"Delicious, Tastes Just Like Fresh Picked!" 
 
 ive better 
 
 Be better 
 
 Live longer 
 
 The 4-in-l 
 
 Victory Food Drier 
 
 For Drying Vegetables, 
 Fruits and Seed Corn 
 
 For the Home and the Farm 
 
 The best and the only apparatus of this type in the World 
 
 
 At Last a Perfected Home Drier 
 
 More Food 
 
 Belter Food 
 
 Cheaper Food 
 
 The Lake Breeze Motor Company 
 
 560-570 West Monroe St. 
 
 Chicago, Illinois, U. S. A. 
 
 Cable Address: 
 
 Lakbrezmot 
 
 J Western Union 
 >)des: 1 Bentley's 
 
 (A. B.C., 5th Ed. 
 
 Circular D2 
 
 Delicious Food Drier 
 
 Made in U. S. A. 
 
Made in U. S. A. 
 
 Advantages of Home Drying 
 
 With a 4 - in - 1 Victory Drier 
 
 1. With the Victory Drier home drying can 
 
 now be done by anyone, anywhere, at 
 slight expense for fuel and little work. 
 
 2. The Victory process is simple — any boy or 
 
 girl can do it, and can make money 
 thereby. 
 
 3. Victory dried fruits and vegetables make 
 
 wholesome food. 
 
 4. Victory drying preserves the flavor and the 
 
 color of the product. 
 
 5. Victory drying saves storage space. The 
 
 product is stored in ordinary paper 
 sacks. 
 
 6. Victory drying saves transportation. The 
 
 product can be shipped anywhere by 
 parcels post. 
 
 7. To Victory dry food products is to save 
 
 them for food and they can also be sold 
 at a profit. 
 
 8. Victory drying therefore is good sense and 
 
 good business. 
 
 By Courtesy of the International Harvester Co. 
 
 5 quarts Same 
 
 Fresh Straw^berries Berries Dried 
 
 Copyright, 1919, by Wm. .T. H. Strong 
 
 MAY I6I9IS ©CI.A52fi690 
 
\ 
 
 1^ 
 
 "Tastes Just Like Fresh Picked"- 
 
 tike It ^ "*^ "^ ~ ^AA ~ ^ So Good 
 
 VJ- rrJ"°.t The 4-in-l '"""""' 
 
 Victory Home Food Drier 
 
 A Fan An Auxiliary Furnace 
 
 A Stove A Food and Seed Corn Drier 
 
 More food is produced than is eaten. Much is perishable and as the 
 means of quick distribution are lacking it spoils. 
 
 You can 
 
 Save Time Have Better Food 
 
 Save Money Have Cheaper Food 
 
 Save Labor Have More Delicious Food and 
 
 Save Food Live Longer with a 
 
 Victory Drier Outfit 
 
 With this outfit results are achieved in home drying never before pos- 
 sible. Women, take notice. This is what you have been looking for. 
 If once you use this drier you will never go back to the old methods. 
 
 Accessory Foods 
 
 Science has recently been discovering and teaching new and im- 
 portant facts about food. 
 
 Besides the fats, sugars, proteins and salts, certain accessory foods 
 are necessary for the nutrition of man. There are two sorts of accessory 
 foods, or "vitamines," fat soluble and water soluble. The fat solubles 
 are abundant in dairy products and foliage while the water solubles are 
 found generally in seeds and roots as well as leaves. Drying preserves 
 these accessories as well as the salts and other food elements, while can- 
 ning, especially with the use of temperatures considerably above the boil- 
 ing point (such as are used in the commercial methods), destroys some 
 or all of the accessories. Victory drying retains all the food values. 
 
 This is vitally important in the raising of young children as they will 
 thrive on properly selected dried food when milk is not available. 
 
 If you wish delicious food and nourishing food easily digested and 
 beneficial eat dried foods, raised in your garden or bought when cheap, 
 and dried in your home Victory Drier Outfit. 
 
 Ventilation 
 
 gentle and properly directed and controlled, and tempered with just the 
 right heat, is the secret of the remarkable and perfect results when vege- 
 tables and fruits are dried with a Lake Breeze non-electric fan drying 
 equipment. It is used anywhere without electricity or wires, springs or 
 
 -Live Better — Be Better- 
 
 — 3 — 
 
-The Delicious Food Drier- 
 
 l)atteries and it costs almost nothing to run. 
 
