davidaulloa/AmericanStories huggingface dataset:
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1917-08-03
DRYING IN THE sun
Have All Fruits and Vegetables
Properly Prepared.
SIMPLE APPARATUSF0R WORK
Bright, Hot Sunny Days Are Best, and
Close Watch Should BE Kept That
Rain or Dew Does Not Hlt
Yroduct--Avoid insects.

Trom FARMERS BULLETIN S4i. United
States Department of AgricultureD
The drying of fruits and vegetables
I'm the sun is u simple process IL they
have been prepared properly. In its
simplest form such drying consists In
spreading the freshly prepared slices
or pieces on sheets OF paper, or, IL
there Is danger of the products stick
Ing, spreading on old pieces of muslin
held down with stones. Bright, hot,
sunny days are chosen for this work,
and a close watch is kept to see that
no rain or dew vets the product. IL
flies and. other insects are abundant, a
mosquito bar Is thrown W the prod
uct. Once or twice u day the slices
are stirred or turned over with the
hand and the thin ones which dry first
are taken out. Sun drying has much to
recommend It, since IL requires no ex-
penditure Of fuel and there Is little
danger Of the product becoming over
heated. Dust, however, gathers on the
product, and, unless 1t Is protected
carefully, flies, and especially certain
insects which habitually attack dried
fruits, will lay their eggs upon 1t.
These eggs later will hatch out, and
the worms, or larvae, will riddle the
dried fruits or vegetables, rendering
them unfit for the table.
Trays Of Uniform Size.
Fruits and vegetables, when dried In
the sun. generally are spread on large
trays of uniform size, so constructed
that they can be stacked n on top
of the other and protected from rain
by means Of a cover made of oilcloth,
anvas or roofing paper.
A very cheap tray can be made Of
strips of lumber three-fourths of nm
inch thick and two inches wide, which
form the sides and ends, and lath,
which is nailed on to form the bottom.
Spaces one-eighth inch wide should be
left between the laths for ventilation,
and the traps can be raised off the
ground by placing them on poles or an
i%mprovised trestle. AS laths are four
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1917-08-03

galvanized iron which Is three inches
less IN length and width than the bot
tom. This sheet rests on two wires
fastened to the sides OF the drier. This
prevents the direct heat from coming
In contact with the product and serves
as a radiator to spread the heat more
evenly.
The first tray is placed three inches
above the radiator. The trays rest on
the cleats three inches apart. A drler
Of the given dimensions will hold eight
trays. The frame of the tray is made
of one-inch strips on which Is tackled
galvanized screen wire. which forms
the bottom of the tray. The tray Is
81 by II inches. making II three inches
less In depth than the drier. The low
est tray, when placed IN the drier, is
pushed to the back. leaving the three
inch space In front. The nex tray IL
placed even with the front. leaving n
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1917-08-03

VVSaS "
feet long, these lath trays are most
economical of material when made four
feet In length.
Better but more expensive trays can
be made by substituting galvanized
wire screen, one-eighth or one-fourth
Inch mesh, for the luths, In which case
the most economical size would depend
upon the width of the wire screen OBJ
tainable.
A cheap and very satisfactory drier
for use over the kitchen stove can be
made by any handy boy or carpenter
from II small amount of smnll-mesh
galvanized-wire netting and n number
of laths or strips of wood about one
half inch thick and two inches wide.
The screen may be tackled directly on
the framework TO make the drying
shelves, or the framework can be made
to support separate trays. BY using
two laths nailed together, the frame
work can be stlffeneG and larger trays
made If desirable. This form or any
| of the lighter makes of drlers can he
suspended from the ceiling over the
| kitchen range or over the oil, gasoline
or gas stove, and II will utilize the hot
air which rises during the cooking
hour. II can be raised out of the way
or swung to one side by n crane made
of lath when the stove Is required for
cooking purposes, and lowered or
swung back TO utilize the heat which
otherwise would be wasted when the
top of the stove Is not in use.
Another homemade cookstove drier
can be used on II wood or coal range
or n Kerosene stove al be made easily
and cheaply. Dimensions Base "a by
six inches high is made of galvanized
sheet iron. This base slightly flares
toward the bottom ana has two small
openings for ventilation In each of the
four sides. On the base rests n boxllke
frame made of l or 1h-inch strips
Of wood. The W. sides are braced
with IL inch strips which serve as
cleats on which the trays In the drler
rest. These are placed nj Intervals of
three Inches. The frame Is covered
with tin or galvanized sheet iron which
is tackled to the wooden strips OF the
frame. Thin strips OF wood may be
used instead Of tin or sheet iron. The
door is fitted on small hinges and fas
tened with n thumb latch. II opens
wide, 81 that the trays can be removed
easily. The bottom Of the drler Il
made Of a piece of perforated galva
nized sheet iron. Two inches above
the bottom is placed Il solid sheet Of
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1917-08-03

