THE OREGON STATESMAN, SALEM, OREGON
THURSDAY MORNING, JUNE 12, 1924
- Buy the
urrgon
: Made
" Furnaces
s
W. W. ROSEBRAUGH
CO. -
Foundry and Machine Shop
17 th & Oak Sts.. Salem. Or.
Phone 886
W am Oat Atr Tw Million
We ar ttw' paying orr thre
quarter of a niliioa dollars a year
t the dairymen f this lectioa for
Bilk.
- "lVlarion Butter"
Is the Best Butter
More Cows and Better Cows
v Is the crying need
MARION CREAMERY
& PRODUCE CO.
Salem, Ore. Phone a 488
DEHYDRATED and CANNED
FRUITS and VEGETABLES
OREGON PRODUCTS
Kings Food Products Company
Salem Portland The Dalles I
' "- Oregon ;
Our Mat hod:
Tlic Bnst Only" ' Cooperation
' Capital Gly
Co-operative Creamery
A tn prfit orrnaiiatioa owned
. pljfly hy ' the d.-iirytuen. Giv
a trial. J .
IVannaetnwa' f Buttermp Batter
' "At yonr Gre" -,
Phcns 2U '
1ST Com! St.
. : GIDEON STOLZ CO.
Manufacturers of
Dependable Brand .
t Lime-Sulphur Solution '
Tn brand 70a can depend
' on for purity and teat
Price, upon application "
Factory . near! corner of
Summer and Mill- St.
' ; v Salem,, Oregon
Willamette Valley Prune
; I ; , Association -
', The 'oldest Association In
the Northwest '
7. T. JENKS
, Ail Secretary and Manager
' Trade aad High' Sts.
SALEM, OREGON
f Nelson Bros.
. Warm Air Furnaces,
plumbing, heating and sheet
metal work tin and gravel
roofing, general Jobbing in
tin . and galvanized iron
work. , 1
" 353 Chemeketa St.
Phone 186
DL'IiZ liEACni C.1EAD
Ask Your Grocer
FOB' YEARS
MttYEARS
' ' The Statesman' has been
, tappying . the wants of the.
critical, job printing trade--'
Proof positive we are
printers, of worth and merit.
Modern equipment , " and
ideas are the ones that get
hy , .
rhoe -3 or ZC3
i C13 S. Ccral ZU
5 ELL I
:-V .Vi and Opportunities of Their Own Country
and Its Cities and Towns
The Way to Build Up Your Home Town
Is to Patronize Your Home People
Selling
IWAKUFACTURINB OF PDTIITO STARCH
AKD ALLIED PRODUCTS, TOLD BY THE
DAE
Yin man hi
IUII IVIHII WIIU III
Thi. 1 ins nf Mannfaptiirinn
natural uonamons 01 ine dciieiu uismui uuu n vo
and Should Be Developed Into a Very Great Industry,
Founded on the Use of a Product That Is Now Largely
Wasted i . ..
Editor Statesman:
In the year 1565 the potato was
introduced as a food in England
by Sir John Hawkins, but it was
hot cultivated generally until the
18th century. The ! potato has
grown in favor, ' as it has been
found to contain the elements so
essential to the nourishment of
the human body and for the man
ufacturing of a great variety of
essential products. "
J ' Its Chemical Composition
The average composition of 136
samples of the edible portion of
American grown potatoes is as fol
lows: ... Pet . "Pet
Water 78.8Carbohydrate ,18.4
Protfiu 2.2 Fibra 0.4
Fat O.li'Aah . 1.0
The average starch contents of
the potato is front 15 to 18 per
cent. '.. . : ,
Over a century ago bakers used
the potato to increase the gluten
content in Jjread, and it is being
used todayi !
J Potato Starch Industry New
' The fact that starch could be
extracted from the ; potato com
mercially was first discovered in
the year 1884, and in 1885 the
first potato Btarch factory was
founded in Milan, Italy. In 1911
there were 663 potato starch fac
tories in Germany, 27 in Hungary,
and a few were to . be found in
Holland, Denmark and Sweden.
Much Used in War
It s with great interest that we
learn that Germany used potato
starch as the , main Ingredient in
thebaking, of bread during war
time. andt was able to withstand
the shortage of wheat, by the use
I
DAIRY ,
Perfectly Pasteurized
Milk and Cream
, Phone 725
Butter-Nut
Bread
"The Richer, Finer Loaf
CHERRY CITY
BAKERY
HOTEL
BLIGH
10O rooms of Solid Comfort
A Home Away From
- Herns ". .
