44 THIRTY CENT BREAD 



not an atom of the flavor, color or nutritive value 

 of the product is lost. 



The American products with which I have been 

 intimately familiar for seven years retain a fulness 

 of fresh flavor when prepared for the table, and 

 because their cellular structure is uninjured in the 

 process they acquire a normal appearance both as 

 regards form and color after being allowed for a 

 short time before cooking to reabsorb the water orig- 

 inally taken from them. 



§ 21 — ROT ON THt GROUND 



The United States Department of Agriculture in- 

 forms us that fully 50 per cent, of all the vegetables 

 and fruits grown in America never reach the con- 

 sumer. They rot on the ground. 



This tremendous loss is due to difficulties of trans- 

 portation combined with the fact that only the fan- 

 ciest quality of fruits and vegetables will pass final 

 market inspection for profitable shipping and 

 trading. 



The American dehydrating processes, if now en- 

 couraged by the army and navy, instead of beingi 

 suppressed by them, could conserve every particle 

 of these waste products, contributing tremendously 

 thereby to the wealth of the farm and adding thou- 

 sands of tons of perfect foods to the nation's dietary. 



Moreover, through their use everything grown on 

 the farm and in the orchard can be conserved so as 

 to keep indefinitely. They can be marketed at a 

 price well below that of the so-called fresh products 

 which are to be had only at certain seasons of the 

 year. 



