Page 24, 



BETTER FRUIT 



July, I pip 



Dry Your Own 

 Fruits and 

 Veg'etables 



Imperative necessity demands nation-wide 

 conservation of those portions of our food 

 crops which have heretofore been permitted 

 to go to waste. A considerable portion of this 

 wasted food material is made up of perishable 

 fruits and vegetables produced in home gar- 

 dens and fruit plots in excess of the imme- 

 diate needs of the producers, and in the ab- 

 sence of accessible markets for the surplus 

 drying offers a simple, convenient and econ- 

 omical method for preserving food material 

 and permits the carrying over of the surplus 

 into periods in which fresh fruits and vege- 

 tables are expensive or unobtainable. Success 

 In drying depends upon the observance of a 

 few fundamental principles, and the quality 

 of the product depends upon the care em- 

 ployed in the selection of the raw material, 

 upon proper preparation for drying and upon 

 careful control of the temperature employed. 

 In every district, no matter what the cli- 

 matic conditions may be. drying by artificial 

 heat has proven to be the most economical, 

 quickest and most sanitary method of drying 

 fruits and vegetables. We are therefore in- 

 troducing our Home Fruit and Vegetable 

 Evaporator. It is recognized by the best 

 authority as being the most practical method 

 of extracting water from fruits and vegeta- 

 bles that has yet been devised, and built 

 especially for use on wood and coal-burning 

 stoves and ranges, with the idea of utilizing 

 their surplus heat. 



It can also be used on gasoline, kerosene, 

 gas and electric stoves by the aid of a de- 

 flector plate to spread the flame. This may 

 be had at any hardware store by purchasing 

 a piece of 18 or 20 gauge black sheet iron 

 about 16x18 inches, according to the size or 

 style of stove being used. These are not 

 furnished with the evaporator, as there are 

 so many different kinds and sizes of these 

 stoves on the market that it would be im- 

 possible to make one deflector plate to fit 

 them all. For Instance, stoves having a cook- 

 ing surface large enough so it would cover 

 the entire bottom of the evaporator, a deflec- 

 tor plate large enough to cover the imme- 

 diate flame would be sufBcient. 



THE HOME- 



Fruit and Vegetable 



Evaporator 



shown above is constructed throughout of 

 WilLsville polished blued steel except the 

 six trays, which are made of six-mesh 

 galvanized hardware cloth. It is 18x20 

 inches at the bottom and 12x20 inches at the 

 top and 24 inches high. Shipping weight. 28 

 pounds. The six galvanized trays, which are 

 >/4 inch deep, comprise a drying surface of 

 approximately 14 square feet. The back is 

 made sloping for two reasons; first, it can be 

 used on the ordinary kitchen range without 

 interference from the high closet; second, it 

 acts as a deflector of warm air as it arises 

 from the stove, deflecting the currents 

 through the trays, as it ascends, giving a 

 perfect circulation and producing even drying. 



The large slide drafts at the top and bot- 

 tom permit the control of the amount of 

 warm air and enable the operator to main- 

 tain an even temperature. There is not a 

 bolt or nut in the Home Evaporator, it being 

 held together by five tie rods fitting into 

 pockets on either end; it is hinged on all four 

 corners, and can be folded Into a small space 

 in a few seconds by anyone, enabling the 

 housewife to put it away when not in use. 

 By the use of the Home Evaporator a com- 

 plete process of evaporation can be accom- 

 plished in three hours or more, depending 

 upon the article being evaporated. 



The E. E. Samson Co. 



C. R. Paddock & Co. 



Earl Fruit Co. of the Northwest. 



Growers* Service Co. 



Western Fruit & Produce Co. 



Sunset Fruit & Produce Co., Wapato, Wn. 



WENATCHEE, WASHINGTON 

 Cashmere Apple Co. 

 J. H. Ferryman. 

 Galletly Fruit Co. 