NG
Salem District is a Continuation of the Salem Slogan and
This campaign of publicity for -community upbuilding hcis been made
possible by the advertisements1 placed on these pages by our: public
spirited business men -men whose untiring efforts have builded .our
present recognized prosperity arid who are ever striving for greater and
yet greater progress as the years go by.
n WM
Is Psneniallv Arianted to the
of this product without serious
consequences.' The particular pro
cess of manufacturing food starch,
or starch flour without kiln drying
and grinding, was guarded, as
were other secret processes, such
as ths analine dye process and
others. - , ;
The saying that "necessity is
the 1 mother of invention" was
found true In our own midst dur
ing those days more than ever,
aBtt.we made up our minds that
we would learn to make, as good
if not better articles and products
than were made any where. ; We
learned the foreign methods of
manufacture, and today we have
counted " the European detailed
knowledge with our American fac
ulty of speed of production, and
we thereby have a combination
which enables us to manufacture
fully as fine a product, pay more
for our raw materials andthore
wages to our toilers; and we arc
now able to compete with them in
the markets of the world.
Many Uses for Potato Starch i
The uses for potato starch are
so many that space forbids me to
enumerate them all.
The principal uses are in the
manufacture of dextrin, dextrose,
maltose, erythra, amylodextrines
which are used in the making of
glucose,- sizing for textiles and
paper, - varnishes, candies, bread,
pastry, fruit preserves, soaps,
printers' rollers, ink, sausages and
other meat products, , ice cream.
pastes for library and paperhang
ing purposes, face powders and
other toilet articles, ets., etc., etc.
Three Different Methods : I
There are three distinct, dif
ferent methods used in the manu
facture of potato starch at the
present time. In Japan a product
called "farinahas been made a
number of years. In 1917 some
80,000 tons- were produced, most
of which was imported to Eng
land,, where it was then purified
and used mostly in the textile in
dustry there. In 1917 some 200,
000 acres were 'planted to pota
toes in the district known as Hok
kaido, Japan. . Part of this pro
duct was used in the silk industry
as a textile starch. v ? i
"Farina" is the potato cleaned,
ground and dried. (Why thi pro
cess should .be used and then the
starch extracted from : the "far
ina", by another1 process is more
than the modern starch manufac
turer can understand, as it doubles
the labor and cost of production
of starch.)
; The American Method
The process known to the Am
erican manufacturer of potato
starch, which industry is largely
carried on in the state of Maine,
3 as follows: The - potatoes are
washed and ground to a fine pulp
Salem Carpet Cleaning
and Fluff Rug Works
Rag and fluff rugs woven
any sizes without seams.
New mattresses made to or
der. Old " mattresses re
made. Feathers renovated.
I buy all kinds of old carpets '
for fluff rugs. ; ; "
t Otto rV Zwicker, Prop. '
- uPhone 1154 -
13 H and Wilbur Streets -
w nnre t
uivu miu uulu 1 1
MJENi DISTRICT
Pep and Progress Campaign
which is . then run ovef. shaking
or revolving , screens .while fine
sprays of water are plied on the
same. This separates the starch
from the fibre. The starch and
water, called the starch cream, is
then led into large containers, and
allowed to settle. The starch be
ing heavier than the other mat
ters finds' its way to the' bottom.
The water and impurities are then
run off and the starch is then
stirred up in water again. : This
process is repeated until the Starch
is clean, when it Is broken up and
placed on slats in' a drier and heat
turned on" from a-furnace. The
slats are then turned over and the
starch is allowed ' to fall to the
bottom, from where it is removed
into bags or barrels and is then
ready for the market.' ,
This product is a lump starch.
If it is to be used for other than
textile purposes it is ground into
a flour and bolted.
: It has long been Known that the
starch made in this way did not
favorably compare with : starch
produced in some parts of Europe.
The dextrine and other products
made from this starch tlid not
have as good qualities as that
made from some 6f ' the foreign
products, and our climate and po
tatoes and many other things were
blamed for it. It eventually was
found that the starch capsules
were broken in the grindl&s of
our ; American product, -while 1 lb
the foreign product they remained
whole. But the main reason is
that where starch is dried , with
the kiln process, some of it Is'fcotf
jected to more heat than the
other, and . that the influence of
the air had not been reckoned
with, j Sonsequently part of the
starch capsules were found to be
advanced into a dextrine or dex
trose, while others "remained as
raw starch. As heat changes
starch into an entirely different
product as it is advanced in var
ious degrees, it results in a mixed
product which lowers its Value
greatly.