 Anyone can successfully operate this X^'ictory Drier day or night, rain 
 or shine, and with ease, economy and certainty. The old, costly, laborious 
 and imperfect methods of preserving food are now superseded by this 
 modern and scientific drier, the only perfect one ever made. 
 
 With this equipment there is no slop and no uncertainty. The ^kin 
 of such vegetables as need to be skinned can be removed by paring, 
 scraping or scalding. Others like beans should be blanched in boiling 
 water a few minutes. Others need nothing but slicing. Slice one-six- 
 teenth inch thick or less, lay it on the trays, light the stove, start the fan 
 and go about your other work. When dry put the product in bags. You 
 cannot over dry it with this apparatus. The Victory process is so 
 simple it is almost too good to be true. 
 
 We regard this Victory Drier as one of the Most Important Develop- 
 ments of the War. With it the problem of food for the masses will 
 largely be solved. It is your duty to use it and to secure its benefits. 
 
 When women once learn how delicious Victory foods are ; how the 
 natural flavor is retained ; how they appeal to the eye because of their 
 natural color, and how much more wholesome because all the accessory 
 foods are saved, thus improving the health and prolonging life ; how easy 
 the work is and how economical, they will insist on using a Victory Drier. 
 
 Food is necessary to life. Where food is not produced the year 
 around, as it is in the tropics, animals must either migrate, as most of the 
 birds, hibernate, as the bear and the woodchuck, or lay food in store, as 
 the squirrel and as man. 
 
 Nuts and the grains are best cured and rendered fit for storage in 
 Nature's own way, but to preserve fruits and vegetables special pro- 
 cedure is necessary. 
 
 In the country districts roots may be kept in a root cellar'^without 
 floor, in which the roots will neither freeze nor shrivel, but such a cellar 
 is not available in many homes and such root vegetables cannot be suc- 
 cessfully kept any length of time in the ordinary cellar. 
 
 Perishable fruits and vegetables may otherwise be preserved by 
 Chemical treatment, such as pickhng or salting, 
 Sun curing, 
 
 Canning in metal or glass containers, 
 Evaporating, 
 Dehydrating, desiccating or drying. 
 
 Chemically preser^-ed foods, such as pickles, are not of great value 
 save as relishes, as they cannot safely be eaten regularly in any quantities. 
 
 Sun curing, because of dirt, insects, danger of spoilage and trouble, 
 is not practical save where the humidity is relath^eiy low, and the propor- 
 tion of seasonable sunshiny days is large. / (j 
 
 -Better Food — Cheaper Food— "^ ^ 
 
 — 4 — 
 
 O <o J / 
 
-The 4 - in - 1 Victory Food Drier- 
 
 Canning in tin or glass and sugar preserving imply plenty of con- 
 tainers, sugar, money, hard work and also storage space. In canning the 
 color and the flavor are usually impaired and much of the food value is 
 destroyed, due to chemical changes and to the loss of the mineral salts 
 from the products so canned. 
 
 The words evaporating, desiccating, dehydrating and drying are 
 used more or less interchangeably although evaporating rather implies a 
 liigher degree of heat. Evaporated foods have long been successfully on 
 the market and the process will probably continue unaltered although 
 the quality may be second to foods dehydrated or dried at a lower temper- 
 ature. Evaporators are usually operated on a large scale while de'ny- 
 drating, desiccating or drying may be most successfully done on a small 
 scale in the home or on the farm by means of a Victory Drier. 
 
 The increasing demand is for preserved foods which contain the 
 maximum value in proportion to weight and bulk, which are in suitable 
 form for shipment and which are preserved at lowest cost. 
 
 Drying reduces fresh fruits and vegetables to one-half to one-third 
 of their original bulk and to one-fifth to one-tenth of their original weight. 
 Eor instance, 11 pounds of cabbage are reduced to 14 ounces in weight. 
 This means very great economy in space and in cost of transportation 
 and the dried product can be packed in inexpensive contamers, such as 
 paper bags, everywhere available. Two and one-half pounds of dried 
 tomatoes equal 60 pounds of canned tomatoes. By the removal of 90 to 
 95 per cent of the water by proper drying the action of bacteria and mold 
 is prevented. 
 
