DUPL C 378334 JIFI}} iſ || || || illº Üß. Eº ºlº Cº. C gº - HILIIIHTilliſtillºlº º º É Tº fºr Jºyrºº É H f Ú * }f | ºf *…* UNITED STATES FOOD ADMINISTRATION WAR SERVICE ºn the home Washington: Government Printing Office November, 1917 TO THIS TASK “we dedicate our lives, and our fortunes, every- thing that we are and everything that we have.” —PRESIDENT WILson. WAR SERVICE in the home WHAT YOU CAN DO. VERYONE must help if we are to win. The soldier must obey orders or there will be no army. The people must be one or there will be no nation. So that we win, all of us must Follow DIRECTIONs. This is Your War guide for use in YoUR home. It tells you what foods we must save to pro- ºvision ourselves and our allies; it tells how we can ºstretch our supplies so everyone will have enough— without any hurt to your health or your strength. sº Your Government does not ask you to give up three square meals a day—nor even one. All it sº asks is that you eat less of the foods we need to keep the armies going and eat all you want of the º things that we have in plenty. Eat plenty-keep up your strength and your vim *to help win the war. You have dedicated to the sº Nation everything that you have; you are asked * now to give up—just some habits of the kitchen and table. ºf America and her Allies must not run out of WHEAT, MEAT, or FATs. If we let that happen, ` Germany will win the war. We must save SUGAR, use every drop of MILK, and-we must learn to Follow DIRECTIONs. 3 War Ser v i c e i n the H on 2 FOOD WILL WIN THE WAR. F you have given a son or brother or husband to fight; if your wife or daughter or sister is nursing at the front; if you have subscribed for Liberty Bonds or Red Cross; if you aid war orphans or cripples; if doing all these things you think you have done your share, KNOW THE GRIM TRUTH. All the blood, all the heroism, all the money and munitions in the world will not win this war UNLESS Ou R ALLIES AND THE ARMIES BEEIIND | THEM ARE FED. They will NOT be fed unless we take care; indeed, if we are not prudent we, too, shall go hungry. Protect our supplies, then, that they may be fed, that your sacrifice of life and money be not in vain. Lest we lose the Great Cause, do you stand guard, each day, in your home, over your supply of WHEAT, MEAT, FATs, SUGAR, MILK. Use here the foods that we have to spare so we will be able to supply the needs “over there.” 4. War Service in the Home USEs of FooDs. LL foods yield energy. All living requires energy. Foods also build the body, regu- late its processes and keep it going. Most foods are useful in more ways than one. One class, the proteins—such as meat, milk, eggs—are useful chiefly as tissue builders. Starches and sugar are used chiefly for energy, while fruits and vegetables furnish mineral salts and bulk. - A well-chosen diet contains material for growth, repair, reproduction, energy, and regulation, and so requires a careful selection from each class of foodstuffs. T If one would choose wisely, one must know food values in terms of cost and the use of food in the body. When we start to save we have to figure so that every need is met somewhere in the dry's three meals. ---. The Farmers' Bulletins published by the Depart- ment of Agriculture tell more fully these values. They are: What the Body Needs, No. 808. Cereal Foods, No. 817. Foods Rich in Protein, No. 824. Fresh Fruits and Vegetables, No. 871. . The following table will help to wise choice. Study it. 5 - War Service in the Home HELPS TO A WISE CHOICE. TAKE FROM EACH CLASS. Use sparingly the Foods printed in Capital letters. Use freely all others. PROTEIN. Dried Beans Fish MUTTON PORK BEEF Game Nuts Poultry Cheese Milk Dried Peas WEAL Eggs FATS. BACON Cottonseed Oil Margarine Peanut Oil BUTTER CREAM Nut Butterine SALT PORK Corn Oil HAM Olive Oil SUGARS. CANDY Figs Jams Raisins Dates Honey Molasses SUGAR (cane, Dried fruits Jellies Prunes beet, maple) STARCHES. Barley Cornstarch Potatoes (sweet) WHEAT Cereal Foods CRACKERS Rice WHITE BREAD Chestnuts Oats Rye Corn meal Potatoes (Irish) Tapioca REGULATORS (MINERALS, ACIDS). FRUITS. WEGETABLES. Apples Melons Cabbage Onions Bananas Oranges Celery Salads Berries - Pears Green Peas Squash Lemons Greens or String Beans Pot Herbs Tomatoes º War Service in the Home EAT YOUR WAR BREAD NOW. READ we must have. But millions of people get along very well who never taste wheat. It won't hurt us to do with less wheat. Notice in the table, WHITE BREAD is printed in capital letters. That means save WHEAT. We must stretch our supply or there won’t be enough for ourselves and our allies. Use 4 pounds of wheat flour instead of 5 and the thing is done. Eat corn bread, rye bread, oat- meal bread and cakes, barley scones, rice, potatoes. Save one pound a week for everyone in the United States and it gives us 133,000,000 bushels more this year for our allies. They can pull through with that. Without it, they can’t. Use other cereals with wheat to make bread. Mix wheat-and-oatmeal or wheat-and-cornmeal. It's better to grow on than wheat alone. Eat a baked potato instead of the other slice of bread when potatoes are plentiful. Cut down on pie and cake. Use cornmeal in making them. The wheat flour you save will keep a soldier in the trenches. When you do eat wheat bread, save every crumb. Cut it at the table so there will be no stale slices left. Make crusts and crumbs into puddings, muffins, baked dishes, griddle cakes. Share your WHEAT with the Allies. Better eat war bread now than eat the black bread of Germany later. 7 War Service in the Home WHY MEAT IS SO HIGH. EAT is bound to be dear. It was scarce and high before the war. For years the number of people in this country has been increasing faster than the number of Meat Animals. Much of the open country out west where cattle used to range by hundreds of thousands has been fenced into farms. Then came anthrax, foot and mouth disease, hog cholera—one plague after another. Four years ago our Government began a great campaign for more live stock, JUST To FEED Us IN PEACE TIMES. War doubles and trebles the demand for our meat. We must provide meat for the boys in the trenches. We must stretch our meat supply. We must SAVE MEAT to save ourselves. We can. Eat fish; it's as hearty as MEAT. Eat poultry; it does not make army rations. Use milk, eggs, and cheese; they are almost the same as MEAT. Peanut butter and vegetable oils are good fats. Dried beans, peas, and grains take the place of meat if milk is used with them, or cheese or eggs, or plenty of green vegetables. One ounce of meat a day for everyone in the country amounts to the meat from 4,400,000 animals in a year. SAVE YOUR OUNCE. It's a little thing to do to save your country. 8 War Ser v i ce in the Home FATS ARE DOUBLY PRECIOUS. ATS are the most precious thing in this war. Germany is nearer breaking for want of fats than any other one thing. Hindenburg himself not long ago gave notice that unless his troops and the munition makers got more fats—something would happen in Germany. FATS supply energy. When people go hungry they draw on the fats in their bodies. When that is gone they are an easy prey to disease. Some fats have stuff in them for growth. Without fats, people weaken and waste away. Our armies use fat by shipload. Glycerin, which comes from FAT, is one of the chief things for making modern explosives. We must have fats to keep up the fight. Save FATs. Do not limit your supplies of milk and table butter and cheese, but consume all; don’t waste any. You can cut the consumption of fats by reducing pastry and fried foods. Use cotton- seed or corn oil or peanut oil for cooking. Use drippings. Trim your own meat and melt the fat. Don't let a scrap get into the garbage pail. Waste no soAP, save the scraps; it's made of fats. Fats that can not be used for cooking should be saved and made into soft soap. Our waste of animal fat has been awful. Save it. Cut down your consumption at least one-third of an ounce a day. That is enough to make 400,000 tons a year, if all America saves its precious FATS. 9 War Service in the Home WHY WE MUST SAVE SUGAR. MERICANS eat more sugar than other folks do, more than is really good for them. We have been using FOUR OUNCEs apiece daily, other people half as much. And now our Allies are down to one ounce a day—or less. Till the new crop comes in, there is not enough sugar in the country to give us our usual allow- ance. We may have to cut down on SUGAR, whether we choose or not. During the canning season you were told to use sugar for preserving, because by eating pre- serves we save fats. Otherwise—SAVE SUGAR. Instead of four ounces a day, use not more than two. That is more than folks have in Europe. Save at least an ounce of sugar a day. Give the children sirup, honey, molasses, pre- serves. It's better for them than candy. Munch raisins if you crave sweets. Go light on sugar in tea and coffee. Don’t leave any in the bottom of the cup. Stint yourself on sweet drinks. Eat your cake without frosting. Nibbling sweets to tickle the palate never did anyone any good. Too much makes a body logy. And now that sugar is wanted to win the war, it's a sin to use any for mere indulgence. One ounce a day—that's all it takes to make a stock of 1,185,000 tons this year for our Army and our Allies. Saving that ounce a day is part of YOUR WAR SERVICE. 10 // a r S ervice in the Home OUR MILK SUPPLY IS SHORT. HE WORLD is desperately hard up for butter and milk. For small children nothing can take the place of milk; they die if they don’t get it. For grown folks it is the next thing to meat. MILK from the cow is almost a complete food. Skim milk is nearly the same in food value as lean meat. One quart of milk has more fuel stuff than half a pound of good beefsteak, more than eight eggs. Before the war we had a tough problem to get milk enough. On top of that we are sending ten times as much condensed milk to Europe as we did five years ago. On top of that our Allies have been killing their dairy cattle for food to an alarming extent. They had to because they needed the meat and were short of cattle feed. Our own dairy herds are less than they were as so many have been slaughtered because of the high price of feed—and because farm hands are scarce to milk the cows. MILK is too valuable to waste. Give it to the children to drink, or if you give them ski M. MILK, give plenty of butter to match it up. Drink SKIM. MILK, use it in cooking. If it sours it is still good for cooking or for making cottage cheese. Don't let a drop of MILK be wasted. 11 W. a r S e r v i c e i n the Home YOUR COUNTRY'S CALL. OU would give your life for your country. You would scorn an American whose patriot- ism ended with waving flags, cheering the troops and standing up when the band plays. You want to serve your country. Are you willing to do what your Government asks? Are you willing to follow directions? Are you so comfortably fixed that you can afford to eat what you please? Ah, but you can't afford to eat what your country needs. Follow DIRECTIONS. Are you saving now of your slender means all you possibly can? Still, as far as your circum- stances permit, FOLLOW DIRECTIONS. Have you servants who can’t be made to under- stand? It is your chore to see that they do. Follow DIRECTIONs. Follow directions. To-day the direction is to save two slices of bread, an ounce of meat, an ounce of sugar, a snitch of butter. To-morrow as conditions change, there will be new directions. Follow DIRECTIONs. Follow directions. If Germany wins you will be obeying orders given by someone you will not care to obey. Your government asks you to prove that free people can follow directions. Follow directions. If we fail in this, the war will dragon. As we succeed, we shall sooner have peace. Follow DIRECTIONS. Index No. E–6. 12 C 1-403 oc & 1918 heat Substitute Recipes - Aºſ ºpº A 23 Recommended by U. S. Food Administration Issued by THE J. L. HUDSON CO. DETROIT Wheat Substitute Recipes Recommended by U. S. Food Administration Issued by THE J. L. HUDSON CO. DETROIT Steamed Brown Bread 13 cups cornmeal 14 cups barley flour # teaspoon salt 1 teaspoon soda % cup molasses 1% cups butter milk # cup raisins Mix together dry ingre- dients, add the molasses, but- termilk and raisins. Beat well and steam in molds for three hours (pound baking- powder cans may be used). Barley Bread 3% cups barley flour 6 teaspoons baking powder 1 teaspoon salt 1 tablespoon sugar or syrup 1 cup seedless raisins 13 cups milk 1 egg 1 tablespoon melted fat Mix and sift dry ingredients, add raisins. Slightly beat egg, add milk and fat, and add liquid to dry ingredients. Mix well, put into greased bread pan and oil the top. Let Stand 20 minutes. Bake nearly an hour in rather slow OVen. Barley Ginger Bread 14 cups barley flour 2 teaspoons baking powder # teaspoon soda teaspoon salt teaspoon ginger teaspoon cinnamon tablespoons fat (melted) Cup milk egg Cup molasses Sift dry ingredients to- gether. Add beaten egg, milk, molasses and fat. Beat well. Bake about 30 minutes in a moderate oven. Corn Bread cups cornmeal teaspoon soda teaspoon salt tableSpoons Sugar eggs cups sour milk” tablespoons fat (melted) Mix all dry ingredients to- gether. Then add sour milk and eggs well beaten and fat. Pour into a greased pan. Bake 30 minutes in a slow OWeſl. *Note—May use sweet milk and 4 teaspoons baking powder. Oat and Barley Bread 14 cups ground rolled oats 14 cups barley flour 6 teaspoons baking powder 1 teaspoon salt 1 cup shredded cocoanut (if desired) or 1 table spoon Sugar 1 egg 13 cups milk 1 tablespoon melted fat Mix and sift first four ingredients, add Cocoanut or sugar. Slightly beat the egg, add milk and fat, and add liquid to dry ingredients. Mix Well, put into greased pan and oil the top. Let stand 20 minutes. Bake nearly an hour in rather slow oven. Barley Biscuit 14 cups liquid 4 cups barley flour 3 tablespoons fat 6 teaspoons baking powder 1 teaspoon Salt Appearance — light, well risen, good shape. Texture—good. Color—somewhat dark, but typical of barley. Flavor—typical of barley—good Comment—these biscuits do not get light and fluffy as wheat bis- cuits, but are still a desirable and edible product. SUGGESTION−If 134 cups liquid are used the texture will be better, but it will have to be made as a drop biscuit. Muffins cup cornmeal or rye meal cup barley flour tablespoon Sugar teaspoon salt teaspoons baking powder egg Cup milk tablespoons melted fat Mix dry ingredients to- gether and beaten egg, milk and fat. Bake about 25 min- utes in a moderate oven. Barley Muffins 23 cups barley flour 4 teaspoons baking powder 4 teaspoons salt 2 tablespoons corn syrup 1 egg 1 cup milk s Mix dry ingredients to— gether and beaten egg, milk and fat. Bake about 25 min- utes in a moderate oven. Muffins Barley 50% Oats 50% 1 cup liquid 1 tablespoon fat 2 tablespoons Syrup 2 eggs 4 teaspoons baking powder 1 teaspoon salt 1% cups barley flour (4 oz.) # cup ground rolled oats (4 oz.) Sift dry ingredients together and add the liquid, egg slightly beaten, fat, and syrup which have been mixed together. Combine with just as little mixing as possible. Bake at temperature of 437 o F. or 2259 C. for 20 to 25 minutes, de- pending upon size of muffins. These recipes make 24 small muffins (3 of which make 2 oz. Serving) or 8 very large muffins. º Potato Flour Sponge Cake 4 eggs 1 cup Sugar 1 teaspoon baking powder # cup potato flour # teaspoon salt Separate eggs. Beat yolks until thick. Add sugar grad- ually to yolks and continue beating. Fold in stiffly beaten whites, fold in sifted flour and baking powder. Barley Sponge Cake 1 cup barley flour 1 Cup Sugar # teaspoon salt 4 eggs 1 tablespoon lemon juice Separate eggs, beat yolks until thick and lemon color (use Dover Egg Beater). Beat in sugar gradually. Add lemon juice and salt, and beat thoroughly with spoon. Then fold in stiffly beaten whites of eggs, fold in sifted flour, bake in very slow oven about 45 minutes. (Do not use a greased baking pan). / Griddle Cakes 14 cups barley flour 1 cup corn flour 4 teaspoons baking powder 1 teaspoon Salt 2 eggs 3 cups liquid Sift dry ingredients to- gether and beaten egg and liquid. Drop by Spoonfuls on a hot greased griddle. Barley Cake (Plain) 2 cups barley flour 4 cup corn oil 14 teaspoons baking powder 2/2 cup milk or water # cup corn syrup 1 egg # teaspoon salt 1 cup raisins Mix egg oil and syrup thor- oughly, add milk, and the sifted dry ingredients and the raisins. Pour into a shallow greased pan. Bake about 20 minutes. Layer or Loaf Cake # cup Sugar 2 eggs # cup corn oil # teaspoon salt # cup milk or water 2 teaspoons baking powder 14 cups barley flour 3 cup rice flour 1 teaspoon flavoring Cream oil and sugar. Add well beaten eggs and milk. Add the sifted dry ingredients. Add flavoring, beat well, bake in moderate oven 25 minutes. 2 + 1. Barley Chocolate Cake cups barley flour cup fat teaspoon salt squares chocolate* cup milk teaspoons baking powder tableSpoons brown sugar cup corn syrup eggs (white and yolks beaten separately) teaspoon vanilla. Mix like all butter cakes. *Note—Chocolate to be melted over hot water. Spice Cake 100% Barley Flour cup fat cup sugar (about 43 oz.) cup syrup (11% oz.) eggs cup milk teaspoon vanilla. teaspoon ginger teaspoons baking powder teaspoon salt teaspoon cinnamon teaspoon cloves teaspoon allspice cups barley flour (10 oz.) cup raisins Method : Cream the fat, sugar and egg yolk. Add the syrup and mix well. Add alternately the liquid, and the dry ingredients sifted together. Add the flavoring and fold in the well-beaten egg whites. Bake for one hour in a modern oven (170° C.—350° F.). After twenty minutes raise the temperatures to (205° C.—400° F.). -— 3 Oatmeal Cookies cup fat Cup Sugar egg cup water 14 cup barley flour 3 teaspoons baking powder # teaspoon salt 1 cup rolled oats 3 cup raisins | # cup chopped nut meats Cream together the fat and Sugar, add unbeaten egg and water and beat well. Sift in the flour, baking powder and salt, add the raisins and nuts, and mix thoroughly. Drop from teaspoon into well greased baking sheet. Bake until light in moderate oven. *— Molasses Fig Cookies (Stiff Dough) 14 cups barley flour # teaspoon soda # teaspoon Salt 4 tablespoons brown Sugar 1 teaspoon ginger 1 tablespoon water 1 teaspoon cinnamon 4 tablespoons fat 3 cup chopped dates or raisins # cup molasses Mix and sift dry ingredients. Work in the fat and add figs. Mix Water and molasses and stir into other ingredients. Add enough flour to make a stiff dough. Roll out thin, cut into shapes and bake in a moderate oven 6 to 10 minutes, Oatmeal Cookies 1 egg 4 cup sugar (scant) 2/3 tablespoon melted fat 1 cup rolled oats 1/3 teaspoon salt } teaspoon vanilla Beat egg until light, add sugar gradually, stir in re- maining ingredients. Drop mixture by teaspoonfuls on well greased baking sheet one inch apart. Spread into a circular shape with a case knife first dipped in cold Water. Bake in a moderate oven until brown. Indian Date Cookies Scald 1 cup milk, stir in 1 Cup cornmeal, while this mix- ture is cooling, cream to- gether cup-sugar and 4 cup butter substitute. Mix this with the first mixture and stir in one cup of rye flour and 2 teaspoons baking powder. sifted together. Add 1 dozen pitted and chopped dates (raisins may be used). The dough will be soft and short. Roll out thin. Cut into rounds and bake in moderate Oven about 15 minutes. Nut Drop Cookies cup butterine Cup Sugar eggs cup milk teaspoon lemon juice cup corn flour cup potato flour teaspoons baking powder teaspoon Salt Cup chopped nuts Combine as cake. Drop by teaspoonfuls on a well greased baking sheet about 2 inches apart. Bake 15 minutes in a moderate oven. Corn Crisp Macaroons Whites of 2 eggs beaten stiff, 1 cup granulated sugar beaten into whites, 1 cup chopped nuts, 3 cups corn crisps, stirred into first mix- ture. Drop on greased pan about 2 inches apart. Bake in slow oven. Pastry # cup potato flour or rice flour 14 cups barley flour # teaspoon salt 4 teaspoon baking powder 1/3 cup shortening About 4 tablespoons cold Water Mix and sift dry ingredients. Cut in shortening. Add water slowly until a stiff dough is formed. Pastry cup barley flour # cup corn flour 4 teaspoon baking powder teaspoon salt 1/3 cup shortening About 4 tablespoons c Old Water. Mix and sift dry ingredients. Cut in shortening. Add water slowly until a stiff dough is formed. Measurements of Substitutes Equal to One Cup of Flour These weights and measures were tested in th Experimental Kitchen of the U. S. Food Adminis tration, Home Conservation Division, and of th U. S. Department of Agriculture, Office of Hom Economics. º In substituting for one cup of flour use the fo lowing measurements. Each is equal in weight a cup of flour. Barley . . . . . . . . . . . . . . . . . . . . . . . . . Buckwheat - Corn flour Corn meal (fin - - - - - 1 cup (scant . . . 1 cup (scan; Corn meal (coarse) . . . . . . . . . . . . . . . % cup Cornstarch . . . . . % cup Peanut flour . . . . . . . . . . . . . . . 1 cup (scant Potato flour . . . . . . . . . . . . . . . . . . . . . % cuſ Rice flour . . . . . . . . . . . . . . . . . . . . . . . 7% cut Rolled Oats . . . . . . . . . . . . . . . . . . . . 1% cu, Rolled Oats (ground in meat chopper) . . . . . . . . . . . . . . . . . . . . . . 1% cul Soy-bean flour . . . . . . . . . . . . . . . . . . . 7% cul Sweet potato flour. . . . . . . . . . . . . . .1% cul This table will help you to make good gridd cakes, muffins, cakes, cookies, drop biscuits an nut or raisin bread without using any wheat flou You may not need new recipes. Just use th ones your family has always liked, but for ea. cup of flour use the amount of substitute given the table. gan 1919 UNITED STATES FOOD A D M IN IS T R ATION TO FINISH THE WORK WE ARE IN We have a surplus of 18,000,ooo to 20,000,ooo tons of food if we are economical. All continental Europe is short of meats, especially fats. Something over 200,ooo, ooo people are now in social disorder. The peasant and villager always provides for himself; the problem narrows to the cities until order is restored. Arrangements have been completed by which the big Allies will be provisioned— 125,000,ooo people. Our first concern is now for the little Allies—Belgians, Serbians, Armenians, Rumanians, Czechs, Jugo-Slavs, and other liberated nations—75,ooo,ooo, and— To rescue from famine 50,000,ooo in Northern Russia—if we can reach them. - Washington, D.C., December 1, 1918. Index Eb-0678 ITH Malice toward none, with Charity for all; with firmness in the Right as God gives us to see the Right, let us strive on to finish the work we are in; to bind up the nation’s wounds; to care for him who shall have borne the battle, and for his widow and his orphan—to do all which may achieve and cherish a just and lasting Peace among ourselves and with all Nations. —Lincoln's Second Inaugural. s UNITED STATES FOOD A D M IN IS T R AT I ON The Sugar Situation America, which made exports of 140,000,000 bushels of wheat in the closing crop year, where less than 20,000,000 bushels surplus appeared, is called upon now to eatercise like virtue with sugar. The burden of maintaining Allied supplies falls on our resources. No sugar comes from Central Europe, none from Java; from Hawaii and West Indies less than usual. French sugar territory is overrun by German armies; French sugar mills are taken and destroyed. - Submarine sinkings and 10sses by battle have cost us great stores; labor shortage makes inroads on production. - For England the allowance is two pounds of sugar a month; for France, one pound; for Italy, one pound. America seeks to share equally with all who sit at the comriſon table, joined in the common defense. Washington, August, 1918. UNITED STATES FOOD A D M IN IS T R AT IO OCT 2 1918 Sugar Sharing There is shortage of sugar; there will be no famine. Manufacturers and the trade are under rigid restrictions; conservation of sug in the household is on honor. Supplies permit an allowance for the household of two pounds monthly per perso We cannot in honor compel Europe to do with less while we take more for ourselve Canning is good economy; sugar for canning may be had on certificates in th discretion of each Federal Food Administrator. Wherefore, as far as possible, put up fruits and vegetables without sugar; bott juices and pulps to be sweetened later. The success of this program rests on the honor and cooperation of the America people. Form No. Eb-057 ALL EUROPE IS HUNGRY already receiving AmericanAid Peoples Famine & Serious food Shortage BºApproaching Famine Short Rations # } ºž, º. ºſºs,5 ~ 2，5 æ:5 ſtal £ December 1* 1918 ºz. ??& Unclassified r O Save flodf GOOD WILL TOWARD MEN In the day of dawning peace: America’s food resources are not ours alone, but a trust for the healing of nations, for defense against hunger and famine, for a witness to our faith that all mankind is one family. For hundreds of millions in hunger or fear of famine. Save food: Redeem America’s pledge. UNITED STATES FOOD ADMINISTRATION Washington, December, 1918. Index No. E80685 — Instead of How Can I Save Sugar on a 2 lb. ration? E REAKFAST FRUIT 1 Rounded Teaspoonful CEREAL 2 Rounded Teaspoonfuls COFFEE 2 Rounded Teaspoonfuls LUNCHEC) N TEA 1 Rounded Teaspoonful OTHER DISH | Rounded Teaspoonful Making 7 rounded teaspoonfuls a day; or over 4 pounds a month. Try E REAK FAST FRUIT No Sugar CEREAL No Sugar COFFEE 1 Rounded Teaspoonful LUN CHEON TEA 1 Level Teaspoonful Making 1 % rounded teaspoonfuls a day for table use: or only 1 pound a month, leaving one pound for other uses. UNITED STATES FOOD A DNA INI st"RATI C, N Index No. 0597 OCT 2 1918 How Many Teaspoonfuls in 11b. of Sugar 2 96 Level 48 Rounded 1% of these daily 32 Heaping º raisins, stewed fruits, simple puddings, sugar cookies, are better than candy. - ºff. Give them at meal times. º º Your child must have . Between meals let them have bread and butter, a cracker, or he- fruit. They won't spoil the appetite, and candy will. ? the best of foods ~5- 17474°–17 ( Š jº Yº bº * U. S. FOOD U.s. DEPT. of Wº § # ADMINISTRATION AGRICULTURE Good Dishes for Children These dishes are good for children and grown-ups too. The recipes provide enough for a family of five. MILK-VEGETABLE SOUPS I quart milk (skim milk may be used). 