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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (June 12, 1924)
THE OHEGON STATESMAN, SAIli; OltEcorl . - ' TT5'TTfC'n a v nrATvrrvr tttxrer ti 'mi r r..v.--.vrv il V I- .v:.vrv,. ' : ; ' . : -:, ' . " : ' ;. : ', : .. .. - r -1. . . '. . . Broom handles, mop ban dies, paper plugs, tent tog gles, all kinds of hardwood , handles, manufactured by the' . v ' ., Oregon Wood Products Co. West Salem BUY AN pRLAKD And . Realize the Difference Vick Bros. QUALITY CARS HIGH ST. AT TRADE VALLEY dried at 145 to ISO degrees. Peaches are haired and then sul fured, either peeled or unpeeled, 15 to 45 minutes and dried at 145 to 150 degrees. s Pears are halved, then sulfured. peeled or unpeeled'15 to 25 min utes and dried 135 to 145 degrees. Prunes are dipped in lye, then washed and dried at 150 to 160 degrees. ' : ' ... " , Strawberries are sulfured, then trimmed and soaked in heavy sul fa r solution, and. dried at 150 to 160 degrees. . When thoroughly dried and eocled, al dried products are care fully sorted and stored either in Class Jars o rsllp torf ' contain ers. If the dried product is left exposed for any length of time,' it may become infested by wprms from the Indian meal or other moth.' :.:UST FIGIIT TI1E - QAi LEAF BEETLE Lead Arsenate Spray Will Hold Hordes In Check, But We-Must Hurry. Control of the elm leaf beetle, eqw almost ready to launch a ieary attack on the elm trees of twn and country, calls for quick action, says Don C. Mote of the O.A.C. experiment station. Spray '3 with a solution of 3 to 5 nnnds lead arsenate-paste to 50 nllons of water is needed In tho : t few days..., '. : The light yellow eggs laid by " 2 overwintering females are al : ady on the underside or the : ires. Many are t ill further ; ag and have hatched into tiny : How or browning gruba with ' "ck heads, and the results of ' ' ?ir feeding are already apparent "-e3 grubs mature in 15 to 20 c-y and if they are to be killed 'ore they pupate it must be done -Ma that time. Great care is necessary to get spray on the under side of 1: a leaves, as it is here the grubs ' 3. v County agents, civic ; hod ies or f "er organizations that conducted impaigns in former years are ad 1 ei to prepare at once for the l ssent campaign. illi !i It Mfs Slogan Gift L ' SUBJECT IS "5, CABBAGE H 0TIIEH TIBS Dates of Slogans Un Twice-a-Week Statesman Following Day) ! loganberries, October 4, Prunes, October 11. Dairying, October 13. Flax, October 25. Filberts, November 1. Walnuts. November 3. Strawberries, November 15. Apples, November 22. Raspberries November, 29. Hint, December 6. Great cows, etc., December 13. Blackberries, December 20. Cherries, December 27. Pears, January, 3; 1924. Gooseberries, January 10. Corn, January 17. Celery, January 24. Spinach,, etc., January 31. Onions, etc. February 7. Potatoes," etc., February 14. Bees, February 21. Poultry and pet stock Feb. 28. Goats, March 6. r -Beans, etc., March 13. Paved highways, March 20. ' Broccoli, etc., March 27, " Silos, etc., April 3. Legumes, April 10. Asparagus, etc., April 17. Grapes, etc., April 24. .CMG CO S BUI lillUS T COiJTirJUE TO BE THE DEIIYDBATIOfJ CEfJTER OF THE WORLD We Must Have Potato Starch and Potato Flour and Dex trine Factories, in Addition to Fruit and Vegetable Dehydrating and Drying One of the Biggest Things in the World in Fruit Con servation and Preservation ' The Slogan editor! has been for several years proclaiming Salem as the dehydration center of the world. This was because the larg est -commercial dehydration plant in the world, as applied to numer ous patented! processes making a superior article -foV the general markets, is located here, the prop erty of the King's Food Products j company. ,; -. "V This company employed ' more than a thousand people at pne time in 1922, in its Salem plant, and nearly that l many during the whole season, running from early spring till the Christmas holidays; and Us1 plans contemplated the em ployment here of at least 2500 people each year. The Salem plant of this com pany was operated on a large scale last year, though hot turning out the volume of the year before. This company has been in finan cial difficulties of late, and their Salem plant has not yet ; opened for the 11924 season. The plant is here, however, in splendid con dition, and having a great capacity and a great opportunity for useful ness and profits. And efforts are now being made to place the plant on an operating basis, with sub stantial - backing. Every one with. a stake of any kind in Salem and the Salem district wishes that these efforts may result in a suc cessful consummation. ; Anyway, the plant is here a property that has cost several hun dred thousand dollars; at plant that takes a most important place in the commercial prosperity and advancement of this city and the surrounding country; and surely It will remain intact . and become what it was designed to be one of the most important helps we have In marketing our fruits and vegetables. 