Complete Text (Part 9)

whether it be absolutely germ-free or not; for absolute freedom from germs—if these are not disease-producing germs—is neither necessary nor especially desirable. It is not bacteria, but disease-producing bacteria, which make of prac- tical significance the invisible flora of either water or ice. New York ice is made from distilled Croton water, not river water, its reduction to steam killing by that process every disease-producing germ. If in the sub- sequent processes it should take up bacterial life, these are harmless. That is the sum and substance of all recognized authority. It is manifestly impossible to wade through five columns of this ‘‘rubbish” of the American Dairyman. The entire article is the product of an ignorant special pleader, and sounds as though written ‘ for a purpose.” Its defiance of logic and of authority and its deliberate falsification of the truth as uttered even by the authori- ties quoted, by a skillful suppression of the pith of the quotations, is not simply unfair, but disreputable, for it is not far removed from downright lying. Our readers who have sent us from various places this product of a diseased imagination, should lose no sléep on its account. Its mis-statements correct themselves; and can deceive no intelligent reader. The author's capacity for sleek deception may also be exposed and his plea annihilated by reference to the Prudden article itself, from which he (mis)quotes so often, which will be found in Harper's Magazine for August, 1892. It may be said in passing, that Prudden comes to a very different conclusion as to natural and artificial ice; and that a reference to his article will disclose the fact that he is, for New York use, a firm friend of manufactured ice, though by no means an enemy of natural ice that is frozen on pure streams or ponds. And after presenting the whole case, in all its aspects, in the most thorough and complete manner, discussing every conceivable point and looking at every side of the question, he says: In this condition of affairs it does not seem clear to the writer why any New York householder should long hesitate be- tween the use of artificial ice made from the Croton water and the abundant chances for evil which lurk in the sewage ice of Hud- son river, .* * * My readers will, I am sure, deplore with me the necessity for weaving the shadow of disease into so dainty a theme as ice and its manufacture. DISTILLED WATER. HE desirability of long life, i. ¢., life extending far beyond the Scriptural three-score and ten or four- score years, is something about which speculative minds will differ. The young, to whom mere existence is a pleasure, no doubt will agree that long life would be the most desirable of earthly gifts; for while most young people really live as though they were immortal, they may admit that they are mortal, but should the reality in fact impress them, they equally dread the ‘‘long time a man remains dead.” As later years come, with their cares and burdens and troubles, physical and financial, the desirability of length of years becomes a matter of doubt; but even this doubt might disappear before the presence of perpetual good health, or that of one’s younger years. We cannot defy death, says Wm. Kinnear, in a remarkable article in the June North American Review; but the possibility of extending the average of human life beyond a century, or even to two centuries, with average good health, may be no more a scientific dream than was the thought fifty years ago of crossing the At- lantic by steam within a week's time. The chief char- acteristics of old age, says our essayist, are deposits of earthy matter of a gelatinous and fibrous character in the system-—-a gradual ossification, producing imper- fect circulation of the blood, impaired nutrition, there- by impairing the recuperative power of the body, which if always perfect in all stages of life would ren- der death a matter of accident only. In age the wastes are greater than the repair, hence there is a gradual de- cay until the climax is reached and death claims its own. The problem, then, for solution is how to check these osseous and cartilaginous enemies of life. Oxygen and the oxidation resultant by breathing the air is one potent factor of the decay of life. The chem- ical changes effected by its presence