During the course of an interesting conversation with Mr Alfred Woodall, JP, of Stafford, I learnt some details of the work of drying vegetables which is being carried out under his direction at Evesham. Tons of potatoes, carrots, savoys, swedes and other vegetables are being cleaned and dried by machinery, to the extent of several hundred tons per week. Drying has the effect of reducing weight and bulk without loss of flavour, and with an increase of keeping properties. For instance, 10 tons of potatoes are evaporated down to one tone. Savoy cabbages dried will keep