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other kinds of wax shipped in cases, bags or bales should be stowed in a cool place and not over other cargo if high temperatures will be met with, as the wax may turn soft and cause damage to cargo lying underneath. In warm weather such shipments must be stowed under oth- er cargo but not with any heavy pres- sure on it, as that may cause the wax to solidify and it will consequently have to be chopped out and suffer great loss in weight when discharging it. Candles and other articles made of wax are always shipped in cases, but should nevertheless be stowed as cool as possible. Cheese should be stowed in the coolest and best ventilated space in the ship; in the lower holds in the summer time and in the tween decks in the winter time, as the tempera- ture in the holds will be found most favorable in these spaces according to the seasons. It should, on account of its sweating properties, not be stowed above any cargo that may take damage by liquefying and drainage which often happens in such shipments when exposed to high tem- perature. Neither should any cargo be stowed above it as that prevents the ventilation which is absolutely necessary for sueh shipment. Shipments stowed alongside of it should always be dunnaged up with boards so that the drainage may not cause any damage to such shipments. Wet salted hides should be stowed in the cooler compartments of a ship. Dry hides and bales of wool may be stowed in warmer spaces where such cargo does not suffer any damage. Bosier paraffin and_ several General Cargo Stowage ITH all general cargoes it is im- NOE ta that the holds be well ventilated. As a large variety of goods is often stowed together in one hold the nature of some of them is such that damage may be caused to other articles by heating or steaming, or by odor, or by change of consis- tency, such as rotting in an unven- tilated space. As a rule the ship will be held liable for such damage. Certain commodities, such as rice, eocoabeans, bone meal, all fertilizers, fruit, nuts, etc., generate heat which will ordinarily cause sweat. This sweat reacting on these commodities, will cause more heat to be generated, causing more sweat. New rice, when joaded, should have yentilating shafts Ce TTTTTUTTTTTTULLULIUTLGTITHILCLUUULUMAAeULCUCLOOCeOATTOAUCCCCCOOHTTT CTT HIS page is being devoted to short items on all matters having to do with the more efficient turn- around of ships. These items are in- tended to be of a helpful nature. We will welcome for this page brief descriptions, illustrated if possible, of any better or safer way of perform- ing any function in cargo handling. Also, any questions submitted will be answered by the editor. OUTLET SHAAUTCOA CLOT UCUCELLCEGHOLUCUAT LUGO LUMA CUOA LUMA LOCO LLL built in amongst the shipment, both longships and thwartships, connected up and extended to the deck in the square of the hatches and under the ventilators. The moisture and heat generated from such _ shipments should then be taken care of by open- ing the hatches whenever possible in dry weather, but not -in moist weather. When there is not much difference in the temperatures inside and outside, the ventilators should be used to foree dry fresh air into the cargo, letting the foul moist air escape through the hatches. Care in Sowing Fruit RUIT must be stowed in such a way that circulation of air may be brought about throughout the whole shipment. It should be stowed in the coolest and best ventilated part of the ship, and the ventilation must be constantly attended to ‘during the en- tire time the shipment is on board. Fruit, nuts, and vegetables require more ventilation than any other kind of cargo and a low temperature must be maintained from the time the ship- ment is received on board. A steamer carrying only fruit and vegetables should not cover the hatches until it is absolutely necessary for the safety of the ship. When open, the hatches should be protected from the sun and spray by awnings. When fruit is taken out of cold storage it is affected by high tempera- tures more quickly than fruit which has not been in cold storage. Fruit grown in tropical climates will not stand such low temperatures as fruit grown in colder climates. The ideal temperatures in degrees Fahr. for various sorts of fruits are the follow- ing: Bananas, 55; apples, oranges, pears, 33 to 35; vegetables, potatoes, 33 to 40. The master of the ship must there- fore seek to attain as low a tempera- MARINE REVIEW—August, 1932 ture as possible and at the same time circulate the air so as to force out the hot, foul air generated by the ripening and decomposition of the fruit. It must be- remembered that the ideal temperatures mentioned for fruit are the minimum permissible temperatures for the varieties named. If the temperatures are allowed to fall below these ideal figures, serious damage will result from freezing or frost. Temperature Variations T IS interesting to note the com- paratively wide variation in the temperature for the cold storage of various articles. For instance, chilled beef should be kept at from 32 to 33 degrees Fahr. while frozen beef should have a temperature of from 18 to 22 degrees Fahr. and fresh meat from 35 to 40 degrees. Dairy butter should be kept in a temperature from 34 to 38 degrees; cream at 35 degrees; eggs at 33 to 35 degrees, dried fish at 35 degrees and fresh fish at 25 to 30 de- grees. Chocolate should be stored at a temperature of from 40 to 45 de- grees Fahr., and sugar the same; wines should be kept at a tempera- ture of 45 to 50 degrees. Grapes need a temperature from 35 to 38 degrees Fahr. and oranges a temperature of 45 to 50 degrees; peaches, 45 to 55 degrees; and cucumbers, 38 to 40 de- grees. Cigars, tobacco and undressed furs should be kept at 35 degrees Fahr. while furs, woolens, ete. should have a temperature of from 25 to 30 degrees. ( A steamship owner and operator may not be able to meet these varying conditions exactly, but the day is gone when a.mixed cargo can be piled into a ship regardless of location and temperature, trusting to luck that it comes through without serious dam- age. More and more the ship opera- tor must render to the shippers serv- ice of the highest order and reliabili- ty, no matter how difficult the condi- tions may be. The kind of service offered has a great deal to do with attracting patronage. One tower at a coal terminal recent- ly loaded five cars of sulphur in 40 minutes. Cases not marked adequately are often damaged by handling because the cases must be turned over to find the mark. 33 lanl