The sun. [volume] (Newberry, S.C.) 1937-1972, June 11, 1943, Image 7
THE SUN, NEWBERRY, S. C, FRIDAY, JUNE 11, 1943
No End to Wonders! Dehydration Packs
Tasteful Dinner Into Vest Pocket;
Field Crops Are Source of Plastics
Drying Removes Water and Air From Produce While Retaining Nutritional Values;
Milk Now Turned Into Kitchen Curtains; Cull Potatoes Into Fuel Alcohol.
American agriculture will emerge from the war with a new
pattern of crop production that will not only give us everything
we eat and wear, but provide much of the raw materials used in
industry.
During World War I, the emphasis was on the production of
cereal crops. Today, although cereals are essentially necessary,
heavier emphasis is being placed on dairy products, meats, vege
tables, eggs and oils. If the present trend continues, American milk
goals in the reconstruction period will be double our present out
put of 122 billion pounds a year. The nation’s farms will be perma
nently producing more meat and eggs, more vegetables and more
oil-yielding crops such as soybeans.
Two developments are credited with adding impetus to the new
farm production trend. Both have been spurred by scientific re
search and the necessity of meeting wartime problems. One is
dehydration, or the dry preservation of food. The other is che-
murgy, or the science of transforming farm crops into industrial
products.
Dehydration is not new. In fact,
it is as ancient as the sun that has
been drying the water out of things
for ages. But to the old dehydra
tion processes have been added new
techniques that have so revolution
ized its future possibilities, that
some economists predict that food
dehydration plants may become as
common in agricultural areas as
canneries and condenseries are to
day. An idle dream, you say? Not
so idle, perhaps when it is consid
ered that there are more than 200
dehydration plants in the United
States today, compared with only
five in 1940.
J. B. Wyckoff, of the Agricultural
Marketing administration recently
estimated that the United States will
dehydrate vegetables at the rate of
350 to 400 million pounds in 1943 as
compared with 100 million pounds in
1942. Yet last year’s totals were
seven times the 1940 volume.
The scientist teams up with the
farmer in ushering in new era of
agricultural production.
"To meet the 1943-44 dehydrated
food requirements as presently
known,” he added, “will require ev
ery third egg, and one out of every
12 pounds of whole milk produced.
Requirements for dehydrated meat,
practically non-existent a year ago,
will be approximately 60 million
pounds in 1943.”
Dehydration Saves Shipping.
The remarkable impetus given de
hydration grew out of a shortage of
shipping space, cans and containers,
to meet lend-lease demands and the
food requirements of our fighting
Allies. One ship loaded with de
hydrated food can carry upward of
10 times as much food as a ship
loaded with bulk food.
Improvements in dehydration
technique have followed two major
trends. One has been to compress
the food into an incredibly small
space. The other has been to pre
serve the food’s palatability and nu
tritional value.
Many foods normally average 90
per cent water. Dehydration as
originally practiced meant remov
ing most of the water. Now the
food is not only dehydrated but “de-
bulked” as well, by having the air
pressed out of it. The result is food
compressed into blocks or bri
quettes. Thus it is possible to have
a vest-pocket serving of meat, car
rots, cabbage, milk and eggs that
would provide all the elements of a
hearty meal and yet take up no
more shipping room than a package
of cigarettes.
Typical food volume reductions
as a result of dehydration and com
pression are: sauer kraut, 90 per
cent; cabbage, 80 per cent; pota
toes, 75 per cent; onion, beets and
carrots, 65 per cent; egg powder,
50 per cent; hamburger, 50 per cent;
dehydrated soups,' 50 per cent. One
pound of potato bricks yields 24
helpings. A five-gallon container of
dried tomatoes swells to a quarter
of a ton when water is added.
Dehydrated Foods Flavorful.
As contrasted with their crude
predecessors of World War I, to
day’s dehydrated foods are flavor
ful. Dunked and cooked in water,
these foods emerge with almost no
sacrifice of flavor and with practi
cally no loss of proteins, carbohy
drates, and minerals. They suffer
no greater loss of vitamins than
when occurs when fresh vegetables
stand for a time in a store.
Hence it is no surprise that Amer
ican soldiers can relish scrambled
eggs made from a dehydrated pow
der. Or that Englishmen eat and
like meat loaves and stews that
crossed the Atlantic as tiny shreds
of dried meat. Thus milk, butter,
citrus juices, as well as potatoes,
peas, spinach and a host of other
food products are being successfully
dehydrated.
