The greater number of refrigerators
put up for hotels and similar houses are
failures through so few people under-
standing really what is needed until they
have learned by dear experience. A re-
frigerator muLt be dry as well as cold,
not steaming and with the clammy mois-
ture of a cellar. It is often a good
scheme where such a humid vault has
nearly spoiled the meat in one day to
take the meat out and hang it in the
open air wrapped in a sheet and so keep
it a week longer. Such a failure of a
refric^erator as that, is a positive damage
instead of benefit.
It should be conveniently located
where it can be entered every few min-
utes, if necessary, without a lopg journey
or a chmbing of steps each time, if it is
not, a great part of the benefits of having
a perfect refrigerator are lost. And then
it should be so constructed that the very
frequent opening 'andKshutting of the
door will not have the effect of driving a
warm blast through' the mass of ice and
unduly wasting it 'besides keeping the
interior of the refrigerator always warm.
To meet all requirements some houses
have several refrigerators/l- each for a
special use. There fcisy the Tremont
House at the other end of the avenue
with perhaps a dozen, of all sizes, from
the large storing rooms opened only once
or tvyice a day to the handy little box
holding cut meats, close. to, the kitchen
range.
ICE. JCE.
Fruits and
Vegetables.
Milktmd;'
Butter.^;
Meats? '
Beef.
Plan of a iarge hotel's cold store rooms, fron t \iew
These are rooms of good size, say 6x10
and 6 feet high divided from each other;
doors opening in front, with one large ice
room above ; all ventilated and drained
and forming one great ice house with
double walls^ filled with pulverized char-
coal. This is built in a dry basement.
Out at the Bubbling Springs House
they have a good ice house that is made
to serve for many purposes, and it is
built out of doors, just four steps from
the kitchen door and therefore quite
handy. It is good because it is well
constructed with _ thick double walls
well filled in and is roomy, perhaps 10
xio inside. It is a two-story building,
the ice chamber being above; the ice
blocks resting upon a frame of oak scant-
ling. A zinc-covered floor leads off the
water; the communication with the room
below is by apertures along the sides of
the floor. The roof is flat and covered
deep with gravel. _ A spreading cedar
tree partly protects it from the sun'irays.
The defects of this ice house are these :
It is but one room and it is the one re-
frigerator that must be used for every-
thing. When the door is open the entire
refrigerat^-Dr is open and the hot summer
SAN FRANCISCO HOTEL GAZETTES
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Page 144
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The greater number of refrigerators put up for hotels and similar houses are failures through so few people understanding really what is needed until they have learned by dear experience. A refrigerator must be dry as well as cold, not steaming and with the clammy moisture of a cellar. It is often a good scheme where such a humid vault has nearly spoiled the meat in one day to take the meat out and hang it in the open air wrapped in a sheet and so keep it a week longer. Such a failure of a refrigerator as that, is a positive damage instead of benefit.
It should be conveniently located where it can be entered every few minutes, if necessary, without a long journey or a climbing of steps each time, if it is not, a great part of the benefits of having a perfect refrigerator are lost. And then it should be so constructed that the very
frequent opening and shutting of the door will not have the effect of driving a warm blast through the mass of ice and unduly wasting it besides keeping the interior of the refrigerator always warm. To meet all requirements some houses have several refrigerators; each for a special use. There fancy the Tremont House at the other end of the avenue with perhaps a dozen, of all sizes, from the large storing rooms opened only once or twice a day to the handy little box holding cut meats, close. to, the kitchen range.
ICE. JCE.
Fruits and Vegetables.
Milk and Butter.
Meats. '
Beef.
Plan of a iarge hotel's cold store rooms, fron t \iew
These are rooms of good size, say 6x10 and 6 feet high divided from each other; doors opening in front, with one large ice room above ; all ventilated and drained and forming one great ice house with double walls^ filled with pulverized charcoal. This is built in a dry basement.
Out at the Bubbling Springs House they have a good ice house that is made to serve for many purposes, and it is built out of doors, just four steps from the kitchen door and therefore quite handy. It is good because it is well constructed with _ thick double walls well filled in and is roomy, perhaps 10 xio inside. It is a two-story building, the ice chamber being above; the ice blocks resting upon a frame of oak scantling. A zinc-covered floor leads off the water; the communication with the room below is by apertures along the sides of the floor. The roof is flat and covered deep with gravel. _ A spreading cedar tree partly protects it from the sun's rays. The defects of this ice house are these : It is but one room and it is the one refrigerator that must be used for everything. When the door is open the entire refrigerator is open and the hot summer
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