1 t There Are Many Others But dehydration in the Salem district is not confined to the King's plant.j We have the larg- GIVE US A IJst of Tour Lumber Requirements. Build Now Our Trices are Right FALLS CITY-SALEM LUMBER CO. 840 So. 12th Near S.P. Depot A. Il Kclsay, Mgr. in Daily Statesman Drug garden, May 1. Sugar beets, sorghum, etc.. May 8. - ' Water powers May 15, Irrigation, May 22. Mining, May 29. .v Land, irrigation, etc., June 5. Dehydration, June 12. .... Hops, cabbage, etc, June 19. Wholesaling and jobbing, June 26. Cucumbers, etc., July 3, Hogs, July 10. City beautiful, etc., July 17. i Schools, etc., July 24. Sheep July 31. National advertising, Aug. 7. Seeds, etc., August 14. . Livestock, August 21. Automotive industry, Aug. 28. Grain and grain products, Sep tember 4. . . i Manufacturing, September 11. Woodworking, etc., Sept. 18. Paper mills, etc., Sept. 25. ' (Back copies of the Thursday editions of the Daily Oregon Statesman are on hand. They are for sale at 10 cents each, mailed to any address. Current copies, 5c.) ; i U. S. Inspected Concerns-Dehydration Is est prune dryer, on jthe coast' In vset Salem. . We have, a number of other commercial fruit dryers And ;praetically every prune grow er has a dehydration Tplant in his prune dryer. There are hundreds of them in this district. ; Some of these are thoroughly up to date, using fans propelled by power for circulating the air; sometntng af ter the style, of modem dehydra tion as practiced by the Kings people under their patented meth ods. : ;' ; .There Is an article In this issue from the expert in this line at the Oregon Agricultural college, that takes in the processes and meth ods beginning with the small fam ily . plant. There must be more dehydration here. This is one of the methods of food preservation and conservation and marketing that needs continual expansion; that must have such expansion, in order to develop our great fruit and vegetable growing industries as -they must be developed, for a well rounded and solid prosperity. I'otato Starch Factories, Too , And we must have potato starch factories,, too; and factories mak ing potato flour and dextrine. The manufacturing of potato flour and starch is a form of dehydration. That the manufacturing of potato starch and other articles would be a practical and profitable line here, and that ,l might be extend ed almost indefinitely, is Veil il lustrated by the plant at Gresham, Multnomah county, near Portland, concerning which the Slogan editor recently wrote as'folows: f A Potato Starch Factory "Down at Gresham there is a potato starch factory that is head ed towards becoming a great In stitution; a profitable thing for its owners and a great help to our potato growers. The factory Is owned by a close corporation; three men wao "oelieve In their product and understand how i to make I. and have no stock for sale. '. They are building up their factory from' the sales of their pro ducts, selling1 mainly to the big bakeries of Portland, for which trade they hare not so far been able to make enough starch. The concern also makes a lot of by products of starch, including even the finest kind of face powder ; "Taking the lowly spud and turning it Into an element that is fit for use In enhancing the beauty of the finest lady in all our fair land of fair ladles. 