208 The N.Z. Journal op Science and Technology. [Aug. 
A hurried traverse of the district that I have since made has confirmed 
me in the belief that the depression occupied by the Upper Waitaki river- 
system is no exception to the general rule that all the broad topographic 
depressions, as well as the non-volcanic mountain masses, in New Zealand 
are not only tectonic, but came into existence not earlier than the 
Kaikoura orogenic movements. I am able to concur thoroughly, therefore, 
in Mr. Speight’s explanation of this vast feature. 
I may perhaps be pardoned also if I point out that Mr. Speight is 
slightly in error on page 44 in ascribing to Marshall a general statement of 
opinion as to the origin of 44 the basins, such as that at Wharekuri.” The 
only statements as to structure in the paper referred to relate specifically 
to Wharekuri. A more general statement on this subject has, however, 
been made by Marshall in “ The Geology of the Tuapeka District ” (N.Z. 
Geol. Surv. Bull. No. 19, p. 20, 1918), where the later geological history of a 
part of eastern Otago is made to agree with that outlined by Mr. Speight 
on page 37 of his paper for the Southern Alps, with the important 
exception that a stage of peneplanation is introduced following the late 
Tertiary movements of uplift and faulting. 
C. A. Cotton. 
Technology of the Frozen-meat Industry. 
Sir, —Whilst reading Mr. A. M. Wright’s interesting article on the 
44 Chemical Technology of the Frozen-meat Industry,” I noticed that he 
made a passing reference to chilled beef under the heading of 44 Moulds.” 
In connection with the chilled-meat industry of South America, as 
distinct from the frozen-meat industry, it may be of interest to note the 
slight difference in procedure, more especially with regard to the growth 
of moulds and frmgi. Chilled meat, which is intended for quick consumption, 
within a period of five to ten weeks, is rarely allowed to cool in the air 
before chilling. The carcases after grading, &c., are removed to the 
chilling-rooms, which are maintained at an average temperature of 29° F. 
with a margin of 2° on either side ; and after the meat has been shipped 
this temperature is continued during the voyage to Europe. 
Although the higher temperature of the chilling-chambers is more 
favourable to the growth of Cladesporium herbarium, and other fimgi, little 
trouble in this direction is experienced when the various precautions men¬ 
tioned by Mr. Wright have been carried out. 
It has been suggested that a primary cause of mould infection is 
due to the practice of cooling the carcases to atmospheric temperature, 
especially at works where the outside air is allowed free circulation on the 
cooling-floor or in the cooling-chamber. Exposures of gelatine plates in 
the chilling, freezing, and cooling chambers support this view, and tend to 
show that immediate chilling could be applied with advantage to the 
curriculum of a freezing-works when dealing with an outbreak of mould 
infection. 
W. R. Mummery. 
By Authority : Marcus F. Marks, Government Printer, Wellington. 
[1,800/8/21-13002 
