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HomeMy WebLinkAboutZurich Herald, 1919-07-25, Page 2Drying Fruity and Vegetables. It has been estimated by reliable authorities that from one-fourth to one-half of all perishable crops raised in this country before the war were allowed to go to waste. Through at- tention to modern methods of Pres- ervation (drying, canning, storing and. salting) the percentage of -foods formerly allowed to go to waste has been greatly reduced. Of the four methods of preservation —drying, canning, storing and salt- ing --widely recommended for use dur- ing the past few seasons, the first is worthy of special consideration. The system of drying, or dehydration, is especially applicable to those crops • Which can not be stored satisfactorily,' as well as those which are difficult to can, particularly on a small scale. There are two methods or systems of drying suited to the handling of sur plus produce from the average farm.: The first of these systems includes the •open ation of the majority of cook -stove, drying contrivances, the most satis-, factory of which is a set of cloth or eereen-bottom trays arranged horizon -1 tally over the kitchen range. The! second system e44,,rprises the operation' of fan-equippereommerciai driers, or dehydrators, which may be had in, sizes adapted for farm use. Driers of this type usually consist of a horizon tal or a slightly inclined tunnel or { cabinet fitted with a steam coil or a hot-air furnace at one end and a large exhaust fan at the other. Trays con -1 taining prepared produce are placed, ir, the cabinet or chamber through' which is drawn a current of heated air. As the heated air becomes moisture -1 laden, it is removed and replaced by the. fan, thus reducing the time ord-i itiarily required for drying by about en.' -half, Not .all kinds of products can be dried satisfactorily. In fact, little or no attempt should be made to dry those cry, s which keep well in ordin- ary storage, unless through drying the crop can be marketed to better ad-. vantege. In all cases an attempt should be made to secure a first-class p*.•oduct from • each kind of produce handled. This means that only pro- duce of good quality should be used. Cull fruits or vegetables .give a cull product that is, one of ,inferior qual- ity. All produce should be thorough- ly and carefully prepared. Temperature best suited for drying varies between 110 deg. and 170 deg. F, In the commercial drying plants, produce is ordinarily entered at the end of the drier where the temper- ature is lowest, preferably 110 deg, to 120 deg. F. Trays entered here are shifted gradually toward a higher temperature (toward the steam coils) as drying progresses, and the produce is finished off and removed at a temp- erature of 150 deg. to 170 deg. F. Inn the drying of produce over the kitchen range, an attempt should be made to duplicate this temperature. This can ordinarily be accomplished by lowering the trays nearer to the top of the stove as drying progresses. Apples—Apples dry best when peel- ed, cored and sliced an hand -power or belt -driven machines, because the slices are of uniform thickness, and such slices dry best; where a hand - power or belt -driven machine is not available, special effort must be made to secure uniform slices, preferably three -sixteenths of an inch in thick- ness. After slicing, the prepared frints should be placed in a four per cent. salt solution for fifteen minutes. Then rinse, spread one-half inch thick on trays and dry as quickly as pas- eible at a temperature of 110 deg. to 160 dee. F. Beans—Beans for drying should be young, tender, and uniform in size. After being washed and snipped, they should be cut crosswise ,into one-half inch lengths, or run through a rotary slicer, blanched for three minutes in boiling water, cold -dipped and dried in layers one inch deep at a temper- ature of 120 deg. to 170 deg. F. Carrots—Carrots Should be washed, peeled, or scraped free of outer skin, cut into three -sixteenth inch slices, or three-eighths inch cubes, blanched two minutes in boiling water, dipped •in cold water,. spread from one to one and one-fourth inches deep on trays and dried at a temperature of 120 deg. to 170 deg, F. From six to eight hours' time is required for drying at this temperature, Cauliflower—Heads •ot cauliflower must be washed, separated into parts or branches, cut one-fourth inch thick by means of a sharp knife or rotary slicer, blanched three minutes in boil- ing water, cold -dipped and dried in layers from three-fourths to one inch deep at a temperature of 105 deg. to 150 deg. F. Peas—Peas should be shelled, blanched from one to one and one-half Minutes in vigorously boiling