"The toughest town in America is Mullan, Idaho," said a Boston man, who was recently telling stories over the remains of the third bottle. "Our party of three Bostonians arrived in Mullan just at dusk one day. We wanted to go right to our rooms in the hotel and get separated from the dust taken up on a long stage ride. The tavern keeper was dealing faro in the office, and we had to wait until the crowd went broke before he would even look at us. About 9 o'clock he got all the money and gave us our rooms. He took us out in the street, and pointing to a lighted room in the top corner of the hotel, said our rooms were next to that. We had to enter the house and find our beds. The landlord wouldn't walk up stairs with us, and his clerk was away acting as referee at a prize fight down at some wicked place. We were eating lunch at a table where two miners were seated, and one of the men said to his friend, Get on to de bloakes eatin pie wid a fork. Dey must be English lords.' Nearly every one in town had a pistol strapped on his belt, and all looked as if they were ready to start the fireworks on the slightest provocation. When we retired I asked the clerk for a pitcher of ice water. 'You ducks got nerve,' he said. 'Why?' 'Askin,' for ice water when de bar ain't closed yet. Don't serve no ice water here till de bar closes. See?' We went to our rooms, and during the night sent down stairs three or four times for a pitcher of water, but could get none. Presently a heavy pair of boots were heard on the stair, and I thought the hotel man's conscience had been creeping around. A thump on the door, and the miner who commented upon our eating with a fork pushed in his head. 'Xcuse me, pards,' he began; 'I heard you askin' for water.' 'Yes, we are very thirsty, but the hotel keeper won't give us any ice water.' 'Jim never had no heart, nohow.' 'He's a brute,' I exclaimed, feeling grateful to the kind man. 'I knowed these parts well; been here long 'fore Spokane was born, an' thought as how I might put yer onto some of de angles.' 'You are very good, sir.' 'Wal, de next time yer wants water don't bother for to send down to Jim. There's water in yer room.' 'Here?' 'Cert. There's a spring in the bed.' Then the villain slammed the door and nearly choked himself laughing."

---The Soldiers' Home, at Milwaukee, Wis., will build an 800-ton ice house.

-A stock company has been formed at Nanticoke, Pa., to build an ice factory.

--The Hercules Ice Machine Co., Chicago, are building a 3-ton ice machine to go to San Marcos, Tex.

-The Temple Ice Co., Temple, Tex., have contracted with the Hercules Ice Machine Co., Chicago, for a 20-ton ice making machine.

BONNELL'S NUBIAN

The East Providence Ice Co. commenced this morning the work of digging out and covering with sand the bottom of the new pond at Riverside, R. I.

-An ice house will soon be erected on the Weed land, bordering on Crystal lake, at Greenwood, Mass. The timber has already been cleared from the land.

WANTED AND FOR SALE ADVERTISEMENTS.

[The charge for advertisements in this column is $2 each insertion for seventy words or less, and twenty-five cents for each additional fourteen words. No adver tisements will be inserted unless accompanied by the necessary cash. Parties answering these advertisements must write to the addresses given, as the Publishers decline to furnish any information concerning them.]

For Sale.

Good second-hand ice machine, in perfect running order. Address "P. K.," care ICE AND REFRIGERATION, 177 La Salle st., Chicago.

Wanted.

Company with capital to control and manufacture the only perfect automatic absorption refrigeration system extant. No power used. Capacity 25 lbs. to five tons. Address "FULLY DEVELOPED, care ICE AND REFRIGERATION, 206 Broadway, N. Y.

Wanted.

Active young man, thoroughly posted in the wrought-iron pipe bending business, desires a position as bookkeeper and office man, business manager, or superintendent of shops. Best references. Address "ROGERSON," care ICE AND REFRIGERATION, 177 La Salle st., Chicago.

Position as Salesman.

Wanted a position as salesman with a good ice machine builder. Have been in the business twelve years, and have sold and helped erect some of the largest plants in the United States. Good references. Moderate salary. Address "J. H.," care ICE AND REFRIGERATION, 206 Broadway, New York.

Second-Hand Ice Machinery for Sale.

