. Town and city. h incinerator. New YorkCity has two. Soon after the first one of these wasstarted, on Forty-seventh Street, it used one hundredloads of rubbish each day, and a certain contractor paidtwo hundred and fifty dollars a week for the privilegeof sorting out what he wanted from the belt as it car-ried its dilapidated treasures to the furnace. The secondincinerator is under Williamsburg Bridge. Here the heatfrom the burning of the rubbish not only turns the belt,but supplies power enough to provide WilliamsburgBridge with electric lights, and heat enough to warmthe neighboring public
. Town and city. h incinerator. New YorkCity has two. Soon after the first one of these wasstarted, on Forty-seventh Street, it used one hundredloads of rubbish each day, and a certain contractor paidtwo hundred and fifty dollars a week for the privilegeof sorting out what he wanted from the belt as it car-ried its dilapidated treasures to the furnace. The secondincinerator is under Williamsburg Bridge. Here the heatfrom the burning of the rubbish not only turns the belt,but supplies power enough to provide WilliamsburgBridge with electric lights, and heat enough to warmthe neighboring public schools in winter. Fire helps New York in garbage disposal, too, — butnot by burning it up. Get a special permit and then goto Barren Island, Jamaica Plain, Brooklyn, and watch GARBAGE, ASHES, AND RUBBISH 53 the process. See the scows arriving with their loads ofgarbage from the New York water front. Each onecarries three hundred tons, and altogether they carryto Barren Island, twenty-five miles away, about one. Saving Treasures from the Traveling Belt thousand tons of garbage a day. More garbage is dis-posed of on that island every day than in any otherplace in the world, and they do it scientifically. Theyeven turn this unpleasant city waste to good account. 54 TOWN AND CITY The unloading with shovels and pitchforks is simpleenough; then follows the interesting part of the that mass of garbage is put into monstrous kettlesthat hold eight tons apiece, and there, with a good dealof water, it is steamed steadily for eight hours. Besidesthe fraginents and remnants of food, the potato skins
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu3192400086, bookyear1906