three-inch space In the back. The
other trays alternate in the same way.
This permits the current of heated air
to pass around and over the trays. A
ventilator opening. about two inches
wide and six inches long, Is left In the
top of the drier, through which the
moist air may pass away.
This principle of construction Is fol-
lowed so that currents Of air will pass
over the product as well as up through
IT, gathering the moisture and passing
away. The movement of the current
Of mir induces a more rapid and uni
form drying. The upper trays can
he shifted to the lower part of the
drier, and the lower trays to the upper
part as drying proceeds. so as to dry
the products uniformly throughout.
Another Home Drier.
Still another home drier Is the cook
stove oven. Bits Of food, leftovers,
especially sweet corn. can be dried on
plates In n very slow over or on the
back of the cOokstove and saved for
winter use. II the oven Is very warm,
the door should be left ajar and the
temperature of the oven often noted,
Trays for use In the oven can be made
from a convenient-sized galvanized
wire screen by bending up the edges
one or two inches.
COokstove driers on the market are
OF two types. One type consists of q
series Of trays upon which the material
to be dried Is spread. These trays are
placed In n framework one above the
other, forming q compartment through
which the heated air rises, carrying of
the moisture. The second type con
sists of a shallow fiat metal box filled
with water and designed so that ont
end can rest on the back Of the STOW,
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1917-08-03

with IA sharp knife, taking care not to
cut off pieces of the cob. Spread thin
ly on trays, and place In position to
dry. Stir occasionally until dry.
(b) Boil or steam on the cob eight
to ten minutes to set the milk. To
improve flavor a teaspoonful of salt
TO a gallon OF water may be used.
Drain well and cut corn from cob,
using a very sharp and flexible knife.
Cut grains fine, only half way down
to the cob, and scrape u the re-
malnder of grain, being careful not to
scrape off any of the chaff next to the
cob. Dry from three to four hours at
10 degrees to las degrees Eahren-
heit. When field corn is used. good,
plump roastlng-ear stage is the proper
degree Of ripeness. A pound of dried
corr per dozen ears Is an average
yield.
(c) The corn may be dried In the
sun. Dry In oven ten to fifteen min
utes. and finish drying In the sun. Sun
drying, of course, is not satisfactory
in moist weather.
Pack In cartons or boxes for q Few
days to condition"
Lima Beans.
Lima beans can be shelled from the
pod and dried. If gathered before ma
turity when young and tender, wash
and blanch from five to ten minutes
Length Of time for blanchlng depends
upon size and maturity Of beans. Re
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1917-08-03
These Potato Strings Have Been
Cooked, Passed Through Meat
Grinder Used In Ordinary Homes.

thermometer can be suspended in the
drier. II q thermometer Is not used.
the greatest care should be given to
the regulation Of the heat. The tenn
p%erature In the drier rises rather
quickly and the product may scorch
unless close attention Is given. The
reason sun drying Is popularity be-
lieved to give fruits and vegetables
a sweeter flavor lies probably In the
fact that In the sun they never are
scorched, whereas In the over or W.
a stove scorching Is likely to occur
unless careful attention Is given them.
Drying Of certain products car be
completed In some driers within two
or three hours. The time required for
drying vegetables varies. However, IL
can be determined easily by a little
experience on the part of the person
doing the drying. The material should
be stirred or turned several times dur
ing the drying In order to secure a
uniform product.
The ability to judge accurately as
to when fruit has reached the proper
condition for removal from drier can
be gained only by experience. When
sufficiently dried 1t should be so dry
that 1t is impossible to press water
out of the freshly cut ends OF the
pieces, and will not show any of the
natural grain Of the fruit on being
broken. and yet not SO dry that 1t will
snap ar crackle. II should he leathery
and pliable.
Evaporation Of Moisture.
When freshly cut fruits or vege-
tables are spread II they immediate
ly begin to evaporate moisture into
the air around them, and II In a closed
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1917-08-03