Two compression machines, one of 12-ton refrigerating capacity or 5-ton ice making, and one of 24-ton refrigerating capacity or 10-ton ice making, can be purchased for less than cost. They are guaranteed equal in every respect to the best new machines now on the market. Address for particulars, S. W.," care ICE AND REFRIGERATION, 177 La Salle st., Chicago.

Sale of Nashville Ice Factory.

By virtue of resolutions unanimously adopted by the stockholders and Directors of the Nashville Ice Factory, said company has decided to go into voluntary liquidation, and the entire property of the company hereinafter described, together with its good will, will be offered for sale to the highest bidder, on the premises, in Nashville, on the 13th day of December, 1893. Said property will be sold for cash, subject to the encumbrances thereon, hereinafter mentioned, and will be offered for sale in two parcels, and afterwards as a whole, the biddings realizing the largest amount for the company to be accepted. The property to be sold consists of 135 feet of ground, located on the southeast corner of Walnut and Union streets, fronting 135 feet on the east side of Walnut street, running back between parallel lines along the south side of Union street, 161 feet to an alley. Excepting 10 feet along the Union street front, this property is covered by a brick, gravel roof building, and is used as the plant of the Nashville Ice Factory. The machinery therein consists of three Compression Ice Machines, built by David Boyle, complete in every particular; four large boilers, 60 x 16, two small pump boilers, and all pumps, tanks,cans, piping, etc., necessary to make a complete ice factory, and which is now in active operation. The ice machines are ten, fifteen and thirty tons daily capacity, respectively. The property above described is mortgaged to secure an issue of $25,000 first mortgage bonds, of which $21,000 are now outstanding, the remaining $4,000 being hypothecated to secure a loan of $3,240 of the company. Said property will be sold subject to this encumbrance. The second parcel of property to be sold consists of fifty feet of ground, fronting on Walnut street, adjoining the above described property, and covered by brick, gravel roof building, used as stables, wagon rooms, etc. Also 22 head of mules, 11 2-horse wagons, 1 1-horse ice wagon, 2 coal wagons and 1 coal cart, together with all harness, ice wagon tools, etc., complete, for handling ice. Also office furniture, consisting of safe, cash register, typewriter, desks, etc., all of which is now situated on the above described premises, and subject to inspection of all parties desiring to purchase same. The property last above described will be sold, subject to a deed of trust executed on the 25th day of October, 1893, for the purpose of securing the sum of $5,000 due by the company. Said deed of trust is registered in the Register's Office of Davidson County, in book, page, to which reference is made. Said property will be sold, subject to said encumbrances. The Nashville Ice Factory has a well established business, and a good list of customers; and its works will be kept in running order, and its business intact, until said day of sale, ready to turn over to the purchaser. Perfect title to all the property herein above described will be made to the purchaser, subject to the encumbrances above named. All communications in reference to said property, or information_desired in reference thereto, should be addressed to the NASHVILLE ICE FACTORY, care of E. B, Criddle, Secretary, Nashville, Tenn. By order of the Board of Directors. W. A. ATCHISON, S. L. DEMOVILLE, R. H. GORDON, Committee.

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THE OSBORNE STEAM ENGINEERING Co.

Room 715, 167 Dearborn Street, CHICAGO, ILL.

ENGINEERS

FURNISH PLANS, ESTIMATES, SPECIFICATIONS AND SUPERINTENDENCE.

All who contemplate the construction of a cold storage or ice plant, on the latest Improved and economical system, or old plants remodeled, will consult their interests by calling on or corresponding with us. "If your investment does not pay enough, we will help you." (SPECIAL EFFICIENCY AND ECONOMY FOR YOU.)

Telephone

BONNELL'S NUBIAN

Written for ICE AND REFRIGERATION.)

ARTIFICIAL REFRIGERATION IN BREWERIES.

ITS IMPORTANCE-ITS OBJECT-ITS FIRST INTRODUCTION AND SUCCESSIVE DEVELOPMENT-ITS PRESENT STATE AND FUTUREBEER THROUGH THE AGES.

BY AUGUSTE J. Rossi, B.S., C. E.