But the European manufacturer
who possessed the modern process
guarded it religiously and kept on
exporting his goods and the pat
ronage of home industry ' cannot
survive where a better article can
be obtained at the same or a lower
cost than an imported article.
Therefore we cannot blame our
consumers for buying the import
ed article, and they are doing, it.
.f ".: Oregon Has It liow
f Several attempts have . been
made in the last few years to
evolve a process equal to that of
the manufacturers of Germany
and Sweden. Some of their meth
ods and quite a'number of their
special machine designs were se
cured, but the complete plant con
struction and -processes as used by
them were not secured until re
cently. ,
An expert chemist and factory
mechanic devoted a year's time in
Kiurope, witn me result mat a
full and complete-equipment, and
the knowledge of its operation, are
now to be found in Oregon. A
very successful trial test run has
been made, and it was found that
out of American grown potatoes
could and has bee manufactured
a potato starch flour which in pur
ity and quality excels the import
ed product, and can be manufac
tured as cheaply arfd cheaper than
lower grade starch manufactured
by the kiln or slat drying process".
. Yaluo Ik Very Great '
The value of this Industry is
great. Cull potatoes which 'are
of very little value, are used," en
abling the farmer to turn a waste
product Into cash, and placing, onl
the market a local product which
has so far been imported from
foreign countries, but f hich we
now- can manufacture and com
pete against anyone, even in the
export trade. -
Makes Culls Profitable' .
4 The Oregon potato grading law
had but one weak point, . and that
was the large amount of cull po
tatoes it left on the farmers'
The Surest Way to Get More and Larger Industries
Is to Support Those You Have
hands without a market. The ten
dency has been to use these culls
for seed, which' has been very det
rimental. to say the least.
The starch factory solves this
great problem and turns loss into
profit. . The cull potato is not af
fected by the fluctuation in the
price of graded potatoes, which
fact enables the starch factory to
establish a price uniform from
year to year. No sacking is neces
sary, thereby eliminating the ex
pense of bags.
Superior to Any Other
Potato starch is far superior to
any other starch. It does not con
tain any granular matter which is
not soluble. It dissolves in warm
water into a clear, transparent
jelly. If used if or textile or laun
dry purposes' it docs not stick to
the iron. It is very elastic, which
eliminates the "boardy" condition
of fine fabrics,! which is very un
desirable. It can be used on dark
and colored goods, as it does not
leave any granular meal on the
fabric ; after ironing. The finest
eilks and laces are rejuvenated by
it and one-half to one-third the
usual amount of corn and other
starches will do the same work
better, which gives a better article
for less price to the consumer. The
fact that potato starch will not
tffrn yellow when subjected to the
air and sunlight is responsible for
its use by manufacturers of white
collars, shirts, i dress goods and
prints, as well as in paper manu
facture. J "
Use in Cooking
In the culinary field potato
starch is unsurpassed. It is prac
tically tasteless and colorless, a
great absorber of moisture and
rich' In food value. Its use is
widely diversified, improving
bread. ; pies. cakes, puddings,
gravies, candy, ice cream, baby
foods, etc., etc. ; It does not deter
iorate and does not get "wormy"
and is not affected by changes in
climatic conditions under 140 degrees.-,
' . -
The much used pracice of ad
ding potato in the baking of bread
clearly demonstrates the patent
quality of starch, which is the only
part, ofUhe potato desired in the
bread, being ' only about 18 per
cent of the. potato.- (Refer to
table in first part of this article.)
Little does the average housewife
know that she is adding such un
desirable ingredients as the deadly
poison of solanin, phosphoric acid
and nitrdgenous matter. The ef
fects of these are what turn the
bread dark when baked, and more
so as it gets older.
Modern bakeries now use pure
potato food starch, from 3 to 5
per cent In the bread and cakes,
which gives the product a rich
taste, make3 It whiter and enables
it to keep its moisture longer.
Such bread keeps longer and
makes better toast, as it can be
re-baked without getting dry dur
ing .that process.
Is a Basic Product "
The various uses of potato starch
in different lines of manufacturing
are numerous. Be It remembered
that starch is a BASIC product,
from . which many other products
are made, which are used in many
and varied ways. It displaces the
use of. animal glucose in many
articles, on account of its freedom
from bacteria infection and great
Purity. , ;.
Factory Has Other Ukcs
A modern starch factory oper
ates but part of the year, while
the ripe potatoes can be procured.
