Steam is the best agent for smothering a cotton fire. If a fire starts do not wet down the decks or side plating. This may get very hot, but do not play cold water on it. Strains would be set up in the plating or deck that might seriously injure it. Keep all oil cans, oily waste, paint, paint pots or paint rags and brushes away from the cotton. Keep all ventilator cowls closed, to prevent sparks finding their way into the cargo. When hatches are closed down at night, or when battening down for sea, the Chief Mate should have an officer make certain that no fire is present in the holds. All electrical conduits through the holds and 'tween decks should be carefully inspected before loading a cotton cargo. +Smoke Helmets.+ The smoke helmets should be handy and in order. +Frozen Cargo.+ Vessels carrying frozen cargo are lined and insulated in the holds prepared for this sort of stowage. All steel work should be covered, on account of the high conductivity of the metal. The insulating materials are usually granulated cork, charcoal, silicate cotton, or sawdust. Felt and cow hair is also used. Dead air, if properly confined, is an excellent insulating medium. Care should be taken to avoid and detect fire in the insulating material, due to spontaneous combustion. The Chief Mate should be familiar with the system of refrigeration used—cold-air—dry-air—ammonia—carbonic-anhydride—etc. In some systems the air is chilled in the holds by piping, in others the air is drawn from the holds to a chilling chamber and pumped back with the required degree of cold. +Chilled Beef.+ Chilled beef is usually shipped in quarters, and must be suspended from the deck above by chains and hooks. +Frozen Mutton.+ Mutton is usually shipped in carcases, frozen stiff and stowed one on top of another. Being hollow, the interstices provide space for the circulation of cold air. About 15 degrees Fahrenheit should be maintained in the hold. +General Cargo.+ Every general cargo is a rule unto itself. The Chief Mate who knows his business will see to the proper stowage. This is the cargo that demands care as to hold diagrams. The following points are recommended for consideration: Keep perishable goods clear of the steel framing. Cargo liable to leakage should be stowed low. Cargo liable to damage from heat should be kept clear of engine-room bulkheads, steam lines, and not stowed close under upper deck when in hot weather trades. Casks, bung up and bilge free. Stow from amidships to wings and ends of hold. Use four beds for each cask. Casks, second tier—stow bilge and cutline. Barrels, hogsheads, etc. (63 gals.) eight heights. Puncheons (84 gals.) four heights. Pipes, butts, (126 gals.) three tiers. Always stow barrels, wet or dry, with head pieces vertical. Stow with marks up and out. Acids, on deck. Oilskins, on deck. Matches, on deck. Hay, on deck. Heavy, well-boxed cargo, low. Light crates, on top.