8o 



Cold Storage in Chicago. 



packed in cases to contain thirty dozen each. They should 

 never be washed. 



During the month of September last, 600,000 cases of eggs, 

 each containing thirty dozen, are stated to have been taken 

 into cold storage at the Chicago stockyards. Two of the 

 largest packing-houses are also said to have been laying in 

 supplies from the west, paying 4.6.. to 6d. per dozen. The 

 business appears, however, to be of a very speculative nature. 



Butter may be kept either cooled or frozen, although the 

 latter process is more in practice in Chicago, the flavour and 

 quality being well preserved. Ordinary cold storage butter 

 may be kept at 32 deg. to 35 deg. Fahr., while for freezing a 

 temperature of 20 deg. is recommended, and when carried for 

 any length of time, say four or five months, the prevailing 

 temperature in Chicago is 5 deg. below zero. June is the 

 best month to store butter, which, made in this month, is 

 packed in wooden tubs, spruce or ash being preferred. 

 These tubs are sometimes covered with burlap to preserve 

 their cleanliness. When taken from the freezer during the 

 autumn months, or early winter, it is allowed to thaw in the 

 natural way, the flavour, it is asserted, being stronger and 

 more developed by this method. Farmers get 3d. to 4d. 

 per lb. for butter in Indiana, Kansas, and Nebraska during 

 the summer, taking contracts in small towns to supply it. 

 Butter which went into cold storage in June at g^d. (JdL 

 storage) was marketed at iojd. in the autumn. There is 

 sometimes a shrinkage of 1 lb, per tub. 



Butterine and oleomargarine will carry at about the same 

 temperature. 



Cheese will keep one year, if necessary, in cold storage. 

 Temperature, 31 deg, to 32 deg., with a variation of not more 

 than 1 deg. It should be in ripe condition before being 

 stored, which is generally from June to January. Dampness 

 should be excluded from the room, otherwise the cheese will 

 become mouldy. 



Milk may be kept in cold storage for a short time, but is 

 not as a rule frozen. It is believed that there is a great 

 future for the dairy business in the freezing and cooling of 

 milk, etc. 