water, cold -dipped and dried in layers from three-fourths to one inch deep at ap- proximately the same temperature as that given for string beans. Pumpkins and Winter Squash -- These, handled in the same way as summer squash, give a satisfactory product. ' - Summer Squash—This- should be peeled, cut into three-eighths inch slices or one-half inch cubes, blanched for three minutes in boiling water, cold -dipped and dried in from one- half to three-fourths inch layers at a temperature of 110 deg. to 160 deg. F. Sweet Corn—Sweet corn should be (tusked, Bilked, blanched for from five to eight minutes in boiling water, eut and scraped from the cob and dried i in layers from one-half to three- fourths inch deep at a temperature! of 110 deg. to 140 deg. F. An oc-I casional stirring of the corn on the trays tends to shorten the :frying period. Allproducts should be dried enough, to prevent them from spoiling when held under ordinary storage. Dried or dehydrated applets carry approxi- mately twenty-five per cent. moisture. However, a product which has less moisture will keep to better advan- tage. When thoroughly dried, the slices of apples or vegetables should approach a brittle stage. In general, the quality of the product is not affect- ed by more thorough drying, provided it is not allowed to scorch during the drying process. Many vegetables which adapt ,them- selves for use in the form of vegetable meals, such as pumpkins, tomatoes and peas, may be dried to a brittle stage and ground immediately through la hand grist -mill. The meal may be stored, until needed for use, in paper cartons with close -fitting covers. i A home-made cook stove drier that ican be used on a wood or coal range , or a kerosene stove can be made easily and cheaply. Dimensions: Base, 24 j x 16 inches; height, thirty-six inches. A base six inches high is made of galvanized sheet iron. This base slightly flares toward the bottom and has two small circular openings for ventilation in each of the four sides. On the base rests a box -like frame made of strips of wood one or one and one-half --inches wide. The two sides are braced with -one and one- quarter inch strips which serve as cleats on which the trays in the drier rest. These are placed three inches apart. The frame is covered with tin or galvanized sheet iron, tacked to the wooden strips of the frame. Thin strips of wood may be used instead of tin or sheet iron. The door is fitted on small hinges and fastened with a thumb -latch. It opens wide so that the trays can be removed easily. The bottom of the drier is made of a piece of perforated galvanized sheet iron. Two inches above the bottom is placed a solid sheet of galvanized iron which is three inches less in length and width than the bottom. This sheet rests on two wires fastened to the sides of the drier. This prevents the direct heat from coming in con- tact with the product and serves as a radiator to spread the heat more evenly. The first tray is placed three inches above- the radiator. The trays rest on the cleats three inches apart. A drier of the given dimensions will hold eight trays. The frames of the trays are made of one -inch stripe on which"is tacked galvanized screen wire, which forms the babtom•s of the trays. Each tray is 21 x 15 inches, making it ',three inches less in length than the drier. The lowest tray when placed in- the drier is pushed to the back, leaving the three-inch space in front. Tho next tray is placed even with the front, leaving a three-inch space in thebaek. The other trays alternate in the ,same way, This permits the heated air to pass around and over the -trays. There is a ventilator at the. top, - LAKE LOUISE AND THE ROCKIES. To the ancients all .roads led to Rome, and it was the ambition. of young and old to behold the'"Eternal City" and its wonders. Now, however, one might say it is the ambition of every Canadian to behold the "Eternal Snows," and as the Appian way lett to Rome, so the great iron road, the Canadian Pacific Railway, leads'to the Rocky Mountains. Canadians .have a wide field to pick and choose from in the matter of places to spend holidays, but the 'West has an attraction all its own. Lake Louise is one of the many beauty spots in the Rocky Mountains, and a trip West s not considered conn- plete without a stop -off there, Lake Louise is one of the Lakes in the Clouds (the others -being Lake Agnes and Mirror Lake) and at one time its existence was only known to the Ind- ians. Now, however, thanks to the enterprise of the C.P.R., it is visited by thousands of tourists yearly, the railway passing through -at this point, and a palatial hotel, the Chateau, hav- ing been erected on the lakefront, af- fording ample accommodation. Stepping