New Ulm review. (New Ulm, Brown County, Minn.) 1892-1961, 1918-07-17
CHANGE IN PRIZES :. ' =. ..
FOR COUNTY FAIR
Continued from lst page)

The advantages OF drying Ve9egdUIoo
are not so apparent for the farm home
as they are for the town or city house
hold. which has no root cellar or other
Mace in which to store fresh vegetables.
For the farmers wife the new methods
of canning probably will be better than
sun driving, which requires somewhat
longer time. But shorter methods OF
driving are available, and the dried pro-
duct holds an advantage in that usually
it REQUIRES fewer jars, cans, or other
containers than do canned fruits OF
VEGETABLES: also dried material can be
stored in receptacles which can not be
used for canning. Then, too, canned
fr,,it and vegetables freeze and can not
be shipped as conveniently in winter.
Dried vegetables can be compacted and
shipped with minimum OF risk.
To the housewife in the town the Dry
ING of vegetables and fruits presents
special advantages. During the season
when the market is oversupplied locally
and prices are low she can lay IN STOCK
dry it, and put it away for WINTER
emergency without it's taking up mucn
Of the needed small storage space IN her
home. If she is accustomed to canning
her fruit and vegetables and finds she
can not secure jars or tin cans, she can
.a;l,, ,oeort tn drvinp
Saving All The Left-Overs
With simple and inexpensive facilities,
all housewives can save quantities Oh
food which are too small conveniently
to can. A few sweet potatoes or apples
or peas or even single turnlp can be
dried and saved. Even when, very
small quantities are dried at tlme'
a quantity sufficient for a meal Will
soon be secured. Small lots Of several
dried vegetables, such IS cabbage, car
rots. turnips, potatoes, and onions can
be combined to advantage for soups and
steWs. -
PRINCIPLES and Methods of Drying
Three main ways Of drying are ap-
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
skin, the purpose Of which it SO prevent
driving 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. If the air applied at
the outset is of too high temperature
the cut surfaces of the sliced fruits or
vegetables become hard, or scorched'
covering the juicy interior so that II
will not dry out. Generally 1T IS not
desirable that the air temperature IN
drying should be above 14O to LOU
degrees F., and it is better to keep 1t
we'll below this point. Insects and
insect eggs are killed by exposure to
heat of this temperature
Amount of Heat Important
It is important to know the degree OF
heat in the drier, and this can not be
determined very accurately except by
using thermometer. inexpensive, oven
thermometers can be found on the
market, or an ordinary chemical thermo-
meter can be suspended in the: drler
If a thermometer is not used, the greatest
care should be given to the regulation
of the heat. The temperature In the
drier rises rather quickly and the pro-
duct may scorch unless close attention
is given. The reason sun drying IS
peculiarly believed to give fruits and
vegetables a sweeter flavor lies probably
in the fact that in the sun they never are
scorched, whereas in the oven or over
stove scorching is likely to occur unless
careful attention is given them.
Drying of certain products can be
completed in some driers within two or
three hours. The time required Tor
drying vegetables varies. However, it
can be determined easily by little ex-
perience on the part of the person doing
the drying. The material should be
stirred or turned several times during
the drying in order to secure uniform
product.
No Excellency Without Effort
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 suf-
ficiently dried it should be so dry that il
is impossible to press water out Of the
freshly cut ends of the pieces, and will
not show any of the natural grain of thu
fruit on being broken, and yet not 81
dry that it will snap or crackle. It should
be leathery and pliable: I: =" = =:
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