The state herald., 1917-07-20

Qrom FARMERS BULLETIN sil. United
States Department of Agriculture.)
One Of the most prominent features
of the food conservation program Of
European countries has been the uni
versal drying of fruits and vegetables.
The surplus vegetables In the city mar
kets were forced by the governments
into large municipal drying plants.
Community dryers were established
In the trucking regions and even itin-
Grant drying machines were sent from
farm to farm drying the vegetables
which otherwise would have gone to
waste. In addition, large quantities of
dried vegetables from Canada and this
country were shipped to France dur
ing the last two years, and there is a
possibility that dried fruits and vege-
tables may continue to be shipped
abroad In considerable quantities to
supplement the concentrated food diet
of the men In the trenches.
The drying Of vegetables may seem
strange to the present generation, but
to our grandmothers 1t was no nov-
city. Many housewives even today pre-
fer dried sweet corn to the product
canned by the old method. md say
TINT dried pumpkin and squash are ex-
cellent for pie making. Snap beams
often are strung on threads and dried
above the stove. Cherries and rasp-
berries still are dried on bits Of bark
for use instead Of raisins. In fact,
many Of the everyday fOodstuffs al
ready are dried at some stage Of their
preparation for market. The common
dried fruits, such as prunes, raisins.
hgs. dates and apples, are staples In
the worlds markets. while beans and
other legumes, ten, coffee. cocoa, and
various manufactured foods, like
starch. tapioca, macaroni, etc, are
dried either In the sun and wind or In
specially constructed driers.
Even though the drying Of fruits and
vegetables as practiced few decades
ago on many farms has become prac-
ticnlly a "lost art" the present food
situation doubtless will cause marked
stimulation Of drying MS means Of
conserving the food supply. This coun-
try Is producing large quantities of per-
ishnble foods this year. which should
be saved for stornge. canned. or prop
criy dried. Drying is not panncea
for the entire waste evil. nor should 1t
take the place Of storing or canning
to my considerable extent where prop
er storage facilities are available or tin
cans or glass jars can be obtained
readily and at low cost.
Advantages Of Drying.
The advantages Of drying vegetables
are not no apparent for the farm home
as they are for the town or city house.
hold, which has no root cellar or 9TH
or plnce In which to store fresh vege-
tables. For the farmers wife the new
methods Of canning probably will be
better than sun drying. which require n
somewhat longer time. But shorter
methods Of drying are available. and
the dried product holds nm advantage
In that usually II requires fewer Jars,
Guns. or other containers than do
cnnned fruits or vegetables; also dried
material can be stored In receptacles
which cnnnot be used for canning.
Then. too, canned fruit and vegetables
freeze and cannot be shipped M con-
veniently In winter. Dried vegetables
cnn be compacted and shipped with .
minimum risk.
epeeIai Advantages.
To the housewife In the town the
drying Of vegetables and fruits pre-
scnts special advantages. During the
season when the market Ia oversup-
piled locally and prices are low she
can lay In n stock. dry II. and put II
nwny for winters emergency without
Its taking up much Of the needed small
storage space In her home. II she In
accustomed TO cnnning her fruit and
vegetables and finds she cannot re.
curc Jars or tin cans. she can easily re-
sort to drying.
With simple and inexpensive facill.
ties, NIL housewives can save qunnti-
ties Of food which are too small con-
W Viii. n hCW uWVtk IWtu-
toes or apples or peas or even single
turnip can be dried md saved. Even
when very small quantities are dried
at q time. q quantity sufiicient for 4
meal will soon be secured. Small lots
Of several dried vegetables. such as
cnbbngc. carrots. turnips. potatoes, and
onions. cnn he combined to advantage
for soups md stews.
Cleanliness 10 0ie Factor.
Cleanliness In ns necessary In the
preparation Of vegetables and fruits
for drying ~ In their preparation for
canning. perhaps even more 10. To
secure nnc quality Of dried products
much depends upon having the vcge-
tnblcs absolutely fresh. young. tender.
and perfectly Glenn. If steel knives
are used In pairing md cutting have
them clean md bright no ns not to dis.
color the vegetable. The earthly smell
md flavor will cling TO root crops II
they nre not wished thoroughly before
siiclng, md one dccnycd root may I'm.