348 Rcpoi't on the American and Canadian Meat Trade. 
continually, first through the ice then through the meat-room. 
By passing through the ice-room the air loses each time by con- 
densation any moisture it may have contracted in its journey 
amongst the carcasses, and it is consequently sent again on its 
mission dried and purified. The dryness of the air is one of the 
main features in the system. The whole arrangement is very 
simple, though it can scarcely be regarded as inexpensive. But 
in any case it is thoroughly effective, and the successful im- 
portation of dead meat from the other side of the Atlantic is 
now a fait accompli. 
In the side of each meat-room a thermometer is fixed, which 
indicates the temperature inside, and this can be accordingly 
regulated as desired. This is done by increasing or diminishing 
the current of air. T. C. Eastman & Co., of New York, whose 
arrangements I have here described, have, as I was informed by 
Mr. Lippincott, their Liverpool manager, never yet lost a single 
carcass by their process of refrigerating ; and they were the first, 
as they are now the largest exporters. It is true that other 
companies have had damaged cargoes at times, but these have 
always resulted from one or other of two causes — the supply of 
ice running out, or a break-down in the machinery. Experience 
will obviate the recurrence of these mishaps — they are too costly 
to be continued. 
I purchased in Manchester a piece of standing-ribs of the 
beef which had come over in the ' Celtic,' taking pains to 
assure myself that it had formed part of the cargo I had inspected 
the day before. This piece of meat was several days in 
" muggy " weather before being cooked, and the signs of decay in 
it then were very slight. We ate a portion of the meat warm and 
the remainder cold ; I had several friends in to taste it, and they 
all pronounced it as good as very fair English beef. This was 
my opinion of it, too. I gave [)^d. per lb. for it. 
On the 14th of May, in company with Mr. H. M. Jenkins, I 
inspected the cargo of meat on board the Guion steamship, 
' Wyoming.' I need not describe this, as the foregoing descrip- 
tion of the ' Celtic,' and her cargo of meat, applies in all 
respects equally to the ' Wyoming ' and her cargo — except, 
perhaps, in the situation of the meat-rooms ; but this is a differ- 
ence of no consequence, for the principle is identical in both. 
A newl} -invented system of refrigerating-rooms promises 
soon to supersede the use of either natural or artificial ice. 
The following is a description not only of the invention itself, 
but of the manner of its operation, and the effect produced. 
I am assured on excellent authority that the invention is a 
most valuable one, and that it is destined to come into general use 
in the place of the other refrigerating-systems now in vogue : — 