2 cups thoroughly cooked vegetable 2% tablespoons flour. finely chopped, mashed or put 2 tablespoons butter or margarine or through a sieve. Spinach, peas, other fat. beans, potatoes, celery, or aspara- I teaspoon salt. gus make good soups. Stir flour into melted fat and mix with the cold milk. Add the cooked vegetable and stir over the fire until thickened. If soup is too thick, add a little water or milk. RICE PUDDING 1 quart milk. % teaspoon salt. % cup rice. % teaspoon ground nutmeg or % cup sugar. cinnamon. % cup raisins or chopped dates. Wash the rice, mix all together, and bake three hours in a very slow oven, stirring now and then at first. This may be made on top of the stove in a double boiler, or in a fireless cooker. Any coarse cereal may be used in place of rice. For more suggestions, send to the U. S. Department of Agriculture for Farmers’ Bul- letin 717, “Food for Young Children.” It tells more about feeding children and the reasons why right food is so important. It shows every mother how to give her children their chance in life. United States Food Leaflet No. 7 wASHington : Government PR inting of FICE * tº 17 U. S. FOOD # ADMINISTRATION U. S. DEPT. OF AGRICULTURE - Food For Your Children Give Your Children Their Chance They ought to have it and you want to give it to them. They Must Have the Right Food • *. - Think how fast the child grows. The new muscles and bones and all the other parts of the body are made from the food which the child eats. Give him clean, wholesome, simply cooked food-plenty of milk, cereals, vegetables, fruit, an egg or some meat occa- sionally. Wrong food—too little, too much, or wrong kinds—hurts the child's chance of being the strong, healthy boy or girl you want. Right food—may mean Good brains Rosy cheeks Bright eyes 17474°–17 Strong bodies sºsz's Zºersº gº & ſº º …”.” Ż%\º §§§º ****... Žº Nº º "- - w º ºw NOV 18 1918 UNITED STATES FOOD ADMINISTRATION -º - -- Washington, D. C. August, 1918 HEARTY DISHE for ONE HUNDRED Suitable for Hotels, Boarding Houses, Institutions * These recipes have been proved in the Cafeteria of the United States Food Administration at Washington, where seven hundred meals are served daily WASHINGTON GOVERNMENT PRINTING OFFICE { º l } Gºtidſ |#tº | * º 1918 |0. ||. 12. 13. 14. 15. 16. 17. 18. Large Quantity Recipes 100 PORTIONS EXPERIMENTAL KITCHEN.—JULY, 1918 Polenta Cornmeal and cheese croquettes Nut scrapple Cheese pudding Rice and cheese croquettes Baked rice and cheese Rice, nut, and egg croquettes Peanut butter croquettes Peanut puree Bean timbale Bean loaf Bean croquette Cream bean soup Corn and cheese pudding Cottage cheese loaf Cheese sauce Tomato sauce Spanish sauce 78662°–-18 º Hearty Dishes for One Hundred Polenta 100 PORTIONS-4 OUNCES EACH OF CORNMEAL MIXTURE, 1 OUNCE OF CHEESE 6 pounds or 2% guarts cornmeal 12 quarts water % cup fat 6 pounds cheese 7 quarts tomato sauce | cup salt Heat 12 quarts of water to the boiling point, add the cornmeal and salt. Cook in a double boiler until very thick, adding the fat just before pouring into molds one inch deep. When cold cut the mush in desired size and place in a dish leaving space between the pieces. Cover the top with a layer of grated cheese. Pour a thick highly seasoned tomato sauce over the whole and bake till the mush is heated through. Cornmeal and Cheese Croquettes 100 PORTIONS OF 4 OUNCES EACH 8 quarts cooked thick cornmeal 4 quarts cheese sauce Mix the ingredients thoroughly. Season with salt, peppers or onions if desired. Shape for croquettes. Roll in egg and bread crumbs. Sauté in a small amount of fat. Nut Scrapple 100 PORTIONS OF 4 OUNCES EACH 4% pounds cornmeal 10 quarts milk 2% pounds nuts % cup salt Heat the milk in a double boiler to the boiling point. Add the salt. Add the cornmeal carefully, stirring constantly to prevent lumping. Cook until very thick. - - When cooked add the chopped nuts and turn the mixture into a greased pan. When cold, turn it from the pan, cut in slices and brown in a small amount of fat. (3) 4 H E A R T Y D I S H E S º Cheese Pudding 100 PORTIONS OF 4 OUNCES EACH 3 quarts cooked cornmeal 12% quarts milk dozen eggs º 2% pounds grated cheese % cup salt Mix the ingredients as for custard and turn the mixture into a greased baking dish. - Set the dish in a pan of hot water in a slow oven and bake the pudding until - it is firm. f Rice Croquettes 100 PORTIONS OF 4 OUNCES EACH f 634 pounds of rice—cooked until dry or 8 quarts of cooked rice f 234 pounds cheese 2 quarts tomatoes % cup salt 1 onion | red pepper % dozen eggs or 1 quart thick white sauce Cook rice in 9 quarts water until dry. Add grated cheese, tomatoes, onion, salt, pepper eggs, or thick white sauce. Mix well—cool. Shape, roll in egg and crumbs. Bake in a small amount of fat in a hot oven. This may be formed into a loaf and baked in the oven. Baked Rice and Cheese 100 PORTIONS-4 OUNCES EACH 6% pounds rice or 8 quarts cooked rice 12 quarts cheese sauce Onion to taste % cup salt 1 teaspoon pepper Cook rice until dry in 9 quarts salted water. Add cheese sauce, chopped onion and pepper. Mix thoroughly and bake in a moderate oven until brown on top. F O R O N E H U N D R E D 5 Nut and Egg Croquettes 100 PORTIONS OF 4 OUNCES EACH 3 pounds or 6 cups of rice or 4 quarts of cooked rice 2 pounds walnuts or other nuts 1 dozen hard boiled eggs 1 quart heavy white sauce % cup salt Cook the rice until dry in 4 quarts of salted water. Add the finely chopped nuts and eggs to the rice. Add the white sauce. Mix thoroughly. - Shape either as croquettes or into a loaf. Bake the croquettes in a small amount of fat in the oven. Peanut Butter Croquettes 100 SERVINGs—4 OUNCEs EACH 12% guarts milk 1% pounds cornstarch º 10 pounds peanut butter % cup salt onion Heat 12 quarts of milk in a double boiler. | Add the onion and salt. Add the cornstarch mixed with 34 quart of milk. | Cook 15–20 minutes—stirring to prevent lumping. - Add the peanut butter and beat until smooth. Thicken with fine bread or cracker crumbs to the consistency to mold. Allow to cool. Shape into pats and brown in a small amount of fat in the oven. sº ſ Peanut Puree - 100 PORTIONS-34 CUP EACH ſº 10 quarts milk 5 ounces cornstarch 8 pounds peanut butter % cup salt Onion | Heat 9 quarts of milk to the boiling point. Add the cornstarch mixed with 1 quart cold milk. Cook in a double boiler for 30 minutes, stirring to prevent lumping. Add the peanut butter, salt and chopped onion. Cook until smooth. 6 H E A R T Y D I S H E S Bean Timbale 100 PORTIONS OF 4 OUNCES EACH 8 quarts bean pulp 4 quarts milk 3 dozen eggs Salt Pepper Onion Celery salt Pimento or red or green pepper - Mix the ingredients in the order in which they are given. Bake in greased custard cups in hot water in a moderate oven until thickened. This may be served with tomato sauce. Bean Loaf 100 PORTIONS OF 4 OUNCES EACH 7% quarts cooked beans 4 quarts cold mashed potatoes 1 quart ground peanuts 3 cups tomato catsup 5 green peppers % cup melted fat Celery or celery salt Salt and pepper Combine the ingredients and shape into a loaf. Place in a greased pan, brush over with melted fat. Bake it in a rather quick oven for 25 minutes. Serve with a tomato sauce. Bean Croquette 100 PORTIONS OF 4 OUNCES EACH 9 quarts bean pulp - 4 quarts thick white sauce 1 cup tomato catsup 2 peppers Salt to taste Onion to taste Combine the ingredients. Allow the mixture to stand for 2 or 3 hours. Shape into balls and flatten out. Roll in egg and bread crumbs. Brown in a small amount of hot fat. - -- - F OR O N E H U ND RED Cream Bean Soup 100 PORTIONS OF 1 CUP EACH 20 quarts milk or part milk and water or stock 12 ounces cornstarch 4 ounces salt 5 quarts bean pulp Onion to taste Pepper to taste Heat 19 quarts of milk in a double boiler. Add the cornstarch mixed with 1 quart of milk. Cook for 15–20 minutes, stirring to avoid lumping. Add salt, been pulp, onion and pepper. Stir until smooth. Corn Pudding 100 PORTIONS-4 OUNCES EACH 12 No. 2 cans corn 6 quarts milk 2 dozen eggs % cup salt 3 pounds grated cheese Mix all the ingredients thoroughly as for a custard. Pour into buttered pans. Set in pans of hot water and cook in a moderate oven until set. Cottage Cheese Loaf 100 PORTIONS OF 4 OUNCES EACH 4 quarts bean pulp 8 pounds or 4 quarts cottage cheese 4 pounds or 4 quarts ground nuts 1 cup chopped onion % pound butter 2 quarts strained tomato juice 4 quarts bread crumbs % cup salt Combine the ingredients and form the mixture into a roll. Brush over with melted fat. Bake in a moderate oven for 20–30 minutes. Serve with tomato sauce. 8 H E A R T Y D IS H E S Cheese Sauce 6 QUARTS OF CHEESE SAUCE 5 quarts milk % pound cornstarch 4% pounds cheese 3 tablespoons salt Heat 4 quarts of milk. Add cornstarch mixed with 1 quart of milk. Cook in a double boiler until thick, stirring to prevent lumping. Add grated cheese and salt. Stir until smooth. Tomato Sauce 100 PORTIONS OF #4 CUP EACH 6 quarts tomato pulp 1 cup chopped onion 3 cups corn flour % cup salt | quart cold water 3 chopped green or red peppers Heat the tomato pulp in a double boiler. Add the flour mixed with the cold water. Cook for 15–20 minutes, stirring to prevent lumping. Add onion, salt and pepper. Spanish Sauce 100 PORTIONS OF 94 CUP EACH 34 pound fat % pound corn flour % cup salt 1% teaspoons pepper 3 quarts tomatoes 3 quarts stock or water 34 cup chopped onion % cup chopped pimento or fresh peppers Melt the fat. Add corn flour—mix thoroughly. . Add all other ingredients and cook for 15–20 minutes or until thickened, stirring to prevent lumping. ADDITIONAL RULES PROMUL.GATED JANUARY 31, 1918 Special Rules and Regulations Governing Wholesalers, Retailers, and All Other Dealers in Milk, Butter, Cheese, Poultry, Eggs, Fresh Fruits, Fresh Vegetables, Fresh and Frozen Fish. Rule 3 a. The licensee in commercial potato growing districts shall assort and grade his purchases and shipments of potatoes ac- cording to the grade described in Department of Agriculture, Bureau of Markets Document No. 7. NOTE. –The U. S. Food Administration is convinced that a general adoption of those grades will be beneficial to producer and consumer alike, will tend to decrease waste and encourage the production of better quality, thus stimulating increased consumption. This has been clearly demon- strated by careful investigations conducted by the Bureau of Markets of the United States Department of Agriculture. The Food Administration recognizes that in some sections, local con- ditions may be such that an immediate and strict enforcement of these grade might be inadvisable. It feels, however, that in such sections as there has been a general effort on the part of shippers to adopt this grad- ing that those not cooperating are unfair and that their actions are detri- mental to the best interests of the potato industry, and while due considera- tion will be given to peculiar conditions obtaining in any section notechnical attempt to evade the purpose of this rule will be tolerated. The matter will as far as possible be handled by cooperation with the United States Department and various State Departments of Agriculture and through associations of growers and shippers. We shall insist on the sincere and earnest cooperation of every licensee in this connection. * Special Rules Governing Licensees Engaged in the Business of Canning Food Products. Rule 1 a. The licensee shall not quote for future packing or delivery or sell any canned peas, canned corn, canned tomatoes, canned salmon, or canned sardines not manufactured and on hand, unless the price fixed in the contract is subject to revision by the United States Food Administration if it represents more than a reasonable advance over the average cost of the season's pack of Such goods. | Special Rules and Regulations Governing Wholesalers, Retailers, and All Other Dealers in Milk, Butter, Cheese Poultry, Eggs, Fresh Fruits, Fresh Vegetables, Fresh and Frozen Fish. Rule 14. The licensee shall not sell any fish, whether salt water or fresh water, except by the actual weight in pounds. CCT 2 1918 ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| |= UNITED STATES FOOD ADMINISTRATION CONSERVATION DIVISION LANSING, MICHIGAN September, 1918 RECIPES WHICH WILL HELP YOU T0 SAWE SUGAR Why Must I Use only Two Pounds of Sugar a Month 2 - SEVEN WHYS FOR SHORT SUPPLIES . Our great war program has reduced our sugar-carrying fleet. . The sugar requirements of our overseas Army are very karge. . Our own sugar crop is less than we expected. . The small island, Cuba, must feed the world with sugar. ... We have diverted 50,000 tons of sugar shipping in order that Belgium should have food. . Germans have destroyed sugar-beet fields and factories in northern France and Italy. 7. More than 50,000,000 pounds of sugar have been sunk off our shores by German submarines. 1. 6 The success of this program rests on the Honor and Cooperation of the American People. - #|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||F - The following Recipes are Tested and Approved by the Home Economics Extension Division of the Michigan Agricultural College JELLIES, JAMS AND PRESERVES Using Sugar Substitutes JELLY 1. 2. - 2 cups juice. 2 cups juice. % Cup Sugar. 2 cups syrup. 1 cup Syrup. After juice has been heated boiling hot, measure the amount of syrup, or sugar and syrup, and cook rapidly until the mixture “flakes” off the spoon. GOOSEBERRY JAM 4 cups gooseberries. 1 cup water. 2 cups corn Syrup. Cook gooseberries in the water; when they have burst add syrup and con- tinue cooking until the desired consistency is attained. Pour into sterilized glasses or jars immediately and seal. PEACH MARMALADE 3 cups sliced peaches. 1 sup syrup. Cook peaches in small amount of water until they are soft; add syrup and cook until sufficiently thick. If spices are desired, they may be added at the Sanae time as the Syrup. PEACH PRESERVES Heat 2 cups corn syrup and a piece of stick cinnamon. Add sliced peaches and cook slowly until fruit is clear and the syrup is of the desired density. TOMATO PRESERVES 1 lb. tomatoes. 1 Cup COrn Syrup. 1 lemon. - 1 piece ginger root. Slice tomatoes, pour syrup over them and allow to stand in cool place over night. The next morning, pour off the juice and heat; add tomatoes, lemon sliced thin and ginger root. Cook until tomatoes are clear and Syrup thick. - DESSERTS USING SUGAR SUBSTITUTES - - FIG TAPIOCA 1–3 cup minute tapioca. 1 tea Sp0 On lemon juice. , 13% cup water. % cup corn syrup and 1-3 tº mapleine or 34 lb. diced figs. 3% cup corn syrup and 4 cup honey, or Cinnamon Stick. - % cup maple syrup. 3% teaspoon salt. - Cook tapioca, water, figs and cinnamon stick in double boiler until tapioca. is almost cooked; add lemon juice and syrup and bake slowly in oven for #3 hour. HOMINY PUDDING 2 cups hominy chopped fine. - */2 cup milk. 1% cup chopped dates or raisins. 1 egg beaten. 14 cup syrup. - 14 teaspoon salt. Mix ingredients and put in oiled custard cups. Put in a pan containing water and bake in moderate oven until a knife when inserted will come out clean. - ſ } º FIVE THREE ICE 3 Oranges. 3 bananas. 3 lemons. 3 cups corn syrup. 3 cups water. Mash bananas, add to the fruit juices, syrup and water. Freeze. 4 cups milk. 1% cups maple syrup. MILK SHERBET Juice 2 lemons. Combine lemon juice and maple syrup, chill slightly in freezer, add milk and freeze. If desired, corn syrup may be used in place of maple syrup and fruits such as poaches, strawberries, raspberries, etc., combined with it. GRAPE MILK SHERBET 2 cups milk. % cup grape juice. Mix as for milk Sherbet. % cup corn syrup. 3 tablespoons lemon juice. CAKES USING WHEAT SUBSTITUTES AND SUGAR SUBSTITUTES STANDARD CAKE-WITH CORN SYRUP 4 tablespoons shortening 1 cup corn syrup. 2 eggs 3 tablespoons milk. Mix and sift dry ingredients. 1% cups barley or other substitute flour 1% teaspoon baking powder. - % teasy) oon salt. 1% teaspoon vanilla. Combine with the other ingredients. Beat thoroughly and bake in moderate oven. - QUICK CAKE 1-3 cup chicken or other fat. 1% Or 2 cups barley flour. 1% cups honey. % teaspoon soda. 2 eggs. % teaspoon cinnamon. ºr 2 tablespoons milk. % teaspoon nutmeg. % cup raisins. ROCKS 1 cup shortening. 1% cup honey. 2 eggs. 1 cup nutmeats. 1 cup raisins. 3.3% cups barley flour. % teaspoon soda. Cinnannon. Mix and beat well. Trop in small quantities from spoon to oiled sheet and bake in moderate Oven. - - MAPLE ICING \ - 2 cups maple or corn Syrup. 1 egg white. Heat syrup until it spins a thread; pour slowly over egg white that has been beaten and beat all until of the proper consistency to spread on cake. GENERAL DIRECTIONS 1. In making cookies or cake with substitute flours, it is not necessary to have a special recipe, but just as good results can be obtained by taking your own familiar recipe and substituting for the wheat flour cup for cup with any of the substitute flours you prefer. 2. In substituting syrup for Sugar, substitute it cup for cup. Tecrease the amount of ſiquid called for in the recipe one-fourth cup for every cup of syrup used, e. g., when recipe calls for 1 cup of sugar and 1 cup milk, use 1 cup syrup and 34 cup milk. CONFECTIONS WITHOUT SUGAR BUTTER SCOTCH 1 cup corn syrup. 1 tablespoon vinegar. 1 tablespoon butter. - 1 teaspoon flavoring. Cook first three ingredients to hard crack stage. Add flavoring and pour into oiled pan. Mark in squares before it cools entirely. - LIBERTY TAFFY 1 cup corn syrup. 1 tablespoon butter. 1 tablespoon vinegar. Cook to hard ball stage. Pour into oiled pan and pull when sufficiently cool. MOLASSES TAFFY 1 cup molasses. 1 tablespoon butter. 1 tablespoon vinegar. % teaspoon soda. Cook first three ingredients to hard ball stage, add soda, and pour into oiled pain. Pull when ready. FRUIT AND NUT BAR 2 cups fruit. 4 cup honey or syrup. 1 cup nut meats. Put fruit and nuts through food chopper, add honey and combine thor- oughly. Pat out flat and put under pressure for 24 hours. Raisins, figs or dates may be used separately or in combination. MAPLE CANDY - --- 1 cup maple syrup. 1-3 cup peanuts. 1 tablespoon butter. Cook syrup and butter to hard ball. Pour over peanuts that have been previously placed in bottom of oiled pain. When almost cool mark in squares. POP CORN BALLS 1. 1 cup molasses or corn syrup. 1 tablespoon vinegar. Cook to hard ball stage; pour over popcorn and shape into balls. 2. 1 cup honey Or 1 cup maple syrup. Prepare as above. POP CORN AND PEANUT BALLS 2 cups pop corn. #2 cup corn syrup. 1 cup peanuts. % square chocolate. Cook syrup and chocolate to hard ball stage; pour over popcorn and pea- nuts and shape into very small balls or drops. Weekly Sugar Ration United States 1% pound per week England %2 pound per week France 14 pound per week Italy 14 pound per week Canada - % pound per week -- º º - * º - ------ - - Now The Need for a National Dairy Añº We propose to show this need by treating the subject under the following heads: º The nutritive value of milk. Its necessity for the human race. The depletion of the dairy herds in Furope. Need to maintain our herds and create reserves. A National Dairy Army. i The Nutritive Value of Milk. Milk is the most valuable food there is. It contains the best and cheapest proteins which are building material for the muscles of the body. It contains a fat superior probably to any other and a milk sugar lactose which is less liable to fermenta- tion. Milk contains valuable mineral matter particularly lime necessary for the building of the body frame-work. Beside this, milk is one our most important sources of two necessary growth-promoting-factors called popularly the vitamines. The needs of the body for energy, for tissue building material, for mineral matter and the protective vitamines are supplied by milk. A food which is mild in flavor and lends itself to such a variety of uses should be used by all. A good rule is a quart a day for every child and # of a quart a day for every adult. This tends to insure health and vigor for all individuals. De- creasing milk consumption immediately reacts upon the health of a community particularly on that of the children. Its Necessity for the Human Race. Mr. Hoover has recently said, “The human race through scores of thousands of years has developed a total dependency upon cattle for the rearing of its young. No greater catastro- phe can happen to a people than the loss of its dairy herds, for the total loss of dairy produce means the ultimate extinction of a people.” - In time to come something may be found to take the place of milk as milk has taken the place of other foods, but that time has not yet come. To live well in the present, we must exploit to the limit the best the present affords along all lines. The Depletion of the Dairy Herds in Europe. Mr. Hoover told the National Milk and Dairy Farm people in May of this year that “in Belgium alone the herds of dairy cattle diminished from 1,800,000 to 700,000 in three months of German occupation. ***** In northern France absolutely all the cattle were gone before the relief commission arrived. *** This stealing of neighboring cattle by Germany will now, with Russia at her mercy, go on with accelerated pace. ** It is worse than folly to put 5,000,000 of our boys in France, if the civilian popu- lation of our Allies is not also to be maintained in strength and morale with our food. *** I doubt whether today the dairy pro- duction of Europe as a whole is 30% of the pre-war normal, that of the Allies 50% of the normal. *** After the war Europe must restock her diminished herds. She must look to America for a sufficient number of dairy cattle to give her her normal percentage. Need to Maintain Our Herds and to Create Reserves. We go forth and readily buy a bottle of milk at the corner grocery. We find it on our doorstep in the morning, left by some unknown milkman. Three times a day it appears in different forms on our tables. Suppose for breakfast we had neither milk nor cream for our coffee and cereal. Suppose our muffins were made with water and the meal was entirely butter- less. Suppose for luncheon we never had a milk soup, nor ice- cream, nor any cookies or cakes. Suppose we sat down to a dinner where we had no butter for our hot potato, no milk nor butter in any form of dessert. But worse by far than this, suppose our children had to be reared without those foods on which we have sensibly educated ourselves to depend. The situation as outlined above is what many families across the water are facing today. It is clearly our job to pro- vide for the common table a sufficient supply of the essential food, MILK, “to go around.” According to the Department of Agriculture, the dairy herds of Denmark, France, United Kingdom, Belgium and Serbia have decreased three and one-half million head. After the war these countries must rehabilitate at once. It will not be as it was with the South a matter of thirty-five years. We could move to other valleys, other fields and begin over again. With the dense population per square mile in these countries they must begin again where they are. We are told that Paris, when buildings were being damaged daily, showed no signs of devastation. Before the echo of the gunfire had ceased rever- berating through the streets, the police were on the scene of disaster restoring the ruin. Even now devastated lands regained are being prepared for peace time pursuits. Even now trench areas are beginning to look once more like farm lands. - Buildings can be re-erected and farm lands regained in a few months, but it takes from twenty-six to thirty months to raise a dairy cow and these people cannot wait. It is our job to be ready to answer their need. In spite of these proven facts, constant rumbling in all parts of the dairy industry and frequent remarks made by the most patriotic farmers, “I have got to get rid of half my dairy herd, as I am losing money every day,” lead the thoughtful people among us to wonder whether we are in danger not only of failing to create a surplus but of facing a depletion in our own dairy herds. In asking the dairyman to stand by, are we asking him also to face ruin? Mr. Hoover has said: “It is the duty of the Government, just as far as we are able, to maintain economic equilibrium in the dairy industry.” The question with the dairymen is, what is economic equilibrium, and how is it to be maintained 2 . A National Dairy Army. Dairy conditions vary in each State. Climate, topographic features, economic assets which include transportation, both by land and by sea, and manufacturies upon which the industry depends for utensils, etc., necessarily results in varying costs and prices. In the final analysis what patriotic producers, distributors and consumers want is a fair price, that is, a fair profit for the farmer and a fair profit for the distributor resulting in a satisfactory product for the consumer. No government decree can bring about this result. It de- pends, first, on an intelligent understanding of the farmer’s problem by the consumers and, second, on actual organization along business lines by the farmers. 1. The consumer must understand that the farmer at the present time faces shortage of feed, labor, and equipment. Immigration has practically stopped. Thousands of men have gone from the farms to the front and to war industries, and the cost of milk production has necessarily increased. It is this that causes the patriotic farmer to say “I must get rid of half my herd,” in spite of the fact that the Food Administrator for America says, “If we can maintain our herds and our produc- tion, we can in any emergency reduce the consumption of our own people without damaging our health by margins of such an amount as will provide for the Allies,” and again, “It is up to us as part of our national food strategy to accumulate stocks in as large a degree as possible for any emergency that may come. * * This United States is the last reservoir of men, the last reservoir of ships, the last reservoir of munitions and the last reservoir of food upon which the Allies must depend, if Germany is to be defeated and we are to be free men.” The consumer must understand that he is responsible for wasteful distribution which in many cities if far worse than “ten independent water systems cumbering the streets.” If ten consumers in ten neighboring houses insist on having ten different milkmen, of course, ten men, horses and wagons will do the work of one, instead of one doing the work of ten, and the price of nine extra distributions is added to the milk bill. Consumers are responsible for the destruction of thousands of bottles, and the cost of these bottles is added to the milk bill. A sympathetic understanding of the farmer’s difficulties and an intelligent interest in marketing problems will lead the consumer to certain conclusions regarding prices. Then, if with the best management possible, “war prices '' prevail, he must bear in mind that even at greatly increased prices milk is still the cheapest food for animal protein. 