THIRTY CENT BREAD 49 



Unknown to the army dehydrated potatoes, 

 onions, cabbage, * apples, turnips, carrots, soup 

 greens, cranberries, spinach, celery, rhubarb, blue- 

 berries, tomatoes, garlic and parsley were used in 

 1913 and 1914 on the battleships Utah, New Hamp- 

 shire, Louisiana, , Ohio, Florida, Hancock and 

 Nebraska. 



They were also used at the Newport Training 

 Station, in the Provision and Clothing Department, 

 Brooklyn, and in the Philadelphia Navy Yard. 



The Depot Commissary of the Canal Zone Execu- 

 tive Department reported to Governor George W. 

 Goethals on the very excellent grade of soup ob- 

 tained by him through the use of these vegetables. 

 Goethals responded by approving the recommenda- 

 tion and memorandum requisition of the Depot Com- 

 missary for a supply to be shipped to the isthmus. 



Dr. Carl Alsberg, chief of the Bureau of Chem- 

 istry, Department of Agriculture, says, "The sub- 

 ject of drying of vegetables is in line with the pre- 

 paredness propaganda." 



David Franklin Houston, Secretary of Agricul- 

 ture, urges the conservation of food products by the 

 farmers of the United States. 



The dehydrating establishments have offered to 

 co-operate with the Washington authorities by plac- 

 ing at the disposal of the government all their proc- 

 esses and plants, 



T. J. Cowle, paymaster general, U. S. Navy, re- 

 porting to the Navy Department on his tests with 

 dehydrated fruits and vegetables, September 17, 

 1913, says: . , „ 



"Peaches, raspberries, spmach, yellow turnips, 

 carrots, soup vegetables (onions, parsley, cabbage, 



