Document pnvqrvDORk43yBRRzqbeg4VX

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Brine Per Ton |U. *no 04 CO 04 * to 04 !| ! & CM 2 K (d * CO to 0> 0044 s CO N CO v to CO 00 4.5 4.7 Cd H 3 x m* o* to *- 00 eo d 00 04 C4 tO 04 N 00 e> L 04 04 eo f 3 .uc Cl o CjChCuH O * g o N tCoM 11450 1750 12760 3750, 4750' 5760 I6750 1 8250 9750 Cu. Ft. to 1 Ft. of Pipe to 304 04 d 00 04 to 04 d co Brine 6.6 04 00 eo 2 Tl> V 2d t- 04 - 0* o U, to <> t GO L 04 04 04 j j D I. Ex. 0. CM 00 CM 04 d 04' 8 N CO id 2 x 04 *o eo iO t- Cd H to to tO co r* 00 O 04 IO 00 8 to 04 o eo * 04 CO eo CO eo g8 CO I 1 200 1 1000 200o| 3000 4000, 5000 6000 | 700o| | 8500, 10000 Cu. Ft. Per Ton Cu. Ft. to 1 F t. of Pipe Brine eo N 04 04 tO 04 04 04 to eo CO CO tQ to O' W3 to <> s 00 3 00 jj co O 04 cCMo (x. * 00 O) 1 o 04 CM CO CO 2Cu k 04 M td 00 04 CO CM <o 00 to* co CO to xCd 1H |Q *o CO* CO N 00 04 H eo a> to 04 04 04 eo O o CO CO | jj i CO CO eo CO so s o to 04 to Cu. Ft. Per Ton , ! 04 o 04 o to 8 g 8 04 to 1 00004 009 1 220 | 325 1075 10001 2250 3000,1 3250 5000 | 4250 10000 20000 6250 7250 1 8750 100000 10250 i of Space to Cool Feet Cubic 224 i American Society of Heating and Ventilating Engineers Guide, 1924-25 TABLE 116. COLD STORAGE TEMPERATURES FRUIT Articles Deg. fahr. . Apples............................................... 32-36 Bananas............................................ 60 Berries, Fresh................................. 36 Cranberries...................................... 33-36 Cantaloupes.................................... 40 Dates, Figs, etc.............................. 50-55 Fruits, Dried................................... 35-40 Grapes.... ...... 34^-36 Lemons............................................. 33--36 Oranges........................-........-.......... 34--36 Peaches............................................. 34-36 Pears................................................. 34-36 Watermelons................................... 34-36 MEATS Brined............................................... 38 Beef, FreshTM.................................... 33 Beef, DriedTM..... .............................. 36*40 Calves............................................... 32-33 Hams, Ribs, Shoulders................. . 20 Hogs............................................. 20-32 Lard.................................................. 38 Livers................. 20-30 Sheep, Lambs................................ 32 Ox-Tails............................................ 30 Sausage Casings__ -....................... 20 Tenderloin, Butts, etc................... 33 FISH Fresh Fish........................ 20 Dried Fish........................................ 36 Oysters in Shell.............................. 30-35 Oysters in Tub................................ 25 CANNED GOODS . Sardines...............?........................... 35--40 Fruits................................................ 35-40 Meats......... ....................... .............. 35-40 BUTTER. EGGS. Etc. Butter.......................................... Butterine.......................................... Cheese.............................................. Eggs--.............................................. 15 15 34 31 LIQUIDS Articles Deg. fahr. Beer, Ale, Porter, etc...... ...... ............ Cider................................ .................. ............ Ginger Ale...................................... ............ Wines.................................................. ............ Champagne.......... .......................... ............ 33 30 36 40 25-30 FLOUR AND MEAL Buckwheat Flour--................... ............ 36-40 Corn Meal....................................... ............ 36-40 Oat Meal....................................................... 36-40 Wheat Flour..TM_......................... ............ 36-40 VEGETABLES Asparagus..................................................... 34-35 Cabbage......................................................... 34-35 Carrots............................................... ............ 34-35 Celery.............................................................. 34-35 Dried Beans................................... ............ 32-40 Dried Corn................. ..................... ........... 35 Dried Peas....................................... ............ 35-40 Onions................................................ ............ 36 Parsnips............................................. ............ 34-35 Potatoes......................................................... 36-40 Sauerkraut....................................... ............ 35 MISCELLANEOUS Cigars, TobaccoTM....................... ............ 35 Furs, Woolens, etc..................... ........... 35 Honey.................................................. ........... 45 Hops..................................................... ........... 40 Maple Syrup, Sugar................. ........... 40 Oils......................................................... ........... 35 Poultry, Dressed, Iced........... ........... 28-30 Poultry, Dry Picked................. ........... 26-28 Poultry, Scalded.......................... ........ 20 Game, To Freeze..................................... 10-15 Game, After Frozen................. ........... 25-28 Poultry, To Freeze.................... ........... 10-15 Poultry, After FrozenTM.......... ........... 25-28 Nuts, in Shell--............................. ........... 35-40 Chestnuts.......................................... ........ 33 TABLE 117. FREEZING TIME IN HOURS TO FREEZE CAN OF ICE Brine 4' 5' 6' 7m 8' 9' 10' 11' 12' 10 5.10 8.00 11.5 15.6 20.4 25.8 31.8 38.5 45.8 12 5.60 8.75 12.6 17.3 22.4 28.4 35.0 42.3 50.4 14 6.22 9.70 14.0 19.0 25.0 31.5 39.0 47.0 56.0 16 7.00 11.00 15.8 21.5 28.0 35.5 43.7 53.0 63.0 18 8.00 12.50 18.0 24.5 32.0 40.5 50.0 60.5 72.0 20 9.30 14.60 21.0 28.5 37.3 47.2 58.3 70.5 84.0 22 11.20 17.50 25.2 34.3 44.8 56.7 70.0 84.7 100.0 24 14.00 21.00 31.5 42.8 56.0 71.0 87.5 106.0 126.0 Note.--Above table based on ice freezing from four sides. 11-in. can ice will take about 45 to 50 hr. to ctose, brine at 15.