DEHTDEATION OF PEUITS AND VEGETABLES. 7 



[Extract.] 



California State Boakd op Health, 



Bureau of Tuberculosis, 

 Sacramento, November W, 1017. 

 Mr. Clemens Horst, 



Sow Francisco, Cal. 

 Dear Sir : I wish to tliank you for tlie ^iimples that you sent us, and to tell 

 you that I have never tasted better tomato soup than we made from the 

 powder. 



Yours, very sincerely, 



E. L. if. Tate-Thompson, Director. 



[Extract.] 



S.\N Fraxctsco Hospital. 

 Sa.n Francisco, December l.'i, 1917. 

 E. CiJiMENs Horst Co., 



iS'a« Francisco, Cnl. 

 Gentlemen : Referring to saraiile of dried tomatoes recently submitted, beg 

 to advise that our dietitian finds that same made a very excellent soup. It is 

 our belief that tliis product would be particularly adsantageous for use in the 

 Army, and would solve, to a considerable extent, the problem of transportation 

 of large quantities of food. 

 Respectfully. 



R. G. Bkodhick, Superintendent. 



[Extract.] 



Hotel St. Praxcis, 

 hian Fraivcsico, December IJ/, 1917. 

 Mr. E. (Jlemens Horst's .Tulienne and Brussel sprouts (dry) have the flavor 

 and taste of fresh vegetabk-'s after being prepared same way as fresh, and 

 recommend them very highly. 



Victor Hirtzler. 



[Extract] 



Hotel St. Francis, 

 San Francisco, November 10, 1917. 

 E. Clemens Horst Co., 



San Francisco, Cal. 

 Gentlemen : For the first time in my experience as culinary chef and cooli I 

 have used one can of your dried powdered tomatoes and served it the whole 

 day. I can only say one word — " excellent." 

 Yours, very truly, , 



Victor Hirtzler. 



[Extract.] 



Palace Hotel, 

 San Francisco, Gal., November 23, 1917. 

 E. Clemens Horst Co., 



San Francisco, Cal. 

 Gentlemen : I have given your tomato preparation, both the dried as well 

 as the powdered forms, a good trial and am glad to state that your products 

 are fine. They may be used with very good results in all such dishes where 

 tomatoes are used. 

 Wishing you the very best success, I am. 

 Very truly, 



E. Burgbnninter, 

 Chef, Palace Sotel. 



