New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-24

Men and Women Alike
Gather toLedrn How
It Is Done

boxes or containers. the dried product should
be well stirred once a day for three or four
days to be sure that no portion needs redrying.
If it sweats it should be placed again in the
drer. Paper boxes or bags sealed with paraf
fin or strips Of paper may be used for storage,
but the paraiin coated fibre containers are
the best for this purpose.
Before the dried vegetables are cooked they
are soaked in water from two to three hours;
fruits are soaked over night and they should
be cooked in the water in which they have
been soaked. Dried by these processes, vege-
tables and fruits retain almost 100 per cent
of their flavor, and when properly cooked it
is not easy to detect them dried products.
It needs only glimpse of the faces in the
crowd which is always three or four deep
around the demonstration tables at The
Tribune Institute exhibit, to make one realize
how vitality interested people are in the various
processes of canning and drying.
Questions are hurled at the demonstrators
from ali sides, practical sensible questions,
which are answered clearly and concisely.
THE MEN ARE INTERESTED. TOO
And you would be surprised to see the in
terest which the men show in the eXhibit-all
rich and poor; those who live in a flat in town
and those who have a home in the suburbs.
One man who stood beside me, while Miss
Allen, perched on a chair, gave 4 fve-mlnute
lecture on the drying of vegetables, told me
that he was "A very busy lawyer with hobby
for agriculture. He had seen in The Tribune
the notice of the exhibit and taken the time
to come up and investigate the methods OF
drying. He went away with exactly the In
formation he needed. IL was he, by the way,
who explained to me the difference between
farmer and an agrlculturlst.
"A farmer" said he, sis man who makes
his money on a farm and spends it in the city,
while an agriculturist makes his money in the
city and spends it on a farm which thought
wasn't half bad.
One of the most enthusiastic visitors at the
demonstration was the supply sergeant Il
think | am giving him his proper ttle) of
regiment of engineers which has been ordered
South The advantages of dried vegetables
over canned ones for army use appealed to HIM
so strongly that he determined then and there
to make it his business henceforth to use every
effort to bring these advantages before the
proper authorities.
when you think" he said to me, chat three
barrels of dried potatoes is equal to ten barrels
of fresh ones, the economy in frelghtlng alone
would be some ITEM but when you realize also
that not one slice Of those dried potatoes s
going to spoil in transportation, whereas thu
fresh ones arrive soft and mushy and not fit &c
eat, half of them, why, there's Just nothing to
it, We've got to have EN- dried"
He even suggested that the men who remain
behind in the armory Ito be called in case OF
casualties among those at the 'front.' employ
their spare time in drying fruits and Vege-
tables in the armory.
The mans enthusiasm was shared by every
one in his vicinity and as he wriggled his way
out he was followed by hearty cries Of Good
luck"
"Only think" said one of The Tribune In
stitute girls, "this demonstration may be the
means Of starting something really worth
while for the boys in the army! Goodness
knows the food they have in Mexco"-- But
she was interrupted by woman's voice:
"Where does the shuice 90 from de berries
away when dey dried are?" and she came back
to earth again and in words of one syllable
carefully explained the process of evaporation.
GETTING DOWN TO BRASS TACKs
At the other end Of the table a large forid-
faced man was asking:
Just how much of all this stuff do have
to buy to can ten cans of peasW
"If you have a common kettle and wash
boiler in your kitchen all you have TO get IS a
wire rack for each-some people use the broiler
from the gas stove for one OF these-and ten
glass jars" was the answer.
"Nothin' could be cheaper than that" said
the man and passed on.
Another interested and interesting spectator
was Dr.. Wiley, who must have felt like the
father Of the exhibit, for he it was who fought
chemical preservatives in the can and has done
more TO bring the industry to its present IRE
proachable state than any man since Pasteur.
No wonder he beamed his approval and bless
ing on the whole outfit especially on Anne
Lewis Pierce. his co-worker for twelve years IN
the Department Of Agriculture, who is now
the director o. The Tribune Institute and
manned and arranged the demonstration.
The Tribune Institute demonstration in the
northwest corner Of Mays store goes on
throughout the coming week You can't afford
to miss it.
This is the time to can and dry. Don't for.
get the drying. Why. even the odd bits of
celery or parsley or what not can be dried and
saved for soup, and if all that one hears be
true we shall need them, every scrap.
So don't be a Stacker. Go to Mays and
learn how it can be done, even in the tinest
ktchenette.
"For 1cilful ,coste makes wofm rant and
I raay lire 10 say
oh. ho,c irish I'd canned the bits that once
threw d1coy'