The extent to which dehydration
has already caught hold with the ci
vilian population here in America
is indicated by the fact that house
wives are buying dehydrated soups
at the rate of 100 million packages
a year.
If dehydration offers challengipg
possibilities for future farm markets,
then chemurgy, its industrial coun-
Corn from the field is manufactured into a substitute for tinfoil, a
quick-drying printing ink or a wallpaper coating under the transforming
magic of Chemurgy. Or thanks to the new science of Dehydration it is
compressed to only a fraction of its weight and shipped overseas to feed
our armed forces.
terpart, offers even more interesting
opportunities as a contributor to fu
ture farm prosperity.
Already the products of 40 million
acres of American farm land are go
ing into our industrial plants. And
this is but the beginning. Already
chemical engineers have come to
think of all America as an indus
trial farm and of farm products as
the raw materials for factories.
Perhaps the classic example of
chemurgy’e effort to turn farm
crops into vitally needed industrial
products lies in the field of syn
thetic rubber. It took the world a
century to raise the production of
crude rubber to a billion tons a
year. The United States now ex
pects to develop a like capacity for
synthetic rubber—much of it is made
from corn and other farm products
—within the next year and a half.
The chemurgic scientist busy
among his test tubes performs such
miracles as turning milk into kitch
en curtains; corn into a tinfoil sub
stitute; sunflowers into paper; sor
ghum into insulating board; barley
and sweet potatoes into ethyl alco
hol.
Furfural made from oat hulls is
now being used in oil refining and
in the processing of wood resin.
Anti-freeze fluids and fuel alcohol
come from cull potatoes. Glycerol
from animal fats is being used in
the production of dynamite for
war purposes.. Then there is Zein,
a protein product of com starch
which lends itself to the manufac
ture of yarn, buttons, wall-paper
coating and quick-drying ink.
Soybean Source of Plastics.
In the field of plastics, gluten, a
residue of corn, is being effectively
used, as is casein, a by-product of
milk. But perhaps the biggest con
tribution to plastics is being made
by soybeans. Thanks to soybeans,
the automobile of the future may be
grown from the soil. Already, gear
shift handles, steering wheels, win
dow frames, distributors and a con
siderable variety of other parts are
made of soybeans. The basic mold
ing material for numerous plastics
is a soybean compound. Thus radio
cabinets and plumbing fixtures in
postwar America may be merely a
mold of soybean cakes.
Yes, farms can be made the
source of our future prosperity. Sci
entists and industrialists can get
farm materials from which to make
new commodities and promote in
creased factory production from
which prosperity springs.
In this era of definitely new agri
cultural development, one factor will
loom big in determining success or
failure. That factor is productivity
of the soil. For the extent to which
our farms can continue to yield
crops for the new dehydration indus
try, for chemurgic utilization into in
dustrial products or to help feed
the world in the critical postwar pe
riod, will depend on the fertility of
the soil that produces those crops.
Vincent Sauchelli, agricultural re
search expert of Baltimore, Md., in
an address before a Farm Chemt
urgic conference once said: "Chem
urgy can succeed only on farm land
where plant foods are returned to
the soil in the form of commercial
fertilizer at a rate which at least
balances the amount removed each
year by growing crops and live
stock.
"One of the significant steps for
ward,” he added, "is that which
helps the farmer learn more about
his particular soil and its plant food
needs. State agricultural experi
ment stations are prepared to as
sist farmers not only in soil tests
to determine the proper fertilizer
analyses for various crops, but also
inform them on the placement to
insure best results.”
The importance of Mr. Sauchelli’s
observations is evident when it is
considered that after the war Amer
ica will be faced with the greatest
soil rehabilitation job in its history.
This is because vast wartime farm
production demands are draining fer
tility resources on an unprecedented
scale and because fertilizer appli
cations at present cannot balance
the depletion rate.
“Growing crops to win the war is,
of course, the farmers’ No. 1 job,”
said a statement of the Middle West
Soil Improvement Committee. "A
heavy draft on the farmer’s ‘sav
ings account’ of plant food elements
is a relatively small contribution to
victory, if proper steps are made to
repay the borrowed soil wealth when
the war is over.”
Volcanic Forces of Pressure and Steam Originate Deep in the Earth
In most cases the mighty forces
that start and continue volcanic
eruption—the squeezing force of
gravity and the explosive forces of
steam and other gases—originate
deep in the earth, probably many
miles down. The melted rock or
lava that is an essential part of
most eruptions, also starts from
these great depths. It is pushed up
the pipe of the volcano to the crater,
where it flows out or is exploded out.
