Public domain
Albany, California. Workers removing a container of chopped, blanched cabbage from a vat of hot water. By laboratory tests, it is determined which processing method retains the greatest percentage of vitamin content and produces the most attractive product
From the collection of Library of Congress. Free to download, adapt and use — no permission needed.
Credit lineAlbany, California. Workers removing a container of chopped, blanched cabbage from a vat of hot water. By laboratory tests, it is determined which processing method retains the greatest percentage of . 1942-01-01. Lee, Russell. Farm Security Administration/Office of War Information Collection, Library of Congress. Public domain.
Similar works
Removing cabbage from vat where it is precooked for dehydration. Regional agricultural research laboratory, Albany, California. This is one of the several methods being tested for precooking
Untitled photo, possibly related to: Santa Clara, California. The Holy Ghost fiesta, whose participants are Portuguese
Preparing barbecue for dinner at the fiesta of the Holy Ghost. Santa Clara, California
Sizzling brass. Annealing the mouths of thousands of cartridge cases. These are for the Army's light artillery 75s. Site: a large eastern arsenal
Brooklyn, New York. Industrial hygiene specialist testing a factory for injurious gases
Farmer steaming his milk cans before taking them home. Creamery, San Angelo, Texas