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Article
September 1, 1917

DRIED FOODS IN WAR TIME

JAMA. 1917;LXIX(9):731-732. doi:10.1001/jama.1917.02590360051019
Abstract

The present war has served not only to stimulate science toward new discoveries and direct the arts toward new inventions, but also to bring back into current use some of the "lost arts." Nowhere, perhaps, has this been more conspicuous than in the matter of food conservation. The comparative abundance of edible products in the immediate past, coupled with the liberal supply of the goods that procure such commodities by exchange, resulted in an extravagance and waste that have at length begun to be realized as the needs of an underfed world are being brought to our attention.

Perishable foods are produced in all parts of the globe. Their conservation by storage, canning, sun drying and desiccation has always been practiced; but among these methods, choice has fallen in recent times more and more to the canning process so that the other schemes have been abandoned and all but forgotten

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