 
 ^■PF-^i* 
 
 ■ i 
 
 BY COURTESY OF THE INTERNATIONAL HARVESTER CO, 
 
 Fresh 
 Peas 
 
 Same Peas 
 Dried 
 
 Same Peas 
 Restored 
 
 -You Need a Drier- 
 
"Delicious, Tastes Just Like Fresh Picked"- 
 
 The ideal method of conservation of perishaljle fruits and vegetaljles 
 is by means of a Victory Drier as this process is convenient, econom- 
 ical and certain, and keeps unimpaired the color, flavor, food vakie 
 (all substances retained) and quality. There is no other drier like it. 
 
 Foods dried in this best and only Victory Drier retain their 
 
 Color Quality 
 
 Flavor Original Shape When Rehydrated 
 
 Food Value 
 
 They are 
 
 Clean Delicious 
 
 Easily Stored Non-poisonous 
 
 Easily Transported (Parcels Post) Wholesome 
 
 The work is 
 
 Easy Independent of Weather Conditions 
 
 Under Perfect Control Inexpensive 
 
 and the results are 
 Certain 
 
 Slicing, shredding, rolling or some degree of cooking or blanching 
 is usually required with the different products to be dried. Then with a 
 proper drier, gentle heat, and gentle ventilation, perfect results are 
 obtainable. Too great heat changes the proteins and alters the cells. 
 Too strong ventilation forms a crust on the outside and prevents the 
 escape of the moisture from the inside. 
 
 After long development and careful tests a form of simple drier. 
 The Victory Drier, has been made for use with our non-electric fans in 
 which small or large lots of fruit and vegetables can be rapidly, safely, 
 economically, certainly and perfectly dried, day or night, anywhere, and 
 independently of the weather and atmospheric conditions. In the Lake 
 Breeze Motors you find a tempered power and temperature available 
 everywhere at low cost at present not equaled or approached by any 
 other known mechanism for this purpose. 
 
 Successful drying is thus placed within reach of all persons of ordi- 
 nary intelligence and every home and every farm can now have its 
 Victory Drier Outfit. In other words, home drying is at last on a scien- 
 tific basis and we are the first to offer to the public a complete outfit and 
 a proved process. It is the best home drier in the world. 
 
 •Order Immediately 
 
 — 6 — 
 
■Simple — Saves Time — Saves Work- 
 
 Remember that Victory drying is the only known home method of 
 preserving- food products by which 
 
 All Food Values Are Saved 
 
 Since you must eat some form of preserved foods why eat that which 
 is chiefly bulk, which has little life-sustaining quality? Why not do your- 
 self the kindness to demand food with as many vitamines (life principles) 
 as possible, with all the proteins, fat and water solubles, and salts present 
 and unchanged? This perfect food is what Victory drying gives you. 
 
 Intelligent people know that the dreaded. Far Eastern disease beri- 
 beri is caused by eating too much polished rice, that is rice with the bran 
 coats removed. You also know that the prevention and the cure for 
 scurvy is fresh or properly dried vegetables. Such vegetables have the 
 digestive salts in them which the body needs. "Canned goods" do not 
 have these life giving principles usually in as great a degree. 
 
 Don't eat junk. On the best farms great care is taken in the feeding 
 of the animals. Why don't you secure a better condition and a longer 
 life for yourself by demanding a balanced ration? Begin immediately to 
 dry your own food by means of the perfect Victory system. 
 
 With a 4-in-one Victory Drier you can easily have more food, better 
 food and cheaper food and can be better and live longer. If you love 
 yourself and your family do it and do it now. If you haven't a garden 
 buy vegetables and fruits in the market at the time they are cheapest, 
 wash them, slice very thin, put them in the Victory Drier, take them out 
 when dry, leave them unsealed to cure for a day or two, protected from 
 insects, and then store away. The work is simple and practical and 
 anyone can do it. 
 
 In planting your garden next year arrange to increase the quantity 
 of such vegetables as you desire to dry for winter use. One of these 
 driers should thus be made to earn from $2 to $3 a day. Any surplus of 
 dried product can be sold at good prices. 
 
 Any woman who wants to save labor and money and who desires the 
 cheapest, the most wholesome and the most delicious food and once 
 tries a Victory Drier will never again be without it. This Drier will revo- 
 lutionize the old methods of food preservation in the home. There is 
 no other home drier like it. A Victory Drier means thrifty house- 
 keeping. 
 
 BY COURTESY OF THE INTERNATIONAL HARVESTER CO. 
 
