FRUIT STORAGE 107 



by means of a force pump. For making ice, galvanized 

 ice cans filled with fresh water are immersed in the 

 brine tank to freeze. 



"The pipe system for brine circulation can be made 

 up of standard pipe with open return bends, the prac- 

 tice being to use pipes varying in size from 1 to 2 inches 

 in diameter. The pipe system should be divided into 

 sections containing not more than 400 feet of 1-inch 

 pipe or equivalent, provided with valves or cocks and 

 connected to the mains, so that each section can be shut 

 off independently when desired. 



"The location of the pipes in the cold storage room 

 may either be overhead or on the sides of the room, the 

 former position being preferable when sufficient height 

 of ceiling will permit. When rooms have been con- 

 structed for using ice, the pipe system can be conveni- 

 ently placed in the ice bunkers overhead. 



"The quantity of pipe required for brine circulation 

 in cold storage rooms to produce the desired temperature 

 depends on the class of goods to be cooled, the quantity 

 cooled each day, the size of the room, the character of 

 the insulation, the frequency with which the doors are 

 opened, the temperature of the atmosphere outside, etc. 

 As these conditions vary in almost every case, no fixed 

 rule can be laid down, but it is a good practice to make 

 a liberal allowance of pipe surface for the duty required 

 when the conditions are known, based on practical ex- 

 perience embracing almost every line of work to which 

 mechanical refrigeration is applied. 



"The brine used is ordinarily made from common 

 salt, about 2^4 pounds of salt per gallon of water will 

 make a brine registering 100 degrees density on a 



