Every evening, Wilmington daily commercial., 1918-12-21

the pressure of the atmosphere are likely
to destroy the delicate engines and tiavors
The use of the low temperature also
prevents the coagulation of the portein
in the meats The solidifying of this
substance in dried meats makes them
unpalatable and indigcstable. The dry
ing or desiccating of vegetables can be
accomplished with satisfaction even in
crudclv controlled ovens and with great
! efficiency in the dehydrating plants,
/ because vegetables contain little protein
rs compared with the quantities OF starch.
| The meats do not retain their redness,
| but as they are served cooked this is not
| "A grievous fault.
All animal flesh must be cut into COM
! parativcly thin steaks or into one-inch
, cubes before the drying begins. Meat can
| be- dried in about ten minutes and
| fish in from four to eight, according to
/ the thickness of the pieces under treatment.
| II is possible to cut a sirloin or Dor
ter house steak according to the stand
/ ard restaurant dimensions, dry IT by
| this recent method and then wet 1t be-
! fore cooking and serve it hot. even
passahly rare. without anybodys know
| ing that it did not come directly from the
| butchers block around the corner
All meat may be ground up after 1T
/ has been dried. then mixed with iresh
| vegetables and cooked without any pre-
/ vious soaking 4 meat flour can tie
so made that within ten minutes IL can
| absorb It's full water content, and thus
| be ready for preparation IN short order.
| For composite ration dry raw meat
| hashcd with potatoes, onions, carrots
| and other vegetables is recommended as
| excellent
| The announcement Is made that dur
! ing period of comprehensive tests
me Is which had been dried by this
process and kept year were restored
| 10 their fresh st"t and served IN homes
| OF professors Interested IN these experiments
| and TO their unsuspecting guests. A SNIP
! ment of 300 pounds of beef thus treated
| was sent to Camp Oglethorpe, Georgia,
| few weeks ago and eaten with gusto by
the soldiers
This restored or condensed product
differs from the jerked or sun-dried beef
| OF the Western plains and Of South Ameri-
can countries Jerked beef must bc torn
| into long shreds, and when IT IS fried even
under the best conditions il is without
much of It's original SAVIOR and Is best
! adapted for cooking with red peppers.
| The new process dried beef may be kept
| in neat and preScntable collops or steaks
or honed chops and served IN slightly
! fashion Outlets Of large fish and small fiat
| fish can be kept IN their original form, and
| tho chef may lust add hot water and
| serve As the flesh remains sterile there
l. no danger, according to the inventors,
! OF its SpuIlIng
II IS estimated that the cost Of the
now process will he about the same as
| the expense of keeping meats in refngcra-
tion The effect however. should be TO
bring down tho prices Of meats through
savings IN freight on land and sea. The
carrying OF not only the chilled meat,
hut of the ice used 10 keep it so, is costly.
suppose. however, that down IN Argentina
a ranch owner. as one already proposes 70
10. could slaughter cattle and dry the
meat of all grades IN appropriate slices,
what saving in transportation would p
effected,
Onc large packing firm Wilson & Co,
estimates the volume Of their business
for the current Year al $3.50, 100000 The
business done by such concerns as Ar
mour and Swift is probably several times
that figure In the first SIX months OF 1917
the mca exports from Argentina were
a31 .4O3 carcaSseS Of sheep, 2,5S2, OBS
quarters Of frozen beef, and $40, ,9SS
quarters Of chilled heef This is 4 slight
falling Of from previous years In the
Zee ,Ing OF such a country as England
under normal conditions, with meat ex-
portcd from South American ports or
from the United states, the saving IN
freight By substituting the new drying
process for refrigeration, curing, or canning
would be enormous.