760 Report on the Trial of Railway- Waggons 
XXX. — Report on tp.e Trial of Railway- TVaggons intended for 
the Conveyance of Fresh Provisions. By John Coleman, of 
Riccall Hall, York. 
The Prizes offered by the Mansion House Committee were a 
Gold Medal and 50Z. This very appropriate offer met with but 
two responses, viz., the waggon invented by William D' Alton 
Mann, of the Junior Athenaeum Club, 116, Piccadilly, 
London, W., which was thus described in the Catalogue : 
" Refrigerator Car or Railway Waggon for the transport of 
perishable goods, meat, fish, fruit, dairy-produce, vegetables," &c.; 
manufactured by the Exhibitor. Price 500/. This car will carry 
8 tons of dead meat, will preserve it in temperature below 45° 
for ten days in perfect condition. The process is by clear, cold, 
and perfectly dry air." Colonel Mann is an American, whose 
name is not unfamiliar in connection with railway sleeping- 
cars, which are largely used on Continental lines. The second 
entry was made by the Swansea Waggon Company of Swansea, 
Glamorgan, and is thus described in the Catalogue : " Rail- 
way Refrigerating Waggon, manufactured by the Exhibitors. 
Price 12 IZ. A Railway Refrigerating Waggon for running 
with passenger or goods trains, fitted with Knott's patent dry 
air refrigerators, and specially constructed for the conveyance 
for long distances at a low temperature, of meat, fish, and perish- 
able goods, without deterioration in quality or appearance." 
The patentee is Mr. Kennard Knott. It should be stated that, 
whilst the last-named waggon came hardly prepared for trial, at 
least very incomplete as to internal fittings. Colonel Mann's 
apparatus had been in actual service for some time. I have 
said that the prize was appropriate, and comes with noticeable 
fitness from the representatives of the largest consuming popula- 
tion in the world. The successful introduction of foreign dead 
meat is an accomplished fact. It can be preserved in excellent 
condition whilst in the vessel. But hitherto there has been a 
risk, and frequently a loss, especially in hot weather, daring 
conveyance from the port to the market, and until consumed. 
Any simple arrangement by which meat can be kept good for a 
few days during transit, and for a limited period afterwards, if 
required, must be of great value. Nor is the importance of safe 
conveyance confined to foreign meat only. Year by year the 
advantage of slaughtering our animals as near as possible to the 
spot where they have been fed becomes more apparent. The 
drawback hitherto has been the risk of injury in travelling 
during warm weather, and the necessity of immediate sale on 
arrival, thus leaving the consignor at the mercy of the markets, 
