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STEAMING AND BOILING DOWN ESTABLISHMENTS

DESCRIPTION OF A STEAMING DOWN ESTABLISHMENT IN 1847 -

The main building of the steaming house without the slaughter or other buildings
is 48 feet long by 24 feet wide.

The slaughter house which is under the same roof & only separated
by a partition is 15 feet long by 24 feet wide, attached to the slaughter
house are convenient yards for penning up the Cattle for immediate use -

SITUATION OF THE VATS STEAM BOILER AND CHIMNEY STALK.

In the loft of the same building the vats are situated these vats contain
the Cut up meat of the Slaughtered Cattle or the Carcasses of the Sheep each
however in seperate [separate] vats.

Without the building and under a roof the steam boiler
is placed which is say ten feet long by three feet wide which produces
six horse power of steam - The flue of the chimney goes round the brick
work of the boiler before it reaches the stalk or chimney the flue is one
foot deep by nine inches  - The height of the chimney is thirty feet & is
built eight feet from the boiler to produce a draft.

DESCRIPTION OF THE MAIN STEAM PIPE FROM THE BOILER TO THE VATS

The main Steam pipe from the Boiler to the vats is three inches diameter and leads
twelve feet into the building from the boiler, it then ascends to the loft through
the floor as high in the second flat as the top of the vats, being outside the vats, &
again turns down as low as the bottom of these vats, having as many branches
as may be required for each with Stop Crans for each branch.

The turning down of the steam pipe is necessary to prevent the soup
& tallow from escaping into the steam boiler from the vats.

The steam pipe enters the bottom of the vat from the side, The vat
must be either furnished with a false bottom pierced with holes or the main steam
pipe is joined by other pipes being crossed at short distances on the bottom of the vat
these pipes are pierced with holes of one inch bore, each hole being about twelve inches
apart - The holes being to allow the steam to get properly distributed into the vat,
that all the meat may be well done -