THURSDAT MORNING, DECEMBER 29, 1921
2
THE OREGON STATESMAN, SALEM," OREGON
More Bargains Every
Day
:: l At
The New Store
Worth & Gray
DEPARTMENT STORE
q) cMi
v
Dedicated to Stimulating Our Present Industries
And to the Establishment of New Ones
Successors to W. W. Moore
i
The Way to Build Up Your Home Town
Is to Patronize Your Home People
The Surest Way to Get More and Larger Indus
tries Is to Support Those You Have
VICK BROS.
Trade and High
177 N. liberty St. Balem. Or.'
i f
P(B
(5
J TIRES
I SOUND ALL
Eat a plate a day
YEATHERLY ICE CREAM
Sold everywhere
BUTTERCUP ICE CREAM CO.
? P. M. Gregory, Mgr.
240 South Commercial Street
Salem
This campaign of publicity for community upbuilding has been made
possible by the advertisements placed on these pages by our public
spirited business men men whose untiring efforts have builded our
present recognized prosperity and who are ever striving for greater
and yet greater progress as the years go by.
Wly Bultt WtU Stoaact Troobl wba ChlrtiprictW Win Knt Oa Ohn
Your Health Begins Yfhtn You
1 Phone 87
for an appointment
DR. O. L.SCOTT
P. S. a Chiropractor
Hy laboratory 14 to 41 V. .sV Hrt'l Bk. SM.
Hours 10 to 12 a. m. and 2 to 6 p. m.
DRY GOODS
NOTIONS "
WOMEN'S
READY-TO-WEAR
FURS :
CORSETS.
Alt State Bt.
Phone '877
DEUYDRATlOfl IN THE PUT OF THE KING S FOOD
PRODUCTS UAH AS OBSERVED BT A COMPETENT
DESCRIBES THE THINGS HE OBSERVED
ITER
10
' Dehydration According to the Processes Used Here in Salem Is a New Thing in
Conservation and Destined to Confer vast rjenems upon bow ine proaucing
and Consuming Millions in This Country and the Rest of the World To Hold
Is to Have, and the Need for the Universal Application of This Principle Is
Growing and Bound to Continue to Grow With the Population of the World.
By SIMON DE BILLINGSLEY
'All my life, at least ince my
of the delights of the little heroes
of that beautiful story was "want
arly school days, manuraeturing j to see the wheels go round," in
my very youthful day?, where one and watching the conversion of
plants have held a fascination for
me. Perhaps my mother's read
ing to me of He.en-a 3abies" '.a
stilled in me a similar desire
which I in a measure satisfied by
visiting factories of various kinds.
Eyes Tested
Glasses Fitted
tutl i9tss mwWT P"Pw
Hartman Bros.
Jewelers and Opticians
Salem; Oregon
..j-. . .
- Sa ve
Btv Wort Worry
by awtef or
', dry wort ono J
Salem Laundry
Company
136 Liberty St. Phone Z5
OWPCO.
Handles. Moo Han
, PnnT Plues. Tent
Toggles, all Hinds of Hard
wood ii&aaies juanuiaw-
o - lured. DV-ine j.
f.ptegtihMhod:
Products Co.
v West Salck
Capital City
'Laundry
s
Quality and Service
Phone 165
KING'S FOOD PRODUCTS
COMPANY
Dehydrates and Canners
Oregon Fruits and Vegetables
Salem Portland : The Dalles
" ' . Oregon .
Wiring Fixtures
Mazdas
t. Electrical Appliances
Salem Electric
Company
I! It' electric, come to u.M
faionlc Temple. Pbone 1200
Member Mirton Ooaaty, InUr St
U and National Realty Association
L A. HAYFORD
REALTOR
305 State St.
, SALEM, OREGON
Our efforts will be to assist in every possible way tbe
development of the fruit and berry industries of this
9 valley
OREGON PACKING COMPANY
A Licensed Lady Embalmer
to care for women and
children la a necessity In
all funeral homes. We are
the only ones furnishing
such service.
Terwilliger
Funeral Home
770 Chemeketa St Phone, 724
tf SALEM. OREGON
Monuments and
Tombstones
Made In Salem
Tats Is th only SMasatat works
Big Stock on Display
Capital Monumental
Works -
2210 8. Com'l Oppottta OomtUry
: Made In Salem ,
by experienced 8wlss Cheese
. : maker
I v Swiss! Cheese
; Cream Brick Cheese
V- Limberger Cheese
Order front .the factory or
from yonr crocer ; .
