Daily capital journal. (Salem, Oregon) 1903-1919, 1914-02-03
Farmers Wife May Add to Variety by
Using Them Alone or in Gales,
Puddings and Confectionery.
FRESH FRUIT DIVIDED
INTO TWO DISTINCT GLASSES
Dried Fruits Reasonable in Price, as
Compared With Other Fruits,
Says U, S. Department.


are divided into two classes, "flavor
fruits" and "food fruits" according
as they are valued for their flavor or
as a food; according to the Office of
Nutrition Investigations for the United
States Department Of Agriculture
Those that are so per cent or more
water fall under the first classification
(apples pears, peaches and most of
our common fruits, while those con.
tanning less fall under the latter (ba-
nanas, grapes, and figs. The food
value Of a pound of dried fruit is, of
course much greater than that of n
pound of fresh fruit. A pound of the
latter will yield an average of about
% ounces dried, but the amount of
water in the original fruit is no guide
to the food value of the dried product.
The main change which takes place
during drying is the loss of water, but
other changes also occur. Very often
the right degree of heat produces
changes not unlike those which occur
during natural ripening on the plant.
In some cases the crude fiber which
forms the basis of the plant structure
is reduced in amount or softened. Much
Of the starch is changed to some form
Of sugar The change in flavor is due
partly to the proportionate increase of
sugar from loss of water and to abso.
lutte increase from chemical changes.
To determine which of two fruits is
more economical, not only must the
cost per pound be known, but the
amount Of bodily fuel that makes for
energy and protein (muscle.building
materially a pound of each would sup.
ply One must also consider what ex.
pense is required to prepare each for
the table. Grapes commonly cost less
pound than raisins, but a given sum
spent for grapes will buy a, smaller
amount of nutritive material, since the
proportion of water is much higher
than in the raisins.
On the other hand, low.priced fresh
fruit is somtimes as economical as a
somewhat cheaper dried fruit, since the
latter would require sugar and fuel
to make it ready for the table.
Attention should also be directed to
the extent of inedible material.
Dried Fruits Reasonable,
Numerous studies made of the values
by the Office of Experiment Stations
have shown that dried fruits may be
termed an economical article of diet,
Fruit products in general contain little
protein, but as sources Of energy, de.
rived almost entirely from their sugar,
dried fruits are decidedly cheaper than
meats and compare with dairy prod
ucts. They are, however, more expen-
sive than cereals and starchy vegetables
such as dried beans and potatoes.
Under no circumstances should fresh
and dried fruits be thought a luxury,
since they supply the needed nutritive
material as an integral part Of tho diet,
besides adding to the attractiveness of
the daily fare, II they are to be eaten
raw, brands made and marketed in
cleanly way should be obtained,
The amount Of dried fruit produced
in the United States increased 575 per
cent between 1899 and 1909. Calfor.
mia produces more than four.fiths Of
the yearly output. According to a
very rough estimate, each person in
this country consumes on an average
or 6 pounds of dried fruit a year.
The value Of the products rose from
between four and five millions to over
twenty.one millions in 10 years, The
average wholesale price, however, has
not advanced with the increased de-
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