=Pioneer’s Troubles.=--When the pioneers of the business first broached the idea of killing cattle in Chicago and selling the dressed beef in the east it was considered wholly impracticable, and the people who started the business were looked upon as a “little queer.” There were many bitter experiences, in the way of financial losses before it was accomplished. Shipping perishable products long distances caused the loss of many thousands of dollars before the proper methods were discovered, but the beginners felt they were working along the right lines. Obstacles were overcome and to-day meats are delivered in eastern markets in a far better and a more healthful condition than they were ever offered to the public under the old methods from local abattoirs. =Using Box Cars.=--In the early days of the concentrated cattle markets, fresh meat products were only shipped during the winter months and in a common or what is now known as a “box” car, as differentiated from a “refrigerator” car. =Using Refrigerator Cars.=--The next step was the use of ice in the car and from this to the “refrigerator” car. This type of car with the improved dispatch service offered by the railways, made the business of shipping freshly dressed beef to any part of the country feasible. =The Chilling Room.=--Notably and most essential was the development of a chilling department in which the slaughtered animal could be properly chilled. This is now a matter of such common occurrence that but little consideration is given the subject. However, in the days when ice was used, and before the introduction of mechanical refrigeration it was a matter of large consequence. =Mechanical Refrigeration.=--Mechanical refrigeration, and this alone, has made it possible to properly cool meats for shipment to remote points as fresh meats, or to properly prepare them for curing, and to preserve them after curing beyond a comparatively limited time. Mechanical refrigeration made possible the equipping of ships for the transportation of meats under refrigeration from any point to any market on the globe. =Freezing Meats.=--The freezing of meats such as beef and poultry, and holding them to a desirable season has rapidly become an important factor in packing house work. Not only beef, poultry, butter and other food products are accumulated, but pork cuts, such as hams, shoulders, bellies, etc., are frozen and carried indefinitely or until it appears desirable to thaw and cure them.