Below the toll house and the market generally are vast cold storage cellars and refrigerating plants for the preservation of surplus supplies till the demand in the market above calls for their delivery. Each market hall is devoted to a separate section of produce, and the cellars below are correspondingly distinct, so that there is an absence of confusion, orderliness is ensured, and rapid deliveries facilitated. Across this underground space from north to south run three roadways, while down the center, from east to west, a further broad aisle is provided, with an equipment of great hydraulic lifts. There are nine of these lifts altogether for heavy consignments, while each stand-owner in the market has, in addition, a small lift connecting his stand and storage cellar. Both market halls and underground cellars are so constructed as to facilitate ventilation and complete cleanliness. The floors are of concrete and every stand is fitted with running water, with which all the fittings have to be scoured every day. There is both roof and side light, and ample ventilation, while the entrances are wind-screened, to prevent dust. Electric light is used underground, and the cellars are inspected as strictly as the upper halls, to ensure due attention to hygiene. In the center of each market hall there are offices and writing rooms for those using the markets. In the restaurant 150 can be served with meals at one time, or they can be accommodated with seats in the beer-garden. Associated with this market establishment is a great cattle market and range of slaughterhouses on a neighboring site. The live cattle market dates back for centuries, but the present accommodation was only completed in May, 1904, at a total cost of $1,600,000.