258 



FARMER'S CYCLOPEDIA OF LIVE STOCK 



quarts hot water. Dog skins treated in 

 this way make serviceable robes, and it 

 is difficult to find a more beautiful rug 

 than the tanned hide (with hair) of a 

 Galloway. 



NECK SMOULDER 

 RACK 



185 METHOD OF CUTTING 



MUTTON CARCASS 



REFRIGERATION OF MEAT AND 

 OTHER ANIMAL PRODUCTS 



Refrigeration and the artificial pro- 

 duction of ice have long been known, 

 but it is only within recent years that 

 they have been used commercially with 

 success. This is due to the improve- 

 ment of the process and the invention 

 of various mechanical devices. Com- 

 merce in refrigerated food has grown 

 enormously during the last 25 years. 

 Thus in England, the importation of re- 



cultural products, as well as in the man- 

 ufacture of chocolate, beer, wine, whis- 

 key, dynamite, sugar, photographic sup- 

 plies, chemicals, rubber, glue, tea and for 

 other industrial uses, including the pre- 

 vention of insect injuries to carpets, 

 furs, tapestries, etc. 



Sources of cold—With regard to the 

 sources of cold, we have several means 

 at our disposal, ranging from the direct 

 or indirect application of natural or ar- 

 tificial ice to the use of complicated cold 

 air and cold vapor machines. As stated 

 by Ostertag, the latter alone satisfy all 

 the requirements of sanitation and the 

 technique of preservation, and should, 

 therefore, be used to replace other meth- 

 ods of preservation. For household pur- 

 poses, retail dealers and small slaughter 

 houses, the cost of refrigerating ma- 

 chines would be out of proportion to 

 the advantages obtained. In such cases 

 refrigeration by means of ice is indi- 

 cated. 



Use of ice—The simplest method of 

 applying cold to the preservation of ani- 

 mal products consists in placing the food 



■king the hog 



frigerated mutton amounted to 400 car- 

 casses in 1880 and rose to nearly 7,000,- 

 000 in 1899, since which time it has re- 

 mained tolerably uniform. Refrigera- 

 tion is used in the preservation of meat, 

 poultry, eggs, milk, fruit and other agri- 



products in direct contact with the ice. 

 This method suffers from several disad- 

 vantages. The materials to be preserved 

 are cooled on one side rather than uni- 

 formly, and they are moistened by the 

 melting ice instead of being kept dry. 