 Wenatchee Fruit & Storage Co. 

 Northern Fruit Co. 

 Puyallup & Sumner Fruit Growers' Canning 



Co., Puyallup. 

 G. M. H. Wagner & Sons. 

 Settles Commission Co. 

 United Distributors. 

 Wenatchee Apple & Warehouse Co. 

 Wenatchee Northern Warehouse & Marketing 



Co. 

 Wilmeroth Co., C. W. 

 VanHorn & Baker. 

 Geo. D. Bryan. 

 Dow Fruit Co. 

 Clark-Oliver Warehouse Co. 

 J. H. Garrett. 



P. R. Gussman Warehouse Co. 

 Wenatchee Warehouse Co. 

 Pacific Fruit & Produce Co. 

 Rex Spray Co. 



Sunny Slope Fruit Exchange. 

 E. Wagner & Son. 

 Wells & Wade. 

 Wenatchee Produce Co. 

 Earl Fruit Co. 

 Ryan Fruit Co. 

 G. B. Tribble. 



CASHMERE, WASHINGTON 



Cashmere Apple Co. 

 Cashmere Fruit Growers' Union. 

 Earl Fruit Co. 

 Prentiss Warehouse Co. 

 Wenatchee Valley Fruit Exchange. 

 Cashmere Fruit Distributors. 

 Cashmere Warehouse & Storage Co. 

 East End Warehouse Co. 

 Sullivan & Griner. 



MONITOR, WASHINGTON 



Clarke-Oliver Co. 

 Growers' Supply Co. 

 Monitor Fruit Sales Co. 



DRYDEN, WASHINGTON 

 Dryden Fruit Growers' Union. 



PESHASTIN, WASHINGTON 

 Peshastin Fruit Growers' Association. 

 J. O. Killian, Entiat, Wn. 

 J. W. Forsythe, Okanogan, Wn. 

 O. R. Bond, Orondo, Wn. 



$12.50 complete 



You could not mal^e a better investment at this season — send your order in direct from this 

 advertisement, or if you want additional information 



Write for FREE. BOOR 



••Best MetKods of Drying" 



This book has been prepared by experts. It tells: "The Possibilities and Limitations of 

 Drying"— "The Fundamental Principles of Drying" — "Preparing Fruits and Vegetables for 

 Drying." It tells how best to dry apples, pears, peaches, apricots, cherries, prunes, flgs, 

 berries, potatoes, turnips, pumpkin, tomatoes, sweet com, beans, etc. Write today for this 

 valuat>le book. 



OUTWEST SUPPLY CO. 



PORTLAND. OREGON 



Bureau of Markets Chief Resigns. 



Charles J. Brand, Chief of the Bureau 

 of Markets, U. S. Department of Agri- 

 culture since its inception in 1913, has 

 resigned, his resignation taking effect at 

 the close of business on June 30, 1919. 

 He will become vice-president and gen- 

 eral manager of a commercial concern 

 with headquarters at Pittsburg, Penn- 

 sylvania. George Livingston, a member 

 of the bureau staff, will be designated 

 to act as chief of the bureau until Mr. 

 Brand's successor is appointed. 



Mr. Brand has been with the Depart- 

 ment of Agriculture since 1903 and had 

 charge of the forage crop and paper 

 plant investigations and the cotton 

 handling and marketing work of the 

 Bureau of Plant Industry before the 

 creation in 1913 of the OfHce of Mar- 

 kets, which was afterwards made a 

 bureau. Under his direction, the Bu- 

 reau of Markets has grown from a 

 dozen employes to a staff of about two 

 thousand, located in Washington and 

 other cities and at country shipping 

 points and it has built up, under Mr. 

 Brand's direction, a nation-wide news 

 service for producers and distributors 

 of farm products and has carried on 

 many investigations for improving mar- 

 keting practices and methods. 



WHEN WRITING ADVERTISERS MENTION BETTER FRUIT 



