According to The Independent, this " Pocket 

 Garden" was made possible by a new process 

 of dehydration, which gets rid of the water in 

 fruits and vegetables without destroying the 

 original flavor, so that by placing them in water 

 for a few hours, they are restored to a condition 

 of freshness. This process is designed not 

 for dehydration on a large scale in factories, 

 but for use on farms and in homes, so that 

 the housewife, whether on the farm or in 

 the town, can quickly and economically preserve 

 fruits and vegetables for winter use. 



Dehydrated fruit or evaporated fruit as it used 

 to be called, has not been received very 

 favorably by the public in the past, because 

 processes were imperfect and the resulting pro- 

 ducts unsatisfactory. Recent discoveries by 

 experts and the latest resulting apparatus have 

 now removed all objections, and demonstrations 

 have been given at which those in attendance 

 were unable to distinguish between dishes pre- 

 pared from the fresh and from the dehydrated 

 and restored materials. 



Would Reduce Cost of Living 



If a domestic dehydrator capable of dis- 

 pelling the water from fruits and vegetables 

 without destroying the flavor could be manu- 

 factured in Canada and sold at a price to bring 

 it within the reach of every housekeeper, it 

 would considerably reduce the cost of living, 

 both by eliminating waste and by reducing the 

 cost of preserving fruits and vegetables in the 

 household. It would save the cost of glass jars 

 and other necessities of old-fashioned canning. 

 Dehydrated fruits can be safely kept in cardboard 

 boxes such as are used for cereal foods or even in 

 ordinary paper bags. However, any housekeeper 

 who has glass jars and wishes to use them for 

 the purpose of storing dehydrated food can put 

 a much greater quantity of food in a jar than 

 was possible when preserving food by old- 

 fashioned canning methods. 



According to a table prepared by Prof. 

 Caldwell, Horticultural Investigation Branch, 

 Department of Agriculture, Washington, D.C., 

 hundred-pound lots of fresh fruits and vegetables 

 reduce as follows upon dehydration, the 

 differences in weights being due to the vary- 

 ing quantities of water in different kinds of 

 fruits and vegetables: 



PRODUCT POUNDS 



Apples (autumn and winter varieties) to 12 to 15 



Apples (summer variety) to 10 to 12 



Apricots to 16 to 18 



Blackberries to 16 to 20 



Beans to 11 to 13 



Beets to 14 to 17 



Cabbage to 8 to 9 



Carrots to 10 to 12 



Cauliflower to 12 to 14 



Celery to 8 to 9 



Cherries (pie) to 17 to 21 



Cherries (sweet) to 22 to 26 



Corn (sweet) to 26 to 33 



Figs to 



Loganberries to 

 Okra to 

 Onions to 

 Parsnips to 

 Peaches to 

 Pears to 



Peas (garden) to 

 Potatoes (white) to 

 Potatoes (sweet) to 

 Prunes to 

 Pumpkin to 

 Raspberries to 

 Spinach to 

 Squash to 

 Tomatoes to 

 Turnips to 



18 to 23 



17 to 22 

 10 to 11 



9 to 11 

 20 to 22 

 13 to 16 



18 to 22 



22 to 



23 to 



30 to 35 

 30 to 33 



6 to 



17 to 23 

 8 to 10 



7 to 9 

 6W.o 9 



7 to 8 



25 

 25 



8 



This is the age of apartment house life 

 with all its inconvenience of restricted space, and 

 a strong argument in favor of dehydration, 

 as compared with the present domesticated 

 practice of preserving in sealers, is the small 

 space in which a large supply of dehydrated 

 fruits and vegetables can be stored. Further, if, 

 trom any reason, more material is restored 

 for use than is required for consumption, it can be 

 a-jain dehydrated without any depreciation in 

 quality. 



There has never in the past been a system 

 of home drying that would compare favorably in 

 convenience with what is known as "canning" 

 in glass jars, but it is claimed that this difficulty 

 has now been solved, and that food can be dried 

 in the home more conveniently and economically 

 than it can be "canned. " 



Women prefer their home preserved fruit 

 to factory canned products, not only because they 

 take pride in their own work, but also because 

 they know exactly the condition of the fruits 

 and vegetables at the time they were preserved, 

 and although most of the canning factories exer- 

 cise great care in the selection of fruits and vege- 

 tables, women will always have more confidence 

 in their own selection and examination. A 

 similar preference would no doubt be given to 

 home dehydrated food as compared with the 

 factory prduct if it could be conveniently dried 

 at home in such a way as to preserve the original 

 flavor, and packed in attractive pasteboard 

 containers properly labelled. 



There exists at the present time a good deal 

 of prejudice against dehydrated foods owing to 

 the fact that in past methods of dehydration 

 with hot air, or by long exposure to the sun and 

 air, the outer cells of fruits, vegetables, meats 

 and fish were destroyed and many of the essen- 

 tial oils and flavors escaped before the water 

 was expelled from the inner cells. However, 

 it is claimed that by a process which slightly 

 moistens the dry air with steam, wonderful 

 results have been achieved in the preservation < 

 fruits, vegetables, meats and fish. 



Record Yield For Prairies 



No greater or surer indication of the pro- 

 gress of the Canadian West could be found tha 



