95 



yet created but all who have seen the finished products 

 have been greatly interested and many have asked me where 

 they could be procured, so there should be no trouble in 

 making a market. 



THE CHAIRMAN: I would like to ask how long it 

 takes to soak out the dried product. 



MRS. BURNHAM: Generally speaking it takes about 

 as long to put the water in as it took to take it out. Sweet 

 corn, for instance, will evaporate in about three hours. Us- 

 ually, I soak my sweet corn three hours. You can soak it 

 over night, if you care to, but if you do so, you should keep 

 it in a cool place. There is such a large percent of sugar 

 in it, that it is apt to sour. 



Root vegetables, generally speaking, I would cook pret- 

 ty thoroughly before I evaporate them. Beets, for instance 

 would want to be sliced before they were evaporated. Of 

 course, you wouldn't want to slice them and cook them. 

 They would lose their color, so I cook my beets and slice 

 them. 



In the large evaporating plants where they are drying 

 potatoes they simply wash them and then mash them to a 

 pulp, and dry them to a sort of starch compound. 



THE CHAIRMAN : But the fruits, you wouldn 't cook ? 



MRS. BIJRNHAM: No, unless you wanted a dryer 

 butter. 



MR. PUTNAM: Is that the only kind of vegetable 

 cooked before being dried? 



MRS. BURNHAM: The root vegetables. 



MR. PUTNAM: When I was in the army, we had all 

 kinds of vegetables, such as potatoes, cabbage and turnips. 

 They were partially cooked and dried and pressed into a 

 block and called concentrated vegetables. 



MRS. BURNHAM: Were they good? 



MR. PUTNAM: They were good. They were put in- 

 to soup. We had scurvy very bad in the army and had to 

 use something of that description. You could not get pota- 

 toes, so the folks at home got up this vegetable matter and 



