EVAPORATION OF FRUITS AND VEGETABLES 



Mrs. Irene Burnham, Waltham. 



Mr. President and members of the Association, I was 

 charmed this afternoon to hear your president say that he 

 thought that there should be more commercial evaporating 

 done in the state this year. It helped me out greatly for 

 when the need of any thing is apparent you can begin at 

 once by telling people how to do it. 



I would like to tell you a little about what the German 

 housewives have been doing along this line of evaporation for 

 many years. They have had teams go through the market 

 places each night to take from them any products which 

 were in danger of not keeping until morning and these prod- 

 ucts have been taken to a community drying plant and saved 

 for future use. They have also had itinerant drying equip- 

 ment on automobile and wagon bodies and have gone over 

 the farms after the harvest, picking up everything that has 

 been dropped and drying it so that no kernel of corn or 

 grain of any food value has gone to waste, and we are told 

 that the government inspects the housewife's store room 

 from time to time to see that she has a good supply of dried 

 products on hand, the understanding being that she should 

 have vegetables and fruit on hand to last a year if her sup- 

 ply were cut off. 



The Germans are now having vegetable soup made from 

 a combination of dried vegetables which gives them 200 

 calories per portion. Let us learn some of these lessons of 

 thrift now and then let us not forget them when our time of 

 real need is past. 



We have been al)le to feed ourselves well, to export all 

 that we wanted to and to Avaste a great deal but that time is 

 over for us for the present at least and I believe we will 



