department where they are cut up or treated to the best advantage possible. As fast as the cattle are graded and tagged they are put into the cooler, each special grade on a separate rail, irrespective of the lot to which it belongs, so that when the shipping clerk gives orders to the loading gang to have the beef taken out of the coolers, he will order so many No. 1 cattle off such a rail, lot, etc. As all cattle of that particular grade are on this rail it greatly expedites shipping. [Illustration: FIG. 20.--VIEW IN BEEF COOLER OF A CHICAGO PACKING HOUSE.] A great deal depends, in the expense of loading as well as the speed at which it is possible to be done, upon having the beef put into the cooler in such a way that it comes out readily and without a great deal of handling and overhauling to get odd cattle. =Care of Coolers.=--It is necessary to keep coolers sweet and clean, and it is advisable to use a liberal amount of sawdust on the floors, so that the drippings from the meats may be rapidly absorbed; the sawdust should be changed bi-weekly or frequently enough to keep the coolers in a sweet and cleanly condition. Entrance doors should be washed daily, as they accumulate grease and blood, which if allowed to remain will soon become sour and disagreeable. In all packing house plants where a comparatively large volume of business is done there should be one man whose sole duty it is to look after the refrigerators. This is a matter which necessarily needs constant attention and care. When the cooler is filled with warm meat and the doors are shut it is his duty to increase the refrigeration and see that the meat is brought down to the required temperature in the required time. It is apparent that the refrigerators should receive careful consideration, and be in charge of a man of reliability. Beef should be placed in the cooler immediately after it is killed and never allowed to hang outside any longer than necessary. While it may take a little more refrigeration to handle it this way than to have it partially chilled by the outside air, the general appearance of the beef will more than repay for the additional cost of refrigeration. =Mutton and Veal.=--Mutton and veal follow the same general rule as beef as to handling. Beef offal of every character should be handled under conditions described for export beef. In the handling of any warm product it should all be spaced so as to provide for ample circulation.