2. Lack of organization along business lines by the farmers themselves. The S. O. S. message to them is that this country needs a national army of dairymen with the one aim of working out the problems which confront us today and which can only be worked out co-operatively from the bottom up. The individual can no longer handle the problems which confront the dairy industry. Only by co-operative effort can the rising cost of producing dairy products be checked, the manufacture and distribution of dairy products economically handled and the problems which confront the industry as a result of the war effectively met. The dairy herds of our country must be maintained and a surplus must be created. UC. A 1916 UNITED STATES FOOf A DMINISTRATION Fighting with Food The world is standing breathless to-day watching the greatest race in all human history—the race between the United States and Germany. Germany trying to close up the war before the United States can get into it, the United States hastening to get in before it is too late. - - Too late! “Too late at Gallipoliſ”. “Too late to save Servia!” “Too late to save Northern Italy!” “Too late to save Great Russia!” The question stares us in the face: Is the United States to be too late in this war? - - Washington August, 1918 Washington : Government Printing Office : 1918 Yoº and I have a problem to face that we have not yet faced. We went into this war with the idea that we could just add this war to our other activities, give a little for Red Cross, subscribe from our surplus a little for bonds, send a few men over for a graceful gesture, help the Allies a little if it could be done without any great sacrifice on our part. What happened? In half a year what have we seen? The oil fields and wheat fields of Roumania have come under German domi- nation. Russia has gone out of the war. We have seen Russia cut up, a piece carved out of her territory greater than all Germany before the war began. We see Germany in control of Odessa. We see her in control of the Gulf of Riga. We see her organizing Finland. We see her start the greatest mili- tary offensive in the history of the world, crashing 30 miles through the defenses that have been built up in four years. Since the birth of Christ there has never been such a momentous time as there is to-day. And yet we drift along to-day, not getting thoroughly into the war. - (2) Fighting with Food Tou live in the most critical period of all human history. You take part in it; and up to this time our part has not been the full - part of a great Nation, supporting democracy in the world. - Last winter the people in this country were talking peace. Peace - based on what? Strikes in Germany. The story of these strikes -- came to us from Berlin headquarters. A gas wave of peace talk went over this country. An officer in one of the cantonments told me it cost the soldiers under him one month of time because they - thought the war was over and they were not going to France. They lost interest. At that very time Germany, by Russia's collapse, had 3,500,000 less men against her than in March, 1917. It was our job to take Russia's place. Instead, we talked peace. IN FREEDOM'S NAME What brought us into this war? We had stood for the invasion of Belgium. We had stood for the breach of neutrality and for all the German atrocities and brutalities—and remember that German warfare was just as harsh the third day - of the war as you know it to-day. We stood for it. We stood for the Lusitania, and nothing worse has happened in the history of man than that, and nothing worse ever will happen. We stood for the Sussex also. What brought us into the war? Germany started the submarine war to keep us from helping the Allies. Germany | way with stripes and bars, to a certain English port to arrive on a certain Wednesday.” said to us, “You can send one ship a week along a certain lane, painted a certain. Then we went to war. Why? Because our eyes were opened. We began to see that the German Emperor, claiming the divine right of kings, master of the greatest military force the world had ever seen, was the champion of autocracy. We saw the United States, organized by Washington and saved by Lincoln—the home of democracy—threatened with destruction. So we went to war. But we did not as a people go to war. We began to pick out our boys to die, but we did not enter the struggle. We are just now settling down to the war, though this is the critical year. England and France, fighting to the last man, demanded the help of our manhood. We had not the ships to send a decisive number. We had not the trained men to send. Since then more than a million have gone overseas, more are going. Their splendid bravery, their high courage make us justly proud. We must not ask them to solve a problem far beyond their strength. We must back them up promptly and in every way. It is necessary for us to maintain our associates in the war until we are fully ready. Whether we shall be a great democ- racy, fighting our way to final victory, or the most despised, the most hated Na- tion on earth, depends on what the civilian population of America does now (3) 4. REDEMPTION BY BLOOD What have you and I done in our democracy? Did you ever stop to think about it? We put up service flags. They mean that you and I have picked out the best young men, the best we have. We have picked them out and sent them over there and said, “You go out and fight for us so that we can have liberty, freedom, and justice; we will go on as before but you fight and die while we stay home.” That is what we have done, that is what we have said. We have been talking in terms of dollars, not in terms of men. Our legislation has been in terms of dollars. Otir talk of war has been a dollar taſk. We are still in the dollar stage. Don't you know that dollars—money—is no longer the medium of exchange the world is using? The world is using to-day men and boys, the best it has, to buy the things we want—liberty, freedom, justice. - The precious blood of boys and men is the thing we are spending. I tell you if any American comes out of this war with one dollar more than when he went in, God forgive him. The American people never will. - THE SUBMARINE WAR Germany started submarine warfare to keep us from giving help to the Allies. That submarine war has gone on now for more than a year. We have watched it. We have read anxiously week by week the number of ships that have gone down. But the average American has failed to see civilization bleeding to death as each great ship went to the bottom. He has not seen the thread of ships that reaches from our Atlantic ports to England and France and Italy getting continually thinner and thinner. He has not realized that the life of this Nation hangs on that thread of ships. That is the only thing that connects us with the western front, and the western front is to-day the only thing on earth that counts. Everything here is insignificant except as it backs up that western front. The United States is not in a position to fully meet the onslaught of the German military machine to-day. We have watched that machine as spectators, not realiz- ing that we were in the center of the stage and the world was saying, What will America do Will America understand * Will she send the men Will she send the food? Will she build the ships? Will she fight the submarine? - 5 DEEP-SEA PIRATES We went to war in a leisurely way not realizing what was going on. There has not been an hour in the last 17 months when there have not been men in open boats at sea trying to get to land; men in those boats dead of exposure, of thirst, of starvation, of shell wounds and machine-gun bullets, men who have gotten down from merchant vessels into little boats 500 to 1,000 miles from shore. For the submarine is a deep-sea pirate now and strikes its prey far from shore. Month after month that has been going on. We were slow to understand because we thought modern Germany was like the Germans we have as our fellow citizens. We did not know that when Germany crushed the revolution in 1848, when the Hohenzollerns drove from Germany that portion of the liberty-loving people who are found in every land, that she thereby sowed the seeds of this war. She gave us the best blood she had, and it has been a great contribution to us. Those who stayed in Germany are a perverted and pol- luted generation that has willed this war. Theirs is the belief in the divine right of kings, the belief in conquest which regards not justice nor pity nor mercy. THE SPIRIT THAT WINS There is only one short way to win this war—unless Germany wins—and that is to get an absolute solution of the submarine. Otherwise we have got to keep the submarine under water and keep the ships on the water while we gradually build up an offensive against Germany. But you can fight the submarine, because right now the thing that they are trying to do is to keep us from sending the food that England and France and Belgium and Italy need. ... " We made the French people cut their bread ration one-third a few days before this great offensive began. That is what you and I did. And just stop for a minute and think what that means. We did that at a time when Germany Was saying to France and England, “You had better compromise this thing. The Americans won't help you. They are a Nation of money grubbers; they won't wake up in time. They promised you airships. They promised you millions of men. They promised you ships. You had better compromise this matter and leave the Americans to us.” But France and England said, “No, no! The Nation that has sent the type of men that America has sent to France will never go back on them or go back on the soldiers and people fighting with those men.” That is the spirit we have put into this war. That is the spirit in these noble men who have gone to France, the men of the Army and the Navy. Faith in those men has given the people over there faith in us, so that they are willing to go on. --> 6 RUSSIA’S DOWN FALL Let us turn for a minute and see why Russia went out of this war. Russia is a great country, larger than ours. Russia fought three years under bitter conditions. Russia, it is said, lost 5,000,000 dead and had millions wounded. Russia lost in one campaign as many in dead and wounded as we have sent to France, due to the treachery of the Russian minister of war, but a Prussian agent. He sent those boys into traps to die, hundreds of thousands of them. Russia stood that. She had great reverses and great successes. She lost 1,500,000 prisoners. She fought on. And then last March she began to totter and then gradually to go down. First down came the Czar. Why? Because Russia began to starve. That is why. The patient people stood in the streets of Petrograd in lines. The lines ended at the bakeshops. They stood all day long, and there was no bread at the end of the line. And then they gathered in the streets. They went right through the hotels clear to the roof, tore down the police, who had machine guns trained on the streets. They went over their dead comrades to do it. Men are all alike. Hungry men fight only for food. Revolutions are born in bread lines. Thus they brought down the Czar. Along came the first Republic, and they brought that down too. The army was not fed. They were easily the subjects of German propaganda. Russia tottered out of the fight and left us to finish the job. To-day there is famine in Russia. There are mobs in the streets of Petrograd. The people are scattering in the country. They hope to be fed. They are looking to Germany to arrange some kind of order, so they can get food. THE FATE OF FINLAND Look at Finland. In November a representative of Finland came to us and said, “Are you going to let us have the wheat we bought from you ? We have got to have it. There are 3,500,000 of us in Finland; our cereal crops are a failure. Our people are living on 150 grams of bread a day and mixing it with bark of trees and hay. We bought the wheat we needed in Russia, but the mobs took it off the trains in Petrograd and only a few loads got through. We bought wheat again in the United States, and bought it a third time in Canada to be safe. “Now you stop the wheat we have bought over here and you stop the wheat we bought in Canada. Are you going to see the Finnish people go to death and destruc- tion P’’ And we had to say to them, “We do not even know whether the American people will save enough for the fighting troops and the millions back of those who are fighting with us. How can we help you? Perhaps we can give you oats.” To-day Germany is organizing Finland and has taken its Capitol. - 7. FREEDOM’s DARKEST HOUR One more incident. One day last winter Lord Rhondda received a cablegram from our Food Administration, saying, “We have sent you the last of the surplus wheat of the F917 Harvest. All the wheat we can send you from January to Sep- tember must come from the savings of the American people. There will be none to send if they eat as they have done before.” - Lord Rhondda laid down the paper. “The war is over,” he said, “We are beaten.” - But we reassured the British. “Hold on,” we said, “America means business; we will save and send the wheat.” What was done you all know. And by that we did more to make our credit good in Europe than by any other thing that has been done. - A French officer told us, “When my men heard that the Americans had sent their last surplus wheat, and that they were not on rations and that further shipments depended on their savings, they mutinied. The men said, “We will go down into the sea and drown with the Sammies, we will go out in the trenches and die with the Sammies but, by God, we won't go on and fight when the American people have the food and eat it themselves and do not send it to us.” Can you blame them That is where we stand to-day. ENDURE TO THE END Our problem is to see whether we can grasp the facts, feel the suffering, under- stand the anxious hearts on the other side. We have got to make up our mind to win this war if Paris is lost, if London is lost. We have got to know what this war means and resolve with all our hearts to see it through. As one of the soldiers who came back said to me, “How dare the Americans talk of peace? What have they done to talk peace? When the soldiers who have fought at the front, watched their comrades die, the soldiers who have been wounded and gone Back to fight again, when they talk peace, then it is time to talk it. We know what we are fighting. We have got to see this thing through.” - Think of our boys over there, fighting for us to-day. Think if to-morrow morning they should go to their quartermaster and he should say, “I am sorry that there is little bread this morning; the American people had to have wheat for their bread. There wasn’t enough left to send you.” What kind of an explanation can you give your boy when he comes back? And yet, side by side with our American boys stand the men of France, of Britain, of Belgium, of Italy. They stand there comrades in arms, looking across the same No-Man's Land, facing the same enemy. They are our boys just as much as those we sent over. They are fighting for us, dying for us. What if they go to-morrow and their quartermaster says, “There is no bread, no bacon.” What if a French soldier should get a letter from his home saying that the bread ration of the family had been cut again because the Americans did not make good 8 - - - º * * º - º º AMERICA THE HOPE OF ALL There is only one answer. It is imperative that we save and send the wheat and other foods absolutely required in Europe. We can not do it unless we stop using them here. We must realize that food is the weapon by which America is to be able to maintain a position in the war long enough to win it. We have the problem of maintaining the men in that line and back of that line. We must not run any risk. There must be no narrow margins. We must build up reserves here against the lean years. We must see that there is plenty over there so that no matter what happens to the shipping in any month, they are safe. As our Army increases, more and more men will be drawn from the farms; perhaps we have now passed the peak of production. Harvests are bound to vary with seas- onal changes. Our only safe course is to provide enormous reserve stores of staple foods both here and in Europe to meet any emergency. In a later period of the war, in some critical phase, to have to stop in order to devote our energies to farming might be fatal to our final success. There must be no let down in the program of conservation with the new harvest. Heartened by our success, we must go ahead realizing more than ever our respon- sibility to those who fight with us and to those who look to us as the only source of food supply to save them from destruction. We must see that the morale of our men and those who fight with them is kept at high tide. We can do so if they feel our support all the time. By the food- saving program the American people are to keep them all in health and comfort and courage until the final victory. Index Ea 639 United States Food Ad m in is t ration Oubling the Wheat Dollar Washington, D. C. February, 1918 WASHINGTON GOVERNMENT PRINTING OFFICE º 1918 - -- DOUBLING THE WHEAT DOLLAR. By CHARLEs W. Hol. MAN. [In the Country Gentleman of January 26, 1918.] Doubling the farmer's share of the wheat dollar is one of the wartime jobs Uncle Sam has done since food control became possible. After four months of grappling with the problem, Uncle Sam is now translating into the pockets of both producers and consumers benefits derived by the Nation. He has shut off speculation, pro- duced a free market and movement of all grades of wheat, cut expenses and induced a normal flow of wheat in natural directions, and effected a thousand other economies. - The Food Administration Grain Corporation, which supervises the sale, or itself buys every bushel of wheat produced in the Nation in its progress from country elevator to foreign buyers or domestic consumers, marks a new step toward national efficiency. How in four short months it has been done is told in the following episodes wherein two bushels of wheat traveled to market. One fine fall afternoon, Col. Bill Jenkins, who farms somewhere in Missouri, loaded his wheat into a wagon and drove along the black road that led across the prairie to town. When he reached the cooperative elevator of which he was a stockholder, he pulled up on the scales, checked his gross weights carefully, and began to unload. The manager came out and inquired as to the Colonel's family. They swapped some remarks about the prices of hogs and exchanged views on the duration of the war. Finally the manager asked: “When you want to sell this wheat?” “I dunno,” he answered. “One time's about as good as another - these days, “’T won't weigh any more later,” he added, with a dry smile. - “Wheat shrinks a lot,” admitted the manager. “I hear the Government wants as much wheat as it can get just now—under- stand the Allies do eat a terrible lot of it since the war.” “What's wheat to-day 7" asked Col. Jenkins, getting interested. “Well, let me see,” parleyed the manager. “I guess this wheat'd be a good No. 2 under the new grades.” - “Grades? What about grades? That Food Administration seems to mix into mighty nigh everything from rabbits to axle grease.” “Hold on, Colonel,” said the elevator man, good-naturedly. “The Food Administration is not be blame. Congress passed the act and told the Department of Agriculture to fix the grades. They became effective last July. I sent out a letter on it.” 37331°–18 3 4. DOUBLING THE WHEAT DOLLAR. “I suppose you did,” ruefully answered the Colonel. “But I don’t pay much attention to those circular letters. I sure thought this wheat would grade No. 1. Well, what do you think I'll get out of it, anyway?” “I’ll have to figure that out,” confessed the manager, looking wise and important. “Pricing under the new grades and selling under Food Administration orders is sort of complicated. I’ll 'phone you Hater.” “Well, I guess you better sell for the best you can,” said the farmer. “I am needed at home.” And he drove away. A New Order In the Grain World. Conversations of this kind might have taken place in almost every town in the great grain belt of the Nation after August 10; for revolution in grain marketing was taking place. Uncle Sam had started on this remarkable experiment; he was going to see whether wheat could be marketed minus rake-offs to the speculators. This necessitated complete control by the Government of storage facil- ities, transportation and distributive agencies, and the marketing machinery for wheat and rye. How to be “in line” with the changed order was troubling farmers, elevator managers, millers, and com- mission firms. - Everybody was troubled; most of all, the officials of the Food Administration Grain Corporation who had undertaken, without salary, and at the sacrifice of their personal connection with the grain trade, to whip into shape the forces that would drive forward the big business machine for marketing American wheat. A single control; and a $50,000,000 nonprofit-making corporation to do the work. This work is a necessary arm of the Food Administration, allowing the Government to do business quickly and without red tape. Its stock is held in trust by the President of the United States. For the time of the war it will supervise the rate or purchase the part com- mercially available of the 660,000,000 bushels of wheat and the 50,000,000 surpius of rye grown in America in 1917. Its job is to find a market for every bushel, irrespective of class and grade. Under its patronage, wheat screenings are moving just as easily as No. 1 Northern. It must also work out satisfactorily the local prices for wheat at each of almost 20,000 country elevator points, adjust thousands of complaints, organize the gathering and analysis of data, inspect concerns reported as dealing unfairly, solve vexatious dis- agreements among the trade, and deal effectively with the allies' purchasing agent and the neutrals who may desire to purchase. It is indeed a Herculean task, and to succeed will require not a single mind, but a group of dominating minds, to plan and execute. And in so short a time, too! DOUBLING THE WHEAT DOLLAR. 5 In the early days, following the determination of prices for 1917 wheat by the President's Fair Price Commission, confusion existed in every part of the wheat-producing regions. This was intensified by the inauguration of the new grain grades, as promulgated by the Department of Agriculture, which took place about the same time, and led to diverse complaints and a feeling among farmers that the Grain Corporation of the Food Administration was responsible for both the price as determined and stricter observance of grain grades. But the corporation was responsible for neither act. It is purely an administrative arm of the Government formed to buy grain or super- vise its sale at the prices determined by the commission, and it must do its work on the basis of the new grades. Gradually the public is learning the fact and fewer complaints are heard. But to return to our farmer and his expectations of price. - - Introducing Two Bushels of Wheat. - - Lying side by side in his wagon had been 2 bushels of wheat that fate had marked for strangely different ends. They were very much alike, those bushels of wheat, and to look at them you would not have suspected the strange and wonderful adventures in store for them. Yet one was destined to travel abroad for consumption in France; the other to find its way into Georgia, where it was milled and its flour finally reached a New York baker on the East Side, whose loaves are eaten by hungry, dark-eyed little boys and girls with large noses and quaint ways. By accident only they journeyed over divergent roads; they both had traveled together through the fans of the elevator and reposed for a short time in the same storage bin. But in the sum of the travels made by the two, as we shall follow them, will be unfolded the international panorama of wheat market- ing in time of war. - - Farm Production Costs In War Times. Our twin bushels of wheat had each cost their owner about $1.8152, which included an estimate of all production expenses from the cost of seed wheat until the crop was loaded at the elevator. On another farm these costs might have been different, and they are not at all likely to apply in other states. But the same principles of cost finding can be worked out by any person who wishes to discover the elements of expense that must be added to the price of a bushel of wheat in its production and travels from the farm to the country elevator and to the terminal or the miller and from the miller to the baker, operator, or wholesaler, and then to the retailer, who puts it into the household. Here are the estimates which our Missouri farmer made of his production costs," on an acreage basis with a yield of 19) bushels per acre. . * The figures used in this imaginary case were taken from a statement made by a prominent grain grower hear Sikeston, Mo. - - 6 DOTJBLING THE WHEAT DOLLAR. Labor Costs per Acre. - - - - Plowing land, $2.50; disking two times, $1.50; floating two times, $1; harrowing once, 50 cents; rolling once, 75 cents; hauling fer- tilizer, 10 cents; applying fertilizer, 50 cents; applying manure, 30 cents; cleaning seed, 8 cents; drilling, 50 cents; running furrows for drainage, 5 cents; cutting, 75 cents; shocking, 40 cents; threshing (farm labor only), $1.50; hauling fuel, 10 cents; hauling grain from farm to elevator, 20 cents; superintendence, $1; making a total labor cost of $11.73. - Other Costs per Acre. - - He used 1% bushels of seed wheat at $1.75 per bushel, $2; commer- cial fertilizer, $1.50; manure, 90 cents; 24 pounds of twine, at 16 cents per pound, 35 cents; threshing charge at 6 cents per bushel, $1.14; fuel for threshing, 20 cents; use of land which represented an interest per acre on investment necessary to grow wheat, $13; use of machinery not included under labor, $1; taxes, 10 cents; crop insur- ance, 2 cents; crop risk (he figured this in to offset the hazards of crop failure), $1; other general expenses figured in as overhead, $2; making a total of $23.21. - We now add the labor cost of $11.73 and the other costs of $23.21 and get a total cost of growing wheat on this farm of $34.94 per acre. Among the cost elements not counted by this farmer were clean- ing of land, treating seed, stacking, raking stubble, sacks (he did not sack his grain). These costs would have added somewhat to the total. - º He had planted 600 acres, and his yield in 1917 was extraordinarily good, being 11,550, or 194 bushels per acre, which made his aver- age cost per bushel $1.8152. His usual yield was about 14 bushels per acre, which would have added materially to his costs if fate had not favored him. If he had found it necessary to purchase new machinery in 1917, the high prices would have been a considerable factor in raising the cost of pro- duction on this farm. ºn Some who read these figures may immediately challenge them; for items of expense are included that farmers rarely work out in their estimates, and on another farm the figures may vary. But the outstanding fact is that costs of producing wheat have risen measurably and now far exceed the public's conception of costs. Finding a Price at a Country Point. As it was, high war costs of production gave our Missouri farmer much concern as to his returns and accounted for his depression over the prospects of his wheat “grading down”; for that meant a reduc- tion of 3 cents per bushel under the No. 1 grade. It graded No. 2 because, though bright, cool, and sweet, it contained a little too much of varieties other than Soft Red, which was the variety of wheat he DOl'ſ BLING THE WHEAT DOLLAR. 