Salem Cheese Factory
.Phone 81F11 '
On paTed reforni ic'hool ro1,
aontbeast of Salentv
We carry" the following lines
of PAINTS, Sherwln Williams
Co. and Bass Hueter Co.
Also
Everything In llulldlng
Blaterial
Falls City-SalemLumber
Company i
A. B. Kelsay, Mgr.
349 S. 12th St Phone 813
DIXIE
BREAD
Ask Your Grocer
SALEM BAKING CO.
G. SATTERLEE
AUCTIONEER
Phones: Residence, 1211
Office, 1177
SALEM :: OREGON
raw products Into finished com
modities.
' 1 continued visiting factories of
one kind or another as I grew in
to manhood, and gradually ac
quired a knowledge of some of
the principles of manufacturing,
bo that I generally am able to de
termine whether a factory is well
managed, and, so far as the ac
tual making of the goods is con
cerned, whether or not the plant
is being run at a profit. These
things do not come to one in a
moment, nor am I infallible, but
nevertheless I am able to deter
mine, at least to my own satis
faction, whether or not a factory
is being run on au economical
basis.
Several years experiences as sec
retary of a manufacturers' asso
ciation served to develop in me a
keener sense of appreciation of a
well-ordered' factory, so it was
with pleasurable anticipation that
I accepted Persident Earl O.
Clark's invitation to visit the Sa
lem plant of the King's Products
company. I had become familiar
with the excellent products of the
Kink's company; I knew in a gen
eral way the merits of dehydra
tion; I had learned something of
the superiorities of the King's
method over other alleged dehy
dration processes, and had come
confidently to believer that a few
years added to the activities of
the King's Food Products com
pany would see that brand of de
hydrated fruits and vegetables
broadly sold throughout the
world.
- When I presented a letter of in
troduction from President Clark
to Superintendent J. F. Walker, 1
was immediately made welcome
We talked for fifteen or twenty
minutes about "the business" and
then went to one of the receiving
doors where two carloads of bau-
tiful red apples, fresh from the
orchard, were being unloaded
There was nothing particularly
new about this feature of the ac
tivity. The big boxes of sweet
smelling apples were piled up in
great columns, and tier ater tier
of these columns indicated the
tremendous tonnage of deuydrat-
ed apples which the company was
to turn out this season. I was
told later that the plant probably
would handle between eight and
ten thousand tons of apples.
Contented Workers
From tne receiving room wf
went into the department where
the apples are prepared for dehy
dration. I believe I was first
struck with the cheerfulness ol
the place. Scores of men and wo
men were toiling away with mighi
and main, but ws there a dissat
isfied face in the crowd? 1 there
was I did not see it, and I have
learned to look for those things
because happy faces mean con
tented workers, and contented
workers in nine cases out of ten
means efficient workers. So it
was with pleasure that I looked
up and down the long rows of wo
men doing the lighter tasks, snd
watched their happy faces as their
deft fingers performed the func
tions assigned them.
1 spoke to Superintendent Wal
ker of the contented and healthy
appearance of his employes. He
agreed with me that he had a
splendid crew and stated that it
W An Out Aftor Tw Millions
- W mr. bow payinf .rtt thre
. qnftrten of millioa dollars year
to th dairymea of this ctio for
" " "Marion Butter"
. Is tat Btt Batttr .
cows anA twr cows s.tka
V crying aead .
MARION CREAMERY
; & PRODUCE CG .
Salem, Ore.- Phone 2485
BETTER YET
BREAD
' !'
It Satisfies
! Made By
MISTLAND BAKERY
i 12 th and Chemeket a
Order from your grocer
Seamless Hot Water
Bottles and
Combination Syringes
Guaranteed Not To Leak
Prices from up
Brewer Drug Co.
405 Court St, Phone 184
was a practice of the company to
Bee that its workers wero well
and happy. "We endeavor," said
Mr. Walker, "to keep our staff
together from year to year as
much as possible. This year over
halt our employes were with us
last season. They know our ways
and we know them. They know
that they receive the berit treat
ment from us, and when we need
additional help it is no trouble to
get our pick. The result is that
our women and men arc of su
perior type. You will not see any
of the "chicken" class among our
girls. We see to that. It is one
of my aims to maintain a good
tone among our women especially
"As to the health of our peo
ple, I will state that we guard it
most carefully. Every person is
watched. We have experienced
men and women who watch for
any signs of illness or disease. We
are particularly careful in the
matter of skin diseases. Persons
afflicted with any sort of skin or
blood trouble are not taken on.
and should cases develop after the
individual is on the pay-roll we
care for the matter properly, so
that our products cannot become
contaminated. This supervision is
most essential in food product
factories."
