CHAPTER XIV 
REFRIGERATED PRODUCE. 
THE transport of perishable foodstuffs in a refrigerated con- 
dition is a modern enterprise, dating back probably no further 
than the year 1874, when the first consignment of chilled 
beef was received into this country from the United States, 
It was preserved on the ice and salt system, which, until 
the introduction of mechanical refrigeration was the only 
means available. Subsequently, in 1879, a cargo of mutton 
arrived from New Zealand refrigerated by a mechanical 
cold-air process. From these tentative beginnings, the 
industry has developed to an enormous extent, and the trade 
in refrigerated meat is one of the most important means of 
supplying this country with food. 
It does not come within the purview of this work to 
discuss the refrigerating arrangements on board ship or in 
the cold store ashore. It is only appropriate to consider 
the methods of handling the produce in transit between the 
two storage depits. Obviously, expedition is in the highest 
degree essential, and absence of exposure to high temperature. 
as well as absolute cleanliness, is no less important, 
FROZEN MP © 
Weight and Size.—Carcases of lambs in the refrigerated 
condition weigh about 36 Ib. each, or 62 carcases to the 
ton ; sheep, about 56 Ib. each, or 40 carcases to the ton. 
Fore and hind quarters of beef weigh about 2 cwts. apiece. 
A sheep’s carcase will occupy from 2% to 3 cubic feet ; 
quarter of beef about 8} to g cubic feet. 
Meat brought by ship to the quayside is handled out of 
the refrigerators in the holds in the usual manner. It ic 
a