Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-01-14
VECET TABLE PRESERVING;
COMING NEW INDUSTRY
II Has Already Arrived in Limited
Way-frmck and Garden Prod
uctS Kept Fresh.
y PROCESS LATELY PERFECTED
Water Removed From Any Kind OF
Vegetable THAT May &c Kept i'm
Original Purity for Future Use.
Virginia Needs Such Factories.


Vegetable THAT May I;c Kept in
Original Purity for Future Use.
Virginia Needs Such Factories.
y coming industry tina, Will prob
ably ~; :, big figure in Virginia. when
i; does como in all of it's fuilncsS. has
. 10 d" with Vegetables. and u" State in
the Union can =" ahead of tho old
. Dominion in tho production of the
vegetables The new industry viii call
fnr. IN entirely now process by
which water can hc r"moNcG from
4 vegetables without cooking. makes il
possible to keep them for months or
Years. Then. by letting them soak IN
water for u time. they ar" restored to
their original freshness. and no ono
can tell them by their taste or effects
from til" vegetable just taken Com the
earth or :hc vine. Tho method has
been developed. according l" tho latest
Information. up in New Jersey in the
town Of Roundbrook
The Germans have long worked Il
process of drying Vegetables for
preservation. hut their method included
Iarh"ilinE before drying. This Ger
man method WAS rejected 10y tho New
Jersey and other American expert
mentors because whcn tn" food has
hcon boiled h"forc drying. by tho tim"
Il reaches tho table i, has been cooked
twice. aud thereby much Of it's flavor
aud nourishinE qualities have hccn lost.
>or ENrIREI.N NEW: HINTS
or TUE GENERt pROtE:SS
The principle Of removing water
from vegetables without ronking them
aud without changing their contents
or physical structure in amy way. SAYS
the New York Times. was hit upon in
this country two years and NOR" ago
hut il remained for these New Jersey
developers. assisted by i,r. l. -. Wic,h-
mann. chemist. formerly with Co
iumbia University. to perfect Ih-
method.
Tho water is eraduaily withdrawn
from tho vegetables as currents of OK
pardcu air ~ comparatively low tom
pcraturcs arc passed over them. III.
water passes through tho finest mem
hrancs without dispi#ciue or breaking
them 1t Is gradually drawn from tho
! center 10 tho outside until about -
per cent a. the water has been *.
tractcd. Under the microscope III" coll
structure appcarS undiSturbcd by this
process. The methods al control at
the air currents. tho temperature aud
Of the moisture Of the ..ir arc carefully
guarded secrets. Tn" vegetables arc
peeled, sliced. or shredded by ma
chincTy before they enter The dry
chamber. Then They arr. carefully dis
posed on trays or moving belts. In.
drying requires between tN" and four
and half hours. according 10 tho Kind
Of vegetable ana Ia" shap. in which
il is dried
DECLtHED HErrEH THAN THE
CITY MNRI<i;T GOODS
IT IS said that vegetables 50 dried are
tr"Shcr and letter nv every respect,
after thrI have been restored bv water
than fresh Vegetables bought AT retail
after bong long tim" off tn" farm. ur
vegetables that haN" hoon Kept IN ,."ld
storage. Tn" cause of willing and
spelling Of vegetables, is bacteria mold
~ other fungi. who's" activity depends
ON water TIA" purpos" uf AL methods
Of preserving food. vegetable u!'aninnl.
is t" check The action of ,h"s. agents
Of decay. 1t - asserted tina; the dried
vegetables. however hay" 10 hc
guarded against another set Of enemies
they may" I" be protected from the
dcStr"ycrs ~ grain such as wc"vils
ana other insects Canning effectively
prevents such dangers Even paste
board boxes have bccu used SUCCESS
fully for more Ihan Ncur. and br
Wicchmann says he can So M reason
why tn" dried v"Eciabl"s' iC carefully
put mp IN tins. should not retain their
through.
cold storage Is not necessary for the
dried vegetables when property packed.
ana freight charges for shiupinS arc
reduced by their reduced bulk and
weight. Tho same process used i'm dry
The process is expected Ia bc of cr.,;
value in years OF abundant .rnrs in
saving what in the past has been al
: lowed to rot on the ground because of
the lack Of an immediate market The
present tim" of hish prices b., just the
wrong time for huA inr NcE.tabl.s i'm
order To preserve them for future mar
kets
lust how "!os"ly The djs,oycrcrs Of
This process OF Keeping fresh vo-o
tables always fr"sh. "r whether thu
Will loosen IN ana scli rights 10 use il
To other people, u" uuv :tt present
knows II is known. h"w.,,or. that
they arc coming money shmpin= Tho
dried goods across The, waters Thrv
arc operating three plants, On, in New
York. ono in New jersey and ON. IN
California. and 50 far three rourths IF
the products Of these plants hav. hccn
readily taken in foreign lands: Eng
land, Russia and South America II is
said that the Russian w"rkincn who arc
| building the railroad from I.ctro-rad
| to k"la. the Arctic port on the White
Sea, are living largely ON dried yccc-
tables prepared in tho three plants
mentioned
| 1t may he good thing Tor tho
money king truckers of tho Eastern
shore Of Virginia and Vegetable crow
| crs OF other Underwater counties 81 Nu-
| Ginia To got in touch viii, these, %cv
Jersey vegetable dryers Two .u,. ihrcc
drying plants IN Nirc inia would 'front.'.
mark cts f"r thousands Of dollars y,u,tI,
| of vegetables that arc nuW allow. n
to rot on tho ground
J
/ 0id-Iimc Huge PnrLcr