Hammond Times, Volume 12, Number 85, Hammond, Lake County, 28 September 1917 — Page 10

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Carrying Capacity 3,000 pounds, with overload allowed. Axle 2i4x2Vi with 2'A spindle. Heat treated. (Only one other uses this size axle, but other parts lighter). Chain xsxlVi pitch. Heaviest chain used.

ing radius 17 KsJ t i 1 x?-s v . ism.

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The Newest Way of Putting Up Vegetables and Fruits for Winter Use - Backed By Department of Agriculture -Experiments Made. Copyright, 1817. by Tli International Syndicate.

rvVOV that the millions of food H H Sarlens' planted In response 'to tj the N'atlon'i call, have begnn to kJ JL yield up their succulent trea-i-ures, practical means must be found for conserving the surplus left over trom that used on the dally table. The processes of canning;, which Is the idea! mode of taking: care of surplus vec-e'ablcs and fruits, are more than likely to prove Insufficient In the great majority of households, on account of the scarcity and cost of jrlass and t!n containers and the jrreatly enlarged supply of produce to be provided for this season. The new processes of drying parden produce possess great value therefore at thi time. And they are easy to I

Champ

2 Made By the

The Champion Truck Attachment is absolutely CHAMPION compare these

We will gladly make demonstration anywhere in

by installing the TOF TTMUH7TT

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h IJ I employ. The drying: experiments mader In the Bureau of Chemistry have been conducted under the supervision of Mr. H. C. Gore, chemist in charge of the Fruit and Vegetable Utilization Laboratory. Mr. Gore has for several years been experimenting along this line, forseelng that a food shortage was in sight when- every possible means olf conservation must be made available to the public. A walk through Mr. Gore's laboratory revealed several shelved evaporators in progress, each shelf laden with a different kind of vegetable. "The simplest form of drying for our purpose is a current of air," said the scientist. "Therefore we use elec

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Frame 16S inches long, 4-inch channel (with one additional space for attaching to Ford chassis).

Bearings 4-ton Back Bearings. Gear Ratio T'l-3 to 1; 22-teeth driving sprocket: 42 teeth rear sprocket.

Champion Ton and and W Hammond 9 and Gary WE CARRY ANY tric fans. This is wholly satisfactory In dry weather; if the weather is moist we dry them by means of a small gas heater, as damp air is fatal to the process of drying." Peas, beans, potatoes, cucumbers, cabbage, tomatoes and onions were among the vegetables of the season on those shelves. A tray of beets was close at hand and a morsel yielded a sweet, nutty beet taste. Immediately proving the retention of both nutrition and flavor. A glass Jar close by contained a few slices which had been soaked in preparation for cooking and they looked like nothing else than slices of. fresh boiled beets. The Schem Still In Ita Infancy. The visitor was enthusiastic over the dried garden products so enticingly arrayed on the shelves of the new evaporators, with the finished product neatly put by on the shelves of the big laboratory in snug little air-tight containers of waxed paper and pasteboard. The scientist was reserved in his statements regarding the full value of this process of conserving the fruits of the garden, for although dryinjr certain fruits and vegetables Is an old. tried and tested process. Mr. Gore regards the drying of every garden product as a general means of conservation yet In its Infancy. "I think that drying garden produce should not be carried on so long es the householder can buy tin or glaFS cans and put away the surplus in that manner," said he. "The main intent of our experimentation is to supply a process of conserving garden products in the events nf a tin-can scarcity, which certainly threatens at this

THE TIMES

Announcin

TUCK

for. 3S0e00 and

tat Machinery Company HSnad'

the strongest made, none other embody so many advantages as the specifications with any attachment that is made.

the county

a Half Truck Attachment. Trucks are Hammond salesrooms.

STYLE OF BODY TO CHOOSE FROM.

time. "In our work here we In no way wish to advocate conservation by drying as superior to that by canning, or to take the place of canning when that can be done. Canning is the ideal way of preserving fruits and vegetables from every point of view. The housewife has the canning operation well in hand much more quickly than that of evaporation, and the results In canning have been proven admirable in every way. "Where It la not practicable to can. however, cither through scarcity or high cost of containers, or through the superabundance of products, then the process of drying ha Its proper place In the domestic scheme of today. Probably the most promising vegetable to dry is sweet corn, which !s better than the canned product in the opinion of most people who have tried both methods. There U already a fair-sited Industry all over the United States, and one can buy dried sweet corn as common market staple. "Corn Is very easily dried and there are many simple methods of preparing it. One of the easiest and best Is to partly dry young sweet corn in the sun, then complete the process in the oven, or in the evaporator on top of the oven. , Sun rryln: "ot Always Possible. "Satisfactory drying of vegetables and fruits in the sun can only be done in very dry hot weather, so that sun drying Is not applicable to most of the early vegetables. If the weather is cool or damp the products simply spoil. When they are dried In the sun the process should be completed In a low oven at 140 degrees Fahrenheit to kill any insect larvae. "When dried the products should be stored in a dry place, in tin or glass containers, or la some of the new air-

Attach

Springs 14-inch leaves, 2V2 inches wide, 44 inches long, 10 leaves. Cross Spring, 94-inch leaves, 2 inches wide, 32 inches long, 9 leaves. No other uses this size sprnig. Vanadium Simplex spring.