3 ; . "The Statesman has referred to this potato factory before, and ex pects to refer to It with more par ticulars as to its processes in the near future.; - ! "Prof. 1. S. Ellerman, the mov ing spirit of the Gresham factory, received ' his early education ; in chemistry and the industries con nected with starch manufacturing in Europe, and part of his mach inery used . here in Oregon - was made In Germany, In which coun try ; potatoes form a very large part of their Industrial systems, from the making -of alcohol for the running of stationary ; engines to the turning out of a largo' num ber of the finer things of com merce used -a.il over the world - NOW FOR PQTATO STARCH FACTORIES Salem ought to- hav6; a potato starch factory Then many potato starch factories Arid potato flour arid dextrine factories-: . ' - Or factories, large and small, making all the commercial products that are founded on the starch in the potato, v Our potatoes are right ' Y ? This is potentially the greatest potato country on earth - 4 1 The potato starch and flour and dex trine factories wilL use the culls V Will turn a waste into a valuable pro duct. ; 'V ; ':. For these factories, potatoes must be grown on land without irrigation. We have the land ; great stretches of it. . Let's have the factories. CASCADE BRAND HAMS, "But the particular thing, that the writer wishes. to get oyer to the reader is the fact that Salem might be made a potato flour and starch and dextrine center. "Why? ,; "Because we have here in the Salem district a large acreage of land on which good potato starch potatoes . may be raised. This is true of all the beaverdam land oji which we produce the greatest rpat of our potato tonnage; 350 to 400 car loads annually "And most of the sandy land of the Santiam bottoms. , . '. "Potatoes grown on irrigated land are not good for starch. "Potato starch is protected by duty of a cent and three quarters a pound; other starches by only a cent a pound. And dextrine, made from potato starch or flou(r, has a protective duty of two .and a quarter cents a pound, and po tato flour two and a . half cent a a pound. - ' "Potato flour has a very large sale in European countries, and FACTS H H T I N IDT STANDPOINT, GT ONE WHO HUB Food Preservation Discussed by a. Man Who Has Made a Life Study of the Problems That are Involved De hydration Saves in Transportation Charges; in Mak ing for Minimum Storage Space; in Saying Products That Would Otherwise Be Wasted Editor Statesman: Fruits and vegetables of all kinds are susceptible to decay, fo mentation and moulding. This is, caused by the fact that they con tain sugars and moisture; ideal material for all kinds bf bacteria and fermentation. For this rea son it wa3 long ago found neces sary to adopt some means of pre serving them when theywere to be kept for food, for any Teat length of time. There are various ways of ac complishing this, the main ones being: Cold storage, which retards the growth of - bacterial "action; preserving chemicals of different kinds, which either kill or retard bacteria growth; canning, which makes use of heat to kill all bae teria present in the product and then sealing to keep out others present in the air; Dehydration, which takes away one of the vital constituents necessary to bacterial growth. " Cold StorageBecause It 'sim ply retards the growth of bacteria does not fill the great need. Food products when taken from cold storage are more susceptible to the action of bacteria than they, were before. Preserving Chemicals Without exception, exert detrimental" and physiological action on the person eating the preserved foods. " ; i;. Canning Produces chemical changes within the food, as the heat used cooks same and the pro duct is no longer like the fresh Dehydration Is Best , Dehydration .When properly carried on is the only method of food preservation that does not chemically change the product and will allow same to be left in the open air without deterioration.- Ferments, Moulds and Becterla Must have water in order to produce the chemical changes that make food unfit for use. Once the water is removed food can be kept indefinitely with tho assur ance that it will not spoil. ' Dehydration then, acts -trs' : J, . . BACON AND LARD SALEM, OREGON a great market for this. flour could be built up, in this country, with the demands of recent immigrants for a foundatipn. "Here is., a real field for the building, up here in Salem of an Immense industry; one interfering in, no way-with any other indus try, and helping them all. Why not? Needed, a man with , vision. The?. capital requirements would not be i very, great. - The potato starch and dextrine, and flour, in dustry could be. made profitable from .the first; and it could be made to grow frbm its own prof its; from the inside out'. ' Plans Being Made Plans have already been made looking to, the building of potato starch ' factories here In Salem. This matter jnust not be allowed to drop or lag. , T It has Immense promise more than most of us have dreamed of. ; "The "reader is referred , to the