The Dickson County herald. (Dickson, Tenn.) 1907-1979, 1917-08-17

4
EuIupcan countries han been the mrk'
vcrsAl arying of fruits and vegetables
The surplus vegetables In the city mar
krts were forced by the governments
into large municipal drying plants
Community dryers were established
IN the trucking regions and even itin
Grant drying machines wefs seat frun,
farm to farm drying the vegetables
| which otherwise would have gone "a
waste In addition. large quantities ci
dried vegetables from Canada and fhis
country were shipped to France dur
ing the last twe pears. and there In q
possibility that dried fruits and vcge
tables may continue to b. shipped
abroad 10 considerable quantities II
supplement the concentrated food diei
Of the men In the trenches.
The drying Of vegetables may seem
stranse to the present generation. hui
b our srsudmoth@rs II was no nov
city. Many housewives even today pre-
fer dried sweet corn to the product
canned by the old method. aad say
that dried pumpkin and squash are cx-
ceilent for Pic making. Snap beans
often are. strung on threads and dried
above the stove. Cherries and -rasp.
fbsfrass ssglasT NJ 1aGssss> aG ss,Rse af ssnrS
for use instead Of rais,ns. In fact,
many Of the everyday foodstuffs a.
ready are dried at some stage Of their
preparation for market. The common
dried fruits, such As prunes, raisins.
Aga dates ard apples, are staples In
tho worlds markets, while beans and
other iegumes, tea. coffee. cocoa. and
various manufactured foods. Hike
starch. tamoca. mscarcnl. ETC.. ara
dried either Ia the sun and wind or In
specially constructed driers.
Even though the drying W fruits and
vegetables a. practiced few decades
ago On many farms has become prac-
t1csliy q "iost art" the present food
situation doubtless will cause marked
stimulation Of drying ~ q means Ut
conserving the food supply. This coun-
try IL producing large quantities ct per.
ishable foods this year. which should
b saved for storage, canned, or prop.
eriy dries. Drying 10 not q panacea
for tho entire waste evil. nor should II
take the place Of storing or canning
to any considerable extent where prop
or storage facilities are available or tin
cans or glass Jars can DO obtained
readily and at low cost.
Advantages Of Drying.
The advantages Of drying vegetables
are not 50 apparent for the farm home
AZ they are for the town or city house
hold. which has no root cellar or 9TH
or place In which 10 store fresh vege-
tables. For rhe farmers wife the new
methods Of canning probably will be
better than sun drying. which require a
somewhat longer time. But shorter
methods Of drying are available. and
ths dried product holds an advantage
In that usually II requires fewer jars,
cans. or other containers than do
canned fruits Or vegetables; also dried
material can Be stored In receptacies
which cannot be used for canning.
Then. too. canned fruit and vegetables
freeze and cannot BE- shipped ~ con
vs1isntly In wintar. Dried vegetables
un be eompacted and shipped with q
minimum rtsk. =. n. '...~....s. e.,..
apseisi Advantages
70 the housewife In the town the
drying Of vegetables and fruits pre-
sents special advantages. During the
season when tho market In 0versup-
piled locally and prices are low sha
can lay In a stock. dry II. and put II
away for a winters emergency without
It's taking mp much Of the needed small
storage space In her home. II she II
accustomed to canning her fruit and
vegetables and finds she cannot se-
cure jars or tin cans, she can easily re-
sort to drying.
With simple and inexpensive facili-
tieA all housewives can save quand-
ties Of food which are too small con-
venientiy to can. A few sweet potn-
toss or apples or peas or even single
turnsp can Be dried and saved. Even
when very small quantities are dried
at + sima, Z quantity sufficient tor =
meal win soon be secured. Small lots
Of several dried vegetables, such NJ
cabbage. carrots. turnips. potatoes, and
onicnS can be combined to advantage
for soups and stews.
cIsarliness 70 Die Factor.
Cleanliness II N necessary In ths
Preparation Of vegetables and fruits
for drying - In their preparation for
canning. perhaps even more %. To
secare enc quality Of dried products
much depends upon having the vege.
tables absolutely fresh, young. tender,
ana perfectly clean. II steel knives
are used In pairing and cutting have
them clean and bright 70 an not to dis
ccior tbs Vegetable The eartay smell
and fsavor viii cling - root crops II
they are not washed thoroughly before
sficics, and one decayeA root may M
vos several kettles Of soup II the slices
from n are scattered through whole
hatch Of dried material. Higa-grade
dried root. vegetables can only be
uats from passed roots.