The Dallas Daily Herald

The method of preserving perishable goods in cold storage rooms, in which they can be kept for a great length of time without change or deterioration, is of comparatively recent origin. As a practical business in this city for the storage of goods for dealers it only dates back some four or five years, though some little had been done previous to that time, and packing-houses had for a longer period used refrigerating processes for cooling their meats. The business has already assumed large proportions, there now being several establishments devoted to the storage of perishable goods for the trade, and the business has about doubled each year since it was first fairly established. It is probable that the entire amount of stock carried by the different firms in the business will not fall much short of $1,000,000. Butter, cheese, eggs, and dried fruit form the bulk of the stock carried, though green fruits, such as lemons, oranges and apples, fish, game and poultry, are at times stored in large amounts. These storage privileges are availed of by parties purchasing on a low market, and desiring to hold for a higher price, and by dealers who, from time to time, find themselves overstocked. The charges for storage range for the season at about 1 cent per pound for butter, 50 cents per case for eggs, and ½ cent per pound on dried fruits and cheese. The system has already become of great value to the produce trade of the city, and saves large amounts of goods from deterioration and loss.