off the train at Laggan the tourist boards an eldctric car, which runs up the gradient to the lake, the trip only occupying twenty minutes. The drive is a most delightful one, the car. being open on both sides, affords an uninterrupted view of the wonder- ful scenery with the minimum of exer- tion. The Bow River is crossed by a pretty little bridge, and in the early morning sunshine the waters sparkle like opal fires, tossing furiously in eddies as the river forces its way down the valley. Arriving at Lake Louise one feels transported into another atmosphere, if not to another world; feelings of wonder, ate, and admiration grip the mine., compelling a reverential silence. The lake itself is small, but a perfect gem, eying at the base of the Victoria Glacier from which it is fed, its waters being pure turquoise in color, that deep turquoise so difficult to describe. Behind the lake Mt.. Lefroy towers like a giant to the heavens, reaching. an altitude of over x,0,000 Yene huge mass of dazzling snow and. ice, resembling the Matterhorn in Swit- zerland. Mt. Aberdeen and the Vic- toria Glacier form a background unsur- passed for grandeur. The surrounding country suggests an Alpine valley. Ranges of snow - clad mountains stretch as far as the eye can reach, while the air is filled with the scent of the pines. Flowers of brilliant color bloom everywhere. Facilities can be obtained at the Chateau to escort parties going to Moraine Lance and the Valley of the Ten Peaks by automobile or carriage; ponies can also be hired to take tour- ists to Lake Agnes and Mirror Lake, On the way to Moraine Lake a splen- did view of Mt. Temple is obtained. This mountain is one of the highest peaks in the Rockies, rising to an alti- tude of 11,000 feet. Its sides resemble walls of solid ice, and its crest is cov- ered with snow. At this point a fine view of the Bow Valley is obtained from a height of 11,000 ft., the river looking like a slender silver thread down in the valley. Still other beauty spots are the Giants' Steps and Para- dise Valley, where the opalescent wa- ters come thundering down from the sublime heights above, forcing their way through the mountains to the dis- tant valley. Moraine Lake is soon reached, and the tourist is allowed Half an hour to rest before .,the return journey, en- abling hint to enjoy the .magnificent scenery. Moraine Lake lies at the base of the Ten Peaks, a chain of mountains all over 10,000 feet high, covered with snow. The Old Melodeon. There, like some ancient visitant Of bygone days" it stands; Its yellow keys a welcoming Extending to the hands. No fingers wander o'er the keys, No feet its,. pedals press. 'Reft of the sonl of music there It 'waits some hand's caress. It leans against the chamber wall Like some old broken form, Too weak to stand alone without Assistance in the storm. Its bellows gaping wide is .lung With cobwebs to the floor; The dust upon its yellow keys Is strewing thickly o'er. Ah, in the stillness of the night The ancient thing it grieves, And plaints in echo to the soft, Low whisper of the leaves. Then from the lonely chamber float Sweet tones of Beulah Land; A spirit song from spirit throat Chorused by spirit hand. But when the light of morning falls In glory everywhere, The dust upon the yellow keys Is strewing thickly there. From Beulah Land the player came To Spell away the gloom; And passing, left behind the same Sweet lavender perfume. WAR -SHATTERED LENS. Being gradually Cleaned Up by Ger- man Prisoner Work Squads. Lens, the most thoroughly devasta- ted town of the war, is showing signs- of ignsof revival, says a Paris despatch. When the Associated Press corres- pondent visited this orshvhile busy coal -alining center of the department of the Pas -de -Calais early this year it still looked as though a set of giant sledgehammers had pounded the 1 whole place to atoms. To the west of it lies the grim battered section of Loos, which has the curious appear- ! ance of a petrified sea. The soil has ,been plowed up in an extraordinary manner by thousands of poisonous gas bombs, which have tinged the sparse vegetation an unhealthy gray. Before the war, Lens had 30,000 in- habitants. When the correspondent visited the locoality in its state of + hopeless desolation there were only three sturdy optimists left, who led a cavennen's existence among the ruins. Their nearest point to get food was Bull Grenay, ten miles away, and there was no transportation. • 'Things have been mending since. To -day about 3,000 of the exiled inhabi- tants have returned. They are housed in corrugated -iron hutments formerly used by the British army. The clean- ing up of the place, ,begun by Chinese and German prisoner work squads, is 'taking on more speed. The approach- es have been laid bare to cellars and underground shelters which have been occupied by homeless "househuuters." Even building of a sort is going on, the material used being such odd bits of wood, stone and iron as were still serviceable in the huge rubbish heap that once was Lens. 