7. raised. He had also failed to put it through a fanning mill to remove the foreign matter and cracked kernels. - The elevator would also deduct an additional 5 cents a bushel to cover the fixed charge made in this locality for handling and selling. The 5-cent charge included the commission of 1 cent per bushel customary in 1917 among commission men for selling the wheat to domestic millers or foreign buyers. So while he drove home he medi- tated on the complicated questions of railroad freight differentials. The elevator man was none too sure as to how to get at the price which this wheat should bring. He knew considerably more about human nature than freight rates and decided to “check up” the problem to the nearest zone agent of the Grain Corporation. So he wrote a letter to the representative stationed at St. Louis. That letter was referred to the traffic expert in the New York office, who transmitted the following rule for determining the price of wheat at any country point: - There is only one price for wheat at a country point. That price is always to be arrived at by taking as a basis the price at the most advantageous primary market where we have fixed a price and deducting the freight to that market and a fair han- dling profit. That is the price to be paid for wheat at any station, regardless of the point to which it may be shipped. The traffic expert then worked out the problem in question, which was an instructive lesson to the elevator manager. Here is the way the price was determined. On the desk of the traffic man there is always a schedule which gives the prices and primary markets at which the Government will buy wheat. - When he refers to the railroad map of the United States and locates the country point the traffic man knows what primary points must be considered. His knowledge comes from long study of railroad freight differentials; and when a farmer or elevator man is in doubt he can clarify his mind quickly by referring the question to the traffic experts of the Grain Corporation. Finding the Price of No. 2 Wheat at Sikeston. - - * - - Take an actual example: At the time when our 2 bushels of wheat went into storage, an elevator man in Sikeston, Mo., wanted to know what price No. 2 wheat should bring at his station when No. 1 wheat at New York City was $2.28 per bushel. Here is how he went about it: - The freight rate from Sikeston to New York being 16.98 cents per bushel, he deducted that from $2.28 per bushel and found the price at Sikeston to be $2.1102. From this he deducted 1 cent per bushel for the commission firms charges, which put the net price f. o. b. Sikeston at $2.1002. - He next compared this price with what he could get if he sold at St. Louis, his nearest primary market. At St. Louis the basic price is $2.18 per bushel, and the freight rate from Sikeston to St. Louis 6 -- -- -- ---- º * - * 8 DOUBLING THE WHEAT DOLTAR. cents per bushel. This would make the Sikeston price $2.12 less 1 cent per bushel for selling charges, or $2.11 net. The St. Louis price would therefore govern, being advantageous to the Sikeston seller. If our imaginary 2 bushels of wheat had started from Sikeston, since it was a No. 2 grade we must deduct 3 cents per bushel, which would bring the price f. o. b. the elevator point to $2.0802 per bushel. As our imaginary elevator man is charging 5 cents per bushel for handling, which includes the commission fee just men- tioned, we deduct an additional 4 cents to arrive at the price the farmer received. This price would be $2.0402 at the elevator. Some of that 4 cents will return to our farmer if the elevator prospers; for it is owned cooperatively and pays to its stockholders an interest on their shares, and to the neighborhood dividends on a patronage- basis. - When Farmer and Elevator Man Disagree. Had this elevator been owned by private firm or person, or had it been a “line” plant, Col. Jenkins would not have been so bland and trustful. He would have done some investigating on his own ac- count. He would have kept tab on the prices paid for wheat at other elevators within his reach and bargained shrewdly with the manager. He might have refused to sell at all and arranged to store his wheat or he might have taken it over to a competitive concern which offered a higher price; for the Food Administration has not yet attempted to regulate the prices paid farmers for wheat at country points. It does, however, offer to sell for any farmer or farmers' organization wheat offered at terminal points, but makes a commission charge of 1 per cent for its services. The Colonel might also have intrusted the sale to a reputable commission firm. But he did none of these things; for he owns stock in this particular cooperative enterprise and regards the manager as his hired man paid to look after his interests and those of his brother farmers. And if that “Co-op” did not pay him the highest price obtainable woe unto its manager when the annual- meeting is held. Which accounts for the pigs and chickens being fed on schedule time that particular evening in early fall when our 2 bushels of wheat started on their eventful journey. Our delay in getting this wheat started across the world was occasioned by the uncertain judgment of the manager. While he had told the farmer that the wheat was about a No. 2 he sent a sample on to the St. Louis zone agent for test, which verified his judgment. He then went about his usual duties, cleaning the grain, filling his bins, and shipping out as regularly as he could in maximum carload quantities, in order to economize the use of cars in time of congestion. He was careful to keep his records very straight as to dates and quantities of wheat purchased, on hand, and shipped out; DOUBLING THE WHEAT TOILT.A.R. 9. for the Grain Corporation requires weekly reports and full details of such transactions. Selling Wheat to the Government. - About 29 days after the farmer brought in his wheat there came a request to this elevator for a carload to be purchased by the Grain Corporation. So one of our wheat bushels was poured into a car which miraculously had appeared on the siding at a time when car shortage was troubling the entire commercial world. Inquiry might have shown that the Grain Corporation was making a large purchase for the Allies and was utilizing its knowledge of available stocks by having on the job a transportation strategist—Edward Chambers, vice president of the Santa Fe. Mr. Chambers is now assisting the Food Administration and has a remarkable “way with him.” Even before he was called to aid Mr. McAdoo, the Director General, his suggestions to the railroads had a wonderful effect in discouraging their hesitancy as to finding available cars and in clearing up congestions that look as though they never could be uncongested. º How Uncle Sam Keeps the Whip. Ease in getting the needed car was one of the advantages enjoyed by this particular elevator after signing the voluntary agreement which ceded to the Grain Corporation the right to control storage and direct shipments and sales of all wheat bought by the proprietor. While voluntary, this agreement is almost compulsory since rail- roads give priority recognition to Grain Corporation requests for cars; and elevators or mills outside the official fold must “rustle” for them- selves. In return the Government guarantees the elevator proprietor against losses and protects him in every way as to price and pays him rentals for all storage space requisitioned by it. The voluntary agree- ment and the mandatory license certainly do the work. -- All elevators, local and terminal, must take out licenses or face a shutdown. What is the power of the license It requires the operator to lay all cards on the table as to his business dealings. For the time of the war the elevator becomes a public utility and its proprietor must furnish information as to his business at any time when required by the Grain Corporation. Each week he must make and mail promptly reports showing the amount of wheat, rye, or their derivatives, purchased, stored, and shipped. Under present license terms, the licensee can keep on hand for only 30 days, unless he obtains a special permit, any stocks of these grains or their derivatives. He is also forbidden to contract for the sale of any product which can not be delivered within 30 days after the contract is made. How the Wheat Was Miłied. Away went our bushel of wheat on its journey to the terminal, where it met other bushels of wheat from all parts of the territory, I () D.C. UTBLING THE W HEAT DOELLAR. that fed this market. There it was regraded for special requirements, marked for immediate milling and rolled on to a large mill in Illinois. The miller bought the wheat from the Grain Corporation, for each miller in the United States is under license also, and most of them have filled out another voluntary agreement which binds them either to purchase all supplies from the Grain Corporation or under its direct supervision. The corporation charges each miller 1 per cent ºf the value of the wheat he grinds to cover the costs of administering the corporation; for the $50,000,000 capital is to be returned to the United States Treasury, unimpaired. And that is how the huge enterprise carries itself without burdening the people. The agreement has its compensation, however, for the policy of Uncle Sam is to provide each mill with all wheat possible. To do— so, every mill signing up was required to furnish an estimate of its possible milling capacity for the season. This nation-wide survey of milling capacities, when balanced against the available supply of wheat, enables the Grain Corporation to equalize supplies in a way never done before. In fact, the schedule of prices arranged for the primary markets had for an object this equalization. For instance, if the proprietor of an elevator at Maryville, Mo., 46 miles northeast of St. Joseph, and 456 miles from Chicago, desires to market wheat he has available these markets: St. Joseph, Mo., Kansas City, Mo., St. Louis, Mo., Chicago, Ill., and New York City, N. Y. To ascer- tain the most advantageous price for him, he would work it out on the basis of the following table: - - - - FROM THIS TABLE YOU CAN SEE WHAT WHEAT WOULD BRING AT FIVE DIFFERENT MARKETs IF SHIPPED FROM MARy- º ville, Missouri. | ſº | º St. Kansas St. Chica New - F. A. G. C. markets. Joseph, City, Louis, I]] go, Yorkſ: Mo. Mo. Mo. - ity. i is | - Base price . . . . . . . . . . . . . . . . . . . . . . . . . . . . | $2.20 - $2.28-1- Rate per 100 pounds --- . 1475 - .3005 Rate per bushel. . . . . . . . . . . . . . . . . . . . . . - 0885 - 1803 Net price. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2, 1115 2.0997 Under these conditions the proprietor would probably sell at St. Joseph or Chicago, according to his inclination. The table further illustrates the equalization of prices and indi- cates to what extent the miller is protected when buying wheat in any territory. Through this plan discriminations against the pro- ducer, the miller, and the consumer are eliminated so far as it seems humanly possible under a plan of such tremendous proportions. These schedules arranged for the various markets are veritable “price dams” to prevent the overflowing of the stream of wheat at any single market. They also tend to correct many abuses preva- DouBLING THE WHEAT Dolla R. 11 lent in the past, such as cutthroat methods adopted by mills to secure supplies and indiscriminate moving of wheat to terminals. For all practical purposes the wheat business of the country is apportioned, and whenever possible mills are supplied from wheat in the territory nearest them. This policy has for an object the saving of waste in transportation. In another way saving is made: Formerly large quantities of undergrade wheats have been difficult to dispose of on account of uncoordinated purchase of the competing mills; but under Uncle Sam's domination each bushel of wheat must now go somewhere and the poorer wheat will move just as freely as the more desirable grades. There is a use for every bushel, even the screenings. Łimiting Millers' Profits. Thé Illinois miller who received the carlot containing our bushel of whéat milled it promptly and shipped its flour to a port for expor- tatioſ! The miller was permitted by the Food Administration to make a fair profit, not exceeding a maximum of 25 cents per barrel on the flour and a maximum profit of 50 cents per ton on the feed- stuffs left over. All mills, however, must furnish at regular intervals to the Milling Division full statements of manufacturing costs, which are sérutinized carefully. The derivatives of this wheat the miller sold for domestic consumption, as the policy of the Government is to keep in the United States all available feedstuffs in order to encour- age live-stock production. Milling Canadian Wheat. While our bushel was being milled a carlot of wheat reached this mill from Canada. Importation of Canadian wheat without special consent being forbidden, the mill operatives became curious and made inquiries. This wheat was part of a large supply which the Grain Corporation had brought into the United States to aid in keeping the American mills running on full time. The milling capacity of the United States has been so rapidly developed that the mills are now capable of milling more wheat than is raised in the United States. Under the policy of apportioning supplies respon- sibility fell upon the Grain Corporation to lower, so far as it could, the national cost of milling. It was considered sound public policy to secure the right to run through our mills such portion of the Canadian wheat movement as could be diverted to American mills. A result of this was that the milling cost, reflected in the price of flour, was reduced and an additional quantity of mill feed for Ameri- can dairy use was supplied, while the product of the Canadian wheat went to the allies in condensed food form. - There was another reason. Domestic wheat was not moving from the farms as freely as the millers needed it, and shortage forced the mills to operate at a great disadvantage and, according to them, at 12 pot BLING THE WHEAT DoI.I.A.R. higher costs. That is one of the reasons assigned by millers for the rising price of bran in the weeks following the export embargo on feedstuffs. - The last journey stage of our first bushel, although considerably changed in its form, was to go as flour to port under rush orders. It now had right of way over all other classes of freight except other munitions of war. Consent of the War Trade Board being obtained, - - - yº - it was loaded on a ship and passed safely through the submarine field to France, where it succored the hungry. The Other Busheſ of Wheat Starts Traveling. Now as to the other bushel of wheat. A certain Georgia miller, in need of supplies, notified the Grain Corporation and received per- mission to buy on the open market. About the same time our cooperative elevator manager had listed a shipment with his termi- nal representative—a highly reputable commission firm, also under Grain Corporation license. This firm caught wind of the Georgia order and secured permission to sell the Missouri wheat. The second bushel was among those poured into a car and hustled along to its destination. This shipment did not pass through any terminal market. It moved straight to Atlanta, where it went between the rollers of the mill. - º At that time a number of large centers were threatened with flour shortages, for the farmers were busy with wheat planting for 1918 and themselves, short on labor, had not been moving wheat freely enough to satisfy the authorities. Among the cities endangered was New York. Although it never got into the news columns, that city had only a few days' flour supply available, and when mat- ters became very acute the Food Administrator made a special order for supplies to be rushed there to relieve the situation. Controlling the Jobber by License. - - . Now, the flour which came from our second bushel of wheit was rolling serenely along in another direction, but the car was diverted and received by a large wholesale jobber in New York City.” This jobber also does business under a Food Administration license, but administered by the distribution division. Under license terms the jobbers must sell at a fair profit only, although the exact amount of this profit is not determined, the Food Administration reserving the right in each case to call a halt when a licensee has gone “the limit.” The New York jobber took for his own, in this case, a profit of 50 cents per barrel. He sold part of this shipment to a retail merchant. How the Jobber Polices the Retailer. - This merchant did a small business and was not licensed, but even here was another social check. For the retail merchants of the large cities and those of many small cities and towns find each morning and afternoon in the daily papers a price Hist for flour and other DOT'ſ BLING THE WHEAT ĐOLLAR. 13 commodities which are considered fair by the Federal Food Adminis- trator for their State. These prices are usually arrived at through the machinery of the wholesalers' and the retailers' organizations, as nearly all of the food administrators “put it up” to the wholesalers and retailers of the grocery trade to cooperate with the Government and to submit for approval daily these fair price lists. The retailer also discoverd that the jobber who sold him this flour was kéenly interested in the prices paid by the consumer. For the Food Administration has discovered an indirect means of control of the retailer by making the jobber a voluntary policeman to his customer. The jobber is licensed to sell only to traders who deal fairly, and if it should turn out that a jobber persists in doing busi- ness with retailers guilty of profiteering in staples under control the Food Administration has and may exercise the right to revoke the license of the jobber. - Since these facts and the grim determination of the Food Adminis- tration to protect the consumer became recognized, the effect on the distributing interests has been no less than marvelous. They also kilow that Theodore F. Whitmarsh, who is the Food Administra- tion's division chief over this branch of distribution, is conversant with the grocery game in all its phases. Mr. Whitmarsh is presi- dent of the National Wholesale Grocers' Association. - The other part of this shipment contained our second bushel of wheat and went over to the East Side into a small bakery, which quickly made it into creamy loaves. These loaves were placed in groceries and delicatessens and the next day were eaten by hungry little boys and girls with dark eyes and big noses and quaint ways. Since then the bakers, too, have “come under the rod,” and now the standardized loaf, sold at a price based on costs that are generally known to the public, is a part of our common life in war time. - short-circuiting the Grain Business. - - - Thºſe who love to go on in “the good old way” must view with sadness each step of the Government in making a national monopoly out of a great private opportunity. Thousands who believe in Government “hands off” are groaning over the prospects of our future national growth. But Government control has brought out these startling truths: - - - - More people unnecessarily make their living out of wheat distri- bution than was suspected. Thousands and thousands of little speculators have had to turn elsewhere for a livelihood. A number of commission men have had to close shop. There are places where elevators should be built and other places where there are too many elevators. The Government, dominating the wheat market, carries its own marine insurance. Wheat handlers at terminals have had their activities restricted. - - 14 DOUBLING THE WHEAT DOLLAR. But most of all it is interesting to see how the price of flour per barrel tumbled from the time Uncle Sam took a positive hand in the matter. The Food Administration has recently completed an inter- esting chart on the prices of wheat and bulk flour at Minneapolis. In a statement of November 26, the Food Administration says: The farmer received for the 1916 harvest between $1.45 and $1.50 per bushel for the harvest, taking the country by large and * * *. Last year he receixed under 20 per cent of the price of the loaf. Today he is receiving over 40 per cent of the money paid for the cash loaf, this being the result of the stabilization of prices and the total elimination of hoarding and speculation in this industry. PRICE OF WHEAT AND Bulk flour at . MINNEAPOLIS #500 |-|--|--|--|--| FTT T-i – 34.00; - M. . \ º So A | N 13.00. Hº- "If. \ : ºr - r” - TN& - º -a or -- º $9. & - - - - T-R º 13.50ſ. Nk. - K usly | Ar"T . . .” - - ," - 1000. Fº £Rºhfft|Paic: To FARME}s FoR 4%|Bushells prwihtarºisirl - fºr iſ curro Tp Mºyarous º * Vºká * -- 9,00. - ºf$º-f - - - º - o &%-3: uº. tº | 4:34 ºf “f* ---> º - - 43'. - 8.00 - * - * * * # AviRaggiºrelcá FAeneg ºffaltzejo Fo; 4%. Bushëls of wheat N_{913-a- #60 :---------|- =: - *i- ------------------ - - º! (Fº Elst'ſ lºcłuctºirº tºol s) - | | | #- 3.06 Week 5 12 19 26 oTTg. Tºg Tao 7 14 21 28 4 Eiðing AUGUST SEPTEMBER, OCTOBER NOW. APPROxIMATELY 41/. BUSHELS OF WHEAT ARE REQUIRED FOR 1 BARREL OF FLOUR The statement reports that farmers on November 26 were receiv- ing with freight charges included from the territory represented to Minneapolis, approximately $9.50 for 4% bushels of wheat. The price of bulk flour at the Minneapolis mill is about $10.25 per barrel, showing that the miller is now receiving about 75 cents per barrel, which must include both his operating expenses and profit. DOUBLING THE WHEAT DOLLAR. - 15 During last July and August, while Congress was wrestling with itself to produce a food administration, and there was no Grain Corporation, flour production in the principal centers was 75 per cent under the same period in 1916. In September, October, and November, under the supervision of the Food Administration, flour production was 114 per cent of the same period in 1916. What this means in the great national situation, with depleted domestic flour reserves and clamoring foreign buyers, can hardly be over-empha- sized, when movement of wheat into primary markets has been hardly half that of a year ago, or 100,000,000 bushels less. It was nothing short of master strategy. The total number of bushels purchased by the Grain Corpora- tion from the time it commenced activities to February 1, is 97,275,145.59. Arranged by months the purchases in bushels were: Septºber, 7,841,209.20; October, 19,359,646.59; November, 30,- #4.26; December, 21,456,249.06; and January, 17,698,966.08. Dużing July and August our flour exports were about the same as in th; same two months of 1916; but in September, October, and So the Grain Corporation has discharged our obligations to the allies;and restored our flour reserves, which is the larger aspect of the #". Other problems of lesser magnitude it is solving day by day. A Lesson. In Social Control. Afºr the war shall we return to the old wasteful ways? That ſºn must be uppermost in the minds of grain students. Let us quesº now lºok at this great network of grain distribution as President Barnº, of Uncle Sam's corporation, must surely see it. Barnes, him- self £big man and a leading figure in the commercial grain world, #obably emerge as the greatest authority on grain trading after §r. Mr. Barnes believes in the efficiency of private business. He bºieves that the trade will be quick to recognize the national dishºnonies that in the past permitted unregulated piracy. He must see that he has it within his power to effect even greater revo- lutions in grain marketing. He could do this by rulings—iron-clad rulings—which would soon thin the ranks of grain handlers and dis- tributers. If he believed Government control were to be our nation's future policy, Mr. Barnes might issue some of those orders right now. He would undoubtedly arrange for the construction of storage space where it is needed and dispose of the needless elevators where dupli- cation prevails. He would so control distribution that the fewest possible persons at the smallest possible expense would do the work. But Mr. Barnes does not conceive his mission to be reform. He was asked by the Food Administrator to undertake a war job, to speed up grain movement and milling, so that our Nation would be stronger ºf. - 16 D{}{}{3}_{NG THE WHEAT DOJ_{AR. - and more efficient and our citizens would not suffer. So he deals with the agencies of trade as he finds them, and expects them “to deliver the goods,” and to straighten themselves out. If they can not, the weaker ones will perish. But if you dig a little into his heart you will find that Mr. Barnes is very human and he knows that the process of building an agency of State socialism such as he might make of the Grain Corporation would entail some suffering on the part of well-meaning citizens. And behind him is the Food Admin- istrator, who also is very human; and both of them are business men who feel keenly the responsibility of great power placed in their hands. -- - index No. # 14. . . . - - - | RULES AND REGULATIONS GOVER NING LICEN SEES MANUFACTURING BAKERY PRODUCTS Promulgated by the President of the United States under the authority conferred on him by Act of Congress, approved August 10, 1917, entitled “An Act to provide further for the national security and defense by encourag- ing the production, conserving the supply, and controlling the distribution of food products and fuel.” (Series C–Effective December 10, 1917) | GENERAL RULES AND REGULATIONS GOVERNING ALL LICENSEES MANUFACTURING BAKERY PRODUCTS Rule 1.—The licensee shall give to such representative as may be des- ignated by the United States Food Administrator, whenever the said rep- resentative shall so require, any information concerning the conditions and management of the business of the licensee. Reports, when requested by said representative, shall be made on such blanks, to be furnished by the United States Food Administration, as the United States Food Ad- ministrator may designate, giving complete information regarding trans- actions in any commodities imported, manufactured, refined, packed, pur- chased, contracted for, received, sold, stored, shipped or otherwise handled, distributed or dealt with by the licensee, or on hand, in the pos- session or under the control of the licensee, and any other information concerning the business of the licensee that such representative may re- quire from time to time. Whenever the said represntative shall require it, the licensee shall furnish such information in writing under oath. Rule 2.-The authorized representative of the United States Food Administrator shall be at full liberty, during ordinary business hours, to inspect any and all property stored or held in possession or under the con- trol of the licensee, and all records of the licensee. All necessary facilities for such inspection shall be extended to the said representative by the licensee, his agents and servants. Rule 3.−The licensee shall keep such records of his business as shall make practicable the verification of all reports rendered to the United States Food Administration. Rule 4.—The licensee shall report within ten days, in writing, to the United States Food Administration any change of address, or any change in the management or control of the firm, corporation or association licensed, or any change in the character of the business. Rule 5–No agent or employee of the United States Food Adminis- tration shall divulge or make known in any manner, while he is such agent or employee or thereafter, except to such other agents or employees of the 2 United States Food Administration as may be required to have such knowledge in the regular course of their official duties, or except in so far as he may be directed by the United States Food Administrator or by a court of competent jurisdiction, any facts or information regarding the business of the licensee which may come to his knowledge through any examination or inspection of the business or accounts of the licensee or through any reports made by the licensee to the United States Food Ad- ministration. | Rule 6.