Peeling the Apples
But I have departed from my
theme. I started to tell of the
preparation of the apples for de
hydration, when I got into the
matter of the health and happi
ness of the King's employes. First
the big boxes of red apples are
carefully gone over by several
trained inspectors who watch for
defects and cast aside such apples
as are not suited to the high
standards maintained by the com
pany. The selected apples are car
ried on endless belts to the
peelers." This operation is a fas
cinating one. The girls work with
great rapidity, threading the ap
ples onto the peelers and long
stringers of peels flow from the
apples almost in a constant
stream. I was reminded of the
days of my very young boyhood
when we boys used to tease the
giris because of the apple peel
cuns tney ailected. Those were
the days. Of course the apples,
some of them, were not perfectly
peeled. The varying shapes o
even the selected fruit causes the
mechanical "peeler" occasionally
to miss a small spot, but this is
taken care of later, as you will
sec.
The peeled apples then con
tinued on their journey, via end
less belt, to the "corers" whose
fingers, equally deft with the
"peelers," whipped the apple on.Vo
the mechanical corer and in a
twinkling the core was removed,
the peeled and cored apple pro
ceeding on its journey, and the
discarded cores joining the peel
ings traveling to a bin from which
they are removed to be made in
to vinegar.
Atples Are Bathed
And now comes an operation
which rather startled me. The
peeled and cored app:es are Riv
en a bath, a real washing. Of
course no soap is used, but the
apples are mechanically agitated
and come from the "tub" nicely
wasneu ana once more resume
their journsy, this time to the
trimmers. You will recall that
I stated that sometimes a bit of
peel is not removed by the me
chanical pee!er. That is what the
trimmers are for. These women
are equipped with peculiarly
shaped knives and as the endless
belt carried the washed apples
along, the trimmers picked out
the imperfectly peeled or cored
apples and cut off such bits of
oeel or core as the mechanical
devices failed to remove In this
manner the apple goes to final in
spection. The slightest imperfec
tion, the presence of the smallest
bruise, the least possible indica
tion of anything that would miti
gate against the policy of the
company to maintain "King'a
quality." results in the blemished
appla being d'scarded. This rare-
'y happens at this stage of man
ufacture, however, lmper.'ectionp
usually are "caught" long before
this stage is readied, but the final
Inspection sometimes produces an
Imperfect apple, and that is why
it is maintained.
And Another Bath
Now the apple gets another
bath. Think of it. two baths in
one day! But that is what hap
pens. Cleanl'ness, we have been
taught, is next to Godliness, and
cleanliness is one of the strong
points of the King's processes. So
the second bath is administered
and the annle. still on its end 'em
I belt, goes to the slicing machine.
Here, with tremendous rapidity
the apple is cat into thin slices
and is placed on large trays and
goes to the first actual process of
dehydration.
Process of Dehydration
Into great tunnels heated by a
continuously moving body of fresb.
air heated, sometimes to as high
as 145 degrees Fehrenheit, great
Btacks of the trays mounted on
especially equipped cars move on
tracks within the tunnels. The
cars of trays remain in the tun
nels for varying periods, accord
ing to the product being dehydrat
ed Some fruit and vegetable
products contain more water than
others so that the process or de
hydration in some cases is far
longer than in others, but in any
event always at the end the pro
duct emerges perfectly dehydrat
ed and ready to go into packages
and boxes for distribution at
home and abroad.
While apples were being han
dled on the particular day of
which I write, the basic process
in every case is practically th1?
same, allowance being made, of
course, to meet the varying con
ditions of the fruits 01 vegetables
Tha extreme care taken in every
phase of the conversion of the
lipened product, whether it be
apple, prune, loganberry, carrot,
potato'or whatnot in the fruit or
vegetable families indiginous to
this region, the results are always
the same, a fine, clean sanitary
product containing all the food
elements of the rifflnal pro-
duct.
Rest in the World
I was curious regarding the
source of the waves of heated
air which swept through the great.
tunnels, eo Mr. Walker conducted7
ms to the great steam plant, and
there I saw some wonderful ma
chinery, wonderfully bright and
shiny, running with that splendid
rhythm which denotes the well
ordered plant. Looking about me
I was made to realize that here
I was in the center of activities;,
here was the mainspring of the
great watch builded by the King's
Food Products company; here
was the machinery which created
those energies which are produc
ing the finest group of dehydrated
fruits and vegetables ever made
in the world It was a splendid
combination of steam and elec
trical contrivances which I had
the pleasure of viewing, construc
ted at a tremendous cost for the
sole purpose of creating heated
air in great volume, dispersing
that heated air in the most scien
tific manner ever devised for a
dehydration plant, and for per
forming the usual power duties of
such a manufactures enterprise.
llehydration a Manrlouii Thlnjr.
