The Monett times., 1921-11-11

paid to the question of drying Of vegetables.
1898, somewhat revived the industry, and
great amount of vegetables were dried at
that time, though the process was rather
crude, as it was, it was successful, and the
products were used then. What was left
over, for instance, from the Boer war was
successfully used in the present war by the
British government, and that has been after
the lapse Of period of about eighteen
years; and cite that to show the keeping
quality of the dried vegetables.
''Srce that time, and particularly within
the last six or eight months, there has been
a great deal Of experimental work done on
the subject of drying of vegetables, and up
to the present time the work has gone along
so far that the product today, in my
opinion, is fully equal when cooked to the
fresh products, as one gets in the city,
taking of course, into consideration that
vegetables, before they reach the consumer
have undergone quite delay in handling,
shipping, and rehandling, and they become
aged by time; and in keeping fresh vege-
tables, say, from the harvest time to the
consuming time in the middle of the winter
is long time during which the vegetables
more or less depreciate. The dehydrating
process takes that vegetable fresh from the
farm Immediately dries it, and dries in it
such way that substantially the freshness
of the farm is preserved; and in my opinion
and in the opinion also of the very finest
hotels of the United States, who have made
extensive trials of these recently made pro-
ducts, they are fully as good as fresh
vegetables.
Hotels Do 1t.
'I have an abundance of letters here
from number of the finest hotels in the
country-for instance, the Ritz-Carlton of
New York and the Willard of Washington,
who have tried out the product. A number
of our hotels in San francisco are using
dried vegetables in place of fresh vege-
tables, where they have the fresh vegetables
the year around"
1t appears to be the fashion to ridicule
any new method of preparing food stuffs.
This seems to be a characteristic of the
human race. When canning was first insti-
tuted there were thousands who refused to
touch the stuff. And it was years before
this prejudice was overcome Many old
timers will not eat food preserved in this
way even at this time.
Vegetables and fruits are recognized by
scientists to be the greatest of lifegiving
foods It has been pointed out that cer-
tain class of peasants, living in the south
of Italy, has subsisted entirely on vege-
tables for generations. These simple farm
ers are said to have the finest constitutions
known to investigators.
One of the chefs of prominent hotel in
Kansas City made special trip to a de-
hydration plant to investigate the claims
made in the defense of foods preserved in
this way. After trying some of the
was logical.
Chef Was Convinced.
However," he said, "if you can show me
that you can preserve the alligator pear
will say that fortune is made in this one
article of diet" The pear was furnished
and the chef agreed that the job was done
in perfectly satisfactory manner.
Plans are now being made to introduce
the process of dehydration in a manner that
everyone interested may be properly in
formed on the matter.
Further information may be had regard
ing the dehydration plant to be built at
Monett by calling on any Of the committee
or Edmonds and Winters at Broadway
Hotel, advertisement.