-The licensee shall not manufacture, distribute, sell or other- wise handle any bakery products on an unjust, exorbitant, unreasonable, discriminatory or unfair commission, profit or charge. Rule 7–The licensee, in selling bakery products, shall keep such products moving to the consumer in as direct a line as practicable and without unreasonable delay. Resales within the same trade without rea- sonable justification, especially if tending to result in a higher market price to the retailer or consumer, will be dealt with as an unfair practice. Rule 8.-The licensee shall not buy, contract for, sell, store or other- wise handle or deal in any food commodities for the purpose of unreason- ably increasing the price or restricting the supply of such commodities, or of monopolizing, or attempting to monopolize, either locally or gener- ally, any of such commodities. Rule 9.-The licensee shall not destroy any bakery products and shall not knowingly commit waste, or wilfully permit preventable deterioration in connection with the manufacture, distribution or sale of any bakery products. - Rule 10.-The licensee shall not, without the written consent of the SSUnite ~0, d States Food Administrator, or his duly authorized representative, keep on hand or have in possession or under control, by contract or other arrangement, at any time, wheat flour in a quantity in excess of the reason- able requirements of his business for use by him during a period of thirty days; PROVIDED, HOWEVER, that this rule shall not prevent the licensee having in transit sufficient flour to maintain the licensee's stock within the limits herein fixed. Note—This conforms to a rule governing millers of wheat flour. Rule 11.-The licensee shall not knowingly sell any bakery products to any person engaged in the business of selling such products who shall, after this regulation goes into effect, violate the provisions of the Act of Congress approved August 10, 1917, by making any unreasonable rate or charge in selling or otherwise handling or dealing in such products, Rule 12.--The licensee shall not make any allowance or payment to the agent or employee of any exchange, association, or other person from 3 whom he buys, or to whom he sells, without the written permission of the principal of such agent or employee. Rule 13.−The licensee shall not accept returns of bread or other bak- ery products, nor make cash payments, nor allow credit, to any retailer for any unsold bread or other unsold bakery products, nor shall the licensee exchange any bread or bakery products for other bread or bakery products which he has sold. Rule 14.—The licensee shall not issue, or make public, market quota- tions, or make any statements to any person regarding the price at which food commodities are being sold, which quotations or statements cannot be verified either from his own records or from the records of other licensees, and shall not make any other misleading statements which tend to enhance the price of any food commodities. Rule 15. —The words used in these rules and regulations shall be con- strued to import the plural or the singular, as the case demands. The word “person,” wherever used in these rules and regulations, shall in- clude individuals, partnerships, associations and corporations. The words “food commodities,” wherever used in general or special rules and regula- tions, unless otherwise specified, shall include all commodities specified by the President in any license proclamation already issued or which may hereafter be issued by him under the authority of the Act of Congress, approved August 10, 1917, known as the Food Control Act. Rule 16.-Nothing contained in these general rules and regulations shall be construed as restricting, modifying or affecting in any manner the operation of any special rules and regulations which have already been promulgated or which may hereafter be promulgated, and whenever any special rule is inconsistent with a general rule, the special rule shall prevail. Rule 17.-The licensee shall place on every contract, order, accept- ance of order, invoice, price list and quotation issued or signed by him which relates to food commodities, the words “United States Food Ad- ministration License Number,” followed by the number of his license. No licensee shall knowingly buy any food commodities from or sell any such commodities to, or handle any such commodities for, any person required to have a license by any license proclamation now issued, or which may hereafter be issued, unless such person has secured such license and com- plied with the provisions of this rule. SPECIAL RULES AND REGULATIONS GOVERNING LICENSEES MANUFACTURING BREAD AND ROLLS Rule 1.-The licensee shall manufacture bread and offer it for sale only in the following specified weights, or multiples thereof, which shall be net weights, unwrapped, twelve hours after baking: 16-ounce units (not to run over 17 ounces) 24-ounce units (not to run over 25% ounces) Where twin or multiple loaves are baked, each unit of the twin or multiple loaf shall conform to the weight requirments of this rule. Rule 2.-The licensee shall manufacture rolls and offer them for sale only in units weighing from 1 to 3 ounces, but no rolls shall be manu- factured or offered for sale which shall weigh, unwrapped, twelve hours after baking, less than 1 ounce or more than 3 ounces. Rule 3.−The standard weights herein prescribed shall be determined by averaging the weight of not less than twenty-five loaves of bread of any one unit, or five dozen rolls of any one unit, and such average shall not be less than the minimum nor more than the maximum prescribed by these rules and regulations for such units. Rule 4.—The licensee in mixing any dough for bread or rolls shall not use the following ingredients in amounts exceeding those specified be- low, per unit of 196 pounds of any flour, or meal, or any mixture thereof: Sugar: Not to exceed 3 pounds of cane or beet sugat or, in lieu thereof, 3% pounds of corn sugar. Where sweet- ened condensed milk is used, the licensee, in determin- ing the permitted amount of sugar, shall deduct the added sugar content of such condensed milk from the net amount of other sugar, of the kinds herein desig- nated. Milk Not to exceed 6 pounds of fresh milk from which the butter fats have been extracted, or the equivalent thereof. Shortening: No shortening shall be used except as follows: Not to exceed 2 pounds of “compounds” containing not more than 15% of animal fats. In lieu of such “compounds” the licensee may use not to exceed 2 pounds of vegetable fats. Note—The United States Food Administrator, in view of the national necessity for conserving sugar, and in view of the fact that bread is being successfully baked by many bakers without the use of any cane or beet sugar, requests bakers to re- duce the sugar content below the maximum permitted by the above rule. It is probable that a reduction of the sugar allowance will be found necessary at a later date. Rule 5.-The licensee in making any bread or rolls shall not add any sugars or fats to the dough during the process of baking, or to the bread or rolls when baked. The above General and Special Rules and Regulations approved and promulgated this sixteenth day of November, 1917. HERBERT HOOVER, United States Food Administrator. Approved: WoODROW WILSON. RECOMMENDATIONS TO BAKERS BY THE UNITED STATES FOOD ADMINISTRATOR The United States Food Administrator earnestly urges all wholesale bakers to establish as the wholesale prices of their products the prices at which they will offer such products for sale in lots of twenty-five pounds or more, unwrapped, for cash, at the bakery door, the prices so established to be subject to such additional charges as may be fair for wrapping and delivering when such services are performed by the baker. The United States Food Administrator requests that, when such whole- sale prices are established, the licensee report this fact and state such prices to the Federal Food Administrator in the State where his bakery is located. Inasmuch as some wholesale bakers in certain communities are now retailing bread at their plants direct to the consumer, unwrapped, undeliv- ered, and for cash, at wholesale prices, the United States Food Adminis- trator recommends that this practice be extended wherever bakers find it possible to do so, adding only sufficient extra charge to cover the extra expense. The United States Food Administrator, believing that frequent de- liveries are uneconomical and tend to enhance prices, urges all bakers to reduce deliveries wherever possible to one a day over each route, and to consolidate deliveries or zone their territories in order to reduce the ex- pense of deliveries as far as possible. UNITED STATES FOOD ADMINISTRATION VICTORY BREAD SAVE THE WHEAT! Which day is baking day at your house? Try one of these breads next time. Each recipe will make three good sized loaves. Handle and mould these bread doughs with greater care than white bread. If the doughs stick to the hands when kneading down, add more flour at this time. Always keep the dough at an even warm temperature (about 75 degrees F.) If you have a good rule for bread, use it, but in place of part of the white flour use one of these other grains—either all or part of the time. - If dry yeast is used, a sponge should be made at night with the liquid, the yeast, and a part of the white flour. POTATOES ARE PLENTIFUL USE THEM IN BREAD This bread is especially valuable because of the body- regulating substances which it contains. POTATO YEAST BREAD 1 or 2 cakes compressed yeast. 3% cups mashed potatoes. 1 cup lukewarm water. 7 cups flour (more or less may be 4 teaspoons salt. needed.) 3 tablespoons corn syrup. Mix as follows: Soften the yeast in the liquid and then add (1) Salt, (2) syrup, (3) potato, and (4) enough of the flour to make a stiff dough. Mix and knead thoroughly. Let rise 3% hours, or until º double in bulk. Knead or cut down the dough, add the remaining flour, and let rise again until double in bulk (about 1% hours.) Shape into loaves. Let rise in pans until double in bulk. Bake 50 minutes to 1 hour. THE HORN OF PLENTY BRIMS WITH CORN Every time you make three loaves of this bread in- stead of white bread you save more than a pound of wheat flour. CORNMEAL YEAST BREAD 1 quart water. 3 tablespoons corn Syrup. 1 or 2 cakes compressed yeast. 1% cups corn meal 3% teaspoons salt. 8 cups flour. Mix as follows: Soften the yeast in 43 cup of the water (lukewarm.) Heat the rest to boiling, then stir in the cornmeal. Let it boil up once. Cool, add the salt and syrup, and when lukewarm, add the softened yeast. Then add the flour to make a stiff dough. Follow the directions for kneading, rising and baking, given for potato bread. OATS MAKE BRAWN FOR THE SCOTCHMAN WHY NOT FOR YOU 2 You'll find only one thing the matter with this bread—the family will want to eat too much of it. OATMEAL YEAST BREAD 1 quart water. 3 tablespoons molasses. 1 or 2 cakes compressed yeast. 3 cups rolled oats. 4 teaspoons salt. 8 cups flour. Mix as follows: Soften the yeast in 4% cup of the water (lukewarm.) Heat the rest to boiling, then stir in the rolled oats. Let it boil up once. Cool, add the salt and syrup and when lukewarm, add the softened yeast. Then add the flour to make a stiff dough. Follow the directions for kneading, rising and baking given for potato bread. RICE BREAD IS ALWAYS PopULAR Ask your grocer to get broken rice. It’s cheaper and just as good. RICE BREAD 1 quart Water. 4 teaspoons salt. 1 cup rice, - 3 tablespoons corn Syrup. 1 or 2 cakes compressed yeast. 6 cups flour. 4% cup lukewarm water. 3 Mix as follows: Cook the rice until soft, in the one quart of water. Cool until lukewarm, then add (1) the yeast softened in the 1/2 cup of lukewarm water, (2) the salt, (3) syrup, and (4) the flour. Follow directions for kneading, rising and baking given for the potato bread. BARLEY MAKES A GOOD LOAF If barley is available in your section of the country use this recipe occasionally. “Variety is the spice of life.” - BARLEY BREAD 1 quart Water. 5 teaspoons Salt. 1 cup pearl barley. - 2 tablespoons corn syrup. 1 or 2 cakes compressed yeast. 7 cups flour. 14 cup lukewarm Water. Mix as follows: Soak the barley in the 1 quart of water over night. . Boil in the same water until soft, mash fine, then cool until lukewarm. Add (1) the yeast softened in the 1/2 cup of water, (2) the salt, (3) syrup, and (4) flour to make a stiff dough. Follow the directions for kneading, rising and baking given for potato bread. º DID YOU EVER HEAR OF BEAN BREAD? sº Here is a new bread. It saves 1 pound of wheat flour. Try it on the family. BEAN BREAD Q º 1 quart water. 5 teaspoons Salt. 1 cup beans. 2 tablespoons molasses. 1 or 2 cakes compressed yeast. 8 cups flour. % cup lukewarm water. Mix as follows: Soak the beans over night. Drain off the water in which they were soaked and cook until soft in the 1 quart of water. Put through a sieve or a potato ricer, cool and when lukewarm, add (1) the yeast softened in the J/2 cup of water, (2) the salt, (3) the molasses, and (4) the flour to make a stiff dough. Follow directions for kneading, rising and baking given for potato bread. The beans may be simply mashed and the hulls used in the bread if desired. 4. CRUMBS FROM ANY WOMAN’S TABLE What do you do with your stale bread? Do you know that bread crumbs can be worked into the bread dough? Remember this recipe. It’s thrifty and it’s good. BREAD CRUMB BREAD 1 quart lukewarm Water. 2 tableSpoons molasses. 1 or 2 cakes compressed yeast. 4 cups fine bread crumbs. 4 teaspoons salt. 8 cups flour. Mix as follows: Soften the yeast in 14 cup of water. Add to the rest of the liquid (1) the yeast mixture, (2) the salt, (3) the molasses, (4) the crumbs, and (5) flour to make a stiff dough. Follow direc- tions for kneading, rising and baking given for potato bread. EACH OF THE RECIPES GIVEN HERE SAVES FROM A POUND TO A POUND AND A HALF OF WHEAT An ounce of wheat flour saved is a pound of victory earned. WASHINGTON, FEBRUARY, 1918. INDEX No. E-17. % Ž º Noy º * 1915 U N I T E D S T A T E S F O O D % omisſist R A T on WASHINGTON, OCTOBER, 1918 SUGAR FOR the COMMON TABLE Are we to do less now for sugar than we did last year for wheat 2 Sugar is scarce. Crops are smaller and there are few ships to bring sugar from abroad. Are we not going to face the sugar shortage squarely and solve it satisfactorily . We will eat less sugar and use our substitutes—sirups, honey, maple sugar, and sweet fruits. Let it again be said to our honor, we have ungrudgingly shared with the brave soldiers and the war wearied folks ºf other inds who sit with us now at freedom's common table. - - When we eat candy, we must eat war confections. The old- fashioned candies, made largely from sugar, should be discouraged. On the succeeding | ". are suggestions for making war confec- e tions. Patriotic people, big and liſtie, will use these instead of pre- war candies. SUGARLESS CONFECTIONS. SALTED, NUTS. Remove skin from shelled nuts if desired, depending on kind of nuts. Put a little vegetable fat in a frying pan. Add nuts and fry until delicately browned, stirring constantly. Remove with small skimmer. Drain on paper and sprinkle with salt. CHO.COLATE DAINTHES OR BETTER SWEETS. Melt bitter sweet chocolate in double boiler, remove from fire and beat until cool. In this dip nuts or sweet fruits and place on oiled paper. PARISHAN SWEETS. - Put through the meat chopper 1 pound of prepared dates, figs, and nut meats. Add 1 tablespoon orange juice, a little grated orange peel, and 4 cup of honey or sirup. Mold into balls and roll in chopped nuts or coconut or chocolate. This mixture may be packed in an oiled tin, put under a weight until firm, then cut in *} shape desired. Melted chocolate may be added to mixture before molding, if desired. TUTTI FRUTTH BALLS. 1 cup puffed rice or corn. - } cup chopped nut meats. .. 1 cup seedless raisins. 1 tablespoon chopped angelica or citron. 1 cup stoned dates. } cup chopped candied orange peel. 1 cup figs. 2 teaspoons Vanilla extract. Put the rice, fruits, peel, and nut meats through a chopper, stir well, adding the extract. Make into small balls and allow to dry. Roll in shredded coconut. STUFFED DATEs. Use the best dates. Remove the stones. Fill with peanuts, walnuts, hickory nuts, or any nuts available. Peanut butter makes a good filling that is different. Press dates in shape and roll in chopped nuts, coconut or a mixture of cocoa and powdered Cinnamon. 83868?–18 STUFFED PRUNES. Steam 1 pound prunes and remove stones. Stuff part of the prunes, each with another prune, stuff others with chopped salted nuts, or stuff with a mixture of 1 cup each raisins and walnuts and a few candied cherries. Another suggestion is to stuff prunes with stiff orange marmalade. POP-CORN BALLS. 1 cup sirup. 2 to 3 quarts of popped corn. 1 tablespoon vinegar. - Boil together the sirup and vinegar until sirup hardens when dropped in cold water. Pour over freshly popped corn and mould into balls or fancy shapes. - Either honey, maple sirup, molasses, white cane sirup or corn sirup may be used. HUNKY DORY. 2 cups popped corn. 3 cakes sweet chocolate. 1 cup pecan or walnut meats. 2 tablespoons rich cream. Break the chocolate into small pieces and melt it over hot water. As soon as it is melted, add the cream, corn and nuts. Stir quickly with a silver fork and lift out in Small lumps. Place on waxed paper to dry. PEANUT BRITTLE. 1 cup white corn sirup. 1 teaspoon vanilla. 1 tablespoon vinegar. 1 cup freshly roasted peanuts, halved. # teaspoon salt. Cook the corn sirup, vinegar, and salt in a saucepan until a little dropped in cold water forms a soft ball. Put the peanuts and this sirup into an iron skillet and stir until the sirup becomes a golden brown. Remove from the fire and stir in vanilla. Have ready a shallow buttered pan, pour candy in and spread out in a thin sheet. Allow to cool, then remove from pan and crack into pieces. SHRUP NOUGATINES. Boil 13 cups light colored sirup and cup water to 246°F. or until it forms a firm ball when tried in cold water. Pour slowly onto a well-beaten white of one egg, beating constantly with a wire whisk. Place bowl over water kept just below the boiling point and fold and turn 3 or 4 minutes. Remove from fire, add teaspoon vanilla or other flavoring, and continue folding until mixture is nearly cool. Add 1 cup of chopped salted peanuts or a mixture of any desired candied fruits and nuts. Spread inch thick on wax paper, cover with wax paper and cut in rectangular pieces. CANDIED APPLE OR FRUIT. 1 pound apples (which do not cook readily). Peel and cut into size desired. Place in 1 cup of sirup and boil slowly until apple becomes transparent. Take apple out piece at a time and drain on fork. Let stand on wax paper 3 to 4 hours, roll in finely chopped coconut. Other fruits, pine- apple, pears, and quinces, may be used in place of apples. - Sirtips which have given good results with the above fruits: Sorghum, honey, sorghum and glucose (half and half), corn, maple, cane. Fruit is improved if allowed to stand in sirup overnight before draining. FRUIT LEATHER. I. Mash ripe fruit (berries, cherries, figs, apricots, peaches, and blue plums may be used) to a pulp, cook slowly to remove part of water, then spread on lightly oiled platters and dry in the sun or drier. When dry sprinkle with sugar, and pack away in jars or very tight boxes lined with wax paper. Peaches or half and half peaches and figs make delicious leather and need only a sprinkling of Sugar. - Sº this jºiner in winter instead of candy or with cream cheese and nuts for dessert. Fruit leather may be soaked in water and used for pies, shortcakes, puddings, and sauces. When intended for this purpose omit the Sugar. - II. Cook apple or other fruit in a very little water until tender. Mash and drain through jelly bags. Cook juice until it becomes as thick as a very heavy sirup. Pour in pans and finish drying out. Then roll up sheet and slice in circles or cut out without rolling up in fancy shapes. If thickened sirup is poured in small glasses and allowed to set like jelly, then it may be turned out and sliced in lozenge shapes and rolled in finely chopped coconut. - is WASHINGTON : GOVERNMENT PRINTING OFFICE: 1918 - - NOV 18 1918 UNITED STATES FOOD ADMINISTRATION DIVISION OF HOME CONSERVATION WASHINGTON, D. C. - - OCTOBER, 1918 How to Sweeten Cranberries Cranberries are now in the markets. They find a ready place on the table. They always are associated with Thanksgiving and Christmas dinners. This year the scarcity of sugar may cause many to hesitate to use them. Cranberries may be served without empty- ing your sugar bowl. Because of the acid content of cranberries, sweeteners such as sor- ghum, cane or corn sirup may be used even more successfully than with other fruits. Cranberries may be combined with other fruits which are sweet, such as apples, figs, and raisins, either to extend or modify the cranberry flavor or to add sweetness to it. Cranberries are a valuable food because of the iron and acid they contain. Many like the acid flavor while others acquire a taste for it. The recipes suggested use sugar savers. CRANBERRY SAUCE. Cranberries.... . . . . . . . . . . . . . . . . . 1 quart. Water--------. . . . . . . . . . . . . . . . . . . 3 cups. Raisins or figs or coconut. . . . . . . . 1 cup. Sorghum or cane sirup. . . . . . . . . . . % cup. Inspect and wash cranberries. Prepare raisins, cut in small pieces, and add to cranberries and other ingredients, and cook until tender. CRANBERRY SAUCE. Cranberries..... . . . . . . .......... 1 quart. Sorghum or cane sirup. . . . . . . . . . . % cup. Water.-----------. . . . . . . . . . . . . . .3 cups. - Cook cranberries with water and sweetening until soft, about 20 minutes. CRANBERRY JELLY. Cranberries. . . . . . . . . . . . . . . . . . . . 2 quarts. Water - - - - - - - - - - - - - - - - - - - - - - - - - 1 quart. Light sirup. ---------------. 1 to 1% cups. Cook cranberries in the water 20 minutes. Put through a sieve. This amount should make about 1 quart of juice and pulp. Add sweetening and cook about 10 minutes, or until it will give a jelly. Turn into molds. - CRANBERRY-APPLE JELLY. Applejuice---------------------. 1 pint. | Sugar... . . . . . . . . . . . . . . . . . . . . . . # cup. Cranberry juice. . . . . . . . . . . . . . . . . . 1 pint. | Sorghum or sirup. - - - - - - - - - - - - - 13 cups. Prepare apple juice as for #P. jelly. Add º cranberry juice and boil 5 minutes. Add sweetening; boil until it gives the º test. Turn into glasses. A large proportion of cranberry may e used if desired. CRANBERRY GELATIN. Gelatin ................. 2% tablespoons. | Sugar.... . . . . . . . . . . . . . . . . . . * cup. Boiling water........ . . . . . } cup. Sorghum or sirup. . . . . . . . . ... cup. Cold water.......... . . . . . } cup. Lemon juice . . . . . . . . . . . . . . 1 tablespoon. Cranberry juice. . . . . . . . . . 1} cups. - 8700.8°–18 2 BIOW TO SWEETEN CRAN BERRIES. Soak gelatin in 3 tablespoons of cold water. When soft add boiling water and other ingredients. Strain and turn into a mold and chill. Serve with whip cream. Whip cream may be beaten into jelly as it begins to set. CRANBERRY SNOW PUDDING. Use plain cranberry gelatin given above. When it begins to stiffen beat with Dover egg beater until frothy. Add 2 or 3 stiffly beaten § whites and continue whipping until mixture holds its shape. Turn into molds and chill. Serve with custard sauce. CRANBERRY PUDDING SAUCE. - Cranberry juice-------------------- 1 cup. | Flour--------------- - - - - - - 2 tablespoons. Sirup------------- - - - - - - - - - - - - - - - - # cup. | Lemon juice. . . . . . . . . . . . . 1% tablespoons. Water......... . . . . . . . . . . . . . . . . . . . } cup Mix flour with cold water. Add to juice and sweetening and brin to a boil; cook 5 minutes; stir constantly. Add lemon juice an serve hot. Use on Vanilla cornstarch or steamed puddings. - CRANBERRY CORNSTARCH PUDDING. Milk. . . . . . . . . . . . . . . . . . . . . 1 pint. Cranberries chopped--------------. } cup. Cornstarch.... . . . . . . . . . . . . 3 tablespoons. Coconut or nuts. . . . . . . . . . . . . . . . . . } cup. Sorghum or sirup. . . . . . . . . 3 cup. Moisten cornstarch with a little cold milk. Add to remainder heated in a double boiler. Add sweetening, chopped cranberries, and coconut. Cook until thickened and turn into molds. CRANBERRY AND APPLE PUDDING. Rice............................... # cup Cranberries----------. . . . . .1 cup. Water.................. ---------- 3 cups. Sorghum or sirup. . . . . . . . . } cup. Apples------------ . . . . . . . .3 large. Raisins (if desired). . . . . . . . 2 tablespoons. Steam the rice until soft in a double boiler. Grease a pan and line it with cooked rice, reserving some for the top. Peel and core the º and cut the cranberries in halves. Cut the apples into thin slices. Mix the two fruits together and fill the pan, putting a layer of fruit and then a layer of sweetening. Cover the to with a layer of rice. Put on a greased paper and steam for one-half to three- fourths hour until the fruit is quite cooked. Turn out onto a hot dish and serve with custard sauce. DRIED CRANBERRIES. Cranberries may be dried to extend their season. They are: valuable in giving color to sauces and desserts. Add a few to pud- dings and sauces to improve flavor and color. CANDIED CRANBERRIES. Choose large red cranberries and prick each one three or four times. Drop them carefully into the boiling sirup and allow them to cook slowly for 5 or 6 minutes. Remove from fire and allow to stand overnight. Reheat and allow them to stand another night, if possible. Then while hot, remove the berries from the sirup and drop on well oiled paper or plate to dry. These may be used in the place of candied cherries for decorations. - - Index No. Hb697. - WASHINGTON: GOVERNMENT PRINTING OFFICE: OCTOBER, 1918 NOV 29 1918 UNITED STATES FOOD A D M IN IS T RATION YOUNG AMERICA’S PART THE AIM OF THIS LEAFLET: To enlist the aid and sympathy of every teacher in the United States, and through her to reach every school child and every family in our land. - TEACHERS EVERYWHERE, this is our war, Yours and Mine. EVERY CHILD’S ENLISTMENT IS A SHOT WHICH TELLS. EVERY PARENT COOPERATING IS A VICTORY WON. Upon America rests the principal responsibility of feeding the allied countries of Europe, and our armies at home and in France. Without food these armies can never be victorious and sooner or later the enemy will triumph. But America is not awake to the realization of her responsibility. WHO WILL AWAKEN OUR SLEEPING PEOPLE'. YOU, THE TEACHERS OF AMERICA. Seven hundred thousand strong, you are a powerful factor in the life of your country. Day after day, the hearts and minds of 22,500,000 children are opened to you as to no one else. The oppor- tunities you have are overwhelming in their possibilities. WHAT ARE YOU GOING TO DO % WILL YOU SIT CALMLY BY WHILE EUROPE STARVES : AMERICA AWAITS YOUR ANSWER. ENLIST THE CHILDRENT - 412.18°–18 ---- 2 * ----- - --- By various means the United States Food Administration has tried to reach the American people, to make them realize that food must be conserved and saved. In a measure it has succeeded, but much remains to be done. The message of Food Congºrvation has not reached the hearts of all the people. Therefore, the Food Administration is appealing to the teachers for aid. If we can enlist the children everywhere—big and little, rich and poor, country children and city children—our goal is won, for through them we shall also reach the parents. Teach your pupils the gospel of the clean plate, the rules of con- servation, and the importance of substitution. Nearly every child has a brother, a father, a cousin, or an uncle who is a soldier. You must make them all realize that they are giving to our soldiers when they help to save food. - Tell your pupils of the hundreds of Belgian children—children who like themselves went to school and had plenty to eat before the war— who are now dependent on our bounty. Make them feel that every bit saved by an American child means a bit more for a Belgian child, who will starve unless we send food. Do not let your children think that the Food Administration wants any American child to go hungry. He can eat more of other things and less of those needed for our soldiers and the Allies. WE HAVE PLENTY. OUR ARMIES AND THE ALLIES NEED WHEAT, MEAT, FATS, PORK, AND SUGAR. IN PLACE OF SUGAR American children can eat molasses, honey, and sirups. - IN PLACE OF FATS American children can eat foods boiled or broiled or prepared with cottonseed oil, peanut oil, corn oil, and drippings. IN PLACE OF WHEAT bread American children can eat, breads made of corn, rice, potatoes, oats, barley, or rye. IN PLACE OF PORK, BEEF, AND MUTTON American children can eat chicken, eggs, cheese, fish, rabbits, nuts, beans, and peas; and drink all the milk they need. American children can eat plenty and still leave plenty for the soldiers and for the starving children of Belgium. But they must not waste anything. One source of waste is the child’s lunch. This lunch is eaten more or less under your observation. Give it your attention, and you will be able to stop this waste-in a large measure. Encourage each child to bring no more than will be eaten. 