Rebirth of Refrigeration.

Though refrigeration of ocean-carried food is half a century old, it is being born again under the eye of chemistry. British biologists are making wonderful progress in research. Frozen meat exported from southern countries to Britain has never been perfect hitherto. Frozen mutton has been better than beef, and the biologists now aim to find a way of landing New Zealand or Australian beef in London as good as Argentine chilled, of improving mutton and lamb, and of doing likewise for fruit. That capable interpreter of scientific research. Julian Huxley, reports brilliant results in the cold-preservation of all the above, also of fish. He even anticipates that ultimately the coldpreserved food will land in perfect condition, equal to fresh. This will interest the Danes and the quota-seeking British farmers. By quickfreezing of fish at low temperatures, fishing factory ships like the Arctic Queen—a ten thousand tonner!—can cruise the whole summer and then land her fish in England in best condition.

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