232 BOARD OF AGRICULTURE. [Pub. Doc. 



age is kept at the present time with ice as the refrigerant. 

 Butter to be frozen solid and so kept requires a temperature 

 10 or 12 degrees below the freezing point. The thawing- 

 out process is allowed in a natural way, and it is further 

 claimed that the thawing develops the flavor. 



In most coid-storage houses the refrigeration of the butter 

 room is kept down to, and even 2 degrees below, the freezing 

 point, by using salt upon ice, thereby greatly hastening the 

 melting process. The ice and salt are packed in galvanized 

 iron cans or tanks, each in the series being connected with 

 a pipe. The cans are anywhere from 4 to 8 feet deep, and 

 of sufiicient dimensions to take in an ordinary-sized cake of 

 ice. In the hottest of weather these cans and connecting 

 pipes are covered with frost, and experience shows that but- 

 ter at a temperature of 32 degrees does not lose any marked 

 amount of goodness. The best temperature for the storage 

 of cheese is generally considered 32 to 33 degrees, and 

 should not vary more than 1 degree. Care should be taken 

 not to subject cheese to a high temperature before placing in 

 cold-storage. 



It is in such a room as is described for butter, that poul- 

 try, game and fish are kept until such time as wanted. The 

 temperatures best adapted for the storage of various kinds of 

 meat are as follows : brined meats, 35 to 40 degrees ; fresh 

 beef, 37 to 39 degrees ; dried beef, 36 to 45 degrees ; hams, 

 ribs and shoulders (not brined), 30 to 35 degrees ; hogs, 30 

 to 33 degrees ; eggs, 33 to 35 degrees ; lard, 34 to 45 de- 

 grees ; mutton, 32 to 36 degrees ; veal, 32 to 36 degrees. 

 All these temperatures are at or above the freezing point, 

 and thus the meats are sure to retain all their palatable 

 properties and merchantable qualities. 



The construction and maintenance of a cold storage house 

 is practicable upon every farm, and the first cost need not be 

 large. There are various plans and methods. One that I 

 have in mind comprehends an unused bent in some wagon 

 shed, barn, cellar or of any farm building. In the arrange- 

 ment of this, two compartments or rooms should be provided, 

 one for ice, the other for merchandise or commodities. The 

 method of construction should be after the manner of an ice- 

 house, making the insulation as perfect and thorough as pos- 