are, indeed, neces- sary to human life, but in those processes the oxidation is, as we may say, excessive. The accumulations of de- compositions effected by oxidation are greater than the eliminations, and these accumulations increasing with age produce the term ‘‘ feeling one’sage.” To prolong life, therefore, it is only necessary to prevent the bodily functions from becoming clogged, avoiding in eating those foods which contain salts of calcareous nature, such as cereals, bread, and such meats as beef and old mutton. Hence a diet of fruit principally is best for people advancing in age, as are also fish, poultry and young mutton and veal. Only moderate eating should be indulged in, with frequent bathing and abundant ex- He concludes by saying: ercise. Excessive action of atmospheric oxygen must be counter- acted. Ossific matter deposited in the body must be dissolved as far as practicable. To produce this desired effect distilled water and diluted phosphoric acid are, perhaps, the most effica- cious and the least harmless. Their combined chemical action retards old age. The powerful solvent properties of distilled water are well known. As carbonate of lime exists in nearly all drinking water, the careful distillation climinates this harmful clement. As a beverage distilled water is rapidly absorbed into the blood; it JULY, 103. keeps soluble those salts already in the blood, and facilitates their excretion, thus preventing their undue deposit. The daily use of distilled water is, after middle life, one of the most im- portant means of preventing secretions and the derangement of health, As to diluted phosphoric acid, it is one of the most pow: erful influences known tu science for shielding the human sys- from the inconveniences of old age. Daily use of it mixed d water helps to retard the approach of senility. By y for oxygen the fibrinous and yelatinous deposits pre- viously alluded to are checked and their expulsion from the sys- tem hastened. Waste of the tissues is believed to be prevent- able also by the use of hypophosphites, Hence to sum up, the most rational modes of keeping pl cal decay or deterioration at bay, and thus retarding the ap- proach of old age, are avoiding all foods rich in the earth salts, using much fruit, especially juicy, uncooked apples, and by tak- ing daily two or three tumblerfuls of distilled water with about ten or fifteen drops of diluted phosphoric acid in each glassful. Mr. K. is not unmindful that there is some trouble and inconvenience in all this. As in one of Mark Twain's «Jumping Frog" stories, his hero replied to the tem- erance agitator,—‘True, if I stop smoking and drink- ing and chewing tobacco, I might prolong my miserable existence a few years, but I wouldn't have any fun!" so some objector may say: ‘I would not take all this minute and daily trouble to live 200 years - -better a short life and a merry one.” One can only answer, Take your choice. THE COLOR OF ICE. HIERE are those who claim that the light color of T pond ice as compared with river ice is owing to air from the bottom of the pond coming up against the ice and freezing in,as the ice is formed; and the reason they give for the clear ice, in rivers, is that the air is carricd down stream by the current, says G. H. M. Barrett, of Rockport, Me. If these propositions were correct, ice in ponds would be the same color every year, but this year, 1893, ice cut from ponds up to January 25 was as blue and clear as any river ice ever cut. The true solution of the cause of light color of pond ice is, difference in tempera- ture, Ponds in which ice is cut for shipment are near the coast and subject to the warming influence of the sea, while rivers at the point where ice is cut are more inland, making a difference of at least ten degrees in tem- perature. The way the color is produced is this: Ice freezes and then a thaw comes on, opening the ice and letting in the air; the next cold wave freezes the top of the ice, confines the air and as the cold increases drives the imprisoned air down deeper, forming a streak of air bubbles through the ice parallel with the surface; this process is repeated again and again until the upper half of the cake becomes lighter colored. This color is nothing but air, as any one can sce by dropping a picce of light colored ice into adish of water, as the color will then disappear, showing that there is no opaque substance in the ice. SKATING RIN! HE Hercules [ron Works has had Architect Frank- lin P. Burnham, of Chicago, prepare plans and specifications for the creation of a skating rink in top (fifth) story of the cold storage plant at the World's Fair. The space of 50X130 feet will first be covered with P. & B. insulating paper, then with sheet lead, upon which the brine circulating coils will be laid. Over the pipes will lie enough water to cover the pipes when «. ICE .. AND .