1 have told you something about
tti splendid enterprise of the
King's Food Products company,
but 1 have not touched upon the
basic idea which is furnishing
mankind with a new form of pre
served fruits and vegetables and
at the same time retaining all th?
virtues of the mother product as
t was taken from the tree cr
vine, from the bush or from the
ground. Truly . dehydration is a
marvelous thing.
The process of dehydrailon U
far removed from that of old
fashioned drying, though it takes
up the intent of the latter and
carries it through to complete suc
cess. Literally, the term means
the extraction of water or the
elements of water, and in its
modern application it achieves
this important and desirable re
sult without loss in any part of
the food value or palatability of
th, original material; retaining
intact the mineral salts, vita
mines, acids, proteins, etc., in the
same cellular structures wherein
nature compounded them of soil,
sunshine and rain. An interest
ing process, too. well worthy of
comparison with the methods It so
completely displaces.
Dehydration Is Different
By the old methods of dryinsr.
the heated air waves swept ott
or tnrough the material, at 140
to 190 degrees, carmclizing the
sugar content of fruit and often
sealing the surface of the mate
r'al, thus preventing the escape
of moisture and facilitating decay
and fermentation. But always
was the cell structure demolished
by the intense heat, so that tha
addition of water when the ma
terial was ready for use failed
utterly to restore it to anything
approaching its pristine freshness
and flavor. Flat, stale and sav-
urit-Bs was me 'nierior rood bo
produced.
Dehjclrat'on Ts Clean
Then there was the older meth
od of sun-drying. In the drying
season hundreds of trays bearing
the various fruits were left in the
fields exposed to the blazing sun.
And not infrequently the fruit in
the trays became dust-laden from
passing vehicles and from the
dust of the workers in the orch
ard passing up and down in the
alleys between the great rows of
trays. The sun-dried fruit was
exposed to the contact with flies,
moths and other Insects and very
frequently became the depository
for the eggs of the Insects ana
for germs from disease infected
areas.
These old fashioned, unscien
tific and unsanitary methods have
given way to the absolute and per
fect system of preservation
known as dehydration
The process of scientific dehy
dration is widely at variance with
the obsolete heated-air or sun
drying methods, for its basic prin
ciple is the gradual extraction of
the moisture by raenas of low,
warm temperature going direct
to nature for the study of devices
Nature not only is a good provid
er, but an excellent instructor
and so it is that dehydration
avails itself of the principle of
the wind, and wafts over its ma
terials a torrent of air compar
able to a gale, and at a low tem
perature. Only once does the air
pass that way, in continuous vol
ume, at the rate of from 25,000
to 65,000 feet a minute, for the
moisture and odor-laden current
is not permitted to penetrate from
one product to another". It is as
though the material itself, on
some bright day of summer, were
exposed to a eturdy wind from
heat-laden fields.
Quite gradually the moisture
leaves the material at the lure
of thi3 unvarying gale, deserting
the undamaged cell structures and
Dequeatmng a product that re
tains the flavor and food value
of its original condition. The ab
sence of moisture made possible
the ideal preservation of materi
als subjected to dehydration
tha return of the moisture will
complete the miracle.
Dr. Wiley's Prediction
Into the retained cell struc
tures, when dehydrated fruits and
vegetables are coaked for use,
seeps the water content of other
days, restoring them to color and
freshness with the same natural
odors, flavors and food proper
ties that were theirs long months J
before, when they left the orchard
or garden, i rom pounds to
ounces, without the sacrifice of
quality or food value, is the na
tural ach'evement of the King's
process which gave rise to Dr.
Wiley's prediction of ita wide
spread adoption.
What is the amount of moisture
so deleted, to come again in the
kitchen as white magic most wel
come to the housewife? The ratio
varies according to the product,
but a few instances will present
the more common reductions in
weight. Ten pounds of fresh ap
ples are required to make one
pound of dehydrated product; five
pounds of apiicots; eight pounds
or pears; ten pounds of peaches;
twelve pounds of cabbage: ten
pounds of carrots, fifteen pounds
oi spinacn; nine pounds of
squash; ten pounds of onions;
i v-s pounas or celery; fifteen
pounus oi tomatoes; six pounds
of potatoes and on through th
long list of produce treated by de
nyu ration.
