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tables sufficient to supply an ordinary family for a long 

 time may be stored in very little space. The shrinkage in 

 bulk and weight of most things is quite surprising — for in- 

 stance — six pounds of cabbage when dried weighs about four 

 ounces; a bushel of potatoes (60 pounds) weighs when dried 

 10 pounds; two quarts of string beans will easily be con- 

 tained in a pint paper container. It is undoubtedly one of 

 the best ways of shipping foods because of the economy in 

 space and weight, and it is also a good way for apartment 

 dwellers who have no good storage space to keep their 

 supplies. 



The time of soaking out these products depends some- 

 what on the time they take to evaporate but I think it is 

 better to give nearly everything plenty of time to absorb the 

 water slowly and then in cooking they may be treated just 

 as fresh fruit or vegetables would be. If you can keep your 

 products in a cool place I would prefer to soak everything 

 over night, although many bulletins will tell you that three 

 hours is sufficient. 



The best bulletin about drying that I know of is "Bulle- 

 tin 841" which may be secured by writing to the Dept. of 

 Agriculture at Washington. 



If I have not covered the ground thoroughly I should be 

 glad to answer any questions that I can. 



CHAIRMAN: Is there any one who would like to ask 

 Mrs. Burnham any questions? 



MR. DOTEN: I would like to ask if you use bleach- 

 ing. 



MRS. BURNHAM: I have never used sulphur or any 

 chemical bleach. In the commercial evaporators I believe 

 they use a sulphur bleach to preserve the color. The only 

 thing that I have done is to drop apples into slightly salted 

 water after they were sliced until ready to put them onto 

 the dryer. 



MR. DOTEN- How about the selling price of these 

 products ? 



MRS. BURNHAM: I don't know that the price is as 



