Wartime shipping, requiring the movement of large quantities of food to Britain, poses the problem of “squeezing” great masses of supplies into a small space. Removing water from some products is one method. For instance, 200,000,000 pounds of skim milk were dried before loading. Eggs may be shipped in like manner, and both the dried eggs and milk are returned to useable form by replacing the water, although bakers use part of the food in dried form. One shipment of 150,000,000 dozen eggs was concentrated to a fraction of the natural shell bulk by breaking the eggs into metal cans in which they were sealed and frozen. They needed merely to be thawed for use. Orange juice also is subjected to the squeezing process. Concentrated to about seven times normal strength by removal of water, 1,000,000 gallons were reduced to 180,000 gallons of thick, sirupy liquid. Much of this went to Britain where the addition of water restored it to palatable orange juice.