12 PEELIMIXARY COLD STORAGE STUDIES. 



In carrying out the will of Congress, I desire to secure the collaboration of those 

 engaged in the cold-storage business. It is important in the beginning of the work and 

 in the preparation for carrying it on in detail that the general practices in regard to the 

 period of detention for various forms of food should be known. 



I have therefore submitted for your consideration a blank requesting certain infor- 

 mation which it is hoped you can grre without in any way revealing trade secrets that 

 are regarded as private property. 



In answering the questions, which I hope you will do at your earliest convenience, 

 I shall esteem it a favor if you will suggest any lines of investigation which in your 

 opinion may be helpful in attaining the object that Congress had in view when author- 

 izing this investigation. All correspondence on the subject should be addressed to 

 the Chief of the Bureau of Chemistry, in which Bureau the investigation will be 

 conducted. 



Respectfully. Willis L. Moore, 



Acting Secretary. 

 Inclosures: 



Blank form for information. 



Return addressed and franked envelope. 



A copy of the blank accompanying this circular, as filled out by the 

 comniissary officer of the U. S. Military Academy at TVest Point, is 

 given below: 



Food Products ix Cold Storage. 



1. Xame and location of company: Cadet Mess. U. S. Military Academy, West Point, 



x. y. 



2. Principal food products kept in storage: Fresh meats of all kinds, poultry, fruit, 



vegetables, butter, lard, all the usual perishable food products required by a first- 

 class educational institution. 



ANIMAL PRODUCTS. 



3. Fresh meats I fresh when stored). 



(a) Minimum time of storage. 2 or 3 days. 



(b) Maximum time of storage. 1 year. 



(c) Usual time of storage. 1 to 3 months' supply of beef purchased at a time. 



(d) Temperature of storage: Meats kept at 30° F.. except one lot 16 hindquarters 



beef kept at 15° F. for experimental purposes. 



4. Preserved meats (hams, shoulders, sausages, etc.). 



(a.) Minimum time of storage, a week or two. 



(b) Maximum time of storage. 4 or 5 months. 



(c) Usual time of storage. 1 month. 



(d) Temperature of storage. 30° F. 



5. Eggs. 



(a) Minimum time of storage: Used immediately to 1 week. 



(b) Maximum time of storage. 1 month. 



(c) Usual time of storage. 2 weeks. 



(d) Temperature of storage. 34° F. 



6. Fish -fresh when stored/. 



(a) Minimum time of storage: Not stored usually. Used immediately when 

 received, though it is sometimes necessary to hold in refrigerator from 24 to 

 48 hours, which is done without any ill effects. Occasionally a few fish are 

 left over from the lot and are put in a cooler where the temperature is at 15° 

 F. These small lots have been kept in this temperature for 6 months 

 without in any wav deteriorating. 