*. REFRIGERATION .-. 27 frozen and form the icy surface for skating, while around this sheet of ice a broad promenade will be built for visitors. The floor will be lighted by 2,000 incandescent electric lights. Elevators will carry visitors and skaters to the skating floor, where they can enjoy the novelty of skating on real ice on the hottest of days, in a tempera. ture delightfully refreshing. Since the North Pole Co.'s rink, described in this journal some months ago, has fallen through, the curious who have been disappointed by that fact will here find compensation in seeing that practical novelty in full operation on lines contemplated by the North Pole Co. It will be ready for skating early in July. HE ice railway by Messrs. De La Vergne and T. L. Rankin, in the Midway Plaisance, is now in actual operation and running full with pleasure seekers. The novelty affords a delightful sensation in itself, as every tobogganist may imagine, and is especially ‘ taking" from the fact that the sleds fly down the long slide on real ice and snow. It is sure to be a grand success dur- ing the remaining four months of the Fair. ICY ITEMS. —Coey & Co., Keokuk, lowa, have resumed summer pack- ing of hogs. —The Fremont Brewing Co. will put up a beer cooler at Hooper, Neb. —O. Peterson has succeeded Mr. Sorensen, in the ice business at Austin, Ill. —The Great Fails Ice Co. began shipping from the Pitts- ton houses about the middle of June. —The Norwood Ice Co., Northampton, Mass., has been purchased by Wm. Grant, of Newton. ——hK. Frank Wild has been elected president of the Wink- ley & Maddox Ice Ce erville, Mass. H. F. Keed, of Castleton, has house at Fair Haven, Vt., and is retailing ice at goc. p ——The Reilly Coal, Wood and Ice Co. has been ated at St. Louis, by James Robert and Frank Keill; $3,000, ——The Lebanon (Pa.) Brewing Co. h putting ina refrigerating machine made delphia. —The DeArmond Bros., Linwood, Ohio, have gone into the ice business, to supply Mt. Lookout and Linwood un alter- nate days. —Chas. S. Pierce has sold his ice business at Somers Mass., toC. H. Smith, of Dighton, where he has been in busi. ness for some ten years. —C. D. Morrison, of the Moundsville, W. Va., Mineral Wool Ca at work organizing the Glacier Refrigerator Co., of that place, with $50,000 c: pital, Fullman, Williamsport, Pa., has sold his ice and coal business to John M. Lammade, of Bay City, Mich., and John Hedden, of the P. & R. railroad. Mr. Hedden will take charye on July t. —The McNabb Ice Co., Salem, Ohio, are making twenty tons of ice daily, and will open agencies in neighboring towns and villages. The “grand opening” of the works took place on June 16 and 17, when refreshments were served to their guests, — Capt. B. de Morainville, superintendent of construction for Arnour & Co., Chicago, will erect at Milwaukee a cold stor- age warchouse, 110X 113X380 fect to Second street, near the pres- ent quarters of Swift Bros. | The building will be three stories high, built of brick and stone with terra cotta trimmings. structure will cost £40,000, and will be completed by August 15, —A letter from the United States consul in Mexi i says that the Mexican government will probably withd modify the order recently proclaimed forbidding the impo: of beef, excepting on the hoof. Minister Gray and Consul Crit- tendon recently held a conference with Presifent Diaz and his cabinet on the subject, and received assurances that the matter would be carefully considered. —A new ice company, with capital of $7,000, has been or- ganized at Quoque, L. 1, by Wim, H. Sweesy, Erastus F. Post, Silas E. Jessup, Joseph P. Howell and Win. H. Camerden. The directors are Win. H. Sweesy, Erastus Post, s E Jessup. Wm. H. Camerden and Henry Gardiner. — President, Silas J sup; vice-president, Henry Gardiner: secretary and treasure tus F. Post. The property bought of Wui. H. Sweesy, of s of two ice houses, three acres of land,a cot- taye and right of pond for cutting ice; consideration, some £4,000. urchased the Ellis ice crewt. Corpor: capital, i$ finished the work of Geo. F, Ott, Phila- «. ICE .. AND .