VENTILATION IN HOG CHILL ROOM. HOG CHILL ROOM IN A MODERN PACKING HOUSE. (Copyrighted; Reprint Forbidden.)

Many chill rooms are not properly built. There should be at least from 24 to 36 inches of space between the ceiling of the chilling room and the gambrel-stick, or more if possible, in order to enable the shanks to become thoroughly chilled. The animal heat which leaves the carcass naturally rises to the top of the cooler, and unless there is space between the ceiling and the top of the hog the heat will accumulate in the top of the cooler where the temperature will become quite warm; this will prevent the marrow in the shank and the joints from becoming properly chilled. It is this fact that accounts for so much marrow and shank sour in hams.