article, of Prof. Ellerman in this issue.' He is the man at the 'head of. the factory at Gresham. . V, 1 FROM A SCIENTIFIC I food preservative; that Is Its main object, but incidentally it has sev eral '.. other advantages. Among these may be mentioned: ' Saving in transportation charg es. Minimum storage space. Utilization of under-sized pro ducts which would otherwise be wasted. It may appear to be a simple matter' to remove water from a product, but such is not the case. The drying of any material has its many complex difficulties, but es pecially is this true in removing water from fruits and vegetables. In order to successfully accom plish the desired results a knowl edge of the. product is necessary. Structure of Fruits and Vegetables . All fruits and vegetables are made up of tiny compartments called cells. These differ merely in detail 'and structure according to their function, but they are al ways compartments of some sort. The.. wall of these compartments are composed of a firm, elastic, transparent . substance called cellulose,.-The function -of the cell wall is, to give mechanical support to the .contents of the cell; It acts then as a skeleton for the cell. These cell .walls allow ready pas sage .of ..water, but where that would, b dangerous, as at the sur face, the wall is made water proof I by the formation all through its texture of a water repelling sub stance called cutin or subrin. Such Is the case In the epidermis which forms Ihe skin of all fruits and vegetables. ' The' cells themselves are filled with ' water, sugars, starch, vege tables and fruit acids, together with'7 numerous other chemical constituents which go to make up the fruit or vegetables. Of these constituents water Is by far the greater; cells containing from 75 to 95 percent depending on the fruit or vegetable. What Dehydration Means It is the aim of Dehydration to removo'thls water from tho cells 260 North High Street. Boost This by Advertising DID YOU KNOW that Salem is the 3eTiydration center of the world ; that dehydration isibe'biggesj and most im portant thing in the world in food conservation and preser vation; that this district has a. peculiar advantage in the production of seed potatoes; that our soil and climate re vitalize potatoes even from seed ; that has frun out" in other sections; that, this will make 6urs a 'great potato country, and that this must lead to tKe building here of. many and great factories to manufacture potato starch, potato flour and dextrine; that the knoweldge and exper ience are now. here in. Oregon to do this; one factory, now here; that these factories -will use the' cull potatoes; that they will turn. to great profit a product otherwise largely waste; that there is scarcely any limit to the possibilities in this field? without in any way 'disturbing the chemical , compound.! This also must be accomplished without dis raptfpg'jhe cell walls, for if these are i qrolen they no longer, have the "power- to reabsorb- moisture and tjMis come back to their orig lnarsnaTe.r, There must; be some free moisture however left within the cells, or the .walls would shrink so closely together that they would sot separate again when the product was refreshed. Then, again,. If all moisture were removed there would be chemical changes -within the cell, which Is to be avoided. With this knowl edge we are In a position to deter mine the amount of moisture to leave in the product. This has been worked out fairly definitely and it is found that from 8 to 10 per cent should remain in vege tables and from 10 to 22 per cent in fruits. . What It Does Not Mean v ' Dehydration,- then, it -is to be emphasized, does not mean desic cation r does not involve thef re moval "of " every vestige of water until the residue Is truly dry,4n the chemical sense. The moisture left is sufficient to- maintain, the characteristic structure so that af ter soaking and cooking the dried fruit or vegetable looks and tastes like the fresh product. However, sufficient water is removed to pre vent a base for bacterial growth. IJoyr Is Is Done . There are several ways that wa ter can be removed from food pro ducts, but the most efficient, 'on a commercial scale, is by making use of warm air In motion. Warm dry air has a great affinity for the absorption of moisture as evidenc ed by the rapid drying of the sprinkled streets on a summer day. This power is greatly In creased if the air Is kept in mo tion, for then the moisture laden air