (2 and 4 C.), allow the 

 birds to remain in it for several hours, or until the greater part of the 

 animal heat has been removed, and then transfer them to the second 

 room, which is maintained below 35 F. (2 C.), preferably at about 

 30 F. (1 C.), for the final chilling. In this room, too, it is ad- 

 visable to do the packing. 



CIRCULATION OF AIR. 



A very desirable method of chilling is a combination of the direct 

 and indirect systems, thereby insuring a circulation of air throughout 



VI 





I 



FIG. 1. Corridor showing entrance to freezer and chill room. 



the room and preventing the blanketing of the warm material by a 

 failure to draw from around it the heat which it radiates; or the 

 pipes carrying the brine may be so distributed and inclosed that a 

 constant circulation of air is maintained and the efficiency of the chill 

 room thereby greatly increased. Where exposed piping is placed on 

 the side walls, which is the method most commonly used, it has been 

 found advantageous to put fans in different parts of the room to keep 

 the air in circulation. Temperatures taken at different levels will 



[Cir. 64] 



