The location of the nozzles at a distance of about four feet apart seems to be ample for most purposes. The outlet opening should be about one-half inch, valve controlled to suit. It is well to arrange long length of pipe so that each cock is supplied with an equal quantity of brine by use of forked connections on a complete supply circuit. =Galvanized Sheet Iron Pipes.=--For room cooling, formerly used to a considerable extent was sheet iron pipes. The three-inch galvanized iron spiral riveted pipe is recommended, or where this is not readily obtainable three-inch galvanized iron crimp-joint and soldered seam pipe may be substituted. While not quite so substantial as the spiral riveted pipe, it will, with ordinary care and attention last a long time. The use of spiral riveted pipe has been found unnecessary, provided No. 24 gauge metal is used in lock seamed pipe. Open-hearth steel, galvanized, is preferable to Bessemer. The writer experienced one failure with the latter. [Illustration: FIG. 23.--SECTION SHOWING BRINE SALT AND SPRAY SYSTEMS.] Ten different pieces of this pipe ten feet long were capped on either end and submitted to a hydrostatic pressure test; the bursting pressure average of the ten pieces was found to be 146 pounds to the square inch, while some of the samples stood a pressure of over 180 pounds to the square inch. In actual practice the pipe used for this purpose is never subjected to a pressure exceeding forty pounds to the square inch. =Coil Rooms.=--Fig. 24 shows the end view of the cooler with the detail of the hangers on which the pipe rests. Fig. 25 shows the end view of one bay with the pipe located and connected. [Illustration: FIG. 24.--END VIEW OF COOLER; DETAIL OF PIPE HANGERS.] =Quantity of Pipe.=--In brine pipe refrigeration for cattle the author would recommend to each sixteen-foot bay, eight series of three-inch galvanized spiral riveted pipes with six pipes in each series. These make a total of forty-eight pipes for the fore-cooler, where the largest proportion of pipe is needed, and forty pipes per section in storage beef cooler. For hog coolers forty-eight pipes per section throughout is recommended. [Illustration: FIG. 25.--END VIEW OF BAY SHOWING REFRIGERATING PIPE HUNG TO CEILING.]