FRUIT STORAGE 107 
by means of a force pump. For making ice, galvanized 
ice cans filled with fresh water are immersed in the 
brine tank to freeze. 
“‘The pipe system for brine circulation can be made 
up of standard pipe with open return bends, the prac- 
tice being to use pipes varying in size from 1 to 2 inches 
in diameter. The pipe system should be divided into 
sections containing not more than 400 feet of 1-inch 
pipe or equivalent, provided with valves or cocks and 
connected to the mains, so that each section can be shut 
off independently when desired. 
“‘The location of the pipes in the cold storage room 
may either be overhead or on the sides of the room, the 
former position being preferable when sufficient height 
of ceiling will permit. When rooms have been con- 
structed for using ice, the pipe system can be conveni- 
ently placed in the ice bunkers overhead. 
‘‘The quantity of pipe required for brine circulation 
in cold storage rooms to produce the desired temperature 
depends on the class of goods to be cooled, the quantity 
cooled each day, the size of the room, the character of 
the insulation, the frequency with which the doors are 
opened, the temperature of the atmosphere outside, ete. 
As these conditions vary in almost every case, no fixed 
rule can be laid down, but it is a good practice to make 
a liberal allowance of pipe surface for the duty required 
when the conditions are known, based on practical ex- 
perience embracing almost every line of work to which 
mechanical refrigeration is applied. 
“The brine used is ordinarily made from common 
salt, about 234 pounds of salt per gallon of water will 
make a brine registering 100 degrees density on a 
