FIG. 42. EDGING TONGS.
FIG. 43. ICE ADZE.
Packing Ice in the House.—The method employed in arranging the ice cakes varies in different parts of the country. The important thing to keep in mind is the amount of good, merchantable ice possible to be gotten out of the house, as it is shipped away during the warm season. This does not depend upon how much can be crowded in, but upon the packing and arranging of the cakes. Two things are to be observed in this, prevention of waste by melting, and ease in loosening or detaching the cakes, as they are taken out. The following method may be taken as an example, and varied as good cause is found for so doing.
If the ice is thin, place the two first courses on edge, and pack as closely together as practicable. The succeeding courses place in flat, or in the same position they occupy on the water. Arrange the cakes one directly above the other, and leave a space of two inches on all four sides or edges. In every five or six courses, joints are broken. The last four or five courses on top are placed, each one, to break joints, and closely placed at edges. The reasons for this arrangement are, that the ice on the floor of the house wastes rapidly, and, by placing the cakes on edge, the minimum loss is obtained, and the succeeding cakes, placed one above the other, and free on the edges, having only the top and bottom surfaces in contact, the minimum breakage and labor, in loosening cakes, is obtained; also, by breaking the joints every few courses, the circulation of air currents, which is very destructive to the ice, is shut off, and, finally, the top courses close in the mass thoroughly, and prevent the top covering from sifting down into the body of the ice.
The chapters on loss of ice by wastage in the house, and the construction of ice houses, will present more fully some of the considerations bearing upon the methods of stowing the ice.
In some localities the ice cakes are all placed upon edge. Among the advantages claimed for this method are, ease in loosening and taking out the cakes, and the closer packing secures more ice, where storage room is limited. There is a risk of damage to the ice house, by the pressure of the ice against the side walls, when packed in this manner. The edges, being uneven, tend to throw the ice out of plumb, or to give the whole mass an inclination in one direction. In stowing, care is required to keep the spaces between the cakes free from chips or broken ice.
No more trimming than is necessary should be done in the house, and the crowding of cakes together on the runs, and in sliding them to their places, should be avoided. Broken cakes should not be allowed to come into the house, and, if cakes are broken in placing, they should be thrown out of the house.
Experience and practice, in the handling of runs and managing the progress of the stowing of the ice cakes, attest the value of system in this department. To do the necessary work with as much despatch as possible requires close attention to details, and watchfulness, that the labor and efforts of the men are properly directed and distributed.