3 COMMUNITY SERVICE. Your largest problem, however, rural teacher, is to arouse your community to the serious question of conserving and saving food, You must do this by bringing your patrons together at the school- house. Lay definite plans for the reeting. Make it an important occasion. Decorate your schoolhouse, prepare your children, have patriotic songs and recitations. Parents will always come to hear their own children's efforts. Possibly the county or local Food Administrator lives in your neighborhood; he will help. Your com- munity has a speaker whose help you can secure. Find him or her. Perhaps near you is a preacher, or a judge, or a farmer whose interests are broad. Go to him and tell him you need his help. Ask him to talk to the people at the meeting. The Food Administration is ready to send out literature which a speaker may use in his talks, and it is only necessary to send to the Federal Food Administrator in your State for it. You will need to make a special effort to get the parents to attend. After the speaker of the evening has laid the general plan before the people, get them to organize themselves into a club, choose the name for this club, and elect officers. Call regular meetings of the club, have general discussions, and map out a plan of campaign. Take up the Home Card. Can the people of your part of the country follow it as it stands; or must it be adapted to local needs? DEVELOP LOCAL PLANS. The Food Administration can not give detailed directions which will fit every part of the country. It must rely upon the people who live there to adapt the general plan of campaign to their own local conditions. Get the members of the club to decide what they can do. Can they grow more gardens? - Can they build better storage houses for fruit and vegetables? Can they raise more poultry, cattle, and hogs? Can they use a community dryer to advantage 7 Can they raise all their own meat, and so release a larger supply for shipment abroad 2 - Can they produce their own sirups, molasses, and sorghum ? Can the girls have poultry clubs, canning clubs, tomato clubs? Can the boys have pig clubs, corn clubs, poultry clubs? What else can the school children and their parents do to help the plan along? Enlist the sympathy and aid of the Department of Agriculture, working through your County Farm Demonstrator and your County Home Demonstrator. They can be of wonderful service in answering these questions we have just asked. 4. Remember the Federal Food Administrator will be eager to have your cooperation and will give you every aid. In particular, call on him for his advice if it is proposed to adapt the general Food Ad- ministration plan to local conditions. He has authority in this direction. A NATION AT SCHOOL. But, teachers, you must feel that if you join with the United States Food Administration in this great patriotic effort, it will stand back of you solidly. Through the Federal Food Administrator in every State it is willing to aid with literature and advice. With- out the cooperation and unfailing energy of every teacher the Food Administration can not gain complete success. - EVERY MOTHER should know of the existence and aim of the United States Food Administration. EVERY MOTHER should become an active member of the United States Food Administration. EVERY HOME should have a Home Card in the kitchen and a membership card in the window. EVERY FAMILY should con- serve, save, and, whenever possible, be a producer. WHO can enlighten the mothers concerning the Administration? WHO can place the Home Card in the kitchen and the membership card in the window? WHO can enlist every family in the army of the Food Administration and make them effective agents in winning the War 2 THE AMERICAN TEACHER Use your school association to reach the parents direct. Use every means and device you know—games, plays, stories, pictures, original stories, compositions, essays, and letters—to appeal to the children in your charge. TEACHERS, City teachers, Rural teachers, TEACHERS EVERY- WEHERE: WE ARE DEPENDING ON YOUR HELP TO WIN THIS WAR. Index No. E–19. WASHINGTON: GOVERNMENT PRINTING OFFICE. : 1918 UNITED STATES FOOD ADMINISTRATION Washington, D. C. November, 1918. SPECIAL MESSAGE TO LIBRARIES for Food Conservation //eek To THE LIBRARIANs of THE UNITED STATEs: I most earnestly thank you for the help you have given to the Food Administration. Your bulletin boards have carried food messages from Canada to the Gulf, from the Atlantic to the Pacific. Your collections of food books, pamphlets and recipes have been invaluable sources of information. Your carefully prepared exhibits have awakened many a thoughtless person to an intelligent interest in the part food must play in winning a war. These satisfactory results of your work encourage me to call on you for further service. As the educational extension centers of American schools you have the opportunity of presenting to your patrons the food information they must have in order to understand why we must send across the water more food during the coming year than we sent last year. Your libraries are already equipped with much material on the subject of thoughtful economy and sensible thrift. We count on you to give a prominent place to all printed words which will help to explain the imperative food needs of the world and to inform the American people of the work before: them. Your task is one of great responsibility, for these are times when no loyal American who knows his duty will fail to do it. HERBERT HoovKR. To the Librariam. The week following December first has been designated as Con- servation Week for World Relief. The churches throughout the country will start the week with food conservation sermons. On different days following, schools, women's and men's clubs and other organizations will consider this serious and vital subject. Friday, December 7th, will be Food Conservation Day for libraries. On that day every library in the United States should have on the food bulletin board one thing only—“the target” recently sent you—and every library so far as possi- ble should display for the benefit of its community the material illustrat- ing the organization, achievements and possibilities of its local Food Administration and co-operating organizations. It is hoped that every library worker—from librarian to page—will be interested in the follow- ing new program and it is suggested that on Library Food Conservation Day, the librarian call a meeting of the staff for the purpose of discussing the outline and of stating the library's attitude toward it. A program of this kind can only be properly put through with the loyal and interested co-operation of every individual in the service. The ten suggestions following “Libraries and the New Food Problem” are only tentative as it has been the experience of the Washington office that the libraries are more than ready to think out their own plans and to develop them. Libraries and the New Food Program. When “in the course of human events” it became necessary for the people of these United States to declare their right to “life, liberty and the pursuit of happiness,” the representatives of those states made that pledge which every American knows and by which every American is still bound: “For the support of this Declaration with a firm reliance on the protection of Divine Providence we mutually pledge to one another our Lives, our Fortunes and our Sacred Honor.” Since that day wars have waxed and waned, with our Sister Nation across the sea and within our own borders, and the pledge to one an- other of a few puny states has become the pledge to one another of the world’s bravest and strongest nations. The observance of this mutual pledge has resulted in the passing of the last militaristic autocracy. The flower of the nations’ youth has paid for us the price of victory. They have fought a good fight, they have kept the faith. It is for us who still live to finish the course which they have opened to us. Under the flags which they have died to pre- serve unstained, we must renew our pledge to win the world to those ideals of democracy for which they died and through the strength of which the war has been won. - It should be—it must be—it is—the desire of every individual Ameri- can to help establish those ideals, but the first concrete definite task before us is the healing of the wounds of stricken Europe. Where we have given hundreds of men she has given thousands. Where we have spent hundreds of dollars she has spent thousands. Where we have been in the actual struggle nineteen months she has undergone four tragic years of desolating war. Hundreds of buildings have been de- stroyed, thousands of acres of farm lands have been devasted; our build- ings are untouched, our fruitful acres still yield their wonted harvests. In this splendid reconstruction period upon which we are about to enter, there is a task for every one; and it is not a question of what we think we can do, it is a question of what they expect us to do—and after all there is no question, for whatever it is WE WILL DO IT. While we did not actually enter the war till April, 1917, a vital connection with the struggle was established in October, 1914, with the organization of the Commission for Relief in Belgium, of which Mr. Hoover was made Chairman. The story of that Commission as told by Dr. Kellogg in “Fighting Starvation in Belgium” is the preface to any future story of the United States Food Administration. As the Com- mission for Relief in Belgium enlisted among its members at large every individual and every existing organization, so the United States Food Administration—through its pledges, its window cards and its home cards —sought to reach every home in the land and through its existing organ- izations sought to furnish the members of a community with information which would give them intelligent basis for action. The response of the libraries to the call for service in the Food Administration Civil Army has been almost universal and the foundation for future work has been well laid. In considering briefly what that work will include the needs must be first outlined. On November 9 the following statement to the Press was made by the Department of State: The President has requested Mr. Hoover to take charge for this Government of the organization of measures for the food relief of the liberated people of Europe and to proceed at once to Europe as the Government's special representa- tive for the determination of measures of relief in co-operation with the various governments concerned. It is necessary to perfect and enlarge the arrangements for foodstuffs to the populations in Belgium and France now being released. These populations have been supported for the last four years by the Commis- sion for Relief in Belgium under Mr. Hoover's chairmanship, but owing to the difficulties of transportation and distribution, of finance and fear of German seizure, the amount of foodstuffs furnished has been the very minimum on which human life could be maintained. As the first measure of assistance to Belgium it is necessary to increase immediately the volume of foodstuffs formerly supplied so as to physically reha- bilitate this under-nourished population. The Relief Commission has, during the last four years, sent to the 10,000,000 people in the occupied area, over 600 cargoes of food, comprising 120,000,000 bushels of breadstuffs and over three billion pounds of other foodstuffs, besides twenty million garments, the whole representing an expenditure of nearly $600,000,000. The support of the Com- mission has come from the Belgian, British, French and American governments, together with public charity. In addition to this some $350,000,000 worth of native produce has been financed internally in Belgium by the Relief organization. That the maintenance of this Relief Commission has been critically necessary is evidenced by the fact that in the same time and under the same conditions the population of Serbia is estimated to have diminished 50 per cent in number and that of Poland, 25 per cent; whereas the population of Belgium, although suffering great privations, is still intact. - All the departments of the government are co-operating to support the enlarged programme of the Relief Commission. The War Industries Board, the War Trade Board, the Treasury, the Shipping Board and Food Administration are all putting their backs to the prompt advancement of the necessary measures for the immediate care of the populations in every direction. The second portion of Mr. Hoover's mission is to organize and determine the need of foodstuffs to the liberated populations in Southern Europe, the Czecho-Slovaks, the Jugo-Slavs, the Serbians, Roumanians and others. An ade- quate food supply will assist the governments set up to maintain order and cohesion in government and to prevent the complete debacle such as has taken place in Russia. Arrangements are being made by the Food Administration, the Shipping Board and the War Department for the earliest possible despatch of foodstuffs to these liberated peoples and Mr. Hoover will make the necessary arrangements abroad for distribution. At the present moment we do not know exactly what food we shall be required to furnish, but we are safe in the assumption that it will be more than we now expect, and we may as well follow the example expressed in this bit from a soldier's letter: “The boys, every one, deserve lots of credit for the way they fought and skirmished in their first real battle. They obeyed commands as long as there were officers to give them, and after our officers were all killed or wounded they kept going until orders came from the major to stop.” In short, obey commands as long as there are any and when there are none, obey common sense which calls for thrift everywhere and the use of local products that transportation of all kinds may be released for the service of those whose needs are greater than ours. But just what specifically can librarians do? 1. You can reserve one bulletin board for food conservation notes only. 2. You can keep before your public the food news of the day. 3. You can arrange for talks on the food resources of the countries now looking to us for help. 4. You can furnish the local papers with the titles of books of current inter- est, with a brief summary of their contents. 5. You can give prominent place to recent works on commercial geography, economics and agriculture. 6. You can develop the children's food information corner. 7. You can collect and make easily accessible to the public material on local products and local food industries. 8. You can enlist the services of women’s clubs and other agencies in pre- paring exhibits of local interest. 9. You can display maps, charts or pictures illustrating food production and food needs. º 10. You can collect, arrange and display Food Administration matter Mius- trating the history and achievements of your local Food Administration. º º Service, - º, , , º - Jniversity-qf Michiga -- <--~/’ ºniº States Food Administrată C. Ann Arbor, MichigañHE WAR BY GIVING YOUR OWN DAILY SERVICE | l / f 'eal, - SAVE THE WHEAT-One wheatless meal a day. Use corn, oatm rye or barley bread and non-wheat breakfast foods. Order bread twenty-four hours in advance so your baker will not bake beyond his needs. Cut the loaf on the table and only as required. Use stale bread for cooking, toast, etc. Eat less cake and pastry. Our wheat harvest is far below normal. If each person weekly saves one pound of wheat flour that means 150,000,000 more bushels of wheat for the Allies to mix in their bread. This will help them to save DEMOCRACY. SAVE THE MEAT-Beef, mutton or pork not more than once daily. Use freely vegetables and fish. At the meat meal serve smaller portions, and stews instead of steaks. Make made-dishes of all left-overs. Do this and there will be meat enough for every one at a reasonable price. We are today killing the dairy cows and female calves as the result of high price. Therefore, eat less and eat no young meat. If we save an ounce of meat each day per person, we will have additional supply equal to 2,200,000 cattle. SAVE THE MILK.—The children must have milk. Use every drop. Use buttermilk and sour milk for cooking and making cottage cheese. Use less cream. SAVE THE FATS:- We are the world's greatest fat wasters. Fat is | food. Butter is essential for the growth and health of children. Use butter on the table as usual but not in cooking. Other fats are as good. Reduce use of fried foods. Save daily one-third ounce animal fats. Soap contains fats. Do not waste it. Make your own washing soap at home out of the saved fats. Use one-third ounce less per day of animal fat and 375,000 tons will be saved yearly. SAVE THE SUGAR.- Sugar is scarcer. We use today three times as much per person as our Allies. So there may be enough for all at reasonable price use less candy and sweet drinks. Do not stint sugar in putting up fruit and jams. They will save butter. If everyone in America saves one ounce of suger daily, it means 1,100,000 tons for the year. SAVE THE FUEL.- Coal comes from a distance and our railways are | overburdened hauling war material. Help relieve them by burning fewer fires. Use wood when you can get it. USE THE PERISHABLE FOODS.– Fruits and vegetables we have in abundance. As a nation we eat too little green stuffs. Double their use and improve your health. Store potatoes and other roots properly and they will keep. Begin now to can or dry all surplus garden products. USE LOCAL SUPPLIES. – Patronize your local producer. Distance means money. Buy perishable food from the neighborhood nearest you and thus save transportation. GENERAL RULES Buy less, serve smaller portions. Preach the “Gospel of the Clean Plate”. Don't eat a fourth meal. Don't limit the plain food of growing children, Watch out for the wastes in the Community. Full garbage pails in America mean empty dinner pails in America and Europe. If the more fortunate of our people will avoid waste and eat no more than they need, the high cost of living problem of the less fortunate will be solved. HEREERT HOOVER HOME CARD United States Food Administrator. REPR inted BY THE NATIONAL LIBERAL 1 M MiGRATION LEAGUE SUN. Buil-Din G, NEw York PUB, No. 208 JULY, 1917 Jan 24 1918 UNITED STATES FOOD ADMINISTRATION Ice Harvest To Creamery Managers, Farmers and Dealers: You may not be able to buy ice next summer. | Unprecedented demands for ammonia by our Army and Navy combined with a transportation overload indicate a shortage in this important chemical so widely used in producing ice and in refrigeration. There is little opportunity to increase the output of ammonia, which is chiefly a product of gas-plants and by-product of coke-ovens; hence the necessity for conserving by every available means the normal supply. A shortage of ice during warm weather of 1918 would result in untold waste of perishable foods in the home, in small creameries, and other establishments dependent on the constant ice service. - The surest means of avoiding an ice shortage is a large harvest of natural ice stored locally so as to make country establishments independent of the output of ice factories. STORE ICE Creameries should put up enough for their own cooling and for refrigeration in shipment. Ice bunkers can be improvised in ordinary cars, saving the use of refrigerator cars, and insuring the shipment of dairy products. Surplus stocks can, in many places, be sold in nearby cities. The United States Food Administration is arranging with artificial ice manufacturers to use natural ice this season, and will be able to put those who have ice to sell in touch with purchasers if there is a market near at hand. - Write to the Food Administration for further information. WASHINGTON January, 1918 |- |- ICE HARVEST The following matter is adapted from Agricultural Department Bulletin No. 623. ICE CAN BE CHEAPLY STORED Ice storage does not involve great expense. All that is needed is a running stream, an ice house and a few tools. Including haul- ing, packing and interest on the investment in the building it should be done for a dollar a ton. SOURCE OF THE CROP In the northern part of the United States any lake or river will do; even a creek or a spring can be made to serve by building a dam. If you haven’t a stream and have a good water supply it will pay you to bank up an artificial pond with earth or snow, filling to the depth of a few inches a day after a water bottom at least a foot deep is established. After each night's freezing add a few more inches of water. WATER MUST BE CLEAN Be sure that the water is clean, free from vegetable matter, and is healthful. Nothing can save water that is polluted, but green algae may be cleaned out by trailing in the water a bag filled with copper sulphate crystals at the ratio of one pound to IOO,OOO gallons of water. GOOD ICE AT LOW COST You want to get good ice at low cost. For this reason you should follow a systematic method of harvesting and packing. Of course you can store your ice in an old shed, in a cellar or on the bare ground by covering it with layers of sawdust. But the loss under this system is very heavy. You want to employ methods that will keep your ice the longest time at least expense. HARVESTING THE CROP Ice should be cut in regular sizes if possible. In the south where the ice does not get much more than four inches thick it may be difficult to cut into regular shapes. Make the ice cakes as regular in shape as you can and in packing fill up all spaces with broken ice or snow. In the northern states where ice runs from 8 to 16 or more inches the blocks should be of regular dimensions. SIZE OF CAKES The best size for cakes is either 22 by 22 inches, or 22 by 32 inches. There is some advantage in the latter size as it permits overlapping in packing and avoids air spaces. If you have not a slide with power for filling the ice house, 22 by 16 inches is a good size. SUGGESTIONS FOR HARVESTING Be sure that all snow is scraped from the icefield, as snow retards freezing. In cutting lay out one lateral line running to the land- ing or slide. Run another line at right angles to it. Follow these with a saw or with an ice plow with a width gauge. The ice plow should cut a groove 2/3 the thickness of the ice. Break in long strips and float to the ice house. Hoist by mechanical hoist, by horse power, or by hand. A SLIDE IS NECESSARY If your ice house is large you want a slide. For a small house a hoist will serve. The slide should enter the house at the end rather than at the side of the building. It should connect with a canal leading to the pond. It should be three inches wider than the cakes of ice to be cut, should be made of 2x10 inch hardwood plank, with a five inch space for drainage at the center, a walk or runway at the side, and a wire-rope and jack grapple. , SIMPLE HARVESTING TOOLS A horse-drawn snow scraper. A square with sides 12 to 16 feet long for laying out the field. Hand ice saws; ice tongs; splitting chisels; ice hooks. An ice plow with guide'gauge. AMOUNT TO STORE The cream of a single cow, say little less than 500 pounds a season, calls for IOOO pounds of ice. Therefore a 20 cow dairy requires Io tons of ice to cool the cream. To cool the milk of this dairy would call for 25 to 30 tons of ice. FIGURES FOR ICE STORAGE - A cubic foot of solid ice weighs about 57 pounds. Allowance should be made for 40 to 50 cubic feet for a ton of ice. Therefore a twenty ton house would demand a storage space of IOOO cubic feet. A building 14x14x14 will provide room for a cube of ice I IxI IxII, equivalent to about 38 tons. A pond 50x100 feet will cut 75 tons of 8 inch ice. PACKING Ice should be packed as nearly in a cube as possible. There should be no open spaces in the ice. The bottom of the pack should be sealed against air. Ventilation should be provided at the top. ICE HOUSES For the present winter build substantial frame houses. Concrete and brick houses are good but it is perhaps too late for them this winter. It is not necessary to use new lumber. Use anything you have. Build in a shady location with a northern exposure near to the ice field. A cheap house can be built of poles. A better one may be framed and insulated. - POLE ICE HOUSE --- On a well drained piece of ground drive poles four feet apart the size of the house you wish. Inclose these by boarding inside and out. Between the boarding you may place sawdust or shavings but it is not necessary. But if you use them be sure that they are dry. Make the roof 1/3 pitch with boarded gables or a hip roof. No ceiling is necessary. Make the door continuous and build it in sections so that the lower section may be closed as ice is piled in. On the floor lay a bed of sawdust or shavings 15 inches thick. Make a packing of the same material'ſ 5 inches between the ice and the walls and above. Leave an air space above. 