10 Feb 1921
Page 1
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Newspaper
Newberg Graphic
Location
Newberg, Oregon, United States of America
Date
Feb 10, 1921
Page
1
A historical note explains Americans eat only about one pound of prunes per person per year despite prunes’ hygienic benefits. It cites four causes: unattractive imports, local ignorance of Oregon prune brands, poor preparation by housewives, and cooking methods that can render prunes either bland or flavorful.
The article discusses the benefits of prunes as a breakfast fruit and explains improved packing, pitting, and preparation methods. It covers how to wash simmer and serve prunes without boiling, plus tips for pitting and storing to keep them ready for use.
W. W. Silver urges Newberg and nearby communities to support Prune Week starting February 14 to bridge the gap between prune producers and consumers. The plan includes in town exhibits, discount prune packages, and outreach to markets beyond Oregon to expand demand for local prunes.
Oregon Governor designates February 14 to 19 as prune week and urges eating and sharing prunes to clear a surplus. The letter promotes sending prunes to friends in the east and directs orders to Newberg and Dundee packing plants at low prices, framing prunes as healthful.
The Dundee Fruit Growers & Packers committee touts Yamhill County Oregon prunes as superior for drying. It highlights soil and climate, artificial heat drying, steam sterilization, and sanitary packing practices to ensure a pristine product. It warns against boiling dried fruits and endorses long cold-soak then slow simmer cooking.
A physician lauds prunes as essential for all beyond infancy and hails pruning investment on suitable soil as the best. He also notes Dundee conditions as healthful as any U S region.
Governor calls February 14 to 19 as Prune Week urging Oregonians to buy prunes from 22 million unsold pounds. Appeals hotels, grocers, restaurants and press to cooperate to aid prune growers and relieve a serious industry surplus.
The Oregon Grower explains that a prune is essentially any plum that can be cured without removing the pit to yield a firm palatable product. Plums suitable for drying produce meaty, large, yet flavors vary and some dry poorly.
J P Powell argues that Oregon prunes should be a daily staple for all workers and even the well-to-do. He claims prunes regulate bowels, help constipation, and reduce medicine and doctor bills when used generously, with minimal bread. The piece endorses doctors as authorities on prune health benefits.
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