394 



AMERICAN FORKS'! R^ 



should conduct drying on a liberal scale. In no other 

 way can there be assurance that America's food supply 

 will meet our own needs. In no other way, surely, can 

 we answer the enormous demands made ujion us 



for furnishiuir food for 



Dried products can be stored in receptacles that could not 

 be used for canning." 



The storage of vegetables in their natural condition 

 is treated by the Commission as an important adjimct to 

 canning and dr\ing. 



WH.\T EVERY HOME HAS 



our Muropean Allies. 



" The reckless e.\- 

 travagance of living 

 from hand to mouth has 

 lecome a national trait. 



Too frequently to-day's beans, and dry lima 

 order from the grocer is beans may be 

 for to-day's needs. The 

 needs of to-morrow and 



Potatoes, beets, car- 

 rots. ]iarsnips, sal- 

 si f\-, turnips, cab- 

 bage, celery, onions, 

 sweet potatoes, dry 



This is an everyday family wash-boiler. . , . 



By inserting a rack of light wooden strips, HC-Xt Winter are lett tO 



an inch from the bottom, its owner has made . - , , 



it into a perfect hot-water bath for home take Care 01 theiTlSelveS. 



canning by the cold-pack method. The rr^. . i. ■ i i 



jars are subjected to heat in this boiler and 1 rllS rCSUUS lU llCavy lOSS 



the contents require no cooking. ,. ,. , , ,' . 



ot lood products during 



CANNING MADE EASY 

 A simple type of canner for use in the cold- 

 pack method. This is known as a water- 

 seal outfit and consists of cover, with ther- 

 mometer, a holder for jars or cans and a 

 basket-crate for ease in handling the contain- 

 ers. It is used on the top of a kitchen stove. 



so Stored. 



In a house heated 



by a cellar furnace, 



partition off a small 



room. It is best to have in it at least one outside 



window for temperature regulation. An earth floor is 

 the growing season, when they are plentiful, and high desirable. In this room may be stored potatoes, beets, 

 prices during the winter when production is stopped, carrots, parsnips, turnips, and salsify. Put them in bins 

 Winter buying of vegetables and fruits is costlv. It or in boxes, baskets or barrels. The vegetables should 



means that you pay transportation, cold- 

 storage and commission merchants' 

 charges and profits. Summer is the 

 time of lowest prices. Summer, there- 

 fore, is the time to buy for winter use. 

 " Every pound of food jiroducts 

 grown this year will be needed to com- 

 bat Food Famine. The loss that can 

 be prevented, the money saving that can 

 be effected and the transportation relief 

 that can be brought about make it essen- 

 tial that every American household 

 should make vegetable and fruit drying 

 a part of its program of Food Thrift. 

 The results can be gained in no other 

 way. Vegetable and fruit drving has 

 been little practiced for a generation 

 or more. Its revival on a general scale is the pur])ose of 

 this manual. There is no desire to detract from the im- 

 jiortance of canning operations. Drying must not be 

 regarded as taking the i)lace of the 

 preservation of vegetables and fruits 

 in tins and glass jars. It must be 

 viewed as an important adjunct 

 thereto. Drying is im|)ortant and 

 economical in every home, whether 

 on the farm, in the village, in the 



A CAXXER FRO.M THE STORE 

 The canner here pictured is for use in 

 the cold-pack method of canning. It has 

 its own furnace, a vat for holding jars, a 

 smoke pipe and a cover. There are several 

 makes of this t\T)e of canner and they are 

 efficient and not expensive. 



be removed 

 of storage is used for pota- 

 toes, beets, carrots, tur- 

 ni[is, parsnips, cabbage, 

 and salsify. It is well to 

 store several varieties of 

 vegetable in one ])it, for 

 convenience in winter use. 

 I'or cabbage the ])it 

 should be long and nar- 

 row. The cabbages are 



be harvested when the ground is dry 

 and should lie out-doors until any mois- 

 ture on them has evaporated. Remove 

 the tops from beets, turnips, carrots, and 

 salsify. 



For out-door storage make a pit 6 or 

 8 inches deep and as large as needed, in 

 a well-drained place. Line this with 

 straw, leaves, or similar material, and 

 place the vegetables on this lining in a 

 conical pile. Cover the vegetables with 

 straw, leaves or something similar and 

 co\er this with enough earth to prevent 

 freezirg. It is well to make several 

 small pits rather than one large one, 

 for the reason that when a pit has been 

 once opened the entire contents should 

 Phis form 



^ 



r 





town, or in the city. For city 



dwellers it has the special advantage placed in rows with heads 



that little storage space is rccpiired down and covered with 



FOR HOME DRYING fo'' the dried food. One hundred dirt. The removal of a 



manufactured"for'hom" poun^s of some frcsh vegetables will portion of this sui)])ly does 



ciThcr^with^or''wkhout ""educe to 10 pounds in drying with- not disturb the remainder. 



its furnace, and used on QUt loss of flavor Or food value. 



top of the ordmary _„ _^ ._. 



kitchen stove. " 'f iijg year's need for vetrctable in the cellar in boxes or ''"/^ '^ h'ghiy efficient in drying vege- 



. . , _ •' '^ tables and fruits. 



and fruit drying is given added emphasis by the shortage barrels of earth or sand. 



of tin for the manufacture of cans. This condition has Briefly summarized, .America is now in the midst of 



created an unusual demand for glass jars. Vm this year, its year of greatest plenty in the production of garden 



therefore, drying is of more than normal im])ortance. truck, l-'mcrgcncv food gardens ha\'e changed the entire 



USEFUL COOKSTOVE DRIER 



The type here pictured is made at 

 home or may be bought already 

 made. It has galvanized iron sides. 

 Cabl)aires mav be stored a series of trays and a swinging door. 



It IS used on top of the kitchen stove 