 Fresh Rhubarb Same 
 
 before drying Rhubarb dried 
 
 ■Better Food — Longer Lif e- 
 
 — 7 — 
 
Preserve by Drying 
 
 XLbc innlverslt? of Cbtcaflo 
 
 Zbc Xotanical (Basette 
 
 July 1, 1918. 
 The Lake Breaze Motor company, 
 b64-570 W. Monroe St., 
 Chicago, 111. 
 
 Sear Sirt 
 
 I have tested your aloohol, kerosene, and gas fans and 
 find them excellent for drying of regetables and fruits on the family 
 scale. Slnoa electric fans are not arallable for the use of most 
 farm families and m&ny city families it seems to me that your fan 
 is almost indispensable for home drying. It would seem to me like- 
 wise almost indispensable in field hospitals where electricity is 
 lacking. 
 
 I am impressed with Its efficiency as a machine. It 
 seems to lire up to your claims as to amount of fuel needed, lack 
 of noise in operating, and volume of air raoTod. 
 
 Very truly. 
 
 Associate Professor of Plant Physiology, 
 
 XH)e Tnntversu? of (Cbicago 
 
 Cbe Scbool at Education 
 
 June 26, 1918. 
 Laics Breeze llotor Company, 
 Chicago, 111. 
 
 Bear Sirst 
 
 We have used yoia- fan run by alcohol In connection with 
 some experimental work in drying frulta and regetables. tfe find that it 
 Jceepa a gentle current of air oironlatlng orer the food, thus shortening 
 the time of drying without removing moisture so rapidly that a hard crust 
 forma oyer the surface. It not only economises in time and heat, but 
 insures an excellent product. 
 
 It seems to us to bs a very desirable addition to toy 
 drying equipment whether heat ia to be used or not. 
 
 Very truly your a. 
 
 -Wholesome, Delicious Food- 
 
 — 8 — 
 
Others Like It^ 
 
 Proof 
 
 Thru the Lindness of Mr. Arthur G. Hulbert of Chicago, one of the 
 ardent and efficient pioneers in dehydration in the United States, the 
 following excerpts are presented from the testimony given at the 
 U. S. Senate Committee hearing on dehydration (S. 3665) : 
 
 (used by PERMrSSION. COPYRIGHT, 1918, HULBERT PUBLISHING CO.) 
 
 SENATOR GORE, the Chairman, said: "If this process is equal to its 
 promise, perishable products will be made imperishable, the summer will be 
 made perpetual, we will eliminate an enormous amount of waste and distribute 
 the whole perishable crop over the entire United States." 
 
 SENATOR RANSDELL: "This is the most profoundly interesting 
 thing we have had before this committee for consideration since I have been a 
 member." 
 
 HARVEY W. WILEY, of the Bureau of Foods and Sanitation: 'T am 
 
 deeply interested in the industry of desiccated vegetables and fruits. I believe 
 that the general use of such products by the general public would be highly bene- 
 ficial. The rapidity with which the samples are dried and the low temiperature 
 employed, secure the full value of these products in so far as their vitamine and 
 antiscorbutic properties are concerned." 
 
 TESTIMONY OF DR. McCOLLOM of Rockefeller Institute of Hygiene: 
 
 "In my opinion, gathered from my own experiments and the evidence gathered 
 in Germany, the food values of dried vegetables remain the same as fresh. 
 
 "Regarding the so-called vitamines, the leaf vegetables such as cabbage, 
 spinach and cauliflower contain more than do the fruits and other vegetables 
 but owing to the high prices in wintertime the consumer with a limited pocket- 
 book is going to buy the grain products he considers essential and cut out these 
 green leaf vegetables. This is a great mistake. Children particularly and even 
 the grownups need this particular substance which occurs in largest amount in 
 these green vegetables which will not be bought by consumers during the high- 
 priced season, hence my great interest in the possibility of converting these leaf 
 vegetables during the season when they are very cheap into an imperishable com- 
 modity which everybody can buy when fresh vegetables are too expensive in the 
 winter season." 
 
 TESTIMONY OF DR. L. D. SWEET of the U. S. Food Administration: 
 "I was asked by Mr. Hoover in July to take up the subject of dehydrated vege- 
 tables and fruits. I learned that the English Government had ordered dried 
 products for soup for the Army in South Africa during the Boer war. This 
 product was made of about 40 per cent potatoes, 20 per cent carrots, 20 per cent 
 turnips, 10 per cent cabbage and 10 per cent onions. 100 pounds of the raw 
 made about 15 pounds of the dried. This was shipped to them in large quanti- 
 ties and their statement was that 100 pounds of the dried would make a soup 
 ration for about 6,000 soldiers and five or six rations a week would keep them 
 in good health. 
 
