Rules, Notes and Recipes 
207 
Spinach 
passed through sheer and dried 
Trays Used for Drying Fruits and 
Vegetables in the sun 
Dried Carrots 
which were sliced before drying 
Vegetables, Home Drying of Fruits and. — The object of this 
fairly simple process is to drive off most of the moisture, thus 
reducing bulk, making storage easier and also preserving the material 
from decay. To accomplish this the fruits or vegetables are cut into 
small pieces, about %in. to thick, and exposed to a eurrent of 
heated air. However, the temperature must not be too high, especially 
at the beginning of the operation; otherwise the cut surface becomes 
hard, preventing the interior 
from drying out and mould is 
the consequence. From 140 to 
150 deg. should be the maximum, 
which is sufficient to destroy in- 
sects and their eggs. Three main 
methods are available: sun dry- 
ing, by artificial heat and by air 
blast. An inexpensive drier may 
be made of laths and wire 
screening, and suspended over 
the kitchen range, or a patented 
drier purchased. An electric fan 
may also be used. 
After drying, the material should be poured from one box into 
another for three or four days, to give the mass an even degree of 
moisture, and if it is found too moist it should be dried still further. 
In sun drying especially, the food should be protected from inseets, 
which lay their eggs on it, the young grubs destroying it. As the most 
troublesome are two kinds of moths that fly at dusk or night, it is best 
to give protection then, with cheese eloth or fly screen. 
After drying, store the food 
in tight containers, in a cool, 
well-ventilated place, protected 
from moisture. Cleanliness is 
necessary to success. Use fresh, 
young, perfect fruits or vege- 
table. Full information on the 
subject is given in Farmers’ 
Bulletin 841, U. S. Dept, of 
Agri., Washington, D. C., “Dry- 
ing Fruits and Vegetables in the Green Peas’ 
Home.” run through meat grinder and dried 
