Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1856-04-30
FRESH AND DRIED FRuITS AND VEGETABLES,


FRESH AND DRIED FRUITS AND VEGETABLES,
The relative value of fresh. undried fruits
and vegetables and those which have been
dried to prevent decay. is matter Of some
Importance. In an article headed "Fruit
better than Physic," copied into our last
issue, from the Valley Farmer, the writer
says: +" The old fashioned mode of preserv.
ing [by drying] will not answer; the nature
and constitution of the fruits are changed
by the process. and all their anti.scorbutic
virtues destroyed. The fruits must be fresh"
IF this statement were true, dried fruits of
all kinds would be nearly valueless; but it
is not true; and therefore, well ried,.ripe
peaches, pears, apples, plums, cherries,
grapes, figs, strawberries, and other delicious
fruits, are worth to the public far more than
it costs to preserve them in this way for
future use. If wisely and properly con.
ducted, drying changes very slightly, or not
at all, the saccharine and acid compounds
in the most delicate fruits. Their aroma
and flavor may suffer, while their prophy.
Tactic, and nutritive properties are rather
concentrated than dissipated, by desiccation.
The best way to remove the surplus wa.
ter in fruits and vegetables, whose presence,
by giving freedom of motion to the chemi.
cal elements in these organized substances,
favors their rotting, is question to which
the writer has paid much attention. In put
ting up garden vegetables in France for the
consumption of its army in the Crimea, the
water is removed by great pressure. Some
of the nutritive elements in cabbage, beets,
turnips and potatoes, are lost in this process,
whether cooked or not, yet concentration,
to favor distant transportation, is attained.
Upon the whole, we doubt whether the prac-
tice has any advantage over heat.drying.
At all events, sooner than lose, as many did
last year, fair crop of Irish potatoes by
premature decay, we shall try drying them
cut intolslices like peaches and apples. Sweet
potatoes have rotted badly in this neighbor-
hood within the last few months. Is the
vital principle in bulbous roots and tubers
necessarily destroyed by drying any more
than that in the seeds Of grain and orchard
fruitss
1t is known that some bulbs and tubers
revive and grow after having been dried. Is
the list exhausted?
1t is for eating rather than for seed, that
fruits and vegetables ought to be dried in
the most economical and thorough manner.
Ina small way for home consumption, the
best collection that we have lately seen was
put up by Mrs. R. Peters, of Atlanta. 1t
embraced sweet corn, Lima beans, okra,
tomatoes and other vegetables, and fruits
preserved in the usual way-in sugar, bran.
dy, and vinegar, nicely sealed to exclude
all atmosphere air. English marrowfat peas
aud others, dried like sweet corn make an
excellent winter dish.
The plan recommended by Mr.. Nelson,
Of keeping snap beans in salt, is worthy OF
more extended practicable samples sent
US having proved excellent in all respects.
Recipes for keeping all perishable commo-
dities. sent to the Cultiuator, are always
thankfully received and published. Fruits
and vegetables are doubtless better, So far
as the preservation of their volatile princi.
Piles is concerned, if dried in the shade than
when dried in thea sun. The direct rays OF
the sun, which change potatoes to green
color and induce many other changes, are
powerful chemical agents. A good drying.
house is the true place for all such operations.
Make the airin it as dry and cool as will
attain your object. Too much heat favors
chemical action, and the formation of new
compounds in fruit.-Southern Cultiyator.