 "The Boer war closed suddenly and left them with about 30,000 pounds 
 of the products on hand. There was no demand for it so it was put in barrels 
 and sealed up with paraffine, and fifteen years, three months and some days after 
 that, or after the present war had started, England placed another order. They 
 
 What's the Answer? 
 -9 - 
 
Preserve by Drying- 
 
 opened the stored barrels and it looked right and they shipped it and it proved 
 all right. Several firms have shipped, up until December 1st, between 40,000,000 
 and 50,000,000 pounds of dried products, about 60 per cent of it in the form of 
 soup product and about 40 per cent dried sliced potatoes. 
 
 "There has been a wonderful awakening in this country on dehydration. 
 The Bureau of Chemistry under Drs. Alsberg and Gore has made exhaustive 
 study and tests of it; the dehydrated products can be placed back in cold water and 
 take on the moisture that they originally contained, or nearly that, and then be 
 cooked, and we are unable to tell the difference between those and the fresh 
 vegetables. 
 
 "The main point as I see it is that during the non-productive and winter 
 season with a dehydrated vegetable the people of the U. S. could get a product 
 equal to fresh vegetables and they would be healthier; I firmly believe that the 
 dehydration of fruits and vegetables is one of the grandest developments that 
 has come to the United States. From all I am able to find out about it by eating 
 them as I have for some time, I can tell no difference between the good deh}'- 
 drated products and the fresh products. 
 
 "Dr. McCullen of Johns Hopkins University says that he finds them com- 
 parable to fresh vegetables and he sees no reason why any of the food values 
 should be lost. His experiments with a number of the vegetables, cabbage and 
 others, prove that they are as good as fresh vegetables." 
 
 EXCERPTS FROM LETTERS READ INTO THE RECORD 
 
 TESTIMONY of J. McE. BOWMAN, Pres. "The Biltmore," N. Y.: "We 
 have used a number of dried vegetables including tomatoes at the Biltmore and 
 they proved to be very satisfactory. The results convince us that dehydration is 
 an excellent method for preservation of vegetables for use in all climates and 
 particularly on account of the small space required for storage in shipment." 
 
 TESTIMONY OF ALBERT KELLER, Gen. Mgr. "Ritz-Carlton," N. Y.: 
 
 "After trying dififerent dried and powdered vegetables I take pleasure in stating 
 that if cooked properly they are far superior to taste and more advantageous 
 than preserved or canned vegetables as they retain all through an excellent 
 flavor of fresh vegetables. I can safely see a fine opening on the market for 
 such useful new products." 
 
 TESTIMONY OF P. B. BODEN, V.-Pres. "Hotel Manhattan," N. Y.: 
 
 "After repeated trials of a variety of dried vegetables including tomatoes at the 
 Hotel Manhattan we found them very satisfactory and are convinced that vege- 
 tables preserved in this form are admirable for use when seasonable fresh vege- 
 tables are not obtainable." 
 
 TESTIMONY OF C. E. SCHAFFER, Steward, "The New Willard," 
 Washington: "I have tried samples of dried tomatoes and have found them ex- 
 cellent." 
 
 TESTIMONY OF E. BURGENNINTER, Chef, "Palace Hotel," San Fran- 
 cisco: "I have given the tomato preparation, both dried and powdered forms, a 
 good trial and am glad to state that the products are fine." 
 
 - Facts are Facts 
 
Scientific — Proved- 
 
 TESTIMONY OF J. H. NICOLL, Supt. of Service, "The Olympic 
 Club," San Francisco: "The vegetables are the finest we have ever tried and 
 with proper handling they seem to retain the flavor and appearance of the fresh 
 vegetables." 
 
 TESTIMONY OF G. A. RISSER, Chef, "The Stratford Hotel," Chicago: 
 "After having given the dried vegetables a thorough trial I am pleased to state 
 that the}' are very satisfactory. I find that the flavor is much fresher after they 
 have been prepared than that of canned goods, and they are much easier to keep 
 in store." 
 
 TESTIMONY OF E. CLEMENS HORST: "The dehydrating process 
 takes the vegetables fresh from the farm, immediately dries them and in my 
 opinion and in that of the best hotel men they are fully as good as fresh vege- 
 tables. A number of our hotels in San Francisco are using dried vegetables in 
 place of the fresh although there they have the fresh vegetables available all 
 the year round. 
 
