DRIED VEGETABLES 



One line to which special attention was given last year was the encouragement of 

 increased production of vegetables, mainly for home use. This resulted in the pro- 

 duction of very large quantities on vacant lots in towns and cities, which, of course, 

 materially assisted in domestic consumption. 



Apart from this, extra efforts were made in some of the provinces for increased 

 field production of vegetables. In Ontario, through unfavourable weather, a shortage 

 occurred, particularly in potatoes. In Alberta, but especially in British Columbia, 

 enormous quantities of vegetables were available in the fall of 1915. Just when the 

 growers were somewhat perplexed as to the disposal of the same, contracts for dried 

 vegetables were placed by the British and French War Departments with the Graham 

 Company, Limited, of Belleville, Ont. These orders amounted to over ten million 

 pounds, in fact the contracts were and are limited only to the possibilities of production. 

 The result is that this company has handled the big surplus of British Columbia, and 

 has even drawn large supplies from the adjoining Western States and also from New 

 York State. 



The following table shows the reduction of the vegetables, which are dried separately 

 and then mixed. 



Fresh Dried 



Potatoes 200 lbs. 32 lbs. 



Turnips 200 " 22 « 



Carrots 200 " 24 « 



Cabbage 150 " 10^ " 



Onions 100 " 6 " 



Celery y 50 " 33^ " 



900 lbs. 98 lbs. 

 Peameal 2 * 



100 lbs. 



The above indicates that 900 lbs. of vegetables are dried to 98, to which is added 

 a small quantity of peameal. This dried mixture is shipped to Belleville, Ontario, 

 where it is put up in packages of 15 lbs. The daily production in January was 90,000 

 lbs., which was sufficient for the making of 180,000 gallons of vegetable soup. The 

 material thus obtained is marketable at from 20 to 25 cents a pound. Two ounces with 

 a pint of stock will make a quart of soup. 



The practice at the Front is to soak the dried material for one hour in cold water; 

 then it is boiled, some stock being added, flavoured to taste, and served hot. Meat 

 scraps and cheap cuts may be added if available and desirable, thus producing a com- 

 plete army ration. In this shape it forms the breakfast for the French troops who much, 

 relish it. Its possibilities in the hands of a good cook need not be enlarged upon. 



Vegetables in this form will keep indefinitely. Although reduced to one-tenth their 

 original weight, their flavours and food values are retained, while the reduction in bulk 

 renders storage and transportation easy and inexpensive. The increase in Apartment 

 House life should help to create a home demand, and the possibilities of building up a 

 domestic trade for this product and thus promoting a new industry would appear to 

 be worthy of serious attention. * 



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