IN the July number of the monthly journal Food, under the above title is a description of the Common wealth and Dominion liner Port Chalmers, the first vessel specially built with gas-tight refrigerated compartments for the transport from New Zealand of chilled beef stored in an atmosphere containing carbon dioxide. The minimum tempera ture for beef is 29° F. if its qualities are to be pre served. At this temperature, bacterial growth is not entirely stopped and chemical oxidation of the fat continues to take place; consequently there is a time limit of storage in still air of about 35 days. In these circumstances, it has not been possible for beef to be exported from Australia and New Zealand to England. By storage in carbon dioxide, this time is considerably extended, and some experimental shipments having been successful, the Port Chalmers was designed with gas-tight welded compartments for the carriage of beef, and she has recently com pleted her maiden voyage. She is a mo tor-ship, 486J ft. long and 11,610 tons dead weight capacity. She has six holds, five of which are insulated, and these can be maintained at various temperatures for chilled beef, frozen mutton, butter, eggs, fruit and other commodities. The refrigerating plant is of the usual type, but in addition there is a large battery of carbon dioxide cylinders from which the gas passes through a British Oxygen Co.'s heater to the chilled beef compartments.