346 Report on the American and Canadian Meat Trade. 
gives a very handsome profit to our wholesale and retail butchers, 
as compared with what English-fed beef gives them. 
The value of the offal in New York is as follows : — livers, 
Is. dd. to Is. lOd. ; hearts, 2d. The heart, liver, head, hoofs, 
and entrails are worth altogether from 5s. lOd. to Qs. 
Method of Refrigerating on board Ship. 
On the 21st of March I inspected, in Liverpool, a cargo of 
beef and mutton on board the White Star ship, ' Celtic,' which 
had just arrived from New York. I was present when the 
refrigerating-rooms were opened, and the beef and mutton 
exposed to view. These rooms run along either side of the 
ship, and the quarters of beef are suspended in them from hooks 
in the ceiling. Some of the carcasses of mutton lie underneath, 
on the floors of the compartments. Each quarter of beef and 
each carcass of mutton is sewn up nicely in coarse but clean 
canvas. The quarters are hung as closely together as possible, 
interlocked in a peculiar manner, as well to economise room as 
to save them from being bruised by the rolling and pitching of 
the ship in mid-ocean. Whilst on board, whatever it may be 
afterwards, the meat is not at all " messed," and what I saw was 
to all appearance as fresh as if killed only the day before. I was 
present whilst a great deal of the meat was discharged, and 
I examined many specimens of it, finding nothing whatever 
about it which could be regarded as objectionable, either in 
appearance or in odour. On the contrary, all of it was 
scrupulously clean, fresh, sweet, and in good order in all respects. 
The very blood on the " sticking-parts " was quite fresh- 
looking. None of the meat was damp, or flabby, or faded in 
any respect, nor had the juices gravitated towards the bottom of 
the quarters as they hung, or discoloured the canvas. It was, 
indeed, evident to the most unpractised eye that the process of 
decay in this meat had been, during the whole voyage, most 
thoroughly and perfectly suspended. Nor does the temperature 
of the rooms approach nigh to freezing-point ; it is maintained 
at 37° to 40°. Given the same conditions, the meat would safely 
make a voyage round the globe. This system, so far as I can 
learn, is the best of the three or four in use. The refrigerating- 
rooms (Fig. 2) — -if they merit the name when they do not freeze 
what they contain — are as perfectly air-tight as possible. 
They are constructed of several thicknesses of boards, with 
non-conducting material between them. The apertures in the 
sides of the rooms, through which the meat is extracted when it 
is being discharged, extend from near the floor to near the 
ceiling, say some 5 feet 6 inches square, leaving a rim against 