'That Kind. "What sort of a girl is she?" "The kind that everybody says will make a good wife for somebody some day." She—"Were the British soldiers happy when they came back from France?" He—"Happy? They were in transports." Minard's Liniment Cures Distemper. <.:NOIrocr '• a. .'uC a r:ive«` ..n.;xf. w'. rry ..C' �e� w+, THE TOWER OF LONDON, Famous State prison m which William Hohenzollern, former Emperor of Germany, will be interned dur- ing his State trill in London by the Allies. % I NTERF T PAYABLE HALF YEARLY Allowed on money left with us for from three to ten years. Write for Booklet, The Great West Permanent istlIfilk Company, Toronto Office 20 King St. West. JAPAN'S WATER POWER. Progress in Hydro -Electric Under- takings—Comparison With 'Canada. The value of water power as an in- dispensable adjunct to industrial de- velopment is being universally recog- nized. Japan has lately set aside a sum -equivalent to over $400,000 for the in- vestigation of sites for hydro -electric power plants and for the collection of reliable data for use in connection with future hydro -electric unciertalc- ings in that country. The programme of work includes the selection of 635 Power sites; the only sites to be sur- veyed at present are those where more than 1,000 h,p. can be obtained by economical exploitation. There is also provision for the establishment of numerous stream -gauging stations and of new meteorological observa- tories. This work is to be completed by the end of next September. Canada is justly proud of her water power resources, both latent and de- veloped, and, in this connection, it is of interest to note the progress remade in Japan. Hydro -electric plants in that country already utilize more than 1,000,000 horse power and a further 2,000,000 horse power is under lease for development. Construction work for about one-half of the latter quanti- ty is now being proceeded with and it is estimated that some 5,000,000 horse power is capable of development on commercial lines. In Canada the total. hydro -electric power developed is over 1,300,000 h.p. A single plant now under construc- tion to utilize Niagara power will have a capacity of 300,000 h.p. It has been estimated that the total possible water power, capable of development in Canada, is more than 13,00(C:000 h.p. The Limit. "A strong family feeling, as you might term it, is all very well," began Mr. Page to the new minister of Graf- ton parish, "but if it is carried far, why, you are just naturally a leetle anxious about where it is going to end. There was where- Squire Perry laid himself•open to s'picion back in war times." '"low so?" queried the minister, sjnying entertainment. "Wal," resumed Mr. Page, not un- willingly, "the squire was one of the men that seem to have a specially hard time solvin' the enigma of wed- lock. Before he did it he had married five sisters, the Hoyt girls, in reason- able lapses of consecutiveness. "After one wife had been lost and mourned hearty and appropriate, he married another. He kept his courtinn' and espousin' right within the family circle—some said ,he didn't want to break in a new mother-in-law, but I always contended it was the. feeling I've just mentioned. "Wal, when he come to ask for the fifth and last girl he said to old Deac- on Hoyt, 'I want Betty.' " 'Eh?' says the deacon, for lte was near stone-deaf.' "I want—you—should—let me -- have Eliz—a—beth.' "Oh, ye want Betty, do ye? What fer?' " `For—my—wife.' " 'Fer life?' " `Yes! I—want—to—marry her.' " ``Val, ye needn't holler so the hull neighborhood can hear. Ye can have her. Ye got 'em all -now,' says the old deacon kind of slow and sad, for lie set great store by his girls. " 'But I want ye to know,' he says after a kind of quiet pause, 'that if anything happens to that poor, mis- guided girl, as it has to her poor sis- ters, ye needn't come round makin' eyes at mother—for ye won't get her!' "You couldn't wonder much," con- cluded Mr. Page, When the car stops suddenly on the road the first place to look is in the gasoline tank. The veteran motorist does not need this advice, but 'the` newcomer should take it to heart. Look into the gasoline tank first. RshImiI Sales Wanted TO SELL THE INTERNATIONAL KEROSENE GAS BURNER This burner turns Kerosene (Coal Oil) into gas. Fits into any cook -stove or heater and is conceded to be by far the most practical Gravity Fed 011 Burner