1 NSULATED ICE HOUSE Advantage On account of the promised demand it may be well to put up a better house. This can be done without great expense and with some saving of ice. In temporary ice houses shrinkage goes to 50%. With an insulated ice house this may be kept down to 25%. Foundation Lay foundations of stone or concrete. Tamp down twelve and Floor inches of course gravel or cinders for a floor. If there is House Ceiling Roof Packing Door Paint - - time this may be made of concrete. Grade the floor toward the center for the better packing of the ice and for drainage. Water should be carried off by three-inch porous drain pipes properly trapped to avoid inlet of air. On the stone or concrete foundation set double rows of two by four staggered with a 2 by 4 tie. Board inside and out- . side with 7/8 inch tongued-and-grooved boards. Over out- side and inside place two layers of waterproofed insulating paper. Finish the outside with drop or shiplap siding, the inside with another course of tongued-and-grooved boards. Build the ceiling of double courses of 7/8 inch tongued-and- grooved boards, and between them two layers of water- proofed insulating paper. Lay the paper continuously over corners and overlap the edges. There should be a ventilating hatch in the center. - Roof should be of hip variety sheeted with one-inch rough board and shingled, or with patent roofing. Ventilator should be either in ends or at the peak. Between the outer and inner wall pack dry shavings to 9 pounds a cubic foot. Use a close set commercial door. Paint with water-excluding paints. BE CAREFUL OF Insulation Drainage Ventilatio Packing Do not use wet sawdust and shavings. See that the water flows off freely and that the drain is trapped. n Permit no flow of air through the ice. Circulation may be permitted between the insulated ceiling and the roof. Pack the ice solidly without spaces. If the house is properly insulated no covering is required. OCT A 1918 UNITED STATES FOOD A D MINISTRATION I UNE 1918 PATRIOTISM a ſm d SACRIFICE By VERNON KELLOGG * WASHINGTON GOVERNMENT PRINTING OFFICE 1918 PATRIOTISM AND SACRIFICE. By VERNoN KELLOGG. [Reprinted from the North American Review, June, 1918.] After dinner in a Massachusetts Avenue house not long ago a gentle- man whose platinum-buttoned, heavily corded white silk waistcoat indicated considerable interest in dress, and the means to indulge it, took up the matter, where the host had dropped it, of doing one's bit. The host had not said what he was doing. #. didn't need to. Every- one knows who knows Washington to-day. The gentleman of the indicative waistcoat said that as he could not et into uniform and there did not seem to be exactly the right place or him in Washington, he was going in for saving food. He was, in fact, limiting himself to two slices of toast º: morning coffee. He had long been accustomed to three, or even four. He was now living religiously up—or rather down—to two; never made an excep- tion of a single morning, except, º Sundays. - Now, if everybody would .. what he was doing, he said, one or two slices of toast multiplied by everybody would equal so many slices a day, which, in turn, would equal so much wheat flour, which would in so many weeks or months be so many tons saved for the wheat-hungry English and French and Italians and Belgians. He took a second Hayana, and beamed patriotically and sacrificially on our group. The last time that I was in Antwerp, proud old Flemish city of trade and wealth, was in March, 1917. It was after we had broken off diplo- matic relations with Germany and were moving obviously on toward war. The Commission for Relief in Belgium was preparing to take its staff out of the occupied territory of Belgium and northern France, where we had been “relievers” for nearly two and a half years, and I was going out to Rotterdam, where our food ships unload. It was not an encouraging situation. Ever since the 1st of Febru- ary when the Germans ind declared their danger zones about the United Kingdom, including all of the Channel, not a single one of our food ships had reached Rotterdam. The stocks of food in our central depots in Belgium were dangerously low, and the communal depots could not be kept fully supplied. This meant that thousands, hundreds of thousands, of Belgians, who had heretofore got their food from the communal depots, were forced into the soup lines which were always provided for first. In Antwerp, proud old city of well-to-do Flemish burghers and large families, formerly comfortably housed and fed, the soup lines had increased from fifty thousand to one hundred and fifty thousand persons. The soup kitchens and lines themselves were multiplied, 67473°–18 (3) 4. but the queues were stretched out to more than double length, and the waiting in them was long. Twelve women fainted as they waited in a single line one day. Half of the men, women, and children in wealthy, proud, old Antwerp were getting food from the soupes. Now, an interesting and wonderful and noble thing about this is that there was a way open to many of the Anversois and the other Belgians forced into the soup lines in the other cities and towns and communes of the country, to avoid the humiliation of the soupes and to have more food than they could get there. This way was, to work for the Germans; to go to Germany and work for high wages— at least, the German placards all over the city of Antwerp and all over the rest of Belgium promised high wages—in the German war factories, or to go to the Flanders front and dig trenches or cut up timber for the trenches, or do any of several things that the Germans much wanted these starving Belgians to do. But they would not do it; they waited in line for a cup of soup and a piece of bread every day for weeks and months and years. And they fastened pieces of old rags on to wooden soles and wore them for shoes. And they made coats out of old blankets, and blankets out of anything. But they said little about this, and did not beam patriotically and sacrificially on other people, for everybody was doing it, and only we few Americans were there to listen and see, and we were mostly too busy trying to make sure that the soup kitchens had something to make soup out of, to find time to listen or look. After seeing Belgium and France and England in war time, I some- times wonder if America is really in the war at all. There are men in uniform, and there are many posters of the Food Administration and the Liberty Loans, and I saw headlined in the newspapers only this morning the fact that an American sergeant had killed a German. More Americans will have killed more Germans by the time this is published, and the Germans will have killed—ah, I stumble at writin it!—perhaps even many Americans. But more than a million Frenc men have been killed, and by the time this is published the English “roll of honor” will be near the million mark, too, for they are going dreadfully fast these days. We Americans are patriotic, in this war; but, as for sacrifice, except for the few families already bereft of son or father and those more numerous others whose sons have already gone across and are justi- fiably suffering constant anxiety because of this, we have not made the beginning of a beginning. The Food Administration has, indeed, worked us up gradually from “don’t waste,” through a “wheatless day,” and then two, a week, and a “meatless day,” with later an added “porkless” one, and “save sugar” and “save fats,” to a pound and ...; of wheat flour limit a week, or, if you are well to do and can easily buy many other things, to no wheat at all until the next harvest. And the Fuel Administra- tion has had a “tag-the-shovel” day, and then some chilly Mondays, quickly returning to warmer ones when we objected. And the Treasury has asked us to make our investments in safe securities of lower interest rather than in less safe ones which pay higher interest when they pay any at all. That, put roughly, is about the extent to which our patriotism has led us to sacrifice. 5 All this is not to decry the quality of our patriotism or its potency . lead us sometime to real sacrifice. But so far it simply has not One it. Perhaps it has not needed to yet. But the Food Administration seems to think differently. It has tried to make evident the oppor- tunity for sacrifice, even if it has not really asked for it, because from what it knows of Belgium and France and Italy and England it sees a real opportunity and a real need for a little American sacrifice in the way of eating. - Take the single matter of sugar, for example. Italy and France are now allowing themselves an average of about 17 ounces of sugar a month per capita. We are “saving sugar” on a consumption basis of over 100 ounces a month per capita. We do not eat quite all of this on the table or use it in cooking. We drink part of it at the soda fountains, and use up a much smaller part in various factories that produce neither will nor potables. But we do actually eat about 80 ounces a month. Then there is meat. The English now get their meat on ration cards; also their butter, margarine, and other fats. They allow them- selves 20 ounces of meat, including poultry and game, a week. This is the weight as the meat comes from the butcher, including the bone. To encourage “self-suppliers,” the Englishman who catches or raises his own rabbit may eat all of it without weighing it. But in this time of war, and sacrifice for the sake of winning it, we are eating meat, not including poultry and game, at the rate of 50 ounces a week per capita. Again take the matter of the control of public eating places. There has i. constant complaint from the housewife to the Food Adminis- tration that it was most discouraging to try to live up to the specific suggestions of the Food Administration appeal for food conservation when the hotels, restaurants, dining cars, and clubs were not playing the game also. There was similar complaint in England. What the Food Administration has done is to renew, more press- ingly, its appeals to the managers of the public eating places, and just now it has been promised by a large group of managers of first-class hotels and restaurants, that they will toe the mark squarely. In fact, they have offered to keep their toes a little behind the mark chalked down by the Food Administration, and have pledged themselves to use no wheat at all in their kitchens and dining rooms until the next harvest. That is a fine pledge; let us assume that it will be honestly and finely lived up to. But what the English have done in this same matter is to take no chances—not that I do not prefer the American way, if it works. By Government order the actual quantity of food that may be served in the English public eating places is strictly and specifically limited. The present allowance of the staple foods is: Meat up to the total of your meat-card allowance, 20 ounces (as it comes from the butcher) a Week; 3 ounces of bread at breakfast and dinner, 2 at luncheon, and 1% at afternoon tea; one-third of an ounce of butter, margarine, and other fats at each of the three meals, and one-fourth of an ounce at tea; no Sugar at any meals or at tea except that one-seventh of an ounce per person may be used in preparing luncheon, and one-seventh in prepar- ing dinner. his sounds drastic. It is drastic, and is drastically enforced, as anyone who has had recent experience in London hotels and restau- 6 rants can assure you. It is really approaching sacrifice in eating. I met a very hungry man the other day who looked the part; he had just come across from England. England all along the line is backing up its appeal for voluntary support of food economy—they say “food economy” over there; we say “food conservation”—by legally enacted and enforced government orders under the Defence of the Realm Act. It is under this act that their Ministry of Food—we call ours Food Administration—is organ- ized and endowed with larger power. The Food Controller of England has authority on a parity with that of the Admiralty or Ministry of War. Our Food Administrator has a very limited authority; he has achieved most of his results by appeals and agreement. He asks people not to hoard or waste food. In Eng- land, hoarding and wasting of food are crimes. Marie Corelli was fined $350 not long ago for hoarding. For similar foresight, a member of Parliament was recently fined and had his surplus private food stocks confiscated. A captain and steward and fireman of a small steamer were fined and sentenced in March to six months' imprisonment for pº 28 loaves of Stale bread in the boat's furnace. Finally—because we must not make our catalogue tiresomely long—let us refer to the subject, always an all-important one in con- nection with food physiology and sociology, of bread; or, better, to widen it, of cereals—not meaning by this term breakfast foods, as has come to be a common American usuage, but all of the food grains, wheat, rye, corn, oats, barley, rice, etc. The French are a bread-eating people. The diet of France is 52 per cent bread; 48 per cent other things. We rely on bread for less than 40 per cent of our eating. Any considerable limitation in the quantity and quality of bread in France means sacrifice. Well, French patriot- ism has led to French sacrifice in the matter of bread. All the wheat flour used in France is obtained by milling the grain at an extraction rate of 85 per cent; that is, from every 100 pounds of wheat, 85 pounds of wheat flour is made. We are milling at 74 per cent. - This action of the French in milling at 85 per cent means an inclu- sion in the flour of certain outer, rougher parts of the grain usually dis- carded from the flour for use as animal feed. This gray wheat flour is mixed with from 15 to 30 per cent of flour made from other cereals, corn, barley, or rice usually. When this mixed flour is baked into bread, the bread is doled out to the people on ration, by means of bread cards. The ration adopted in March of this year is about two- thirds the amount the people have been accustomed to. The price of this bread is kept low by government subsidy, so that all may be able to buy the permitted ration, but the price of meat and other foods is so high that it is practically impossible for a large part of the people to make up the bread deficiency in their diet by increasing the use of other foods. The bread situation in France is truly one of sacrifice, of patriotic sacrifice. Now, we of America have a direct relation to this French sacrifice; we play an important part in connection with it; we play this part whether we wish to or not; we are unavoidably associated with it. We can ameliorate it or make it more severe. We have before us in- escapably the question of whether to make it a greater sacrifice or a lesser one. Theoretically, I hear the loud answer of all of us: We will make it a lesser one; we will help those noble French, those wonderful 7 French, those sublime French, who are to-day carrying the torch of patriotism before the world. Practically, our answer is less loud, though it is not a shameful answer, it is not wholly discouraging. But it is less loud; the reason of this is that the proper practical answer calls for a little sacrifice. The situation is simply this: France has sent her men from the farms to the battle fronts. She has had little fertilizer. She has lost several million acres of agricultural land to the Germans. She had bad weather for her crops last year. Altogether she is so reduced in food productive power that this reduction and the bad weather let her have last year but 45 per cent of a normal wheat crop. Even in peace time France produces less wheat than she eats. Always she must get wheat from outside; now she must import it on a wholly unusual scale; and it is just now that it is especially difficult to import. Australia is simply, too far away; it is impossibly expensive in tonnage, because of the time element, to get the Australian wheat. Some can come from the Argentine, a little from India, but the great bulk of the imports must come from America. The situation is almost identical for England, Italy, and Belgium. This makes a great wheat demand on us—a demand far greater than can be met from our normal surplus. What to do? Nothing simpler than to point this out; but doing it—well, there is where our opportunity for a little sacrifice comes in. We must simply eat less wheat. What we do not eat can go to France and the other allies. In the next three months, that is, until the next harvest, we should restrict our eating of wheat—not of cereals generally, but just of wheat—to one-half our usual use of it. If we reduce the wheat, consumption of the whole country to a weekly per capita average of a pound and a half of wheat flour, we can ºf send over-seas that minimum amount indispensable for their “carrying on.” If we eat more, we can’t. But there is a considerable group of people in this country who simply must have more than a pound and a half of wheat flour a week. Bread is the most convenient and the cheapest of foods, hence the man who must make his money go farthest in an attempt to get even enough to eat must buy bread or the wherewithal to make it. The corollary is that some others must get along without any bread—that is, wheat bread–at all. Those of us who can buy other foods to take its place, as meat, fresh vegetables, and other cereals to be used as breakfast foods, quick breads and the like, must do it so as to keep the national per capita average down to six pounds of wheat flour a month. We may call this sacrifice if we like. If we do, then here is a beautiful chance not only to be patriotic but to sacrifice something— our taste, perhaps, certainly not our health, for the best physiologists assure us of that. - Those 500 managers of first-class hotels and restaurants who met the other day in Washington and the day after in New York—for there was not room enough in Washington for them to stay over night—and solemnly pledged themselves to use no wheat at all in their kitchens and dining rooms from April 14 until the next harvest made a good start. A great many households have done the same. More ought to. 8 ń. much, then, for wheat and the opportunity it gives us for sac- I’li IGe. + Surely there must be other opportunities. The wheat sacrifice is merely the one that happens just now to be very clearly defined and very much needed. The others will reveal themselves to the man or woman looking for them. Buying Liberty Bonds can be made a sacrifice. Cutting out one's luxuries and cutting down one's comforts in order to lend money to the Government and to the Allies is a sacrifice of sorts, although buy- ing Liberty Bonds by transferring savings deposits or converting se- curities is hardly to be called that. The thing to do is to try to visualize what the people inside the steel ring about Belgium, and the marvelous people of France, and the nobly muddling-through people of England, and the bravely strug- gling people of italy, are doing. Inside that steel ring about Belgium a whole people of seven and a half million imprisoned bodies and sorely beset souls has made con- stant, universal, terrible sacrifice for nearly four years to maintain a spiritual and (to the extent possible in the face of machine guns at street heads and in open places) a physical resistance to the German Juggernaut. The Teuton government in Belgium has kept up ever since the days of the invasion a persistent attempt to break down this resistance by brute force, insidious intrigue, and open invitation to an easier life. But the Belgians have chosen suffering and sacrifice rather than surrender of national and personal honor. The French morale, after an inconceivable sacrifice of men, money, and material, was never higher than now. England has given most of its best and is now giving the rest, and living a life of repression quite beyond our present understanding. Italy is living on polenta and fagiolini. All these people are making the superlative sacrifice. Our opportunity is beginning. We must try to put ourselves somewhere near them in this com- mon opportunity and need for individual repression of luxury and comfort. We are with them heart and soul and Army and Navy in this great struggle against darkness and catastrophe. But we must also be with them as individuals, as a hundred million earnest and eager individuals committed to go the limit. They are going the limit already; we must go it, too. When we get to that stage there will be nothing to this war but a winning. If we never get to it, there will be every chance of a losing. The Germans know this and they are counting on our selfishness. Are they making their usual mistake in judging the psychology of a people? Or are they, for once, not : Index E–598. O -- - *** º, Cºº UNITED STATES FOOD ADMINISTRATION MEAT DIVISION - HOG and CORN RATIOS - REPORT OF COMMISSION APPOINTED BY THE U. S. FOOD ADMINISTRATION TO INVESTIGATE THE COST OF PRODUCING HOGS C H I C A G O 1917. ANNOUNCEMENT The Meat Division of the United States, Food Administration here presents the full findings of the Commission appointed by Mr. Herbert Hoover to investigate the costs of hog produc- tion and report plans for stimulation of the in- dustry. Report of Commission to Investigate the Cost of Producing Hogs OFFICE OF THE FOOD ADMINISTRATION Chicago, Ill., October 27, 1917. Honorable Herbert C. Hoover, - United States Food Administrator, - Washington, D. C. Dear Sir: Your Commission appointed to determine the cost of hog pro- duction, in terms of bushels of corn, and to advise as to what is deemed essential to encourage production begs leave to submit the following report: - We believe that definite, stimulative action is immediately nec- essary if the pork supply of the Nation and the Nation’s Allies is to be sufficient to meet demands. There is a marked feeling of uncertainty evident on the part of the producer. This is manifest in the large number of unfinished hogs now going to market. There is a big tendency to market potential breeding stock—breeding stock that is essential to further increase. The feeling of unrest and uncertainty on the part of the producer is greatly accentuated by the recent marked drop in price of live hogs. First and above all, confidence should be instilled so that producers will feel that when their hogs are finished for mar- ket, they will sell at a fair price—at least sufficient to cover the actual cost of production and a fair profit. In all of our deliberations we have borne steadfastly in mind the world wide problems of supplying ourselves and our Allies with meats and fats, and particularly have we kept uppermost in our thoughts the consumer. The consumer's and the producer's inter- ests in these United States rest on a common foundation of laws, customs, economic relationships and social life. º º 3 We further believe that the equivalent value of at least 14.3 Producers Opposed to Profiteering We believe that the sentiment of the swine producer is over- whelmingly opposed to any unjust or profiteering arrangement that will be hurtful to the great rank and file of consuming interests. And further, that all the producer asks is a sensibly sound, economic arrangement whereby he may secure for his efforts expended in the production of pork simply the cost of production plus a fair profit. In other words, a price for his hogs that shall meet our President’s definition of a just price. We believe that under normal conditions the ordinary laws of supply and demand should rule, but in this emergency situation the results desired come too slowly, and may be out of proportion to the urgent demands of the moment. Therefore, definite, artificial stimulus and regulation are necessary in order to secure the prod- ucts needed; and to insure a fair and just relationship among pro- ducers, packers and consumers. Corn Ratio to Hog Feeding The Commission finds that the approximate, equivalent value of twelve bushels of No. 2 corn is necessary to produce 100 pounds of average live hog under average farm conditions. while hog production for the ten years ending 1916 has been maintained on a ratio of 11.67 bushels of corn to 100 pounds of hog, We believe, when all the losses are taken into account, that it is doubtful whether there has been a profit on the business with this ratio on the average. The normal number of hogs in the United States is approxi- mately 65,000,000 as contrasted with the present supply of not more than 60,000,000. To bring swine production back to normal, the Commission believes that it will require a stimulative market which will pay at least the equivalent value of 13.3 bushels of corn for 100 pounds of average hog. bushels of corn must be paid for 100 pounds of average hog in order that production may be stimulated 15 per cent above the normal. - ºs - Minimum Price for Immediate Future The best emergency method of stablizing the market and pre- venting the premature marketing of light, unfinished pigs and breeding stock, we firmly believe, is to establish immediately a minimum emergency price for good to select butcher hogs of $16 per hundred pounds on the Chicago market. For the purpose of immediately stimulating production of swine for the next year, we recommend that a ratio be immediately established and announced at once, same to go into effect February 1, 1918. Steps should also be taken to prevent, as far as possible, any large or sudden change in prices when they go from the minimum basis to the ratio basis. This minimum price should also apply to other markets and to other classes of market hogs with the usual or normal differentials. We recommend that the question of price range between the various market classes and grades of hogs should be determined by a suitable committee of representative packers, livestock com- mission men, and representatives of this Commission, the same to be appointed by Mr. Hoover. A correct price for hogs cannot be determined by using the basic corn value of the month in which this hog is marketed. This method is economically unsound and unjust because the feed which is chargeable to this hog was consumed during the previous months. To establish the market value of 100 pounds of average hog, in terms of corn, a weighted average of the corn consumed by the hog or its antecedents during the period of twelve months previous to marketing must be taken into consideration. The determined approximate percentage of corn consumed for the period of twelve months of the market hog and its mother, is distributed approxi- mately as follows: Per cent First month . . . . . . . . . . . . . . . . . . . . 2 Second month. . . . . . . . . . . . . . . . . . 2 Third month . . . . . . . . . . . . . . . . . . . 2 Fourth month . . . . . . . . . . . . . . . . . . 3 Fifth month. . . . . . . . . . . . . . . . . . . . 4 Sixth month. . . . . . . . . . . . . . . . . . . . 6 Seventh month . . . . . . . . . . . . . . . . . 5 Eighth month . . . . . . . . . . . . . . . . . . 9 Ninth month . . . . . . . . . . . . . . . . . . . 15 Tenth month . . . . . . . * - - - - - - - - - . . . . 20 Eleventh month ................ 17 Twelfth month . . . . . . . . . . . . . . . . . 15 Total . . . . . . . . . . . . . . . . . . . . 