MONG the numerous applications of artificial refrig eration, none has taken a more prominent place than its application to the manufacture and preservation of beer. The perfect security assured during the treatment of the liquid, and the good quality and the uniformity of the product, have justified the most sanguine expectations. There is not a brewer to-day, in the United States, at least, we dare say, who is not ready to acknowledge the countless benefits which have accrued to his industry by or may be realized from the substitution of artificial for natural cold as represented by ice. obvious appeared the advantages to be derived from a cold obtained independently of any reliance on nature's doings and consequently to be at command at pleasure, everywhere, at any time, in the warmest climates, and at an economical price, that even from the time of the introduction of the first really practical machines for refrigerating purposes they were sought for at once for use in this business.

But such industrial machines are of a comparatively recent date. For these reasons the application of artificial cold to breweries cannot be traced much farther back than twenty-five or thirty years, at the most. Prior to that time artificial refrigeration was still in a state of relative infancy, and, if employed at all in breweries (as) it was the case exceptionally in England) previous to that period, it was on a very small scale, and more as a trial of future possibilities. The Perkins ether machine, it is true, the first machine having any claim to that name, dates from 1835, but it was then at best but a a mere effort in the right direction, and it took some twenty years or more before Twinning and others brought it to a sufficient degree of perfection to justify its being called "industrial."

After this date, 1855 60 or thereabout, other systems were proposed and experimented upon, improvements were realized in the mechanism itself, and it was not really before 1870 75 that machines intended for the production of cold by artificial means could offer

$2.00 PER ANNUM.

serious guarantees of regular and continuous working. Those machines, when first introduced in breweries, as we will have occasion to see further on, were intended merely to manufacture the ice used there for the purposes of brewing, whenever the natural product could not be obtained at a reasonable cost, because of location or other reasons, or wherever the climate rendered uncertain the crop of natural ice. But soon after other methods of adaptation of the artificially produced cold were suggested, and from that time (1875 or thereabout) devices of all sorts have been conceived and employed with success for the most advantageous utilization of the cold obtained.

The possibility of obtaining and maintaining uniformly by the use of machines temperatures much below those realized from the use of natural ice, has even enabled the brewer to manufacture, in conditions of absolute safety and economy, certain classes of beer of which the preparation some twenty years before was subject to many causes of failure. The introduction of refrigerating machines in breweries has given also such an impulsion to this great industry that, in the period. extending from 1875 to 1890 the sale of malt liquors in the United states (see Western Brewer for July, 1893) increased from 8,383,720 barrels in 1875, to 26,820,953 barrels in 1890; the latter production representing a capital of over $91,000,000 and a value of products of over $100,000,000; and since that time it has been constantly and steadily increasing in a greater ratio still, the barrelage in 1892 93 having reached the enormous total of 33,876,466. It is a question which has received the greatest impetus, the brewing industry from the ice machine manufacture or rice versa. There cannot be any doubt, however, that the greatest improvements made in refrigerating machines were made in view of their application to breweries. Machines of dimensions and capacities unknown before and little in demand were rendered possible by the certainty of their finding immediate use, and conceptions were realized which but for their application to the brewery would have remained dormant in the minds of the inventors. At all events, one thing can be said, viz.: That whatever profit the companies manufacturing these machines may have realized in their struggle for "the survival of the fittest" the brewer has been invariably the beneficiary of the most of the improvements introduced.

We intend in the remarks following to record briefly, as far as it can be ascertained, the attempts made to apply artificial refrigeration to breweries in some. of a chronological order, bringing forward the importance of "cold" in breweries and to enter into a general exposition of the most characteristic manner in which this artificially obtained cold has been adapted to the requirements of brewing, and has been or is now applied. We do not mean to give in detail descriptive diagrams of the contrivances alluded to, but rather to confine ourselves to a sort of schematic illustration of the different methods suggested, when found necessary to be better understood; and that as far only as they may present distinctive features, thus enabling one to judge of their desirability and justification in each case. But in order to better understand the importance of refrigeration in general, and of artificial refrigeration more particularly, in brewing, it will not be superfluous to enter, in as succinct a manner as possible, into some consideration of the constitution of beer, stating broadly the important stages which mark its preparation, the conditions in which the liquids are treated at the stages during which certain specific temperatures are of necessity required in order to insure to the ultimate product the good qualities expected and desired.