oiiCco oeSts Tray, HSaoJ 'V' c'J""s'
move surface moisture and dry from
three to three and one-half hours at
same temperature as string beans.
Peppers.
(a) Peppers may be dried by split
ting on one side, removing seed, dry
ing In the air, and finishing the dry
ing in the drier at 40 degrees Fahren-
hclt. A more satisfactory method Is
p, place peppers In biscuit pan In oven
aud heat until skin blisters, or TO
teum peppers until skin softens, peel
plit i'm half, take out seed, and dry
II liO degrees 10 40 degrees Fahren-
nett. In drying thick-fleshed peppers
Ike the p.mento, do not increase heat
30 qulckiy, but dry slowly and even
~.
(b) Sniall varieties o; red peppers
nay be spread In the sun until wilted
and the drying finished In the drier
"r hey may be dried entirely In the
sun,
(c) Peppers often are dried whole
lf obey are large they can be strung
on stout thread If small, the Who'll,
ilaut can be- hung up 10 dry.
Spinach and Parsley.
Spinach that is in prime condition
II green's should be prepared by care
r,l washing and removing the leaves
fyom the roots. Spread the leaves OF
rays TO dry thoroughly. Slicing vii
greatly facilitate drying.
Fardey should be treated in th'
same way US spinach.
Herbs.
Celery tops, parsley, mint sag ant
.crbs nf all kinds need not b.
luncLod. but should be washed wet
nd dried in the sun or in the drler
hesc are good for ~iavorIng soups
Vroes, gravies, Olnelets, etc.
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1917-08-03
must be dried uniformly through n

must be dried uniformly through n
through.
II will be found advisable also to
practically all dried vege-
tables and fruits. This Is best done
In a small way by placing the mate
rial In boxes and pouring 1t from n
box into another once a day for three
four days, 80 as to mix 1t thor
oughly and give to the whole mass an
degree of moisture. IL the mate
rial is found to be too moist, II should
be returned to the drying trays for a
short drying.
Directions for Drying.
Many Of the products for which d.
rections are given here may be dried
either with or without preliminary
blanching. In such cases both meth
DDS are described. Alternative meth
DDS are designated by letters.
Sweet Corn.
Only very young and tender cor
should be used for drying. and 1t
should be prepared at once after gath
erlng.
(a) Cook in boiling water two to
Ave minutes, long enough to set the
milk. Cut the kernels from the cob
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1917-08-03
To Dry C~aulihower.

Clean. divide in small punches,
blanch six minutes, and dry two to
three hours at 10 degrees to 145 de-
grees Fahrenheit. C%aulinower will
turn very dark when drying, but will
regain part of the color in soaking and
cooking. Dried caulifiower Is especial
ly good In soups and omelets.
Brussels sprouts may be handled in
a similar way, but add n pinch of soda
TO the ~blanching water.
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1917-08-03
Dried Snap Beans Which Were Sliced
Before Drying.

box will very soon saturate the air
with moisture. This will slow down
the rate OF drying and lead to the
formation of molds. II n current of
dry air is. blown over them continual
ly, the water In them will eyaporate
steadily until they are dry and crisp.
Certain products, especially raspber-
ries, should not be dried hard, because
II too much moisture is removed from
them they will not resume their orig
inal form when soaked in water. on
the other hand, the material must be
dried sufficiently or 1t will not keep,
but will mold. Too great stress can
not be laid upon this point. This does
not NEAR that the product must be
baked or scorched. but simply that 1t
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1917-08-03
MISUNDERSTANDING
Three Ways Applicable in Making
Dried Products.
SHRED OR CUT into SLICES
When Artificial Heat Is to Be Used,
Freshly Cut Fruits and vegeta-
bles Should Be Exposed First
to Gentle Heat.

