The dried fruit or vegetables must be protected from insects and rodents, also from the outside moisture, and will keep best in a cool, dry, well-ventilated place. In the more humid regions, moisture-tight containers should be used. If a small amount of dried product is put in each receptacle, just enough for one or two meals, it will not be necessary to open a large container. Your American ingenuity and the American practice of reading will show you a lot of ways of saving waste: for example, frozen potatoes are not necessarily spoiled, we are told by Mr. de Ronsic, a writer in the _Reveil Agricole_. They may be dried and then cooked as usual. The _Revue Scientifique_ (Paris), abstracting the article in question, says: "The potatoes must be dried to prevent decomposition, which takes place very rapidly after they have thawed out. . . ." The oven should be heated as for baking bread. Then, when it has reached the necessary temperature, which is easily recognized, the potatoes are put in, cutting up the largest. They are spread out in a layer so that evaporation may easily take place, the door of the oven being left open. From time to time the mass is stirred up with a poker to facilitate the evaporation. When the drying has gone far enough, the potatoes having become hard as bits of wood, they are withdrawn to make room for others. "Potatoes thus dried may be boiled with enough water to make a paste similar to that which they would have furnished if mashed in the ordinary manner, and which will answer very well, at least to feed stock. The potatoes will be found to have lost none of their nutritive value." Even if you haven't any acres--yet, there isn't any law against drying in the city. Either in sales or in saving it will help to pay for the country place later and the country place can be made to pay it back again. Call your product say "Landers' Desiccated Beans" or "Glory's Dehydrated Corn." They will sell better, they may even taste better, trying to live up to the description. There's dollars in a name. As a preservative ice must not be neglected. The _Country Gentleman_ says: While the temperature is below the freezing point we should take advantage of even short frosts to lay up ice for next summer. The man without an ice pond need not be, without ice--he can freeze it in pans outdoors. An ice plant of this sort will cost from fifteen to twenty dollars. A double tank should be made of galvanized iron. The inner compartment of this tank should be ten feet long, two feet wide, and twelve inches deep. The top of the tank should be slightly wider than the bottom. The inner tank should be divided into six compartments by means of galvanized iron strips. The double tank should be placed near the outdoor pump, or stream, where it can easily be filled.