- REFRIGERATION JULY, 1893. AND REFRIGERATION do not hold themselves nts on any topic; but subjects of inter- all times welcomed. to contribute to this department by giving their views on questions propounded, or suggesting original topics for trade discussion, or notes on the’ coudition of trade in their section of the country. Anonymous letters will receive no attention whatever.—Ep.] (The publishers responsible for the opin’ FROM THE WEST INDIES. Monteco Bay, Jamaica, W. I. May 22, 1893. To the Editor: American machinery of all kinds is fast superseding English and Scotch makes in this colony, and in the machines the old country “isn’t in it.” The ice ma- chines in the island now consist of one 5-ton “Boyle,” one ro-ton * Boyle” and one 20-ton “ consolidated,” in Kingston; one ston Weisel & Vilter, in Montego Bay, and one 2-ton machine in Savanna la Mar, which has been abandoned and will be replaced by a 5-ton Weisel & Vilter machine this year. An article on the ice machine “expert,” which appeared in your paper some time ago, leaves something still to be said, for this worthy sea layer is the dread of the salesman and erecting engineer in foreign countries. He works somewhat in this way: A set of specifications is sent by an intending purchaser to his commission merchant in New York to be experted, He hunts up the “expert,” who in turn hunts upsome ice machine builder's catalogue, or interviews the foreman in some brewery, and then proceeds to pull thespecifications of some old established build er of ice machinery all to pieces in order to build an excuse to collect a fee with the pieces. An instance which might interest readers of Ice anp Re- FRIGERATION is where an expansion coil was recommended in the water jacket of a 7!{x10 compressor to prevent cylinder heating. I would like to hear from some of the writers in Ice an REFRIGERATION (who, by the way,would do the trade a good turn by making themselves known to New York commission houses) what the theoretical gain or loss would be of such a coil to re- duce the temperature of water in the jacket, leaving out of the calculation any loss that might take place from the difficulty in manipulating an expansion valve for such a small coil. W. J. Franck. NEW CORPORATIONS. HE following new companies have been licensed to incorporate during the past month. Where further information concerning them is known by Ick anp Re- FRIGERATION, notice is made in the regular departments: ICE COMPANIES. —Choctaw Ice Co., Denison, Tex.; $50,000. —Crystal Ice Co., Harrisburg, Pa.; $100,000. —Middlesex Ice Co., Melrose, Mass.; $100,000. —Quoque Ice Co., Southampton, N. Y.; $7,000. —Crystal Ice Co., Pittsburgh and Allegheny; $15,000. CREAMERIES. —kKeystone Butter Co., Cincinnati; $20,000. —Nora Creamery Co., Manchester, III; $6,000. ——Eudora Creamery Co., Eudora, Kan.; $20,000. —Stanton Creamery Co., Stanton, Iowa; $20,000. —St. Mary's Creamery Co., Benzinger, Pa.; $5,000. —Plymouth Creamery Co., Plymouth, N. H.; $3,000. —Visalia Creamery Association, Visalia, Cal.: $5,000. —Co-operative Creamery Co., White City, Kan.; $6,000. —Galien Creamery Co., Limited, Galien, Mich.; $5,000. MISCELLANEOUS CORPORATIONS. —Armour Packing Co., Denver; $7,500,000. —Fowler Packing Co., Kansas City; $700,000. —San Jose Meat Co., San Jose, Cal.; $50,000. —-Garden City Meat Co., San Jose, Cal.; $50,000. —Western Produce Packing Co., Chicago; $500,000. —Provincetown Cold Storage Co., Provincetown, Mass.; $15,000. —North Shore and Knappton Packing Co., San Francisco; $100,000. ——International Fruit Dealers’ Despatch Co., Chicago; $500,000. —International Cooling Co., New York; 35,000,000; to manufacture refrigerating and ice plants. THE CLINK OF THE ICE. Notably fond of music, I dote on a sweeter tone Than ever the harp has uttered, or ever the lute has known. When I wake at five in the morning with a feeling in my head Suggestive of mild excesses before I retired to bed— When a small but fierce volcano vexes my sore inside, And my throat and mouth are furred with a fur that seemeth a buffalo