THE TRANSPORTATION OF MILK 211 



car is supplied, which is cleaned, loaded and iced by the consignor, the 

 rate on such shipments being 12J^ per cent, less than that charged by 

 L.C.L. shipments. The rest of the cars are distributed at convenient 

 points along the line, the creameries at which they are left cleaning the 

 car and loading the output, to which other consignments are added until 

 the car is filled. Then the car is locked and carried to its destination 

 where the milk is unloaded, the cars cleaned and the empty cans and 

 boxes loaded for return to the shipping stations. 



Milk is on the road 8 to 15 hr. according to the distance traveled. 

 At the terminal in Hoboken there is a large force of cashiers, foremen and 

 milk handlers to care for the business; the handling is all done at night, 

 the cars arriving between 9:30 and 10:30 p.m. and returning between 

 3:30 and 3:50 a.m. 



The Pennsylvania Railroad in 1914, daily hauled over 265,000 qt. of 

 milk into Baltimore, Philadelphia, Jersey City and the Borough of 

 Brooklyn. Prior to November, 1911, when the road established the 

 office of milk agent, the company hauled no milk into Philadelphia from 

 points north or west of Harrisburg, Pa., and no shipments of milk from 

 any points on the railroad were made into New York and Brooklyn. 

 Between these dates, an interval of 2J^ years, with the cooperation of 

 milk dealers of New York, Brooklyn and Philadelphia 53 shipping sta- 

 tions representing an investment of $450,000 were located in the dairy 

 sections of northwestern Pennsylvania, New York and the Maryland- 

 Delaware peninsula. To develop this long-haul traffic the railroad in 

 1912-13 built at the cost of $7,665 per car, 36 all-steel refrigerator cars 

 which in the autumn of the latter year were put in service. These cars 

 have two refrigerating compartments, each with a floor capacity of 160 

 46-qt. cans, 13 in. in diameter. The volume of the refrigerating compart- 

 ment is 1,468 cu. ft. The brine tanks are- two in number and have a 

 radiating surface of 226 sq. ft. and a volume of 77.25 cu. ft. The screened 

 portion above the tanks has a volume of 9.42 cu. ft. making a total capacity 

 of 86.67 cu. ft., or a total volume capable of holding 3,814 Ib. of crushed 

 ice, weighing 44 Ib. per cu. ft. The ratio of tank radiating surface to 

 loading volume is 1 sq. ft. to 7.48 cu. ft., and the ratio of ice to milk is 

 2 Ib. of ice to 8.6 Ib. or 1 gallon of milk. The tanks have a 2-in. free air 

 space around them and are 15 in. above the floor. They are separated 

 from the storage rooms by a partition open at the top and bottom and 

 screened, thus creating a circulation. All moisture from tanks is carried 

 off from drip pan through drain pipes and traps. The tanks are connected 

 by a IJ^-in. pipe, creating some circulation between them. This pipe 

 also regulates the brine to a uniform height in both tanks, the height of 

 pipe above the bottom of the tank being arranged so that a certain amount 

 of brine remains. A riser connection to the pipe forms an overflow. 



When refilling the tanks, the valve in the pipe connecting the tanks 

 is opened and all water or brine above the horizontal pipe is drained off. 



