New system of ventilation, which has been thoroughly tested under the patronage of many distinguished persons : being adapted to parlors, dining and sleeping rooms, kitchens, basements, cellars, vaults ... / by Henry A. Gouge.

  • Henry A. Gouge
Date:
1881
Catalogue details

Licence: Public Domain Mark

Credit: New system of ventilation, which has been thoroughly tested under the patronage of many distinguished persons : being adapted to parlors, dining and sleeping rooms, kitchens, basements, cellars, vaults ... / by Henry A. Gouge. Source: Wellcome Collection.

Provider: This material has been provided by the Francis A. Countway Library of Medicine, through the Medical Heritage Library. The original may be consulted at the Francis A. Countway Library of Medicine, Harvard Medical School.

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    33 POKK-HOTJSE VEISTTILATION — MESSRS. SILVEllHORN, MILLE- MANN, AND LOCKETT—PORK CURED AT FIFTY DEGREES OF TEMPERATURE. A large proportion of the people of tlie United States, having no special regard for the old Mosaic law, are great lovers of pork, and consequently the pork business is a thriving and profitable branch of trade. This presupposes the necessity of ^^ork-houses for curing and preserving the meat, and as the dealers frequently have from twenty to one hundred thousand dollars of their stock on hand at a time, the question of j)erfect ventilation is an important one, especially as thousands of dollars worth of the meat is liable to spoil in a very short time. One of my earliest experiments in ventilation was for Mr. Silverhorn, in New York City, in 1862, who conducted a large pork-curing establishment. By reference to his card at the end of this volume it will be seen that the experi- ment was successful. The foul and dam]3 atmosphere of his cooling-rooms was replaced by one j)erfectly dry and pure ; his men ceased to complain of sickness ; and he found his pork would cure as well in summer, with the aid of my ven- tilating process, as it had done in winter at a temperature of thirty-eight or thirty-nine degrees. I may add that there has been no instance of pork going into one of my ventila- ted houses in a sound and sweet condition that was not found equally sound and Dweet when taken out. In 1863, I ventilated the pork-house of Mr. Millemann, who had been in the business forty years, and who had am- ple experience with regard to the various methods of cooling and ventilating pork-houses. Observing the thermometer as high as fifty degrees under my direction, he became very much alarmed, as he had $40,000 worth of pork on hand, and he had been accustomed to as low a temperature as thirty-eight or forty degrees. He found, however, that his pork cured better at fifty degrees than it had ever done with lower temperatures by the old methods. [See his card in another place.] It will be seen, therefore, that I use much less ice than is necessary in the old method. The most experienced dealers
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