tFrom FARMERS BULLETIN Sal, United
States Department of Agricultural
Three main ways of drying are APP
plicable In the home manufacture Of
dried fruits and vegetables, namely.
sun drying, drying by artificial heat,
and drying by air blast. These, of
course, may be combined. In general.
most fruits or vegetables, to be dried
quickly, must first be shredded or cut
into slices, because many are too large
to dry quickly or are covered with a
skin, the purpose Of which Is to pre-
vent drying out. When freshly cut
fruits or vegetables are to be dried by
means Of artificial heat. they should
be exposed first to gentle heat and
later to the higher temperatures. IL
the air applied Mt the outset is of too
high n temperature, the cut surfaces
of the sliced fruits or vegetables be-
come hard. or scorched, covering the
Juicy interior so that IL will not dry
out. Generally Il Is not desirable that
the air temperature In drying should
go above 40 degrees to 100 degrees
Fahrenheit, and IL is better to keep It
well below this point. Insects and In
sect eggs are killed by exposure to
heat of this temperature.
Degree Of Heat.
1t Is important to know the degree
of heat In the drier, and this cannot
be determined very accurately except
by using a thermometer. Inexpensive
oven thermometers can be found on
the market, or an ordinary chemical
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1917-08-03

and the other on u leg reaching to the
floor. 1t also may be supported over
a lamp.
Use Of Electric Fan.
The use Of an electric fan In facili-
tating drying is feasible for those who
already own II fan. Ii has been found
that many sliced vegetables and fruits
placed In long trays three by II foot
and stacked In two tiers, end TO end,
before an electric fan can he dried to
the requisite dryness within twenty
four hours. Some require much less
time. For instance, sliced string beans
and shredded sweet potatoes will dry
before n fan running at a moderate
speed within a few hours. In many
cities the electric fan will cost not
more than one-fourth of n cent an hour
To run. The fan should be placed close
to the stack of trays. and they should
not be filled so full that the air cannot
pass freely through them. The fan
method has n marked advantage In
that the product keeps cool owing tn
evaporation while 1t Is being dried.
thus tending to retain the color and
eliminate s~pOilage.
The Liberal democrat. [volume] (Liberal, Kan.) 1911-1924, 1917-08-16
Special Methods to Increase Yields
of Wheat and Rye.

Specialists of the Department of
Agriculture and the State Agricul-
tural Colleges hope that by better
methods the average yield per acre
will be at least maintained where
yer there is a fertilizer shortage and
will be increased in other sections.
Much educational work will be done
to make this desire an actually, and
in this campaign the most successful
growers will have a prominent part.
For instance, it is stated that on the
land that could be sown to fall wheat
this autumn, it is possible material
ly to increase the yield per acre by
putting into practice some principles
that are already we'll known to most
farmers. These should appeal espec-
tally to those who cannot increase
their usual acreage without doing in
justice to other crops which should
be grown.
These principles may be summed
up as follows:
~ Plow early. Give the plow-
ed land two months to settle before
sowing where possible.
(2) Compact the late-plowed
land with roller and harrow.
(3) Don't pillow after cultivated
crop. Prepare such land with disc
and harrow.
(4J Make the seed be fit place
for the seed.
(5) Sow with a drill, sound,
plump, clean seed of adapted variety.
(6) Prevent losses from smut by
treating infected seed with formalde-
hyde.
(7) Make the soil fertile with
manure or fertilizers applied judici-
ously where needed.
(8) Reduce winter killing by fol-
lowing the above suggestions.
The Accomplishment of this great
increase Of wheat and rye acreage
without disrupting correct farming
practice will call for tremendous eff
fort on the part of farmers. How
ever, the U. S. Department of Agri-
culture, the State Colleges of Agri-
culture, and other state and local
agencies are planning to aid in every
way possible.
The Liberal democrat. [volume] (Liberal, Kan.) 1911-1924, 1917-08-16
Baptist. Hold Convention.

The southwestern Kansas Baptists
association, comprising eight Of the
Southwestern counties, met in an
nual session at the First Baptist
church Wednesday, Thursday and
Friday. About thirty out Of town
delegates registered
A very interesting and profitable
session was given, Ralph M. Heath
was reelected moderator and Miss
Maude Saunders was elected clerk.
Miss Saunders formerly held this
position during period Of years,
but gave it up to work on the dis
trict missionary field. The election
to this responsible position, is evil
dence of her excellent ability in that
capacity. .;~.---. -.''e.- A
Among the noted speakers here
for the meeting were: Rev. ]. T..
Crawford Of Parsons state mission
airy secretary; Rev. J. M. Gurley of
Topeka, superintendent of Sunday
School and Young Peoples Work I;
and Rev. Fred Berry of Lincoln,
Nebraska, Superintendent of evan
gelism. The next annual meeting
will be held at Ashland.
The Liberal democrat. [volume] (Liberal, Kan.) 1911-1924, 1917-08-16

