Volume 01: Production and resources of the northern and western districts of New South Wales, 1854 [ca. 1850-1857] - Page 407
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Transcription
235
STEAMING AND BOILING DOWN ESTABLISHMENTS
DESCRIPTION OF A STEAMING DOWN ESTABLISHMENT IN 1847 -
The main building of the steaming house without the slaughter or other buildings is 48 feet long by 24 feet wide.
The slaughter house which is under the same roof & only separated by a partition is 15 feet long by 24 feet wide, attached to the slaughter house are convenient yards for penning up the Cattle for immediate use -
SITUATION OF THE VATS STEAM BOILER AND CHIMNEY STALK.[STACK?]
In the loft of the same building the vats are situated these vats contain the Cut up meat of the Slaughtered Cattle or the Carcasses of the Sheep each however in seperate [separate] vats.
Without the building and under a roof the steam boiler which is say ten feet long by three feet wide which, produces six horse power of steam -
The flue of the chimney goes round the brick work of the boiler before it reaches the stalk [stack] or chimney the flue is one foot deep by nine inches - The height of the chimney is thirty feet & is built eight feet from the boiler to produce
a draft.
DESCRIPTION OF THE MAIN STEAM PIPE FROM THE BOILER TO THE VATS
The main Steam pipe from the Boiler to the vats is three inches diameter and leads twelve feet into the building from the boiler, it then ascends to the loft through the floor as high in the second flat as the top of the vats, being outside the vats,
& again turn down as low as the bottom of these vats, having as many branches as may be required for each with Stop Crans [?] for each branch.
The turning down of the steam pipe is necessary to prevent the [indecipherable] & tallow from escaping into the steam boiler from the vats.
The steam pipe enters the bottom of the vat from the side, The vat must be either furnished with a
false bottom pierce with holes or the main steam pipe is joined by other pipes being crossed at short distances on the bottom of the vat - these pipes are pierced with holes of one inch bore,
each hole being about twelve inches apart - The holes being to allow the steam to get properly
distributed into the vat, that all the meat may be
well done -
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