 "In a $4 case of tomatoes you pay for IS cents w^orth of tomatoes and $3.85 
 worth of tin and package. The cost of the dried is merely first cost and drying 
 while the cost of the canned is twenty times the first cost and in a car of canned 
 is ten thousand pounds of tin and fourteen thousand pounds of lumber. 
 
 "Of all the vegetables grown, 40 to 50 per cent is lost, but in drying, there 
 is no loss whatever, even the peelings and the tops are fed to hogs. The quantity 
 of potatoes dried in Germany for the last year, of which there is official record 
 by our Government, is 800,000,000 bushels, more than twice the quantity raised 
 in the U. S. per annum; or seven times as many bushels per capita as we raise: 
 their crop in 1915 was 2,000,000,000, as against 350,000,000 bushels in this country, 
 according to U. S. Government year book. 
 
 "Air at ordinary humidity of 75 has water carrying capacity of 25, but 
 raise the temperature from 80 to 150 and the expansion gives it ten times the 
 absorbent power, or for every 24 degrees the drying power doubles in ratio. 
 The time required for drying varies." 
 
 Ill view of this testimony, 
 
 Why Not Dry? 
 
 The Victory Drier does the work, and in addition you get 4 articles 
 in 1 outfit : a fan which can be used anywhere, a stove which can be used 
 365 days a year, an auxiliary furnace in the winter, and a drier for many 
 purposes. 
 
 This is 
 
 the 
 
 Victory Drier 
 
 _„ It does the Work 
 
 V'dlMK Why Not Dry? 
 
 ^^1 ioSH, 
 
 
 The 4 - in - 1 Drier 
 
 — 11 
 
-Why Not Dry?- 
 
 Practical Applications 
 
 80c a pound is a winter price of dried Ijlack raspberries on the Chi- 
 cago market. This is equal to 14c per quart fresh, and the cost of 
 Victory drying them is less than ^c per quart. There are tens of 
 thousands of acres of berries totally wasted each year, as they cannot 
 be marketed fresh. What's the answer? 
 
 Why not dry them? 
 
 Why not dry snap beans in the season when they are plentiful and 
 cheap, often as low as 5c per pound, and use them out of season when 
 worth 30c per pound? 
 
 Why not dry rhubarb in season when good and plentiful and costing 
 Ic per pound and eat it out of season when it is 20c a pound? 
 
 Why not! 
 
 Remember, home Victory dried foods are better in color, flavor and 
 food values than canned or otherwise preserved products ; they are 
 cheaper and give you better health. The fuel cost of Victory drjnng is 
 about J'2 the cost of the rubber rings used on the glass jars in the old 
 style form of preserving. 
 
 Could you ask for a lower cost? 
 
 Why not dry? 
 
 It is reasonable to believe that vegetables and fruits properly 
 ripened before gathering and then immediately dried in a Victory Drier 
 have better quality and flavor than those picked green and ripened in 
 transit or in cold storage. What's the answer? 
 
 Reckon we all better Victory dry. 
 
 The cost of shipping dried vegetables and fruits by parcels post is 
 only a fraction of the cost of shipping them fresh by freight. There is 
 no loss by spoilage en route and the food you prepare is clean, too. 
 
 Be independent of market conditions and shipping facilities bv 
 drying fresh, ripe products in their season in a cleanly manner at home 
 in a A'^ictory Drier. 
 
 Why not dry? 
 
 You can beat Mr. H. C. Living to a frazzle and save Dr.'s bills and 
 the food profiteer won't worry you much if you Victory dry. 
 
 That's it, just Victory dry. 
 
 You can even form a drying club with some of your friends and be- 
 tween you get a Victory outfit and keep it working day and night. 
 
 What's the answer? 
 
 Why Not Dry? 
 
 ■The Victory Does It- 
 
 - 1 •-: - 
 
■Easy — Inexpensive- 
 
 Description and Prices 
 
 THE VICTORY DRIER is 4 feet long and 1>4 feet wide. It has 
 12 shelves. The heater is 1 foot long. A Lake Breeze Motor produces 
 the gentle circulation necessary and food products are dried thus better 
 than by any other known home process. Kerosene is the fuel recom- 
 mended altho alcohol or city gas burners can also be supplied. 
 
