[Illustration: SPLITTING COCONUTS ON THE ISLAND OF TAHITI
After drying in the sun the meat is picked and the oil extracted for
making coconut butter]
[Illustration: From "America's Munitions"
THE ELECTRIC CURRENT PASSING THROUGH SALT WATER IN THESE CELLS
DECOMPOSES THE SALT INTO CAUSTIC SODA AND CHLORINE GAS
There were eight rooms like this in the Edgewood plant, capable of
producing 200,000 pounds of chlorine a day]
A new form of fat that has rapidly come into our market is the oil of
the soya or soy bean. In 1918 we imported over 300,000,000 pounds of
soy-bean oil, mostly from Manchuria. The oil is used in manufacture of
substitutes for butter, lard, cheese, milk and cream, as well as for
soap and paint. The soy-bean can be raised in the United States wherever
corn can be grown and provides provender for man and beast. The soy meal
left after the extraction of the oil makes a good cattle food and the
fermented juice affords the shoya sauce made familiar to us through the
popularity of the chop-suey restaurants.
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