412 NICHOLLS'S SEAMANSHIP AND NAUTICAL KNOWLEDGE

fecting fluid (carbolecene is frequently used). The floors are washed
clean, scrubbed if necessary and then whitewashed When this is
dry the ventilator plugs and hatches are shipped and "cooling down"
commences. If time permits, cooling down is commenced at least
48 hours before loading, so as to thoroughly bring down the temperature
of all metal work Trouble is frequently experienced from sweating,
and burlap is usually employed to keep the meat of! the hatch coamings,
etc.

The holds are generally brought down to about 10° F. when "cooling
down" so as to keep a good hold on the job whilst actually loading.
Frequently while loading in hot weather the temperature rises to 25° F.,
and occasionally so high that work has to be suspended and the holds
closed until a lower temperature is regained.

Sometimes in warm damp weather the pipes become heavily coated
with snow; when this occurs it has to be swept off, as snow partially
insulates the pipes and reduces their efficiency. When this procedure
is resorted to, care must be taken to prevent the-snow from dropping in
large quantities on the meat as it is liable to knit the carcases together
so securely that considerable force—even wire runners—has to be
employed to break them out.

At all times great care must be observed regarding cleanliness.
Uncovered boots must not be permitted in the holds, and canvas
"savealls" must be placed over the meat used for a landing in the square
of the hatch. The loading being finished, additional pipes called
"grids" are fitted in the hatchways and coupled up to the brine circula-
tion system. This done, the insulated hatches are shipped and ca ulked.

For frozen produce such as mutton, lamb, beef, pork, butter *r, etc.,
a temperature of about 15° F. is maintained throughout the pass *-age.

When Receiving Cargo, "soft" meat should not be accepte d as a
few soft carcases may easily rot and contaminate hundreds of Mothers.
If carcases come in soft they may sometimes be traced to th^f
of railway trucks which h?~e been delayed in transit be to
freezing works and the ship Bulkheads separating insulated
from those which are not insulated generally sweat considerably onY|the
non-insulated side, and the caijo should be kept well clear of them.

Chilled Meat is carried in ships which have their holds insulated in a
manner similar to those employed in carrying frozen meat. It is hung
from the deckheads and carried at a temperature of about 29° F.

Chilled meat is being successfullv carried in large quantities from the