62 BULLETIN 801^ U. S. DEPARTMENT OF AGRICULTUEE. 



pails at hand are always a familiar sight to the employees is in 

 itself a valuable asset. The simplicity of this equipment is also 

 advantageous, for even the most ignorant laborer can not fail to 

 undei'stand its use, though he might be confused b}'' valves and ex- 

 tinguishers. It would seem that this subject need not be dwelt upon, 

 but there are many warehousemen who overlook this simple supply 

 of water or who give the matter little attention. 



Water barrels should have a capacity of 60 gallons. The ordinary 

 coimnercial oil barrel wdtli one head removed serves this purpose 

 w^ell. The location of the barrels should be such as to insure atten- 

 tion as well as convenience when needed. The space between doors 

 on the outside of the wall is very good. If the areas are large, 

 barrels may be distributed (in pairs) throughout the compartment. 

 This condition usuallj^ exists at a compress. Pails should be kept 

 filled and hung over the barrels, ready for instant use. The pails 

 should be of one of the approved fire-pail designs of heavy galvanized 

 iron. Their capacit}^ varies from 10 to 16 quarts, the 12 and 14 

 quart size being most common. The bottom should be rounded or 

 cone shaped so that the pails will be used only for the intended 

 purpose. They may be painted red and should have the word 

 " Fire " stenciled on the outside. 



The number and location of barrels will depend somewhat on the 

 arrangement of the building and other fire equipment provided. For 

 usual conditions one barrel and two pails per 1,000 square feet storr 

 age will be ample. The essentials of location are that barrels are 

 convenient both for use and for attention. A good arrangement is 

 shown in Plate XXXI, figures 1 and 2. 



In winter the water in the barrels and buckets should be treated 

 with sodium chloride (common salt) or calcium chloride, either of 

 which will prevent freezing. The fouling of the water may be pre- 

 vented by the addition of slaked lime (calcium hydroxide) or calcium 

 chloride. Charcoal is also beneficial in preventing odors. Unless 

 water is treated in winter to prevent freezing the value of water 

 barrels may be very much reduced.^ 



^Barrels which are to be used for the sodium chloride solution (unless made 

 with wooden hoops) should be reinforced with three-eighths inch I'ound 

 wrought iron hoops kept well painted, as the flat hoops soou rust out. Barrels 

 which are to be filled T^dth calcium chloride should be coated inside with 

 asphaltum paint to prevent leakage. 



The folloAving tables give the quantities of calcium chloride and of sodium' 

 chloride which may be added to water and the resulting reduced freezing tem- 

 perature. The specific gravity table is useful in testing at intervals for deter- 

 mination of the condition of the water. When barrels are refilled (as in 

 replenishing losses from evaporation) care should be taken to insure thorough 

 mixing of the added water; otherwise the fresh water will float on top of the 