Beer. In those countries of the north where the grape vine does not flourish there have for centuries been prepared from certain grains fermented drinks to take the place of wine. Beer is one of these. It is, so to speak, the wine of grain. Under this generic name of "Beer" are comprised the beverages, slightly alcoholic, resulting from the saccharification of the amylaceous. matters (starch) of grain, and the subsequent partial fermentation of the liquid obtained and its transformation into alcohol, in proper circumstances and under certain influences, after the addition of the aromatic and bitter principles of hops. The amylaceous substance which forms the basis of this product can be, and has been, furnished by many kinds of grains, but most generally barley has been chosen on account of the more agreeable flavor of the product obtained. However, rice has However, rice has been used in India and Japan; wheat, maize, buckwheat have also been substituted for barley in certain countries; and even peas and beans have been experimented upon for a similar purpose. Beer is extensively made in France from oats, this grain containing a peculiar and agreeable aromatic principle which is imparted to the fermented product. Oat beer is known under the name of "Louvain Beer," from the name of the place where it is manufactured. In England and elsewhere the term "Beer" has been applied also in the same way to the fermented liquors made from ginger and spruce, and from the decoction of the roots of certain plants (root beer). Certain saccharine substances, such as molasses, glucose and sugar, have even been added for years to the fermentable liquid obtained from grain with more or less advantage, often for a purpose of economy.

Historical. Many of the most important chemical facts which the ancients knew were derived from the organic branch of the science. The only acid they were acquainted with, for instance, was vinegar. Their first crude attempts at distillation were made with turpentine, an organic body. They understood the preparation of fermented liquids, such as wine from the grape; and many nations were accustomed to prepare beer from

66

Pliny mentions beer as being used in Spain under the name of "Celia," or "Ceria"; and in Gaul under the name of "Cerevisia," or Cererijia," in honor of Ceres, as being "the product of grain," the gift of the goddess. He goes further and states plainly that almost any kind of grains, or corn, can be used in its manufacture. These observations are fully corroborated by other writers of antiquity.

Plautus, more minutely still, calls beer "Cerealis Liquor,” “a liquor used during the celebration of the solemn feasts in honor of Ceres. He and Columella, a famous writer on agriculture, writing at the time of Claudius and cotemporary of the expedition of this emperor into Britain, calls beer "Zythum," a name of Greek origin, which is interpreted as "liquor from barley."

But we can trace the origin of beer to earlier times yet. The most renowned beer among the ancients, according to many writers, was known under the name of "Pelusian beverage," from the name of the antique Pelusium, at the mouth of the Nile, in Egypt, where the liquor had been prepared for "times unknown." Aristotle (354 B. C.) mentions the intoxication produced by "beer," and Theophrastus even gives it the very appropriate name of "wine of barley."

In short, authorities are abundant to show conclusively that beverages similar to our modern beers were in use among the Gauls, the Romans, the Germans, the Egyptians and most of the inhabitants of the temperate zone at the very beginning of the Christian era and for centuries before, and that it has been at all times the beverage most used and prepared in countries where wine was not abundant or where the grape was not a conspicuous product of agriculture. We are told by Mungo Park, the celebrated English traveler (1795), that in the interior of Africa the natives prepare fermented liquor from the seeds of the spiked or eared wallhardy, which is in reality a kind of beer. [TO BE CONTINUED.]

COLD WATER REFRIGERATION.

N Ontario, Canada, dairyman, writing to a dairy

A paper, says he has heard of a scheme in the states

of making a cold storage by means of cold water, independent of ice. He says: If I understand it right it was done something like this: In the first place it is necessary to have a plentiful supply of cold water, whose fountain head must be as high as the top of the cold storage. The water is conducted to a pipe which runs round the four sides of the room; this pipe is perforated on the under side, thus allowing the cold water to escape and run down the four walls continually. There is a gutter at the bottom to carry off the waste water. It is claimed that water standing at 50° will cool a room to 48°. I can quite easily understand it being cooled to the temperature of the falling water, but cannot see how it would cool it two degrees below its own temperature." The learned and ingenious milkman has propounded a "corker." Will some one elucidate?