But it does not need to stand idle
ther rest of the .year. When the
potato season is past it Is put into
uses a fruit and vegetable dehy
drating plant. The proper kind of
fnnnel dehydrating equipment is
part of a modern starch factory,
which enables such factory to
serve a 'double purpose for the
benefit of Us . owners and the
farmers and the community in
which it Is located.
Dehydration Important
The dehydration of fruit and
vegetables is' fast displacing the
canning process. It itf cheaper and
better, inasmuch as it reduces the
weight and bulk by removing the
water from the j, products. The
market is clamoring for f unne,l de
hydrated products at an inviting
price!-... . . -' . . . . .
At Gresham, Oregon, is located
a plant which answers the above
description.; It is. in charge of . a
competent man; a man who has
spent much time and money to
8 ecu re for these parts the benefits
of modern manufacture as enjoyed
by foreign countries.
L. S. ELLERMAN.
Gresham, Or., June 11, 1924.
(Prof. Ellerman is secretary
and general manager of the West
BETTER TRAINING IN USE OF DRIED
FRUITS AND VEGETABLES WOULD CAUSE
MM B BE VIE
Rules for the Dehydration of the Various Fruits and Vege
tables of This District, Especially the Home Drying and
Handling of Them, Given By the Oregon Agricultural
College Expert
. Better training ; in the use of
dried fruits and vegetables would
cause a good deal wider use 01
these dried products, says E. 11.
Wiegand, head of horticultural
products at the state college. Pro
perly dried, these products retain
their original flavor and aroma
and are in concentrated form eas
ily stored and kept in good condi
tion.
These products can be used in
the winter months in tasty dishes
having the characteristics of the
fresh articles. Vegetable soups.
fruit sauces, combination salads
are all possible. The dried pro
ducts may be used in small
amounts strung out over a long
period, in which they have, a de
cided advantage over canned pro
ducts. Only enough of the dried article
is prepared to serve present needs.
and this fact permits housewives
to purchase in large quantities at
cheaper rates and use as called
for.
The quality of the dried article
depends on the condition of the
fresh produce, the manner of pre-I
paring for drying, and the method
of "drying and storing. Inferior
fresh fruit or vegetables cannot be
converted into high quality stuff,
while the good fresh article may
possibly be damaged by improper
handling in the drying process
es.
Only high grade fresh produce
Is worth while in selecting mater
ials for drying, quality is likewise
somewhat dependent on the ma
turity of the fresh stuff. Over
ripe fruits or old and toughening
vegetables are poor materials for
getting first class dried products.
Drying may be done in the sun,
by oven or small sf ove evapora
tor, natural draft drier or recir
culation dryer.
Sun drying is practiced to con
siderable extent in sections of the
country where sunshine is fairly
continuous and Intense, and where
rain and dews do not interfere too
seriously. The process is slow,
and the articles have to be pro
tected 'ir dust and insects that
attack them are present, Insect
protection Is frequently had by
means of mosquito netting or fine
wire screens.
The ; articles to be dried are
spread rather thinly and as even
ly as possible on sheets of paper or
clo'h. or wire or wooden trays.
Some berries and vegetables are
superior when dried In partial or
total shade. ' . f
f Jood Home Evaporator .
The i home evaporator used
largely In war times produces a
good article in relatively short
time either on wood or gas or oil
Why Buffer (with Stomach
ern Starch and Dehydrating com
pany, with its factory at, Gresham,
Oregon.- Prof. Ellerman and his
associates have a successful busi
ness there, manufacturing potato
starch for some of the largest
bakeries of Portland, and also
turning out many other articles,
even including face powder and
Other toilet articles. The Port
land address of this company is
P. O. Box 4301. . The writer be
lieves the knowledge and exper
ience of Prof. Ellerman is calcu
lated -to lead our district into the
development of a very great Indus
try, in the manufacturing of po
tato starch, potato flour, dextrine,
etc. Ed.)
S
stove. Many styles of driers are
on the general market, and direc
tions for home construction by the
handy man are available. . The
following 13 a good simplo work
able form of home drier:
A wooden cabinet is made 21
inches long by 12 inches wide and
27 inches high Top and bottom
aro .left open to permit entrance
and exit of air for drying. Trays
are made of small meshed galvan
ized wire cloth fastened between
double wooden frames. The base
or the drier Is made of 27 gauge
galvanized iron with .reinforced
corners. It -Is nailed to the cabi
net by a five-eighths inch flange
turned in at right angles on the
upper edge of the metal base.
