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Dehydrating Foods, Fruits, Vegetables, Fish and Meats

Excerpt from Dehydrating Foods, Fruits, Vegetables, Fish and Meats We have passed through a long and trying experimental stage of saving foods by dehydration. At last, means and methods have not only been perfected, but arc at the service of every one. Dehydration may be accomplished easily and successfully, both in the kitchen and in commercial plants, - by the bushel or by the ton, as the case may be. For several years patient and unceasing work has been done along this line in order to attain the desired results, and personally I acknowledge with grateful appreciation the kindly co-operation and suggestions from Messrs. George Hillard Benjamin, O. H. Benson, Woodford Brooks, Joseph S. Caldwell, H. C. Gore, S. C. Prescott, Lou D. Sweet, the late Waldron Williams, F. G. Wiechmann and other sincere and able investigators. Moreover, in writing upon the development of dehydration in the United States, it is only just to pay a sincere tribute to the altruistic and laudable efforts of Mrs. Oliver Harriman in behalf of this beneficent work. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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