increase their acreages 16 to 20 per
cent over those sown in the fall of
1915. New York, New Jersey, Mich
igan, Iowa, Tennessee, Arizona, Ida
no, and California. The following
States are asked to increase their
1915 acreages by II to Is per cent;
Pennsylvania. Virginia, West Vir-
ginia, North Carolina, Kentucky, Utah,
Nevada, and Washington. The follow
ing States are asked to increase their
1916 acreages by 6 to- 10 per cent; ;
Delaware, Maryland, Minnesota,
Texas, Wyoming, and New Mexico.
The States Of Missouri and Colorado
are each ased for 5 per cent increase,
while practically the same acreages
as sown last fall are asked for in
Nebraska and South Dakota. The
excessive winter killing in Nebraska
and consequent lack of seed wheat
makes the situation for wheat grow
ers very difficult this year in that
State, but every effort is being made
to equal and increase if possible the
acreage of last year.
Most of the States for which only
small percentage increases are sug-
gested recently increased largely
their wheat acreages and are already
growing about as much as is consist
ent with a well-balanced agriculture.
Rye to be Increased Heavily.
1t is recommended that there be
sown in the United States this fall
3,131, 900 acres of rye which, on the
basis of ten year averages, will yield
83,635,000 bushels. This is an in
crease of $4,000 acres, or % per
cent over that sown last year, when
the largest acreage in the history of
the country was put in. 1t is an in
crease of AZ per cent over the 1915
acreage and of 81 per cent over the
five-year (1912-1916) average sown
acreage.
In any consideration of the expan-
sion of the acreage of bread grains in
certain parts Of the country, it is
necessary to consider wheat and rye
together. This is because rye can
be planted safely on many fields with
less risk than wheat. Further, rye
can be used as a substitute for wheat
as a bread grain by those who are ac-
customed to it. Rye succeeds on
poorer soils and with less fertilizer
and in colder climates than wheat,
and for these reasons should be
planted in preference to wheat where
it has been proved safer crop. The
farmer who, because of an attractive
guaranteed price for wheat, may be
tempted to plant wheat rather than
rye in locality where rye is the
more certain crop takes a specula-
tive risk of loss through winter kill
ing and destructive wheat diseases
which is unwarranted. While no
guaranteed price for rye has been
authorized by Congress, there is
every reason to expect that the price
of rye for the next year will bear a
satisfactory relation to that of wheat
and, therefore, justify the planting
of rye where the present experience
with it indicates its superiority De-
tailed recommendation for an in
crease in acreage to be planted to
rye this fall over that of 1917 are
found in the accompanying table.
The Liberal democrat. [volume] (Liberal, Kan.) 1911-1924, 1917-08-16
KEEP WELL.

Anger is a weakness which many
people mistake for strength. A real
man with strength of character rare
ly loses control Of his temper.
Anger does the angry person more
harm than it does anyone else.
Science tells US anger creates pois-
on with in the body which upsets a
mans digestive apparatus. This part
ly explains why crouch is usually
a dyspeptic.
The thing works in a circle. A
good beginning towards permanent
cure of dyspepia is cheerful dis
position.
Stop and think. See if you can
remember one single good thing you
have ever accomplished by getting
angry. Anger never has helped you
to finish a job sooner or do it better.
It has never added one cent to your
earnings, it has never obtained new
friends for you or helped you to re-
tain the old ones.
Then, too, an angry man is FIRE
quently a careless man. Some. men
get angry when tool doesn't work
right. When man loses his temper
over little thing of that kind he
stands mighty good chance to lose
something else along with ia fin
ger or hand or his head to say moth
ing about the ten to one shot that his
digestion will be lost also.
Anger burns up bodily energy just
as much as hard work does. Burns it
up without accomplishing anything
but harm.
Anger is just as bad for the ner-
vous system as sand is for the gear
box of a machine. -. -.
Anger makes the blood boil uu
incidentally puts needless strain
upon the heart and the walls of the
body's arteries. Sometimes these
walls cannot stand the strain and
then we read of someone who drop
ped dead in fit of anger.-Hutch-
inson Gazette.