The base is 8 inches high by 21
inches wide and 21 Inches long to
allow the foot to gather heat from
under the warming oven.
The opening at tho base of the
metal support allows the air to cir
culate through underneath and
pass up through the trays, giving
plenty of circulation for drying.
To operate the home drier the
freshly prepared fruit or vegeta
ble is spread evenly on the tray
in a single layer and placed on the
upper side of the evaporator. & As
the material partly dries the trays'
containing it are shifted toward
the bottom, thus finishing the pro
duct near the stove where heat Is
most intense.
Use of the natural draft tunnel
dryer is of course understood
thoroughly by the owners and
operators. While most commonly
used in this district In drying
prunes, pears, peaches and logan
berries, it can be used equally well
iwr an iruits and vegetables.
The mechanical draft type of
drier, which has proved a big help
in saving time and drying costs
una improving quality of product.
E PRODUCTS
HERE, MR. HOMEBUILDER
and '? SAFEST. STRONGEST.
Material out
home.
i wiiica to build your
it 1.1 T"' insures Mr
Health and Comfort.
Ak for Catalog and UookU-t
SALEM BRICK & TILE
Salem Oregon i.jlono
CO.
017
Mfrs. of Burned Clay Hollow Building Tile, Brick,
and Drain Tile .
We Will
Give Our
Best
Efforts
At all times to assist ij
any possible way the devel
opment of the fruit and
berry Industries la this val
ley. Oregcn
Packing
Co.
Trouble when Chh-opracUc y.lll
Ilemove tno cause
Your Health Begins VI::n
You Phone 87
For An Appointment
DR. O.L. SCOTT
P. S. C. Chiropractor
Ray Laboratory 414 to 419 IT. S. National
. Bank Building.
Hours lO to 12 a. in. and 2 to 6 p. o.
while designed primarily for V.
commercial fruits and berries ;s
well suited to drying all fruiU ari
vegetables. - It produces a fine
product by rapidity and uniform
ity of drying and by use of ia
more than moderate temperatures.
Use Good, Mature Fruit
Fruits and vegetables for dryir;
should be fully mature and in no
case contain rotten or moldy por
tions. In" case they do these
should be cut away before dryins.
Preparation of the material 13
similar to that required for can
ning purposes. Fruits need very
little attention with the exception
of washing and in some instances
peeling.
Vegetables should be cleaned
and peeled and sliced or diced and
possible blanched or par-boiled be
fore placing them on the tray.
Machinery for tlie preparation
of these products can be obtained.
These machines will dice or cute
the product nicely, making uni
form pieces for eoup-stoek pnr
poses. r .
Fruits such as: pears, peaches,
apricots, should be sulphured ti
prevent oxidation and discolora
tion, ; while - plums -and prnnei
should be lye dipped to assist is
drying.: When - a: lye- solution if
made up it should be made to t
strength of approximately 3 per
cent and ; kept boiling hot. Tc
fruit should be immersed in th'3
lye solution for o.nly a short tiir.9
until small checks appear on the
surface of the skin.
When the checks begin o ap
pear, the fruit Is removed and
plunged at once into cold water
where it is thoroughly washed be
fore spread on trays.
if sulphuring is used to prevent
oxidation; it is for a -short tini3
only 13 to 43 minutes at most.
After being prepared the fruit Is
placed , on trays, which arc mads
into stacks about an inch and a
half apart. They are supported
12 inches from the floor and a
pan of burning sulphur placed be
neath each one. A large packins
box Is inverted over tho stack
when the sulphur has started tJ
bum to confine the fumes.
If vegetables are blanched it h
only long enough to make then
limp and to set the color. It pro
ven ts discoloration, removes t-3
stronger odors or flavors, gives a
bright color and hastens drying.
To blanch material it is placed
in a wire screen basket and plann
ed into boiling water for a short
time until It becomes tender when
it is removed and spread on trars
for drying.
Processes for Handling
Processes for handling some of
the fruits and vegetables In this
district are civen bv Professor
Wiegand as follows:
Apricots 1 are halved, peeled.
then sulfured for 20 to 40 min
utes and dried at 150 to 160 de
crees Fahrenheit
Sweet corn is cooked in salt wa
ter, then cut from the ear and
dried at 130 to 140 degrees. j
Grapes are seeded.-sulfured S3
to'60 minutes, and dried at 130 to
160 degrees. , -
Loganberries and other berries
need no nrrtrMtmnt an are
Safety
of Plans
y
I