in contact with the material Is carried away. The air is heated in orded to reduce the per cent of humidity. To illustrate this: Air 100 per cent humidity and 70 de grees F., may be heated to 170 de grees and its humidity will be re duced 'below 9 per cent. This air will be' very much more dried than is ever found in nature and will absorb--moisture very rapidly in deed. The warmer the air the more moisture it can carry. Or, again, if saturated air at .70 degrees, F., has its temperature increased only 10 degrees to 80 degreesF., it will then be able to absorb twice the weight cf water it held before. Its humidity will be less than '50, per cent and it will be as dry as air on a sunshiny summer day. However, If air at too high a temperature is used for removing the moisture from fruits and eg tables the product would be ruin ed; sugars within the cells will carmelize; the essential oils and flavor will volatilize and be lost, also there will be other harmful chemical changes. It is found that temperatures P I P E Road,, well, sewer, and drain. pipe in stock at all times. - Get your pipe where ;you can see how good it is made. MILESTONE Concrete Products Gravel iany An Independent Organization 1J05 North Front, Salem Oregon Comp Phone 1995 Community on the Slogan above 11 degrees ! F,f. would be harmful; In drying-fruits; .and veg etables, but that a temperature of ; from 140 to 155 degrees F. should be ' maintained. 'Approximately 1000 halt units are required for the evaporation of each pound of water contained in' the product; a Second; unknown Quantity is re quired to overcome the attraction between the product and the wa ter; this attraction is known as hygroscopicity. In the' foperation of drying! ob jects in the alp thetime required increases rapidly as the' air is more nearly "-saturated and the products to be dried? are, of course, never any drier than the air which was last in contact with 'them and which is therefore, approaching its saturation point on account of the added moisture from the product. Moreover, the evaporation of the moisture in the product produces a lowering of the temperature and this in turn lowers the carrying power . of the air. a definite amount.. : . , . ' " As to determination of the heat and volume of air required; fle maximum air velocity permissible .without. doing, injury, to the sttuc. ture of the material; the.relative humldiy; permissible to avoid fer mentation, discoloration, ' case hardening, etc., this knowledge must be attained by continuous experimenting . and experience. Theoretical Ideal Drying Condi tions . '. '.' The " following- ideals may prob ably never be reached in practice, but by approaching them we -will have made': a' big' step in the new science of dehydration. . ' " The first object is to supply the required heat to r evaporate the moisture. Second: Supplying this heat and producing evaporation under such conditions as will leave the product in the best possible condition when dry. To do" this I- i ,i A i Aj licensed Lady Embalmer to care ' for women and rjchlldren.jte. a necessity in all funeral homes. We are the only. ones furnishing such service. f Terwilliger . Funeral Home ' '770 diemekbta St. , Phono- 724 Sa'm, Oregon .: 3alem:mu3t have many and great pstalo jtarch, flour and dextrine factories. Manuals, School Helps and Supplies . ; C Your order will be given 1 I'KOMIT attention -; . :.- ' ,; The J. J. Kraps ; Company . .... .Kent S. Kraps, Mgr. ; Box 9C Salem, Orron J5oId ;JEverywhcr.a ,;But:ercn:D Ice Cream Co. P.' GREGORY, i:r. -240; South Commercial t. -7 r SALE?.! . Bonesteel Llotcr Co. 181 S. Oom'l St. rhone 423 several factors; namely, tempera ture, relative humidity, circulati: i and rate of drying must be con trolled' and correlated. The vari- CContlnued on pare 10) Auto Electric Work It. . D. BARTON 171 S. Commercial t't. Hotel ' " SALE5I, OHEG0:T , Complete Hostelry. i n Oregon Out of Portia.:' J ..DRAGER FPJi: ' Dried Fruit Packers J 21 South Iii-h St. Salem, Oregon Always in the market fcr dried fruits of all ;kind3 - ; i ... s -Now-Is the Tims ! ! To look after your fceat '.i ing plant and see that it is In good orcer, or if you are " going to need a new one. . t This is the appropriate ' time to buy it L . ' , Theo M. Ban- . -.1 164. S. Com'l St. ' ! Our Trees farrully". Grown C -1 rf u ! Kclec t etl Ca re fully l a k Will (Jive Satisfaction' t o tL - ' ,ri.ii;ter f.' Salem IT;:.. .. '"" , IMioNi: it Additional fHlf""'! V'