South Bend news-times. (South Bend, Ind.) 1913-1938, 1922-08-19
Larger Number Of Dri e d
Fruits and Vegetables in
Future Is Prediction.
BY WALTER }. VINCENT.

BY NAlfiEAk y. NlNAt@N Il.
What can we do 10 prevent waste
on our farms2 That n a question
that should interest every progress
sve farmer who is DESTROYS Of OBJ
~ ming a larger income per acre iu
return Cor his time ana money.
which he spends yearly. in many
instances with an exceedingly small
return. ...
II ls notoriousIy true that we
American people are nation Of
MASTERS II has been said that Ger
many could have won the war on
what We wasted This applies es-
pec.ally 20 foodstuffs We are still
wasting fOOdstuffs ~ OutrageOus.y
Visiting them-aud this prodigious
waste is today largely responsible
for the general unrest. political. So
ciaI and economic. that is rampant
throughout our nation at the pres
ent time.
Fault Not All Farmers.
The fault Is not with the farmer.
particularly. because the United
safes still raises more than enough
food for home consumption but il
is more because OF the fact that
We do cot ',now. properly. how 10
conserve our products after they
are grown. Our methods have been
too crude and cumbersome.
Nature Teaches Us.
Ia conserving our food we can
learn much from the processes Of
nature
Tttrfno- tho e.rov-fr,or rovfo7 of q
plant the building constituents are
drawn 10 the various sections Of
the plant upon the life stream, com
monty called sap. At the cOnclu-
sion or the growing season the plant
ceases 10 take up more food and
begins the process Of drying. or de-
hydration. When the water eva
rorates from the plant 10 takes moth
ing with IL. It leaves behind all
the mineral elements necessary TO
sustain life.
In some respects we have taken
advantage OF these natural laws oil
dehydration when clover and grasses
are cut in their most nutritious
stages and cured for hay. Likewise
we have cut and dried small grains
such as corn, beans, etc The same !
principle has been applied success /
fully 10 apples. grapes. prunes and /
some meats. but we have allowed |
tons OF other dehydratable foods !
10 spoil yearly because we have not |
learned the art, or science OF prop |
or dehydration.
Canning, Great Step Forward.
Canning has been. and still is, a |
great step in food preservation, but |
dehydration is a much greater step. |
Canned goods are heavy as .hey |
have ali Of the original. and some /
additional moisture. added to their |
hulk. Containers for canned good
necessarily are extremely bulky. |
This bulk and added weight make
shipping expensive.
No Lower Freight Rates.
In view Of the present rail- strike /
we need not expect much OF a reduc- !
tion in freight rates for several |
years. In fact rates are much more |
liable TO be advanced and foodstuffs |
viii come in for their share OF the 1
high cost OF hauling Dehydration |
then is one solution for helping to |
reduce excessive freight rates on |
food products.
A ton of string beans when deny |
drafted viii weigh but $50 pounds. A /
ton oil shelled peas will reduce 10 |
$50 pounds. ton OF tomatoes will |
cvaporate 125 pounds A ton OF |
sweet corn viii weigh but ass /
pounds when dried and a ton OF
spinach becomes 166 pounds OF |
bulk. This is done. when the proper |
process Is used. merely by taking /
the moisture from the products and /
all that is necessary 10 restore the /
foods 20 their former succulence Is /
the adding OF water TO the amount /
originally taken from them.
How IL Is Done.
Briefly. dehydration is accomplish |
ed by subjuFating the fruit or veg
etables 20 a heat or sufficient amount /
TO drive the moisture from the cells !
without injuring the cell formation I
or the natural color. Only the water /
is taken out. When soaked any time I
after il is dried the product quickly /
assumes its former size and color /
and may be cooked In the same 4
manner and with the same delicate I
flavor obtained from fresh fruit or
veEeta bles.
stores Well
When dry and sealed In moisture /
proof cartons or fruit Jars the food /
VIII not mould. freeze, rot or de-
;criora,e in quality. and the insects /
cannot hurt Il any more than II /
could canned goods. Dried stuff .
does not need special storage facil- /
tiles and Il is so light that Il can be /
tucked away where canned goods 4
could not be stored.
Many OF these dried products can \
SO converted nto -four which viii /
greatly simplify the work OF the 4
Food housewife
Possibly 10 viii take some sort OF /
educational campaign 20 create a /
w7rEo. for these dried products.