HOW TO KEEP COOL.

King Country Chronicle, Volume V, Issue 332, 28 January 1911, Page 3

HOW TO KEEP COOL.

♦ ENTERPRISE IN TE KUITI. At the north end of Rora street, nearly opposite Kelvin House, a long, very long, building, has been in process of erection for some weeks past, and by the time these lines appear in print, will have been completed and opened by the enterprising owner, Mr E. C. Tassell, who has endeavoured to provide the most up-to-date butchery and refrigerating plant in the whole of the King Country. The work of filling in the heavy depression at the front of the shop was naturally not completed at the time of writing, but it was in active progress, and sufficiently advanced to indicate what a hand3ome frontage will ultimately be provided. Entering the building the shop premises themselves naturally attract first attention. The shop is a particularly large one, measuring 35 feet by 14 feet, with a high ceiling painted white, the walls covered wiih glazed tiled paper, and the room fitted with marble slab counters. The feature of the shop is the sliding sets of rails, upon which are run the chilled carcases direct from the refrigerating room. Everyone who has had to make meat purchases must have been struck by the difficulties under which butchers work in the hot weather; and to be able to bring out the meat, just as required, in a cool, chilled condition capable of being kept in the house for several days after cooking, must appear to solve the problem for dealer and consumer alike. At the rear of the shop is the corning room, in which all corned meats are prepared. This measures 12 feet by (j feet and is fitted with all the necessary appliances for the purposes required. A lobby 12 feet by 6 feet is alongside, for the use of the staff, and next to this is the sausage house, which, is fitted with an up-to-date sausage-making machine. Next door lies the engine room, where are a liJ horse-power Tangye engine and a 1-ton Humble and Son's refrigerator, capable of producing half a ton of ice daily. Asked as to the quantity and purity of the water available, for icemaking, Mr Tassell said the supply came from a well, giving oil 2000 gallons daily of pure spring water. At the far end of the room lie the chilling rooms, one lor the public, keot at about -15 degrees, and suitable for storing butter, eggs, milk and fish, and the other, lo feet by 9 feet, kept at about -10 degrees, and used by Mr Tassell as his meat chilling room. Boxes of butter are stored for the public at 6d a box n month and in these hot and dusty days such a service comes as "the shadow of a great rock in a desert land." Mr Tassell is also turning out as much ice as he can manufacture each day, which customers find useful for such purposes as keeping butter or fish or making ice cream. Enough has been said to indicate that in Mr Tassell Te Kuiti has one of the most enterprising and go-ahead business men in the King Country The speculation--if such it can be called has been fully justified by the results, and the public at large will appreciate to the full the advantages they are now offered j in the shape of chilled meat, ice and cold storage.