SECTIOISr c. 



METHODS OF PREPARATIOI. 



I. PREPARATION AND PRESERVATION OF FOOD 



1. PEESERVATION DURING LIFE, (see under E, 3.) 



2. PEESERVATION OF FRESH MEATS. 



a. Refrigerators : 



Ice- boxes and refrigerators. 

 Refrigerator-cars. 

 (Accessory.) The ice-trade : 



Ice cutting and handling apparatus. 

 Methods of manufacturing artificial ice. 

 Ice-houses. 

 h. Other accessories of preservation : 

 Meat-hooks. 

 Skewers, &c. 

 Oarving-tools. 



3. PRESERVATION BY DRYING. 



a. Sun-drying apparatus : 



Beach dryers. 

 Flake-drying : 



Newfoundland flakes. 



Massachusetts flakes. 



Covers for fish-drying. 



b. Smoke-drying apparatus : 



Herring smoke-houses. 



Halibut smoke-houses. 



Salmon smoke-houses. 



Sturgeon smoke-houses. 



Aboriginal drying-houses. 



Methods of drying haliotis, used by the Indians of California. 



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