DRIED TRUCK 245 



humid regions, moisture-tight containers should be used. If 

 a small amount of dried product is put in each receptacle, 

 just enough for one or two meals, it will not be necessary to 

 open a large container. 



Your American ingenuity and the American practice of 

 reading will show you a lot of ways of saving waste : for 

 example, frozen potatoes are not necessarily spoiled, we are 

 told by Mr. de Ronsic, a writer in the Receil Agricole. They 

 may be dried and then cooked as usual. The Revue 

 Scientifique (Paris), abstracting the article in question, says : 



"The potatoes must be dried to prevent decomposition, 

 which takes place very rapidly after they have thawed out. . . . 



"The oven should be heated as for baking bread. Then, 

 when it has reached the necessary temperature, which is 

 easily recognized, the potatoes are put in, cutting up the 

 largest. They are spread out in a layer so that evaporation 

 may easily take place, the door of the oven being left open. 

 From time to time the mass is stirred up with a poker to 

 facilitate the evaporation. When the drying has gone far 

 enough, the potatoes having become hard as bits of wood, 

 they are withdrawn to make room for others. 



" Potatoes thus dried may be boiled with enough water to 

 make a paste similar to that which they would have furnished 

 if mashed in the ordinary manner, and which will answer 

 very well, at least to feed stock. The potatoes will be found 

 to have lost none of their nutritive value." 



Even if you haven't any acres yet, there isn't any law 

 against drying in the city. Either in sales or in saving it will 

 help to pay for the country place later and the country place 

 can be made to pay it back again. 



Call your product say "Landers' Desiccated Beans" or 

 "Glory's Dehydrated Corn." They will sell better, they 