It follows that this sharp de
crease In weight is attended by a
marked decrease in bulk frm
one-half to three-quarters of the
original, ana both storage and
iiauepurtauon are consequently
.-.wLieu. une Degtns to appre
ciate the worth of Dr. Wiley's
prophecy, for the- ad
dehydration over those of canning
leave room for no othed conclu
sion that that It is tremendouslr
superior and an economic meas
ure that can not be set aside. It
is obvious that water is not desir.
able for purchase in food staffs
nor worth paying freight and stor
age upon when components of the
crops are moved to distant mar
kets. In Prime Condition
The King's process aemands
fully matured vegetables, deliv
ered from the field" within 24
hoars, and sun-ripened fruit
picked at perfection and hastened
to the factory. This hard-and-fast
dehydration Dolicv Diavs an
Important role in the dietetic
values of the product, for both
chemical proof and actual prac-
ui experiment prove that
properly, dehydrated fruits and
vegetables, coming fresh to the
factory retain their full l.fe-sus-talnJns
and anti-scorbutic prop
erties, while there is a marked
loss of these values In withered
produce, such as is often laarket
ed and sought, as fresh from the
Held.
Helps Producer and Consumer
Dehydration comes to the res
cue of the producer, as well as to
the relief of the consumer, lor it
makes possible . the disposal of,
crops that wilt not 'keep, as wit
ness an incident or mo past sea
son In the Willamette valley The
onion crop of these prolific acres
was large and of fine ; quality,
possessing the requisite tang to
tmmortailc soup and add test to
the sirloin. But the water con
tent was abnormally high, and
while the oninons were Ideal for
Immediate use they were destltted
to spoil if held long In storage.
Without dehydration such a. crop
would have been practically val
ueless with dehydration it be
came available as excellent food.
For the entire crop passed
through the process, and will lit
erally bring "tears of Joy,f to the
eyes of the winter-bound chef or
housewife. And the Incident It
self Is but typical of many such.
To Hold Is to Have ,
With its constantly augmented
populace to feed, America - and
the world as well - must learn
conservation, elimination . of:
waste, through thrifty thought.
The war era measures of conser-.
vation were a trifle .different In
application, but they made plainly
evident the truth that to hold Is
to have and that conservation U
the armed champion that routl
want.and shortage of supply. Th
modern process of dehydrating
food stuffs is conservation ralseJ
to the last degree. All aurplut
crops, all perishable produce, are
rendered available for food not
tomorrow, nor next week, for
there is no need for haste, but
next year or whenever the appe
tite impels.
Like Some Vt Kitchen '
A trip through the Oregon de.
hydration plants, where luscious,
scarlet tomatoes, blushing fruits'
and ' a sccore of choice products
are in seasonable transformation
is' not the ordinary factory ex-,
cursion through haste and whir
and gloom. The factories are
bright and airy, snow-white of
wall and table like some vast
kitchen where a regiment of
cooks prepares for the festal mor
row. Dally the plants are flushed
and scoured and in conditions of
absolute cleanliness the vegeta-.
bles are washed, scraped and
diced, the fruit pared, cored or
pitted. Steel cars flash the prod
ucts through the factories, un
touched by human bands, and out
to the lesser kitchens of the con
tinent go materials that will be
always fresh when needed.-
Nothing Is more certain of
proof than that a new industry. .
wisely established, lends immedl
ate and continued impetus to the
general prosperity.
The dehydration plants of Ore
gon, for example, have made it
possible for the farmer to special
ize in crops that have an assured
market, and to add to the nation
al food supply those items of pro.
duce that are commonly grown
only to meet the requirements of
the season and to add them with
all the attarctive qualities of the
strictly fresh product. Skilled
field agents of the King's plants
educate the grower in the produc
tion of desirable varieties, and
the natural result Is that both,
yield and quality are increased
and that a general tonlng-up of
agricultural standards is fostered.
Chemists of the King's Food
Products company are constantly
searching for opportunities to ex
tend the scope of the process,
and it is not Improbable that their
unremittent experiments will
eventually result In the dehydra
tion of such foods as meats, fish,
and milk. Already they have con-
querea tne seasons and forced
them to yield their sovereignity
over a score of products. And be
fore them are vistas of even
greater possibilities.
.Jl- V
1
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I-
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: I
!
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As soon as a man Is elected to v
an office he looks around for an
assistant to do tbe work:.
- ' t
Champion Heavyweight of
American Forces Injured
TERRA ALTA. W. Va., Dec.
28. Bob Martin, heavyweight
champion boxer of the expedition
ary forces, was injured near his
home heer today when his auto
mobile overturned on a cuive.
His fact was cut and attending
physicians said his chat was In
jured by the steering shaft. While
it was not believed he was in a
serious condition, members or hli
family have ; been summoned to
his bedside. '
'1
j