REFRIGERATION OF DRESSED POULTRY IN TRANSIT. 7 
Table 1. — The transportation of dry-packed dressed poultry in refrigerator cars— Contd. 
1 
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Record of chill- 
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Record of transportation. 
At the market. 
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Tempera- 
ture of car. 
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a 
2- 
tc 
1 
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a 
in 
Ammonia- 
cal nitrogen. 
T3 
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3d 
6 
1 
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c3 
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03 
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2062 
Tennes- 
see. 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
...do... 
1911. 
Aug. 30 
Sept. 6 
Sept. 14 
Se-pt. 21 
Sept. 26 
Oct, 4 
Oct. 23 
Nov. 2 
Nov. 8 
Nov. 20 
Dec. 1 
Dec. 7 
Dec. 19 
1912. 
Mar. 26 
Mar. 28 
Apr. 12 
Apr. 16 
Apr. 18 
Apr. 24 
Apr. 26 
Apr. 30 
May 3 
May 13 
May 24 
June 11 
June 13 
Julv 1 
July 8 
July 25 
July 30 
Aug. 29 
Sept. 18 
Sept. 26 
Oct. 4 
Oct. 17 
2 
2 
1 
2 
3 
2 
1 
1 
2 
1 
4 
5 
1 
2 
1 
1 
1 
1 
2 
4 
1 
1 
1 
1 
1 
6 
1 
3 
1 
3 
1 
2 
1 

1 
°F. 
26 to 35 
34 to 38 
32 to 39 
35 to 40 
29 to 38 
34 to 38 
31 to 38 
27 to 34 
27 to 36 
27 to 34 
22 to 35 
22 to 35 
23 to 29 
30 to 34 
°F. 
30 
36*" 
30 
32 
32 
30 
32 
28 
32 
28 
35" 
29 
30 
33 
31 
31.5 
31 
30.5 
32 
32 
31 
32 
29 
32 
30 
35 
30 
30 
33 
31 
31 
30 
31 
°F. 
34 
42 
41 
37 
39 
35 
28 
36 
31 
38 
35 
44 
38 
40 
41 
34 
°F. 
42 
47 
54 
41 
52 
46 
38 
40 
45 
38 
41 
44 
38 
48 
52 
48 
6 
6 
6 
5 
6 
6 
6 
5 
6 
8 
6 
6 
6 
6 
5 
5 
6 
5 
5 
6 
5 
6 
7 
6 
6 
6 
7 
5 
C 
6 
5 
6 
5 
5 
6 
°F. 
35 to 43 
34 to 43 
30 to 36 
33 to 40 
26 to 37 
"l4to'i9 
19 to 30 
28 to 39 
35 to 47 
20 to 28 
25 to 38 
21 to 33 
25 to 32 
35 to 44 
28 to 35 
24 to 29 
23 to 34 
26 to 32 
27 to 38 
34 to 37 
27 to 36 
21 to 45 
24 to 34 
30 to 36 
31 to 36 
28 to 34 
26 to 30 
30 to 36 
28 to 34 
24 to 33 
19 to 32 
20 to 27 
22" "to 31 
°F. 
39 
35 
40 
39 
as 
32 
30 
,30 
29 
44 
33 
28 
36 
33 
38 
39 
30 
33 
35 
37 
42 
30 
29 
38 
29 
45 
42 
36 
43 
42 
39 
30 
29 
34 
34 
1911. 
Sept. 7 
Sept. 14 
Sept. 21 
Sept. 2S 
Oct. 5 
Oct. 12 
Oct. 30 
Nov. 8 
Nov. 16 
Nov. 29 
Dec. 11 
Dec. 18 
Dec. 26 
1912. 
Apr. 3 
Apr. 3 
Apr. 18 
Apr. 23 
Apr. 24 
May 1 
May 6 
May 6 
May 10 
May 21 
May 31 
June 18 
June 25 
July 9 
July 16 
Aug. 1 
Aug. 8 
Sept. 4 
Sept. 26 
Oct. 2 
Oct. 9 
Oct. 24 
8 
8 
7 
9 
8 
6 
8 
9 
10 
11 
8 
6 
6 
7 
6 
10 
6 
7 
8 
7 
12 
8 
8 
9 
6 
8 
6 
5 
P.ct. 
P.ct. 
1.45 
2063 
2064 
2065 
2066 
2067 
2068 
2069 
2070 
2071 
207? 
.0102 
.0110 
.0140 
.0126 
'."oiii 
.0123 
.0129 
. 0148 
.0418 
.0465 
. 0560 
.0519 
. 0639 
. 0460 
. 0483 
.0516 
.0568 
3.20 
2.84 
1.82 
2.61 
3.08 
2.48 
2.22 
2.10 
3.10 
4.46 
2073 
1.82 
2074 
2075 
2076 
.0125 
.0118 
.0087 
.0141 
. 0115 
.0112 
. 0106 
. 0105 
.0109 
.0132 
.0140 
.0123 
.0118 
. 0137 
. 0132 
. 0126 
.0132 
.0130 
.0120 
.0119 
. 0118 
.0127 
.0112 
.0502 
1.66 
1.05 
85 
2077 
207S 
2079 
28 to 33 
24 to 32 
20 to 33 
25 to 33 
26 to 36 
27 to 34 
30 to 34 
30 to 34 
33 to 36 
29 to 34 
25 to 37 
25 to 36 
26 to 39 
25 to 36 
28 to 33 
28 to 33 
27 to 33 
28 to 33 
26 to 30 
28 to 30 
1.24 
1.07 
.99 
2080 
2081 
2082 
2083 
2084 
2085 
2086 
2087 
2088 
2089 
2090 
2091 
2093 
2094 
2096 
2097 
2099 
36 
36 
31 
36 
30 
38 
34 
39 
40 
35 
40 
40 
36 
33 
31 
33 
31 
48 
48 
40 
46 
44 
50 
54 
50 
56 
50 
60 
58 
46 
48 
47 
53 
48 
1.58 
2.37 
1.53 
1.76 
1.48 
2.23 
1.08 
2 12 
l! 71 
3.34 
1.92 
2.35 
3.27 
3.23 
1.51 
1.69 
1.22 
GRAPHIC REPRESENTATION OF FOUR TYPICAL SHIPMENTS. 
Table 1 shows that there is a decided variation in the different 
factors which influence the keeping of dressed poultry during trans- 
portation, even when proper methods of commercial procedures are 
followed. It will be observed that the amount of change occurring 
during the haul varies, and that, generally speaking, the higher the 
temperature of the carrier the greater the decomposition. To convey 
clearly the effect of differences in temperature during the haul and 
while on the market, four typical shipments, taken from Table 1, are 
shown graphically in figure 1. The rectangular bars indicate the 
relative deterioration, the solid bars standing for comparatively high- 
temperature shipments and the frame bars for comparatively low- 
temperature shipments. The lines on the chart are the temperature 