When an eruption has run its
course, the lava in the pipe cools
and solidifies. If it completely seals
up the pipe with a plug of rock,
the volcano becomes dormant or ex
tinct. If the pipe is choked down
to very small proportions, so that
a trickle of lava and hot gases rise
to keep a little cauldron of molten
rock bubbling in the crater, the
volcano remains slightly active.
All t.ie bombs in existence
dropped on the top of the co.d, solid
plug of a dormant volcano cculd not
wake the sleeping forces far below.
In the case of a slightly active vol
cano, even the explosion of the big
gest bombs would do little more
than splash lava about the crater.
Bombs have been used advan
tageously in controlling one kind of
volcanic phenomena. On the slopes
of Mauna Loa on the island of Ha
waii, lava streams that threatened
to flow into villages and even into
the city of Hilo, have been turned
aside by bomb explosions.
IMPROVED
UNIFORM INTERNATIONAL
S UNDAY I
chool Lesson
By HAROLD L. LUNDQUIST. D. D.
Of The Moody Bible Institute of Chicago.
(Released by Western Newspaper Union.)
Lesson for June 13
Lesson subjects and Scripture texts se-
lected and copyrighted by International
Council ot Religious Education; used by
permission.
GOD’S EXCEEDING GREAT
PROMISES
LESSON TEXT—H Peter 1:1-11.
GOLDEN TEXT—He hath granted unto u»
His precious and exceeding great promises;
that through these ye may become partakers
of the divine nature.—II Peter 1:4. R. V.
Growth in grace and in knowledge
of Christ are as normal and expect
ed of the child of God as bodily
growth of the physical child. Tragic
as is the failure of one to develop
physically, it is even more distress
ing and sad in the spiritual realm.
Yet it is a common thing in our
churches, where only comparatively
few believers even come to full
stature in Christ, where more have
only a partial growth, and some are
forever babes in Christ.
God has made perfect provision
for us, and has in His Word given
plain and explicit instructions on
how to gain spiritual development.
I. All Things Provided (vv. 1-4).
In the physical world we are able
to provide, at least in some degree,
what is needed. We also know
Where to find mental food. Spiritual
provision can come only from God,
and we find from these verses that
He has provided not just a small
portion, or a limited ration, but "all
things that pertain unto life and god
liness,” through the knowledge of
Christ.
The "exceeding great and precious
promises” of God are the abundant
portion of the believer. They are
sure promises, based in the alto
gether dependable Word of God.
God's provisior for us in Christ
has made it unnecessary to look
elsewhere. Here is escape from the
world’s corruption, the new nature
in Christ, faith, grace, peace, power
—all in Him.
The opposite is also true, that
without Christ men have only the
weak and disappointing help of men
on which to draw. Of such foolish
ones the Lord said through Jeremiah
the prophet that they "have com
mitted two evils: They have for
saken me, the fountain of living
waters, and hewed them out cisterns,
broken cisterns, that can hold no
water” (Jer. 2:13).
II. All Diligence Required (vv.
5-7).
There is something that the Chris
tian can do to insure his growth in
grace. He is to be diligent, that is,
have an earnest purpose and zeal
to go ahead spiritually. This calls
for application and endeavor, just
as progress in any other sphere of
life, and possibly more.
Faith is the foundation of all such
growth and without it there is noth
ing on which to build. But on it, oi
better, “in” it, we have all these
other Christian graces springing up,
as we give “all diligence” to en
courage their growth.
Notice the ascending scale. Faith
leads to virtue, that is, courageous,
resolute Christian character. Then
comes knowledge—the intelligent un
derstanding and discernment of
truth. This is bound together by
temperance, meaning self-control.
Next is patience, that steady en
durance which keeps going in spite
of trial or disappointment.
The sixth note in this octave of
graces is godliness, which speaks of
piety, true devotion to God, and rev
erence for His name. Such a believ
er will love his brethren in all broth
erly kindness; and that leads us tc
the high point of love (the real mean
ing of “charity,” v. 7). Here love foi
God is obviously in mind, as the
crowning grace of the believer.
III. All Eternity Assured (vv. 8-
11).
We should look forward to that
abundant “entrance into the ever
lasting kingdom of our Lord and
Saviour Jesus Christ” spoken of in
verse 11. There is such a thing as
being saved “so as by fire” (I Cor.