 The shelves contain 36 square feet of surface and hold little or 
 much. This drier works day and night at almost no expense and the 
 products are dried in the most perfect manner. With a Victory Drying 
 Outfit you can have delicious, wholesome food and at lower cost. 
 
 Prices 
 
 Domestic Export Domestic Export 
 
 Drier $34.50 $55.00 Heater Hood $15.50 $26.00 
 
 Stove 7.50 12.50 Model B, 16 in. Fan 22.50 37.50 
 
 Domestic Export 
 
 Price complete, Victory Drier Outfit '$75.00 $130.00 
 
 Terms : Cash with order ; freight on board cars, Chicago. 
 
 Dry 
 
 The Lake Breeze Motor Co. 
 
 564-570 West Monroe Street 
 Chicago, Illinois, U. S. A. 
 
 Your 0\^n Food Products 
 
 When you think of dried foods think Delicious Food Drier. That's the 
 Victory. Now you have it. It is the only successful home drier ever 
 made. 
 
 Lake Breeze Fans 
 
 Everyone Should Know About These Non-Electric Fans. 
 They Run Anywhere On 
 
 Kerosene, Alcohol or Gas ^'^^ ^^ 
 
 Natural 
 
 Cost }ic per hour }4c per hour i/ec per 
 
 without wires, springs, batteries or 
 trouble. Improved patented models. 
 Fifth season. Of genuine merit. 
 Proved comfort and efficiency bring- 
 ers in the heat, day and night. 
 Quiet and convenient. Portable any- 
 where. Ideal for the sick. These 
 fans are essential. Ventilation is 
 ^\j^ life and these fans are necessary to 
 M your complete well being. They are 
 
 useful in winter as well as summer, 
 as they increase greatly the heating 
 capacity of stoves and radiators. 
 Three models. 3 sizes. Write for 
 Catalog F. The No. 31 Fan. Model 
 B, 16-inch, kerosene burner, is the 
 one advised for Drying and is the 
 fan supplied with the Victory Drier. 
 
 hour 
 
 ■You want it — Get it- 
 
 I.S - 
 
You Need a Drier 
 
 General Directions 
 
 Food products to be dried should be as young, fresh and clean as 
 possible. The trays can be used either side up. 
 
 Different vegetables require different treatment. Let experience 
 govern. They all will dry. 
 
 In general cut the fruit or vegetables into short pieces, or shred, or 
 put through a meat grinder or slice not thicker than one-sixteenth inch 
 before drying. Before drying it is usually preferable to remove the skin 
 by scalding or paring. Set the drier where the air is as dry as possible. 
 
 If the fan is operated without artificial heat the temperature of dry- 
 ing will be not higher than the temperature of the room or somewhat 
 lower, due to the evaporation. Evaporation refrigerates or cools. 
 
 Chard should be rolled with a rolling pin or the stems in the leaves 
 should be removed. 
 
 Berries should stick to the hand but not crush when squeezed. 
 
 Leave the dried products unsealed for a day or two protected from 
 insects and in a dry place, and mix a few times before storing in jars, 
 tins or paper bags. Keep clean and dry. If the drying has been well 
 done curing will require only a day or two. 
 
 When you think of dried foods think Delicious Food Drier. That's 
 the Victory. Now you have it. 
 
 Instructions for Setting Up 
 
 The holes in the sheet steel pieces match when the pieces are in the 
 right position so all you need to do is to try the pieces in different posi- 
 tions until the holes fit. The heater hood can stand at either end of the 
 drier. 
 
 Note that the wide flange on the sides should go against the drier, 
 that the narrow flanges on the shelf upon which the heater stands point 
 up, that of the two side pieces the flanges of one point toward the drier, 
 that is out from the casing, and the flanges of the other point in. The 
 side of which the flanges point in is the side by which the fan is placed. 
 The narrow strip goes low down between the side pieces. Its purpose 
 is to force the stove to be put to one side. 
 
 The kerosene stove will always burn a blue flame if the wick is clean. 
 Therefore, if the flame is red or yellow after lighting it simply means 
 that some of the char should be removed from the wick. The way to do 
 this is to remove the outer burner shell and the inner spreader and with 
 a piece of newspaper with a clockwise circular motion brush off the top 
 of the wick. Don't turn the wick quite above the edge of the brass tube 
 in which it runs. Be sure to always clean the stove wick thus after each 
 time it is lighted. Of course a kerosene lamp-wick should never be 
 trimmed with scissors. 
 
