62 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 
(1) Arrange part of the vegetables on the frame and expose in current of 
air, or place part in a very moderate oven with the door open, or in upper por- 
tion of an uncovered double boiler, and compare the results. 
(2) Place pieces of different thickness side by side and dry under the same 
conditions. Cut a carrot in fancy shapes and dry for soup garnish. 
(8) If possible, try (@) green or undeveloped tissues, (0) fully grown or ripe 
and overripe; compare results. 
(4) Weigh and measure vegetables or fruits as purchased; weigh and meas- 
ure after process of evaporation is completed. 
(5) Dry parsley; note effect of too much heat in change of color. When 
dry, rub through strainer and use like fresh chopped parsley. Plunge in boil- 
ing water before drying and compare result with other not so treated. 
(6) Try experiments with thick sections or with thin ones placed over each 
other, exposed to dust where process must be slow, without sun or heat, and 
note results. 
(7) Test effect of alcohol, oil, vinegar, sugar, salt, and spice separately and 
two or three together on similar sections of the same fruit or vegetable, raw 
and cooked. 
(8) Test effect on similar sections from the same article, thus: (a) Refriger- 
ator, (b) in sunlight, (c) in moderate oven, and (d) in dusty room. 
RESTORING DRIED FOODS TO THEIR ORIGINAL CONDITIONS. 
Reverse the experiments just described by soaking dry vegetables and fruits, 
such as evaporated apples, beans, cherries, peas, peaches, prunes, Sweet corn, 
ete. Weigh and measure these as purchased; weigh and measure after soak- 
ing. Make tea, unroll the leaves and note shape; make teas from herbs. 
Nuts are a type of dry or condensed foods which may be studied in this 
connection. 
Exercises. —Take 1 pound of mixed nuts in shells, or one-fourth pound of 
each of any available kinds. Weigh before and after shelling. Note composi- 
tion of each type. (Ref. Nos. 12, 14,26.) Suggest additions and combinations 
with other food materials to dilute the nuts and-make a food which in com- 
position might be similar to a meat and potato hash or legumes stewed with 
pork. 
REVIEW QUESTIONS, LESSON XII. 
. What objects are sought in the preservation of vegetables? 
. Describe methods used before the process of canning was discovered. 
. Explain the effect of air and sunlight on canned foods. 
. Mention appliances helpful in any processes of preservation of vegetables. 
5. Explain the action of salt, sugar, spice, oil, vinegar, alcohol on vegetable 
tissues. 
6. Contrast processes of drying and canning, giving the relative merits of 
each. 
7. How is the large percentage of water in vegetables shown in any method 
of preservation? 
8. What is the relative proportion of nut meats to shell, both as to bulk and 
weight? 
9. Mention points for and against buying shelled nuts or seeded raisins, ete. 
10. Estimating cost of jars, fuel, ete, allowing a fair price for labor, what 
coes it cost you per jar to can your own fruits and vegetables? How does 
this compare with drying? 
Bm CO NO pt 
OOP te CES BE NB READER® 