3:15), slipping into heaven with noth
ing to show for our life as followers
of Christ here on earth (read I Cor.
3:12-15).
God does not want for His people
such an unseemly entrance upon
eternity. Why should we be satis
fied so to live that it may be true
of us. Saved? Yes, but that is all!
Are you satisfied with that prospect?
We should note, too, that this
growth in grace will show itself in
our daily life. It will keep us from
being “barren (idle) and unfruitful”
(v. 8). The Christian life must not
be barren of true service for Christ,
nor unfruitful of gracious harvest
for Him. We are not on a sort of
spiritual joy ride, sitting at ease as
we speed on to the heavenly dwelling
places.
Works do not save a man. We
are justified before God by faith.
But our faith is justified before men
by our works of righteousness. Fruit
grows on the living and healthy tree.
Observe that the Christian who
lacks these graces (Do you?) is a
nearsighted one who lacks both
vision and grateful remembrance of
God’s loving-kindness (v. 9). How
many members of our churches
need their spiritual memory jogged
and their spiritual eyes anointed
with God’R “cycsalve” (Rev. 3:18).
Due to an unusually large i
current war conditions, slightly i
is required in filling orders for a fie
the most popular pattern numbers.
Send your order to:
SEWING CIRCLE PATTERN M
530 South Wells St. Chic:
Enclose 20 cents in coins for «
pattern desired.
Pattern No Size....
Name
Address
PERFECT GROOMING
i
Use of Sugar
Sugar has been in general
for only about 350 years.
KoolAUL
Fun Ahead
G RAND wardrobe for young
sters who get into everything.
The smock for looks . . . the over
all and playsuit for fun.
Barbara Bell Pattern No. 1628-B de
signed for sizes 1, 2. 3. 4 and 5 years.
Size 2 overall requl vs 114 yards 33-inch
material, smock Its yards, playsuit 14
yard. -
0USEN01D
iittsb^
The space beside the freezing
unit is the best spot in the refrig
erator for storing milk.
...
To lengthen the service of a
broom, as it wears down, cut 1 or
2 rows of the stitching.
...
Odors on the hands resulting
from peeling and slicing onions
can be removed by washing the
hands in vinegar.
* • •
Strong soap suds and hot water
will remove stains from pewter
which has become discolored and
dark.
• • •
Use a potato ricer to squeeze out
that hot compress. With it you
can use water much hotter than
your bare hands can stand.
• • .
Yellowed ivory knife handles can
be whitened by rubbing them with
turpentine.
• • •
Here is a way to prevent loose
casters from dropping from the
furniture when it is moved about.
Put melted paraffin in the hole
and insert the caster before it is
set.
• . •
In grafting fruit trees in the
spring, keep the grafting wax from
sticking to your hands by keeping
a piece of pork rind handy and
rubbing your hands on it occasion
ally.
• • •
Dirty clothespins leave their
mark on otherwise clean clothes,
and once in, the dirt is difficult to
remove. Tub pins in warm, soapy
water once a month, dry them in
the sun and store them in a spot
lessly clean bag from washday to
washday. They deserve good care
especially in wartime.
Gather Your Scrap; At
★ Throw It at BKtlafi
SNAPPY FACTS
ABOUT
RUBBER
Improper brak. adjusl
i* a rubb.r-wait.r, Hav. yomr
brak.* checked regularly. W
ana whaal "taka* hold" Im*
fora the other*, it* rabbor •
carries the fall brunt of stop
ping tho car, with ro*ultaa>
excessive rubber wear.
In their search for rubber substi
tutes, scientists are now probing
myreene, a turpentine derivative
diKovered about fifty years ago.
Thellst of rubber "sourees"ls grow
ing almost daily.
It Is exported that the IMS
harvest of erode rubber he
tho United States will toted
600 tons, all guayulo. Nor
mally this country consumed
about 600,000 tons of robber
a year.
Inumcz fieace
REGoodrichl
f,r st in rubber
Milk
Saver
V.
f Kellogg's Corn Flakes, alone or
with fruit, supplement the nutritive elements of millr
— make a natural combination that helps you stretch
your precious milk supply. You need less than a glass
ful per serving. Vitamins, minerals, proteins, food
•nergy—in one dishl
Kellogj s Cora flakes sra re
stored to WHOLE MAIN **-
TtlTlYE VALVES ot Thiami*
(Vitsmis BiJ, Nioda tad Irou.
CORN
FLAKES