 A book of special fan directions accompanies each fan. 
 
 Order Immediately 
 
 — 14 — 
 
-"Delicious, Tastes Just Like Fresh Picked"- 
 
 Home dehydration is now a final and perfect success with a 
 VICTORY DRIER outfit. Why not dry? 
 
 Vegetables 
 
 Percentage 
 
 of Water in 
 
 Fresh 
 
 Produce 
 
 Asparagus . .' 
 
 Beans, String- 
 
 Beans, Wax 
 
 Beans, Lima 
 
 Beets To 
 
 Brussels Sprouts 
 
 Cabbage 91.0 
 
 Carrots 88.0 
 
 Cauliflower 
 
 Celery 94.0 
 
 Chard, Swiss 
 
 Corn, Sweet 75.4 
 
 Horseradish To 
 
 Kohl-rabi 
 
 Leeks 
 
 Okra 
 
 Onions 87.0 
 
 Parsnips 
 
 Peas, Garden 
 
 Peas, Sugar 
 
 Peppers 
 
 Potatoes 78.0 
 
 Pumpkin 
 
 Rhubarb 
 
 Spinach 92.0 
 
 Squash, Summer 86.0 
 
 Tomatoes 94.3 To 
 
 Turnips To 
 
 Fruit 
 
 'Apples 84 
 
 Apricots 
 
 Berries 
 
 Cherries 
 
 Cranberries 
 
 Peaches 
 
 Pears 
 
 Pineapple 
 
 Plums 
 
 Quinces 
 
 Strawberries 
 
 Blanch 
 Boiling Water 
 
 (minutes) 
 Then cold dip 
 
 5 to 10 
 
 6 to 10 
 6 to 10 
 5 to 10 
 
 loosen skin 
 6 
 10 
 6 
 6 
 3 
 3 
 5 to 10 
 loosen skin 
 5 to 6 
 5 
 3 
 5 
 6 
 3 to 5 
 6 
 
 30 
 3 
 3 
 
 3 
 loosen skin 
 loosen skin 
 
 Drying Time Pounds dried 
 
 Hours Product per 
 
 With Without 100 lbs. of 
 
 Heat Heat Fresh Produce 
 
 10 
 12 
 12 
 12 
 6 
 7 
 6 
 9 
 8 
 8 
 6 
 3 
 6 
 6 
 5 
 4 
 8 
 6 
 7 
 
 10 
 
 10 
 
 12 
 
 10 
 
 10 
 
 6 
 
 8 
 
 12 
 
 6 
 
 6 
 12 
 10 
 12 
 12 
 12 
 
 8 
 12 
 12 
 12 
 15 
 
 20 
 24 
 24 
 24 
 12 
 14 
 12 
 18 
 16 
 16 
 12 
 
 6 
 12 
 12 
 10 
 
 8 
 16 
 12 
 14 
 20 
 20 
 24 
 20 
 20 
 12 
 16 
 24 
 12 
 
 12 
 24 
 20 
 24 
 24 
 24 
 16 
 24 
 24 
 24 
 30 
 
 10 
 
 7 
 
 21 
 
 8>4 
 22 
 
 8>4 
 7/2 
 
 15 
 
 Our VICTORY DRIER is the first, the best and the only drier of 
 the type ever made for the home. Why not dry? 
 
 -Make Money by Drying- 
 
 is — 
 
What's the Answer ? 
 
 LIBRARY OF CONGRESS 
 
 ^ 014 420 530 3 
 
 Victory Dried Food Products 
 
 Look better. Taste better, and are better 
 
 Require less work, less storage space, are more economical 
 
 than food otherwise preserved and are 
 
 much more easily 
 
 Transported by Parcels Post 
 
 The Victory Drier 
 
 4 - in - 1 
 
 Is the only Perfect Home Food Drier made in the World 
 
 Domestic and Foreign Patents Applied for 
 
 You can Make Money by dryi 
 
 ng 
 
 food and selling the products and renting your drier to your 
 friends and neighbors. Give your children a chance. 
 
 The Victory Drier has been made possible by our remarkable 
 
 Non - Electric Fans 
 
 which run anywhere on 
 
 Kerosene, Alcohol or Gas (Nanirai) 
 
 Our season's output is limited; better order immediately. 
 
 The Lake Breeze Motor Company 
 
 560-570 W. Monroe St. :: Chicago. Illinois 
 
 U. S. A. 
 
 Why Not Dry? 
 
 16-