424 



At the junction of the cylindrical and pyramidal sleeves are three 

 Vermorel nozzles placed in front of the blower. From these come 

 a spray of water directed towards the cooler ; over this spray plays 

 the strong current of air generated by the blower, which, creating 

 an active evaporation, reduces the temperature of the watery mist 

 considerably by the time it comes into contact with the tubes of the 

 cooler. 



The blower itself, of which the figure represents the model 

 used in the Calif ornian experiments of this apparatus, is one of 

 fwo types constructed by the Garden City Fan Co., of Chicago. 

 They are " double" 18-inch and " double " 24-inch blowers ; both 

 require about one-half horse power to run them at a rate of 1,000 

 and 900 revolutions per minute respectively. The first will pass 

 3,000 cubic feet and the second 5,000 cubic feet of air through per 

 minute. Their prices are 40 dol. and 50 dol. each. In larger wine 

 cellars they could conveniently be worked by means of a two or 

 two and a-half H.P. motor, which costs little, and can do all the 

 blowing, pumping and crushing work in the cellar at a trifling 

 expense ; once the motor is set going, the attendant can attend to 

 other work. 



This refrigerator is not patented, and is made by Messrs. 

 Toulouse Delorieux, 622 Commercial Street, San Francisco, Cal. It 

 is made in different sizes : For 75ft. tubing, 125 dol. ; for 100ft. 

 tubing, 150 dol. ; for 150ft. tubing, 200 dol. 



Refrigeration by Ice. The use of attemperators or heat coolers 

 have, under many hot climates, been used with most satisfactory 

 results. Several designs have been contrived for that purpose, but 

 they all entail a high initial cost, as well also as the necessity for a 

 large supply of cool water, which has, in the first instance, to be 

 secured, and subsequently has to be pumped up before it can be 

 utilised. 



The experiments I have conducted during the vintage 1900 in 

 order to control the vinous fermentation were, however, so success- 

 ful without the use of costly attemperators, or of large quantities 

 .of cool water, that in the circumstances which offer for those wine- 

 makers not far distant from Perth, I fail to see why costly 

 :attemperators, requiring a continuous use of cool water should not 

 be discarded. From the Government Refrigerating Works I 

 obtained a supply of ice sufficient for controlling the temperature 

 in the fermenting vats under conditions which generally prevail at 

 vintage time in our cellars. For that purpose, I arranged with 

 some of our largest wine-makers to conduct a set of experiments 

 which have turned out as successfully as I anticipated. The 

 experiments were conducted at three of the largest fermenting sheds 

 on the Swan, to which ice could, with little loss in transit, be 

 promptly conveyed, viz., at " Houghton," at " St. Leonards," and 

 .at -" Santa Rosa." 



