Quantity of Pipe.
—In brine pipe refrigeration for cattle the author would recommend to each sixteen-foot bay, eight series of three-inch galvanized spiral riveted pipes with six pipes in each series. These make a total of forty-eight pipes for the fore-cooler, where the largest proportion of pipe is needed, and forty pipes per section in storage beef cooler. For hog coolers forty-eight pipes per section throughout is recommended.
FIG. 25.—END VIEW OF BAY SHOWING REFRIGERATING PIPE HUNG TO CEILING.
Method of Erecting.
—Adoption of this system where brine circulation is used can be made for meat storage rooms. (See [Fig. 26] for detail of the end pipes with fittings for the hose connections.) Pipes are usually furnished in ten-foot lengths, riveted and soldered, and are slipped together like ordinary stovepipe joint, all of these slip joints being carefully soldered to be brine tight, a sufficient number joined together to make runs of the required length to suit the pipe chamber. At the end of the runs one of the three hose connection fittings shown in Fig. 26 (feed connection, intermediate connection and return connection) is put on for the purpose of connecting the runs together by means of the rubber hose. Chatterton’s compound is put on the nipple of the fitting connection quite warm, the hose being slipped over at once and a wire clamp then put around the hose very tightly, when the connection is complete.
FIG. 26.—DETAIL OF END PIPES, SHOWING DIFFERENT FITTINGS.
Life of Pipe.
—This pipe is recommended for the following reasons: First, for its economy; second, for its lasting qualities. As proven by experience, galvanized pipe will last fully twice as long as the ordinary black iron pipe. This would hardly seem possible when first considered by anyone not having had the experience, and would naturally seem contrary to his judgment. There was installed in 1890 over 100,000 lineal feet of this light galvanized pipe in a Chicago plant, some of which is still in use.