The desiccated vegetables furnished by the Government are serviceable in arresting tendencies to scorbutic disease, and in promoting and preserving the general health.
The bulk of these articles in the ordinary merchantable condition, and their liability to spontaneous decay with changes of atmospheric conditions, render their transportation as raw material to any considerable distance, quite out of the question. The percentage of water is large. My determinations (Liebig's Annalen, 1846,) gave the following results:
White Potatoes........................74.95% water
Blue Potatoes...........................68.94
Red Beets.................................81.61
Rutabaga..................................82.25
Yellow French Beet..................83.28
Carrots .....................................86.10
Turnips......................................87.78
Onions.......................................93.78
As desiccated vegetables, the water is in large part removed, the bulk correspondingly reduced, and the liability to injury from variations of heat and atmospheric moisture overcome. Potatoes, cabbages, turnips, carrots, parsnips, beets, tomatoes, onions, peas, beans, lentils, celery &c., are thoroughly cleaned, sliced, dried in a current of heated air, weighed, seasoned, and pressed with the aid of a hydraulic press into compact forms, sealed in tin cases, and enclosed in wooden boxes. In this condition they are sent to the field. An ounce is a ration. A block on foot square and two inches thick weighs seven pounds, and contains vegetables for a single ration for 112 men. It requires only to be soaked in cold water, and then sufficiently boiled, with a piece of meat, to make a savory and every way delicious soup. If the meat be wanting, the vegetables may be served as soup without other ingredients. This ration is furnished in lieu of potatoes, rice and peas or beans.
The proper officers may, within certain limits, vary the ingredients of the ration according to the Tastes of the men and the facilities for procuring supplies.
Source:
The Army Ration. How to Diminish It's Weight and Bulk, Secure Economy in it's Administration, Avoid Waste, and Increase the Comfort, Efficiency, and Mobility of Troops.
By: E.N. Horsford, Late Professor in Harvard University, Cambridge, Mass.
Published By: D. Van Nostrand, 192 Broadway, New York. 1864. pp 10-11.