‘/grass a day before they had time to
eat other food,”

HEAT AS PRESERVATIVE,

Schnabel related he began trying
to preserve the grass by sun-drying
-}on a tar paper roof. Finally, he
turned to the oven, and at last the
furnace. Bundles of grass were dried
in screen trays over the hot air regis-
ters. -For three years the Schnabel
furnace was turned on in the spring
‘land early summer. He obtained
about one to five pounds a day by
these crude methods.

For three years Schnabel at-
tempted to interest feed companies
in his discovery without success. In
1935 he went to see Lynwood H.
Smith, president of the American
Dairies, Inc., about borrowing a
vacuum pan for condensing grass
juice. Smith became interested in
ithe experiment and decided to back
him.

Cerophyl Laboratories, Inc., was
formed. It now has 150 employees
and markets a poultry food and a
pharmaceutical preparation. Dr. W.|—
R. Graham, 35 years old, with a
degree from ‘Toronto university,
directs a staff of twenty-five in
Jaboratory experiments. He had done
lindependent research, finding that
j black mice developed gray hair if

denied certain grass vitamins.

t GRASS JUICE FACTOR.

' Dr. George A. Kohler, 29 years old,
joined the staff.in 1938 after working
out a Ph. D. in biochemistry at the
University of Wisconsin on the mys-
terious “grass juice factor,” as yet
unidentified. The three collaborated
on a paper given before the Ameri-
can Chemical society last year on the
high vitamin concentration in young
grass. The Quaker Oats company
recently bought.a half interest in
the company.

The company operates farms in

 

in the Rio Grande valley of Texa
jand at Wallaceburg, Ontario. The
grass is grown on rich soil, sprayed
,|regularly, cut with a special machine
and rushed to the dehydrator and
‘\heated to 1,600 degrees. It then is
shipped and made into pellets.

You have Schnabel’s word for it
‘ that grass is so full of vitamins they
haven’t all been identified. Twelve
_|pounds of dried, unjointed grass con-
‘|tains more vitamins than 340 pounds
‘lof vegetables and fruits—more than
the average person eats in a year.
|. Research has shown the unjointed

grass rich in all the vitamins ranging
from A, B, B-1, and down through
the alphabet, with the exception of
‘|D, supplied by sunlight, The chem-
_jists speak of nicotinic acid, carotene,
.|riboflavin, thiamin and newer terms
‘lsuch.as cholic acid and the grass
juice factor. :

It is Schnabel’s hope that grass
‘will be a standard American supple-

ment to the diet, cutting the nation’s
food bill. One ounce a day is equal
|to nine ounces of spinach and let-
tuce, he contends. Samples have
| been ferried to England by bomber
' for experimental work on foods. Re-
search now is going ahead toward
adding grass to your breakfast foods,
{milk and other products.

“People have got to get over think~-
ing grass is cow food,” me oane says

 

 

‘\the Kaw valley, near Lawrence, Kas.,/f |