File:Industrial history of the United States, from the earliest settlements to the present time- being a complete survey of American industries, embracing agriculture and horticulture; including the (14736262196).jpg

Identifier: industrialhistor00boll (find matches)
Title: Industrial history of the United States, from the earliest settlements to the present time: being a complete survey of American industries, embracing agriculture and horticulture; including the cultivation of cotton, tobacco, wheat; the raising of horses, neat-cattle, etc.; all the important manufactures, shipping and fisheries, railroads, mines and mining, and oil; also a history of the coal-miners and the Molly Maguires; banks, insurance, and commerce; trade-unions, strikes, and eight-hour movement; together with a description of Canadian industries
Year: 1878 (1870s)
Authors: Bolles, Albert Sidney, 1846-1939
Subjects: Industries Industries
Publisher: Norwich, Conn. : The Henry Bill pub. Company
Contributing Library: Harold B. Lee Library
Digitizing Sponsor: Brigham Young University

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t on a largerscale, the fans beingoperated by steam.Taking the businessoff Mr. Bates hands,Mr. Timothy C. East-man undertook theenterprise systemati-cally in October ofthat year, when heexported forty - fivecattle and fifty sheep.In December he doubled the number of beeves, and since then has steadily increased thequantity, and made weekly shipments. Mr. Eastman ships to Queenstown, Glasgow, and Liverpool, where arrange-ments have been made for sending it to his markets in Dublin, London, Man-chester, Sheffield, Birmingham, Leeds, Newcastle, Dundee, and Edinburgh.He keeps the meat fresh by a process invented and patented by Mode of ship-Mr. Bate. Special refrigerators are constructed between the ping beef-decks of the steamships of the Williams and Guion, White-Star, and AnchorLines; and a fan-blower run by steam keeps the inside air in constantcirculation around the meat. The quarters are neatly wrapped in can-vas, and kept in chilling-houses, or large refrigerators, before shipment;
Text Appearing After Image:
CHICAGO STOCK-YARDS. 124 INDUSTRIAL HISTORY and, when put aboard the vessels, the temperature is kept down to thirty-eight degrees, or six degrees above freezing. The cold to which the meatis subjected at first closes the pores, or sears it, so that it is not as susceptibleto heat and taint as freshly-killed meat. Not a single quarter of the manyMr. Eastman has shipped has arrived tainted. It also looks as fresh and brightas newly-killed beef, nor does it lose any of its flavor. Gillett & Sherman, another large New-York shipping-firm, prepare theirbeef on the New-Jersey side of the river, and use a different process. Theysend by the Cunard, Inman, and National Lines. Samuels & Company andDaniel Toffey & Company are also shipping from New York on a smallerscale. Philadelphia and Portland are following New Yorks example. This beef sells in foreign markets at sevenpence and eightpence a pound;Prices real which is twopence, threepence, and fourpence below the price ofized in f

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