introduced. No wick used and ab- solutoly.odorless. Applicants must be men of responsibility and well known in their community. Address Sales - Manager, NATIONAL BURNERS, LIMITED 114-116 JARVIS ST, • TORONTO ti'46 ro Health - Hints Meet Eating, It is always, best to eat just when you are hungry, though not perhaps always possible. The digestive organs respond to hunger a.c to nothing else, Fat in food is most essential, but it is not always visible, 'and one need not resort to seal -blubber, like the Eski- mo. There is fat not only in meat, but in nuts, cheese, eggs, - s,almon, milk, herrings, and many other foods. Meat is not necessary inose than once a day at most, and three meals a day are angle for any healthy person. Four or five hours shouicl elapse between. meals, and the last meal should not be eaten late at night. * Fresh vegetables, fresh milk, fresh fruit, and fresh meat are best, Stale- ness in these things is not a merit, People who have a long and hard day before them should begin with a real good breakfast, and if they are wise it will include, but not consist of, porridge. Meat which has been kept in cold storage loses nothing, ` and tinned meats are just as nutritious as fresh if they have been properly tin- ned. With regard to fat, bacon has a high food value; bet such fish as cod, hake, and haddock, which contain no cit like salmon and herrings, have lit- tle food value. Ichthyosis, or Fish -Skin Disoase. Fish -skin disease, or ichthyesis, is in many instances- congenital, al- though it may not appear until the second year or later in lire. The dis- ease derives its name from the, fact that the scales and corrugations on the skin resemble either fish-s'a1ce or those of an alligator, We can deduct from tlt,s condition of the sl:in that ichthyosis is' a disease pre:lucing ;•teat increase in the outer skin er epider- mis. In milder cases. the p'stericr surfaces of the arms and legs are the more seriously affected. In ver-: slight cases the disease is often raii- taken for eczema. It is general:y' believed by shin specialists that the theme is ironer - able, -r ..able, and the only thing pc Bible do is to mitigate the condition. is :nt:::h as possible. To tlns cnd, alliali:ta baths and the appli.:tion of : r ws ointments and emolients are advisad. Internsl treatment, except in 00 :_'ar as it helps to improve the .eensr 1 health,' does not accanirli n much, In addition to frequent elkaliee baths, some preparations like eold cream with the addition of abci:t per cent. of salicylic acid or soave of the wool -fat derivatives com;gored with salicylic acid er reverein, hcip greatly to rngdiiy the corditicn. In any case the advice of a skin specialist should be sought as to Cee diagnosis and the line of treatment which should be carried out, Too Careful, Arizona Joe, the animal hunter .tad trainer, was telling an after-dinner story: "Old Bill had charge of the anaa,il tent, and among his pets was a leo- pard. He was a bad leopard, too, and gave Bill no end of trouble. Ono d is I went away to arrange some i;u i- ness. While I was having dinner e telegram was handed me. it real: `The leopard has escaped. Prescient about town. What shall I do? --•-.Bill.' "Bill was one 01. those fellows who had to have explicit directions to du anything, even in an emergency. le was always afraid of making :t mita take, " 'Shoat him on the spot,' I -wired, I forgot all about the affair until about two hours later, ',when I returned to the hotel, and another telegram wee handed me. It proved to bo from care- ful, conscientious Bill, and asked: " 'Which Spat?' " "Paying Off." The act of "paying off" in a big in- dustrial plant is a considerable item of expense when there is taken into consideration the accounting, puttinig the money in envelopes and the loss of time of the employees in going Wai- ter their money. Pay day is abolished by the latest scheme for handling this prbbleni which has boon suggested for adoption at a great English soap manufacturing establishment. Bach employee would be required to have a private bank account, either in the firm's bank or in any other; the week- ly or monthly pay roll would be sent to the firm's bank, and the sunn each man is entitled to would be placed to his credit. Then he could draw what- ever he ,needed for household or other expenses and leave the rest to his credit, where it would draw interest. The firm would supliletnent ell bal- ances with additions, This would do away with pay envelopes and standing in line and would encourage saving. The Great Wall ,of China is 1,250 miles long, Including the parapet, it it twenty feet high, and the thickness varies from twenty-five feet at the base to fifteen feet et the toy.