THIRTY CENT, BREAD 43 



sugar 46 grams 



wine 200 c.c. 



(a half pint). 



In Germany the dehydrated vegetables are called 

 "herbs wuer St." Herbswuerst consists of a mixture 

 of dehydrated soup greens, dehydrated onions, de- 

 hydrated carrots, dehydrated potatoes, dehydrated 

 cabbage, dehydrated spinach and beans. 



The encouraged German processes, which are 

 much inferior to the discouraged American proc- 

 esses, consist in partly boiling the vegetables, thus 

 losing a considerable proportion of their extractives 

 and then in drying the products at a high tempera- 

 ture. 



This treatment causes a radical change in the 

 physical appearance and chemical properties of the 

 dehydrated foodstuffs. To make them fit for the 

 table they require recooking and while unquestion- 

 ably nutritive and of great value in contributing 

 vegetable alkalines to the diet of the soldiers, they 

 are not over-palatable nor do their flavors closely 

 resemble those of the fresh vegetables. 



§ 20 — Bl^TTER THAN GEJRMANY'S 



The American processes are superior to the Ger- 

 man processes in that they do not boil the fruits and 

 vegetables at all. They treat them at a much lower 

 temperature in a manner which insures a thorough 

 circulation of the air currents so as to reach every 

 particle of the product undergoing dehydration. 



As a result the American process does not injure 

 the cellular membranes of the vegetable matter and 



