Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1916-05-09

Munich, Germany, April 15.-The lat-
est invention for conserving Ger
manys food supply, and. scientists De-
lieve, one of the most valuable In
years, is a machine recently completed
by Munich engineer. G. A. krause.
By the application Of centrifugal
force rather than by heat, the ma
chine is said to quickly and absolutely
extract the moisture from all KINDS
Of food stuffs, without removing any OF
the valuable ingredients.
Milk placed in the new machine
quickly turns to whitish, almost va
por-like powder. But, unlike mix
which has been reduced to powder py
heating processes. the fluid treated IN
the centrifugal molten machine is SAID
to lose none Of it's nutritive value, ana
when mixed with water an hour or
year later becomes real, pure milk
again. 1t tastes precisely like the Or
iginal: it contains, as chemical anaiy-
sis show, every one Of the character
istics and properties of milk, and pro-
duces a thick, rich cream-provlolng
the original milk did-from which but
ter may be churned.
Herr krause has as yet revealed his
exact process to no one, though MS
machine is open to inspection and ne
has operated it for the benefit OF scores
of scientific men. 1t resembles a huge
wooden boiler set in vertical position
about six feet through and IL feet
Highland is operated by electricity.
Since no movement is visible when
the motor is turned on. and the drying
process is astonishingly rapid, the mys-
FERROUS transformation OF milk, eggs,
or fruit to powder, before ones eyes,
is almost uncanny.
When Herr Krause had completed
his machine, after years Of exper-
imentation, he notified a scientist Of
his acquaintance Of its invention and
of what it would do, and invited him
to inspect it. The scientist came to
Munich as a decided doubter, but after
one demonstration Of the new machine
come to Munich and see the most re-
markable product Of the war.
Inevitably, commercial circles heard
of the machine and began to inves-
tigate it. A famous Hamburg chem
ical concern, interested in the problem
of drying certain chemicals that spoil
in a short time, finally took hold of
the machine But before it did, Herr
krause gave the members of the firm
unique entertainment.
In their presence in his laboratory,
he poured a quantity Of milk into the
machine and dried it to powder. He
repeated the process with number of
eggs. In succession, potatoes, fruit
and number of other edibles were re-
duced to powder. The various pow
ders then were taken to a kitchen in
the inventors home.
With the guests still watching,
amazed and almost incredulous,
Krause added water to the milk in the
right proportion. The powdered egg
he put into a huge frying pan, added
water and butter, and in very short
time had a tasty and attractive dish
Of scrambled eggs. The fruits he
transformed into a sort Of jam or
marmelade and the potatoes he served
in still another way.
Then the chemists sat down to lunch
with the inventor. They went cnthu
siastically on record to an Associated
Press correspondent the same day
that each and every dish prepared
from the dried and powdered products
tasted absolutely like the original
foods, and that no flavor had been lost.
While food drying processes are BY no
means new, nearly all Of them are
operated with heat. The greater the