62 BULLETIN 801, U. S. DEPAKTMEXT OE AGRICULTURE. 
pails at hand are always a familiar sight to the employees is in 
itself a valuable asset. The simplicity of this equipment is also 
advantageous, for even the most ignorant laborer can not fail to 
understand its use, though he might be confused by valves and ex- 
tinguishers. It would seem that this subject need not be dwelt upon, 
but there are many warehousemen who overlook this simple supply 
of water or who give the matter little attention. 
"Water barrels should have a capacity of 60 gallons. The ordinary 
commercial oil barrel with one head removed serves this purpose 
well. The location of the barrels should be such as to insure atten- 
tion as well as convenience when needed. The space between doors 
on the outside of the wall is very good. If the areas are large, 
barrels may be distributed (in pairs) throughout the compartment. 
This condition usually exists at a compress. Pails should be kept 
filled and hung over the barrels, ready for instant use. The pails 
should be of one of the approved fire-pail designs of heavy galvanized 
iron. Their capacity varies from 10 to 16 quarts, the 1:2 and 1-L 
quart size being most common. The bottom should be rounded or 
cone shaped so that the pails will be used only for the intended 
purpose. They may be painted red and should have the word 
a Fire ? ' stenciled on the outside. 
The number and location of barrels will depend somewhat on the 
arrangement of the building and other fire equipment provided. For 
usual conditions one barrel and two pails per 1.000 square feet stor r 
age will be ample. The essentials of location are that barrels are 
convenient both for use and for attention. A good arrangement is 
shown in Plate XXXI, figures 1 and 2. 
In winter the water in the barrels and buckets should be treated 
with sodiiun chloride (common salt) or calcium chloride, either of 
which will prevent freezing. The fouling of the water may be pre- 
vented by the addition of slaked lime (calcium hydroxide) or calcium 
chloride. Charcoal is also beneficial in preventing odors. Unless 
water is treated in winter to prevent freezing the value of water 
barrels may be very much reduced. 1 
1 Barrels which are to be used for the sodium chloride solution (unless made 
with wooden hoops) should be reinforced wirh three-eighths inch round 
wrought iron hoops kept well painted, as the fiat hoops soon rust out. Barrels 
which are to be filled with calcium chloride should be coated inside with 
asphaltum paint to prevent leakage. 
The following tables give the quantities of calcium chloride and of sodium 
chloride which may be added to water and the resulting reduced freezing tem- 
perature. The specific gravity table is useful in testing at intervals for deter- 
mination of the condition of the water. When barrels are refilled (as in 
replenishing losses from evaporation) care should be taken to insure thorough 
mixing of the added water ; otherwise the fresh water will float on top of the 
