The Bridgeport evening farmer., 1916-05-08
GERMANS INVENTION MAKES POWDERS OF FOODS WITHOUT
 INJURlNG NUTRITIvE VALUE
Machine in Which Principle of Centrifugal Force Alp
 piled Makes Compact Parcel of Bushel of Potatoes, Which May Be Made Edible Again By Use of Water.

Munich. Germany. May 8-The latest invention for conserving Ger many's food supply, and, scientists believe. one of the most valuable in years. is a menace recently completed by a Munich engineer. G. A. Krause. By the application of centrifugal force rather than by heat, theS ma chine is said to quickly and absolutely extract them oisture from all kinds of food stuffs. without removing any of the valuable ingredients.
 Mf1k placed in the new machine quickly turns to a whitish. almost @vapor-lilxe powder. But, unlike milk which has been reduced to powder by heating processes. the fluid treated in the centrifugal motion machine is said to lose none Of it's nutritive value, and when mixed with water an hour or a year later, becomes real, pure milk again. It tastes precisely like the original; it contains. as chemical analysis show, every one of the characteristics and properties of milk, and produces 8 thick, rich cream-providing the original milk did-from which butter may be churched.
 Herr Krause has as yet revealed his exact process to no one, though his machine is open to inspection and he
 
 scores Of scientific men. It resem- bIes a huge wooden boiler set in yer. ticaI position-abotlt six feet through and 12 feet high-and is operated by electricity. Since no movement is visible when the motor is turned on. and the drying process is astonfsh- ingly rapid, the mysterious trans formation of milk. eggs, or fruit to powder. before ones eyes, is almost uncannY
 When Herr Krause had completed his machine, after years of experi- mentation he notified scientist of his acquaintance of it's 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 he telephoned to fellow ser wants to come to Munich and see the most remarkable product of the war
 Inevitably, commercial circles heard of the machine and began to investigate it. A famous Hamburg chemical concern, interested in thed problem of drying certain chemicals that spoil in a short time, finally took hold of the machine But before it did, Kerr Krause gave the members of the firm a unique entertainment.
 In their presence in his laboratory, he poured a quantity of milk into the
 
 repeated the process with number of eggs. In succession, potatoes fruit and a number of other edibIes were reduced to powder. The various powders 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 eggs he put into a huge frying pan, added water and butter, and in a very short time had a tasty and attractive dish of scrambled eggs The fruits he transformed into sort of jam or narmelade and the potatoes he serv-| ed in still another way.
 Then the chemists sat down to lunch with the inventor. They went enthusiastically on record to an Asso- ciated Press correspondent the same day that each and every dish prepar-