Reduce your hauling charges and increase your haul-

Gary, 617 Washington St., Phone Gary 1470 Hammond, 508 Hohman St., Phone Hammond 650

tight containers now on the market. The dried vegetable? should be examined from time to time, and if affected by insect depredations or by mould they must be reheated in the oven at a temperature of 140 degrees Fahrenheit, or rejected, as their condition indicates." There are several inexpensive and practical vegetable and fruit evaporators on the market, and the States Relations Service of the Department of Agriculture gives specifications for one which it has used extensively in its demonstration work In the South. Dr. David Fairchild. chief of the division of Foreign Seed and Plant Introduction, has also designed and made a very simple and satisfactory evaporator which may be suspended above the cook sove. The trays in the simple rack are made like window screen frames and covered with galvanized wire netting. Equally aa great care should be given to the selection and preparation of vegetables for drying as for canning. To secure a fine quality of dried products much depends upon having the vegetables absolutely fresh, young, tender and perfectly clean. Wash all vegetables and clean well. If steel knives are used in paring and cutting have them clean and bright, so as not to discolor the vegetables. Aa all vegetable are cut in thin pieces for drying a simple and inexpensive vegetable elicer may be purchased which will prove a great t!me-saver. The States Relailons Service advises the blanching of all vegetables which are to be dried after they have been cleaned and prepared. The blanch gives a more thorough cleaning, and it also removes the strong odor and flavor from certain vegetables and softens and loosens the fiber. This allows the moisture in the vegetable to evaporate more quickly and uniformly. It also quickly coagulates the albuminous matter in the vegetables which heirs to hold in the natural flavors. Blanching consists in plunging the vegetable into boiling water for a

men'

a For

Tires 32x31,4, Goodyear, pressed-on. Loading Space Nine to 10 feet back of seat; depends on style and size of body. Price $350.00 and a Ford, F. O. B. Hammond.

now on our floors '- i, short time, a wire basket or cheesecloth being used for this. After blanching: for a few minutes, instructions advise that they be drained well to remove surface moisture by placing the vegetables between two towels or by exposing to the sun and air for a short time. Time Itequfrod For Prvingr Varies. The vegetable thus prepared Is spread in a thin layer on the trays of the drier. The temperature of the drier should be rsther low prevent scorching the product. For most vegetables, after surface moisture Is removed, begin drying at a temperature of 110 degrees Fahrenheit. Increase temperature gradually from 110 degrees to 145 degrees Fahrenheit, and complete drying in 3 or 3 hours. The time required for drying vegetablevaries, however, it can easily be determined by a little experience. The materials should be stirred or turned several times durinsr the drying In order to secure a uniform product. It is important to know the temperature of the he.Tt in the drier, and this cannot be determined very accurately except by usinr a thermometer. Inexpensive oven thermometers are found on the market. If a thermometer Is not used the greatest care should be given to the rpgulation of the heat. The temperature in the drier rises rather quickly and the product may scorch unless close attention is given. To Dry fitrinjr beans. The directions given by the Office of States Relations Service for drying green string beans applies to most of the summer vegetables. It is as foj-

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Fridav. Septo'mbpr 23. 1917.

at Gary - 'V 0', 'V Wl 1 Z?z jzSzT&szZ?ry J&Sk&J2rZZ dZPZkTzipZX2 lows: "All varieties of string beans can be dried. Wash and string the beans carefully. The very young and tender string bean can be dried whole. Those that are full grown should be cut in i to 1 inch lengths with a vegetable slicer or a sharp knife. It is better to cut beans than snap them. They are then put in a bag of cheese cloth, or in a wire basket and blanched In boiling water for 6 to 10 minutes, depending on the maturity of the bean. Remove surface moisture according to directions given above. Young string beans dry 2 hours, more matured beans 3 hours. Begin drying at a temperature of 110 degrees Fahrenheit and raise temperature gradually to 145 degrees Fahrenheit. i Wax beans are dried in the same marner as the preen string beans." Different kinds of beans, after maturing and drying on the vines, can be treated as follows: Shell, wash and spread in thin layers on the trays of the drier and heat 10 minute, beginning at 160 degrees Fahrenheit, gradually raising the temperature to 180 degrees Fahrenheit. This high temperature will destroy ail Insect eggs which mig-ht be on the beans. Cowpeas or any field pea can be treat ed in the same way. Cool and store carefully. The drying of fruits is in a general way sfmilar to that of vegetables.

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