=Conclusion.=--The mounting costs of fuel prompts the writer to say that the management of a power plant of any packing house demands intelligence in the selection of equipment and in its operation. The losses that occur are silently passing on perpetually and are immeasurable to the proprietor since they are intangible in dollars and cents. In these days of educated engineers, a mixture of education and common sense is obtainable and it takes this training or the practical man who has augmented his practice with ability to use a pencil to figure out his conditions, and suggest remedies that will stop a leak of no inconsiderable consequence. It is a usually neglected department by the proprietary interests. CHAPTER VII COOLERS. MEAT CHILLING -- DIVIDING BEEF COOLERS -- REGULAR TEMPERATURES -- MAIN COOLER -- HANDLING BEEF -- FORE-COOLER -- HEAVY CATTLE -- DOMESTIC BEEF -- TRIMMING OF BEEF -- SKIRT TRIMMING -- RIBBING BEEF -- FREEZING BEEF -- LOADING BEEF -- WEIGHING AND TAGGING -- CARE OF COOLERS -- MUTTON AND VEAL -- CHILLING HOGS -- CELLARS -- FREEZING MEAT. =Meat Chilling.=--Meat chilling must be done intelligently with opportunity afforded for gradual chilling without too rapid hardening. The meat should not be subjected to sudden contracting low temperature effects, but to a gradual tempering that will carry the meat from blood heat down to the desired temperature. This effect is readily attained by properly constructed chill rooms. Air circulation is the great requisite. Sufficient attention has not been paid in the past to provide ample room above the hanging carcass, that is space between the carcass and the underside of pan loft. Note slope on spray loft in Fig. 17 (Chap. IV), showing design of Balanced Brine System. Coil lofts should follow the same principle. =Dividing Beef Coolers.=--Regarding the subject of dividing beef coolers to avoid freshly killed animals from being brought into contact with chilled ones. This is a disputed point, but it would seem that if space were available it would be a benefit to provide for it. Any moisture that might be given off from the freshly killed animal would, upon coming in contact with the chilled one naturally condense, and moisture is a detriment to the preservation of meats. The nature of the business being conducted and the length of time it might be desired to store the meat should be considered. =Regular Temperature.=--Temperature is the all important feature in meat preservation. The best practice appears to be, for beef in domestic meat trade, to reduce the temperature to 34° F. as quickly as possible and endeavor to maintain it at a uniform temperature.