20 
THE PAN AMERICAN UNION. 
again inspected and all damaged or defective bunches and bunches 
showing excessive fullness or the slightest yellow color are rejected 
on the wharf. Experienced gangs of laborers under direction of 
foremen receive the fruit in the holds of the steamship where it is 
carefully stowed in the various compartments and bins. These 
bins are constructed of wooden bars called “shifting boards/’ similar 
to the old farm gate, and prevent the fruit from rolling and becoming 
crushed. Each class of fruit, i. e., the nine, eight, seven, and six 
hand bunches, is usually stowed separately, and stowage plans are 
prepared, showing the location and quantity of the different classes, 
to facilitate the proper discharge of the cargo upon arrival. The 
bunches are stowed on end, resting on the larger end or butt of the 
stalk, in from one to four tiers or with one or more tiers standing 
and one or two tiers laid horizontally thereon. The interstices 
between bunches, between hands and stalks and between the fingers, 
form natural channels for the circulation of air. 
As the loading of each deck is completed, the delivery end of the 
conveyor is raised to the deck above. On completion of the loading 
of the top deck, the conveyor is removed, the hatches are put on, 
and if the vessel is a refrigerator ship the cooling of the cargo is 
begun. In the process of respiration bananas absorb oxygen and 
throw off carbon dioxide in large quantities and the problem is to 
carry fruit well ventilated within a narrow range of temperature. 
It is the rule to precool the holds of a refrigerator ship for a period 
of about 24 hours prior to loading, and when loaded to reduce in 
the briefest time possible the temperature of the fruit to the desired 
degree and to maintain it at that point. 
THE BANANA STEAMSHIP. 
To transport bananas with any degree of success, specially designed 
steamships are necessary. Both refrigerator and naturally venti¬ 
lated vessels are used in this trade, particular attention being given 
to the feature of ventilation and air circulation. 
The holds of a modern banana-carrying steamer are divided by 
several decks, which in turn are subdivided by vertical partitions 
into a number of compartments of a convenient size, the entire 
vessel being heavily insulated to prevent the transmission of heat. 
The fruit is cooled to the required temperature by refrigerating 
apparatus. The air is passed over brine coils, which cool and dry it, 
and is then circulated by fans through the fruit holds. Most people 
will be surprised to know that the refrigerating machinery used is 
much more powerful than is required for a steamer of similar capacity 
carrying frozen meat, although banana cargoes are carried at a much 
higher temperature. In the case of bananas, the refrigerating appa- 
