From there the stokers handed it into
the furnaces.
One of the most interesting features of the vessel was the
refrigerating plant, which comprised a huge ice-making and
refrigerating machine and a number of provision rooms on the
after part of the lower and orlop decks. There were separate
cold rooms for beef, mutton, poultry, game, fish, vegetables,
fruit, butter, bacon, cheese, flowers, mineral water, wine,
spirits and champagne, all maintained at different temperatures
most suitable to each. Perishable freight had a compartment
of its own, also chilled by the plant.
COMFORT AND STABILITY
Two main ideas were carried out in the Titanic. One was
comfort and the other stability. The vessel was planned to be
an ocean ferry. She was to have only a speed of twenty-one
knots, far below that of some other modern vessels, but she was
planned to make that speed, blow high or blow low, so that
if she left one side of the ocean at a given time she could be
relied on to reach the other side at almost a certain minute
of a certain hour.
One who has looked into modern methods for safeguarding
{illust. caption = LIFE-BOAT AND DAVITS ON THE TITANIC
This diagram shows very clearly the arrangement of the life-boats and
the manner in which they were launched.
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