26 



STUDIES OF POULTRY. 



and not more than 4 feet above the floor, provided the refrigerant be 

 fine ice mixed with 10 or 15 per cent of salt. and the load has been 

 thoroughly chilled before it is shipped. This record is constantly 

 made during hot summer weather. During the winter time the tem- 

 peratures, under the same conditions, are commonly below 35 F. 

 (2 C.) and are often between 28 and 30 F. (-2 and -1 C.). 



It will be seen from these statements concerning the temperatures 

 maintained in transit that, as previously indicated, the packer must 

 suit his chilling to a certain extent at least to the next step in the 

 handling of his goods. This is well illustrated by figure 8, which 

 represents the temperature history of the dressing and shipping of 

 a carload of chickens from the packing house to the market during 



FIG. 8. Temperature record of preparation and shipment of a carload of dressed poultry. 

 1. First chill room. la-2. Second chill room. 3. Packing room and to car. :'-4. TTaul. 



summer weather, when, for at least a portion of the day, the atmos- 

 pheric temperature was between 85 and 95 F. (30 and 35 C.). 



As indicated in figure 8 between 1 and 2 on the curve, the fowls 

 were in chill rooms, the first maintaining the temperature shown be- 

 tween 1 and la for a period of six hours, the second those indicated 

 from \a to 2 for a period of twelve hours. From 2 to 3 the birds 

 were in the packing room, where the temperature varied from 23 

 to 25 F. (5 to 4 C.). They were then placed in a car which 

 had been chilled for twenty-four hours with fine ice and 10 per cent 

 of salt. From 3 to 4 on the chart represents the temperatures during 

 a 48-hour haul. 



It will be observed that at the end of the first day the temperature 

 was rising markedly, reaching a maximum of 41 F. (5 C.). At 

 this point the icing station was reached, and. according to the in- 

 structions issued with the car, it was reiced and salted, whereupon 



[Clr. 64] 



