86 BULLETIN 1335, U. S. DEPARTMENT. OF AGRICULTURE 
ounce per gallon) solution of boiling soda gives good results. The 
soda intensifies and preserves the bright green color of the fresh 
material, but it must be dilute so that a noticeable flavor will 
not be imparted to the product. 
CABBAGE 
All dead, diseased, and discolored leaves are trimmed off, and the 
head is cut into quarters, usually by hand. If the cuts are made 
vertically through the central core, the segments of the stalk are 
easily cut out of the quarters. The quartered cabbage is sliced by 
means of a slaw cutter or other rotary slicer, after which it is trayed 
and steam processed until thoroughly heated, but not soggy or 
collapsed. 
CARROTS 
The best product is made from roots of medium size and stage of 
maturity. Large, very mature carrots furnish a more deeply colored 
product, but they are likely to have a coarse texture and strong 
flavor. Carrots are washed before peeling, or, if large quantities of. 
fresh water are used, during the peeling process. They are peeled in~ 
machines of either the rotary abrasive or lye-peeling type and, after 
hand trimming, are sliced, cubed, or shredded. They are then trayed, 
steam processed, and dried. 
CELERY 
Celery is dehydrated chiefly for use in vegetable soup mixtures, for 
preparing celery soup, or for grinding to a powder to be used as sea- 
soning. The same qualities of crisp freshness that are required for 
celery marketed in the fresh state are required in material for dehydra- 
tion. All diseased and discolored parts are trimmed out by hand, 
and the trimmed celery is given a thorough washing. For soup 
mixtures it is finely shredded, leaves and all, and spread directly on the 
drying trays. For other purposes the leaves, which dry morerapidly, 
are trimmed from the thick fleshy stalks by hand and dried separately. 
The leaves are shredded or dried whole. The stalks, cut by a rotary 
slicer into transverse slices about one-half to three-quarters of an 
inch long, are spread on the drying trays and steam processed. 
The steaming must be short, so that the flavor and aroma will not be 
dissipated. 
CORN (SWEET) 
All of the varieties of corn which are suitable for table use make 
excellent dried products. Stowell’s Evergreen is the preferred vari- 
ety, because of its heavy yield and excellent table quality. Corn to 
be dried is in ideal condition for harvesting during the milk stage. 
It is husked either by hand or by power-driven husking machines. 
No special attempt need be made to remove the adhering silks, as 
they, together with the fine particles, can be readily blown out after 
the corn has been dried. The corn is blanched while still on the cob 
in order to set the milk before the kernels are removed. As young 
corn requires longer processing to set the milk, it is best to grade the 
material on the basis of maturity before processing? The proper 
stage of processing has been reached when no fluid escapes from the 
kernels when they are cut across. The corn is then drained and cut 
