Cold Storage


Cold Storage -

The cold storage system, first attempted about 1860, has grown to extraordinary proportions. It has revolutionized the meat supply and extended the fruit seasons. It has rendered possible an uniform distribution of fresh foods throughout every part of the country and carried the surplus, not only of America but also of Australia and Russia, to the markets of Europe. It has remedied immense waste which was formerly unavoidable, and in countless ways improved the world's food supply. Its system includes a transcontinental chain of big storage houses for meats, fruits, poultry, Eggs, etc.; refrigerator cars running from ocean to ocean, and great steamers especially equipped for the transoceanic transportation of perishable food products.

The temperatures most suitable for preserving food products of general consumption are named elsewhere in this volume in the articles descriptive of each. The following table shows the lowest and highest temperatures to which the goods mentioned may generally be subjected without injury under the conditions stated. Any temperature below or above the degrees named is liable to damage them.

Lowest Outside Temperature. Temperature Above Which Injury Occurs. Degrees Fahr. Degrees Fahr. Apples in bbls., covered with straw............. 20 75 Apples, loose, packed in straw.................. 28 75 Apricots, baskets............................... 35 70 Asparagus, in boxes covered with moss........... 28 70 Bananas, in bulk and in boxes with straw........ 50 90 Beans, Snap, in barrels or crates............... 32 65 Beer, in kegs, packed in manure and shavings.... 32 75 Beets, in crates................................ 26 70 Bluing.......................................... 30 .. Cabbage, early or late, in barrels or crates.... 25 75 Cauliflower, in barrels with straw.............. 22 70 Celery, in crates............................... 10 65 Cheese.......................................... 30 75 Cider........................................... 22 70 Clams, in shell, in barrels..................... 20 65 Cocoanuts, in barrels or crates................. 30 90 Crabs, in baskets and barrels................... 10 65 Cucumbers, in boxes with moss................... 32 65 Drugs (non-alcoholic), packed in dust........... 32 .. Eggs, barreled or crated........................ 30 80 Extracts (flavoring)............................ 20 .. fish, in barrels always iced.................... 10 65 fish, canned.................................... 18 .. Ginger Ale...................................... 30 .. Grapes, packed in cork.......................... 34 .. Grape Fruit..................................... 32 .. Ink............................................. 20 .. Lemons, in boxes or crates...................... 32 75 Lettuce, in boxes or crates..................... 26 70 Melons.......................................... 32 80 Milk............................................ 32 75 Mucilage........................................ 25 .. Mustard, French................................. 26 .. Lowest Outside Temperature. Temperature Above Which Injury Occurs. Degrees Fahr. Degrees Fahr. Olives in bulk, in barrels...................... 28 .. Olives, in glass................................ 25 .. Onions, in barrels, boxes or crates............. 20 80 Oranges, in baskets, boxes, barrels or crates... 28 80 Oysters, in shell, in barrels................... 20 65 Oysters, shucked, in barrels.................... 30 70 Parsley, in baskets............................. 32 75 Parsnips, in baskets or barrels................. 32 70 Pears........................................... 32 80 Peaches, fresh, in baskets...................... 32 80 Peaches, canned................................. 20 .. Peas, in baskets or barrels..................... 32 80 Pickles, Brine, in bulk, in barrels............. 22 .. Pickles, Brine, in glass........................ 20 .. Pineapples, in barrels, in crates, or in bulk... 32 75 Plums, in boxes with paper...................... 35 75 Potatoes, Irish, in barrels or baskets.......... 33 80 Potatoes, Sweet, in barrels or boxes............ 35 80 Preserves....................................... 20 .. Radishes, in baskets............................ 20 65 Rice, in barrels and sacks...................... 20 90 Spinach, in barrels or crates................... 15 75 Squashes, in crates............................. 32 75 Strawberries.................................... 33 65 Tomatoes, fresh................................. 33 90 Tomatoes, canned, in boxes...................... 28 .. Turnips, late, in barrels....................... 15 75 Vinegar, in barrels............................. 22 .. Watermelons, in barrels and in bulk............. 20 85 Waters, mineral................................. 28 .. Wines, light.................................... 22 .. Yeast........................................... 28 65

Foods which have had the benefit of proper care in cold storage are just as wholesome and nutritious as the fresh items and in a majority of cases retain their full flavor. They should, however, be used as speedily as possible after their removal from storage as they are somewhat more susceptible to "spoiling" than fresh foods - this is especially the case with poultry and fish.

The methods of modern refrigeration are described in the article on ICE AND REFRIGERATION.


Arround Cold Storage in The Grocer's Encyclopedia


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