100 Per cent In determining a ratio, we believe it essential that this ratio should be varied by months in accordance with the historical dif- ferentials between the respective months as in normal times, so as not to throw our ordinary marketing, distributing and producing practices out of line. Our normal monthly historical ratios from December to April gradually increase. Thus indirectly they put a premium on the holding of the previous spring farrowed hogs to latter markets, and in this manner act as differentials in favor of feeding these hogs to heavier weights. If a definite ratio of 13.3 be established, that ratio shall therefore be the average of all of the months within the year, and thus necessarily not be constant throughout the entire period. sº . . We have therefore rearranged the average ratio, by months, according to the following recommended tabulated presentation: TABLE I N AVERAGE RATIOS ARRANGED ON THE DIFFERENTIAL MONTHLY BASIS Average Ratio Average Ratio Average Ratio Average Ratio The Month of 11.67* of 12.0% of 13.3% of 14.3% +** (Weighted average i.f. 10 years, 1907-?16, incl.) January 11.0 11.3 12.5 13.5 February 11.6 11.9 13.2 14.2 March 12.4 12.8 14.1 15.2 April 12.7 13.1 14.5 15.6 May 12.3 12.7 14.0 15.1 June 12.1 12.4 13.8 - 14.8 July 12.0 12.3 13.7 14.7 August 11.8 12.1 13.5 14.5 September 11.8 12.1 13.5 14.5 October 11.3 11.6 12.9 13.9 November 10.6 10.9 12.1 13.0 December 10.4 10.7 11.9 12.7 Avge. 11.67 Avge. 11.99 Avge. 13.31 Avge. 14.31 - a *This represents the average of ten years' figures, same being computed on the composite value of the corn consumed in the twelve months previous to the marketing of the hog. - **This ratio represents approximate production cost. ***Represents ratio necessary to bring production back to normal. ****Represents ratio necessary to increase production 15 per cent above normal. Chicago Basic Market for Prices Chicago is a basic market for corn and hogs. Therefore, we recommend that Chicago be used as the basis in any price stabiliza- tion and that adjustments of differentials, which may be found necessary in order to prevent any injustice against any section or market, be made by the Food Administration. The present ratio, figured on a weighted average for late Octo- ber, 1917, shows that on the basis of Chicago No. 2 corn and Chi- cago average hogs, that 100 pounds of average hog is selling for the low value of practically 8.8 bushels of corn; and at this time 100 pounds of average hog is selling for the current equivalent value of only 7.4 bushels of corn. It is easy to see and fully com- prehend why there has been a marked decrease in production and why thousands of light, immature and unfinished hogs have been or are being rushed to market. In the periods of heavy loss, the future production of the indus- try is threatened. Swine men cannot persistently stay in a losing game even though they are intensely patriotic. They have taxes to pay and mouths to feed, and cannot be, financially speaking, good citizens in this terrible and costly war if they are engaged in a losing business. Conditions that existed during Civil War times are particu- larly suggestive as regards what happens to the corn and hog ratio. The figures for the years covering 1861 to 1866 are particularly interesting in that they give us historical precedent which may be of immense value in formulating methods of stimulation and regu- lation in the present conflict. The ratio between corn and hogs, as well as the approximate price for corn, is therefore presented here- with for your consideration: 2. TABLE II CIVIL WAR RATIOS AND CORN PRICES (Figured on Current Monthly Values.) The Price of - The The Corn - - Month Year Explanatory Statements Ratio per Bushel Jan., 1861 Profit period before war started. 17.7 bu. 28.5c April, 1861 War begins. 15.1 30.1 July, 1861 Conditions apparently normal as yet. 11.7 22.9 Oct., 1861 13.1 22.0 Jan., 1862 - 10.4 22.6 April, 1862 11.1 26.2 July, 1862 9.1 28.1 Oct., 1862 Period of decline begins. 8.6 33.8 Jan., 1863 7.7 46.6 April, 1863 9.0 47.3 July, 1863 8.9 48.1 Oct., 1863 Hogs noticeably lag behind corn. 5.2 79.2 Jan., 1864 7.1 82.4 Feb., 1864 Period 7.1 89.1 Mar., 1864 - 8.3 79.1 April, 1864 of 7.7 92.0 * May, 1864 6.2 104.4 June, 1864 depression; _* 6.3 114.7 July, 1864 - - 6.6 129.6 Aug., 1864 War 8.9 100.5 Sept., 1864 - 7.3 130.3 Oct., 1864 in 6.9 124.7 1864 full 7.2 135.5 1864 blast. 10.4 96.5 1865 Stimulation becomes evident 12.4 90.0 1865 in spite 12.8 88.1 1865 high price corn. 14.2 78.6 Q 1865 The war ends. 15.1 62.9 1865 Following peace, 14.0 53.8 1865 14.9 52.4 July, 1865 stimulation 16.4 56.3 Aug., 1865 16.0 . 67.4 Sept., 1865 becomes 19.5 60.0 Oct., 1865 24.8 49.2 Nov., 1865 --- marked - 21.2 52.5 Dec., 1865 again. 21.6 42.0 Jan., 1866 Stimulative - 24.9 37.3 Feb., 1866 26.6 35.4 Mar., 1866 25.2 37.3 April, 1866 ratios 20.3 42.1 May, 1866 º 18.2 47.9 June, 1866 prevail. 17.6 51.0 º That these conditions are somewhat approximated by the con- ditions existing during the past year is evident from the figures f given below, from November, 1916, to October, 1917, same being figured on the monthly basis, as are the Civil War ratios: 9 TABLE III WORLD WAR RATIOS (Figured on Current Monthly Values.) The . Price of The The Corn Month Year Explanatory Statements Ratio per Bushel Nov., 1916 War has been in progress a little over two 9.7 bu. 102.0c years; conditions fair. / - Dec., 1916 º 10.9 92.0 Jan., 1917 Ratios practically normal. 11.1 (12.2) 99.0 Feb., 1917 12.4 (13.4) 100.8 Mar., 1917 - - 13.3 111.8 April, 1917 - 10.9 144.9 May, 1917 . ( 9.7 163.9 June, 1917 9.2 1707 July, 1917 Depression 7.6 200.0 Aug., 1917 at its depth; 8.6 197.2 Sept., 1917 future breeding 8.8 208.6 Oct., 1917 discouraged. 8.7 198.0 The decrease in production coincides fairly well with the de- crease in the ratio so that at the present time, October, 1917, we - are in a period of marked depression; depression that is reflected - all the more inasmuch as it is breeding season—the vital season of the year from the production standpoint. We believe that stimu- lation for the present, through the establishment of fair ratios, will tend largely to avoid the extreme stimulative ratios which are appa- rently bound to come later if hands are kept off and ordinary laws of supply and demand are allowed to rule. It is better for the pro- º ducer, consumer, the Government and our Allies that these ratios º be kept somewhat in normal line, and therefore regulation and pres- ent stimulation by the Food Administration is of paramount impor- tance. 10 It is the emphatic opinion of this Commission that, to secure increased production under present abnormal conditions, definite assurance of a fair price of hogs should be given to producers by the Food Administration, and that the widest, possible publicity be given to whatever action is taken with reference to the hog situa- tion. And further, it is also suggested that this information be furnished as soon as possible to Livestock Exchanges, State Coun- cils of Defense, State Food Committees, Administrative Officers of the Federal and State Departments of Agriculture and various agricultural colleges, County Agricultural Agents, and to the gen- eral and agricultural press. Very respectfully submitted, (Signed) John M. EvvARD, Chairman, Ames, Iowa. LAWRENCE P. FUNK, Bloomington, Illinois. N. H. GENTRY, Sedalia, Missouri. W. A. WILLIAMS, Marlow, Oklahoma. J. H. SKINNER, Lafayette, Indiana. TAIT BUTLER, Memphis, Tennessee. E. W. BurdLE, Herman, Nebraska. UNITED STATES FOOD ADMINISTRATION MEAT DIVISION PRICES OF HO GS STATEMENT OF JOSEPH P. COTTON, CHIEF OF THE MEAT DIVISION C H I C A G O 1917 UNITED STATEs Food ADMINIsTRATION MEAT DIVISION i Chicago, November 3, 1917. Joseph P. Cotton, chief of the U. S. Food Administration meat division, today issued the following statement relative to the prices of hogs: The main purposes of the Food Administration as to hogs are four: To see that the producer at all times can count on a fair price for his hogs so that it will be profitable to him, to see that the farmer increases the number of hogs bred, to limit the profit of the packer and the middleman and to eliminate speculation. All these purposes are necessary because we must have more hogs, so that the ultimate consumer shall at all times get an ade- quate supply of hogs at the lowest feasible price. We shall establish rigid control of the packer. Fair prices to the farmer for his hogs, we believe, will be brought about by the full control which the Food Administration has over the buy- ing of the Allies, our Army and Navy, the Red Cross, the Belgian Relief and the neutrals, which together constitute a considerable factor in the market. The first step is to stop the sudden break in prices paid for hogs at the central markets. These prices must become stable so that the farmer knows where he stands, and will feel justified in increasing hogs for next winter. The prices so far as we can affect them will not go below a minimum of about $15.50 per hundred weight for the average of the packers’ droves on the Chicago market until further notice. We have had, and shall have, the advice of a board composed of practical hog growers and experts. That board advises that the best yardstick to measure the cost of production of the hog is the cost of corn. That board further advises that the ratio of corn price to hog price on the average over a series of years has been about twelve to one (or a little less). In the past, when the ratio has gone lower than twelve to one, the stock of hogs in the country has decreased. When it was higher than twelve, the hogs have increased. That board has given its judgment that to bring the stock of hogs back to normal under present conditions the ratio should be about thirteen. Therefore, as to the hogs farrowed next spring, we will try to stabilize the price so that the farmer can count on getting for each 100 pounds of hog ready for market, thirteen times the average cost per bushel of the corn fed into the - hogs. Let there be no misunderstanding of this statement. It is not a guarantee backed by money. It is not a promise by the packers. It is a statement of the intention and policy of the Food Admin- istration which means to do justice to the farmer. ºw 2 1918 º - | º United States Food Admiſèsºation *—- º 2. 2.” A Sugar Programeº % º Household Conservation Policy to Meet the Sûgar * Situation for the Summer of 1918 º - Sugar supplies are short, owing to submarine sinkings, losses of beet-sugar land and factories in battle areas, and curtailment of shipping. Rigid restrictions have been placed on all manufacturers of candy, ice cream, and other products. Households are allowed a maximum of 2 pounds per person per month, exclusive of canning requirements. Purchases are not to be more than 2 pounds at a time, in villages and cities, or in the country 5 pounds. Sugar for canning is permitted in addition to this allowance. On this basis, barring unforeseen difficulties, the meager supplies to the Allies can be maintained, and our stock will last until the next crop. REMEMBER—The success of this program rests on the honor and cooperation of the householders. Washington July, 1918 WASHINGTON GOVERNMENT PRINTING OFFICE 1918 - Saving of sugar is urgent. of sugar or sugar substitutes. ate what some one actually needs. make our meals palatable. º * Sugar and Sugar Substitutes. Economy means using— Dates, raisins, figs, to sweeten pud- dings and cereals. Fruit and nut confections for candy. Honey, sirups, maple sugar, and molasses in cakes, cookies, and all desserts. Less sugar in beverages. Thinner sirups or no sirups in can- This means careful use and no waste Lavish use is bound to misappropri- We need only enough sugar to One and one-half ounces, or about 3 level tablespoons of sugar, honey, molasses, or sirup a day for each person will do this. This includes the sugar or sugar substitutes used in cooking. Waste means losing– Sugar dregs in coffee cups and iced- tea tumblers. Sugar leavings in cereal bowls and SaliCerS. Sugar spilled in little lots in cooking, - Sugar spent to make caramel for flavor or coloring. Good sugar spoiled in scorched ning. - - No frostings unless made without food or by careless cooking. Sugar. Pieces of cake or cookies or any Sweetened dessert left to be thrown away. RATIONS. - TJnited States. . . . .* -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - 2 pounds a month. England. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 pounds a month. France. - - - - - ------------------------------------ 1 pound a month, if obtainable. Italy- - - - - --------------------------------------- 1 pound a month or less. CANDY. Do you know that the American sweet tooth consumes as candy in a year enough sugar to meet all sugar requirements under the rationing standard of England for one year, or France for one year, or Italy for two years? - Do you know that the money spent in the United States for candy in one year is double the amount required to feed Belgium for one year 7 - SUMMER BEVERAGES. Warm days increase the demand for cooling drinks and likewise the consumption of Sugar if substitutes are not used. Delicious beverages may be made with honey or sirups which do not contain sugar. To alleviate the sugar shortage the following suggestions are made: 1. Use honey and sirup in beverages such as grape juice, lemonade, and raspberry shrub. Fruit juices may be preserved without sugar. 2. Serve sirup in pitchers, as cream is served for tea, to avoid the waste of undis- solved sugar in cups and tumblers. 3. Acquire a taste for a less sweet drink. Since all fruit juices vary in sweetness when prepared by indi- viduals and are usually sweetened to taste when served, no definite recipes are needed. 2 (96.86°–13 A SUGAR PROGRAM. 3 CANNING AND PRESERVING. Successful canning depends on killing the living organisms, which cause food to spoil, and sealing tightly. It does not depend on the use of sugar. Sugar in large quantities, however, is itself a preserva- tive as in jams and jellies. Put up fruits and vegetables without sugar making sure they are properly sterilized and sealed. The familiar and pleasing sweetness may be given to preserves by honey and other substitutes, while the texture of jellies may be retained when part-substitution is made. In all preserving observe these rules: 1. Use no sugar, if possible. Add it when the product is used and thus equalize throughout the year the demand for sugar. 2. Use a thin sirup instead of a heavy sirup. 3. Use half sugar and half corn sirup in preserves, jams, and jellies. 4. Dry fruits when possible. DESSERTS SUGAR SAVERS. Use the desserts which do not depend upon sugar for their texture. Sugar substitutes will give the desired sweetness. In cakes not quite the same product is secured with all-sugar substitution, but in all other desserts equally satisfactory results may be obtained. Desserts where sugar substitutes may be used in prewar recipes: Custards. Junkets. Gelatin desserts, clear jellies, sponges. Frozen dishes, ice creams, mousse. Puddings, steamed, cereal, tapioca. Cookies, cakes. Fresh fruits with sirups. Satisfactory results may be obtained by making the following sub- stitutions. In place of 1 cup of sugar use 1 cup of honey or 13 to 2 cups of corn sirup. Approximately the same sweetness is obtained. Every cup of sirup or honey furnishes cup of liquid, therefore for every cup of sirup or honey that is substituted for sugar, reduce the original amount of liquid in the recipe } cup. (16 level tablespoons = 1 cup). - ROLLED OATS PUDDING. -> 1 cup rolled oats % teaspoon nutmeg 2 cups boiling water 1 teaspoon salt. } cup molasses or + - teaspoon vanilla i Cup . Strup Or Sweetening agent i teaspoon ginger Cup honey Cup raisins . teaspoon cinnamon 1 cups hot milk Cook the rolled oats in the water for 30 minutes. Add the remain- ing ingredients, turn into a baking dish, and bake in a siow oven 1% to 2 hours. Serve hot or cold, with or without cream, 2 tablespoons plain gelatin } cup cold water 1 cup honey or - ing agent 13 Cups corn SIrup }sweeten ng age Soak gelatin in cold water, dissolve in boiling water. 4 - A SUGAR PROGRAMI, LEMON JELLY. 2 cups boiling water A cup lemon juice Add sweet- ening agent and lemon juice and strain. Turn into mold and chill. FRUIT MOLD. 6 level tablespoons small tapioca # cup honey or # cup corn sirup }Sweetening agent tapioca. Cook for 30 minutes. Sel"WG. Use only substitutes. Breakfast: Sweetened before Fresh fruits or serving or cooked Dried fruits. with honey if de- 1 teaspoon vanilla 1 cup cream 2 cups milk Heat milk in a double boiler, add sweetening agent and stir in the Pour in a bowl to cool, then fold in the whipped cream. Ornament with fresh cherries, chill, and SUGGESTIONS FOR A MINIMUM SUGAR DAY. Dinner: Baked ham; escalloped potatoes. Corn on the cob. - Chocolate tapioca. sired. Cornflakes with milk or cream.- Rice muftins; coffee. Luncheon: Cream of potato Soup. Wheatsaving nut bread. Fruit Salad. Breakfast: Cream. Oatmeal gems; eggs. Luncheon: Baked rice with ham or chipped beef or cheese. Sugarless cookies. Fresh fruit. Breakfast: Fresh fruit (with sirup if sweetened). Oatmeal and cream; coffee. Corn bread; omelet. Luncheon: . Cottage cheese Salad. Toasted corn bread. Apples, or other fruit, cooked in sirup. Index Eſb-612. coffee; scrambled Corn-meal mush and dates with . Dinner: Shepherd's pie. Sliced tomatoes and cucumber salad Baked custard. Dinner: Bean or lentil loaf; tomato Sauce. Baked potatoes; Summer squash. Junket. - Now signs UNITED STATES FOOD ADMINISTRATION HOME CONSERVATION DIVISION CHEESE Cheese is one of the cheapest and best animal foods. Grown people who do not like milk can use cheese in its place. Children, however, should have milk. The American cheddar or cream cheese made from whole milk contains both the protein and fat of the milk, and it is rich in lime and phosphorus. Pound for pound it is considerably richer in protein and fat than meat and hence makes a valuable meat saver. It is usually easily and well digested. Its undeserved reputation of being hard to digest may be due to the custom of serving cheese with pie at the end of a hearty meal. It is a hearty food in itself. Cottage cheese made from the curd of milk contains most of the pro- tein of the whole milk. It is a valuable source of this important building material and as a protein food is an excellent substitute for meat. Cottage cheese and skim milk cheese lack two things that whole milk possesses: they have not so high a fuel value, because the fat is gone; they lack the growth-promoting substance which is present in milk fat. Nevertheless they are good foods. - º Recipes for the Use of Cheese CHEESE SOUP, I. 2 tablespoons butter or other fat | Paprika 2 tableSpoons cornstarch - 1 tablespoon onion juice 4 Cups milk | 2 tablespoons chopped parsley 1% teaspoons Salt % cup grated cheese. Melt the fat, remove it from the heat and add the cornstarch. Stir the mixture until it is smooth, add the milk and return it to the heat. Bring it to the boiling point and boil it for 3 or 4 minutes, stirring it con- stantly. Add the seasonings and the cheese, and serve the soup as soon as the cheese is melted. - CHEESE SOUP, II. 4 cups meat stock, well seasoned 2 eggs. % Cup grated or shaved cheese Heat the stock and add the cheese gradually, stirring the mixture well. Beat the eggs and pour the hot soup over them very gradually, stirring it constantly. Serve the soup at once, since if allowed to stand it becomes Gurdled. - COTTAGE CHEESE SOUP. - - *. 34 cup butter or other fat - Paprika 2 tableSpoons cornstarch Parsley - - 4 cups milk - 2 cups cottage cheese. 1 teaspoon Salt º - º Melt the fat, remove it from the heat and add the cornstarch. Stir the mixture until it is smooth, add the milk and return it to the heat. Bring the mixture to the boiling point and allow it to boil for 3 or 4 minutes, stirring it constantly. Add the seasoning and cottage cheese and serve the soup. CHEESE SAUCE. - 1 tablespoon butter or other fat #4 to 4% cup grated or finely Shaved 1 tablespoon cornstarch - cheese 1 cup milk º || 2 tableSpoons minced green pepper, if % teaspoon Salt - desired. : Paprika - - the mixture until it is smooth, return it to the heat, and add the milk gradually and the seasonings. Boil the sauce for 3 or 4 minutes, stirring it constantly. Add the green pepper and the cheese and serve the sauce as soon as the cheese is melted. This sauce may be used with various meat substitute loaves and croquettes, as well as in scalloped dishes. ' - Melt the fat, remove it from the heat, and add the cornstarch. Stir (2) CHEESE CASSEROLE. 44 cup salt pork, diced #4 teaspoon Salt 1 cup cooked potatoes, diced Paprika 1 medium sized onion, minced 6 tablespoons grated or shaved cheese 1 cup tomato juice % cup boiled rice 1 tablespoon cornstarch 1 tablespoon melted butter. Cook the salt pork in a frying pan until it is light brown. Add the potatoes and onion and brown them. Make a tomato sauce by mixing a little of the tomato juice with the cornstarch, pouring this into the remain- ing heated tomato juice and stirring until it thickens. Add the seasoning and the cheese to the tomato sauce and pour this over the vegetables. Turn the mixture into a greased baking dish and cover the top with the boiled rice and melted butter. CHEESE, CORN AND POTATO SCALLOP. 1% cups cooked potatoes, diced 2 cups cheese sauce. 1% cups canned corn Arrange the potatoes and corn in a greased baking-dish in alternate layers with the cheese sauce (p. 2). Cover the top with buttered crumbs, and bake the dish in a moderate oven for about 25 minutes. º CHEESE AND DANDELION ROLL. 1 quart dandelion or other greens 2 tablespoons catsup - Cooked and chopped 1 tablespoon horse-radish 1 cup grated cheese 1 cup cooked hominy grits Or rice. 1 tablespoon butter - º Combine the ingredients and form the mixture into a roll. Place it on a greased pan and bake it in a moderate oven for 25 minutes. Re- move it to a hot platter and garnish it with sliced hard-cooked eggs. Serve the roll with tomato sauce. CHEESE LOA.F. 1 cup cooked hominy grits or rice 1 tablespoon minced onion 1 cup mashed or boiled and chopped % Cup grated cheese potatoes - || 2 teaspoons Salt % cup canned peas Paprika. % cup canned tomatoes Combine the ingredients and shape the mixture into a loaf. Bake it in a moderate oven for about 30 minutes. (3) % cup pearl tapioca 1 cup water 1 tablespoon butter 1 cup milk - % teaspoon salt 4 tablespoons grated cheese - % teaspoon mustard. 2 egg Soak the tapioca in the water for 1 hour or longer. Add the milk. Bring the mixture to the boiling point and cook it over hot water until it is soft—about 30 minutes. Add the cheese, beaten yolks of eggs, and seasonings. Beat the whites of the eggs until they are stiff and fold them lightly into the cheese mixture. Turn it into a greased baking dish, set the dish in a pan of hot water and bake it in a moderate oven until it is brown—about 30 minutes. CHEESE CUTLETS. 1 Cup mashed potatoes % teaspoon poultry seasoning % Cup grated cheese 1 teaspoon Salt *A Cup Cooked lima or navy beans, Paprika ground % teaspoon curry powder. 2 tablespoons minced pimento Combine the ingredients and shape the mixture into cutlets about 1/3 inch thick. Brown them in a small amount of hot fat and serve them with horse-radish sauce. HORSE-RADISH SAUCE. 1 tableSpoon butter - % teaspoon salt - 1% tableSpoons cornstarch |Pepper - 1 Cup meat stock 1 tablespoon horse-radish. - Melt the butter, remove it from the heat and add the cornstarch. Stir the mixture until it is smooth, add the meat stock and return the mixture to the fire. Bring it to the boiling point and boil it for 3 or 4 minutes, stirring it constantly. Add the seasoning and the horse-radish and serve the sauce. -- - - - --- -- 2 cups cooked cereal #4 cup grated cheese - 1 tablespoon minced parsley 1 tablespoon minced onion BAKED CEREAL AND CHIEESE. Salt Paprika 1 cup tomato sauce. Cooked hominy grits, rice, pearl barley, or other cereal may be used. Combine the ingredients and mix them with the tomato sauce. Turn the mixture into a greased baking-dish and bake it in a moderate oven for about 30 minutes. Cover the top with buttered crumbs before baking, - if desired. º - - - BAKED CEREAL AND CHEESE SAUCE. Mix 2 cups cooked hominy grits with 1 cup cheese sauce (p. 2). Turn the mixture into a greased baking-dish. Melt 1 tablespoon butter, add 3 tablespoons cornmeal and heat the mixture for a moment, stirring it Sprinkle the cornmeal over the top of the cereal dish and bake the dish in a moderate oven for about 30 minutes. CEREAL MOLDS WITH CHEESE SAUCE. 2 cups cooked cereal Paprika % teaspoon salt 1 teaspoon minced onion 2 tablespoons minced pimento % Cup ground peanuts. Cooked rice, hominy grits, or other cereals may be used. Combine the ingredients, and press the mixture into small greased molds. Set the molds in a pan of hot water and bake them for 25 minutes. Turn them onto a hot platter and serve them with cheese sauce (p. 2). CHEESE ROULETTES. 2 cups mashed potatoes % teaspoon salt 44 cup milk y Paprika. 4 tablespoons grated cheese Combine the ingredients and beat the mixture until it is light. Drop it by spoonfuls in greased muffin tins. Brush over the tops with beaten egg and brown them in a moderate oven. Serve them alone or as a border for creamed fish. CHEESE AND BROWNED POTATOES. 2 cups cold boiled potatoes, chopped, Paprika or 1 cup mashed potatoes 6 tablespoons grated cheese. 1 tablespoon butter or other fat - - - *% teaspoon salt Melt the fat in a frying pan, add the potatoes and spread them evenly over the pan. Sprinkle the cheese over the top, cover the pan and cook the potatoes slowly until they are heated through and the cheese is melted. When it is nicely browned on the bottom fold one-half over the other and turn it onto a hot platter. Garnish it with parsley. -- - (5) CORN AND CHEESE TIMBALES. 1 egg 1 teaspoon salt - 1 cup milk º Paprika -- - - 1 cup canned corn - 1 tablespoon minced pimento. 4 tablespoons grated cheese Beat the egg, add the other ingredients and turn the mixture into greased molds. Set the molds in a pan of hot water and bake the tim- bales in a moderate oven until they are firm—about 30 minutes. The inside of the molds may be lined with strips of red or green peppers before the mixture is turned into them. - COTTAGE-CHEESE TIMBALEs. 1. egg --- --- Paprika 1 Cup milk - % cup grated cheese % teaspoon Salt 1 tablespoon minced green pepper. Beat the egg, add the other ingredients and turn the mixture into greased molds. - Set the molds in a pan of hot water and bake them until they are firm—about 30 minutes. COTTAGE CHEESE SALAD DRESSING. % Cup cottage cheese 1. egg yolk 4 tableSpoons Salad oil % teaspoon mustard % teaspoon Salt 2 teaspoons vinegar or lemon juice. Add the beaten egg yolk to the cheese and stir it well. Add the oil and seasonings and beat the dressing well. A smoother dressing can be made from cottage cheese which is made with junket than from ordinary cottage cheese. The dressing is somewhat like a stiff mayonnaise. DUCHEss soup. º 1 quart milk 2 tablespoons fat - 1 egg or 2 egg yolks 1 tableSpoon rice flour or 2 tablespoons 34 cup grated cheese Sago or minute tapioca - - 1 teaspoon Salt --> - Paprika. #4, Onion Cook the onion in the fat until tender, but not brown. Remove the onion, add the flour; then the milk gradually, saving out 14 cup. Cook until smooth and add seasoning. If sago or tapioca is used in place of flour add it to the milk and cook 15 minutes. Pour the soup over the egg beaten with 14 cup of cold milk. Add the grated cheese and serve immediately. MINUTE RABBIT. 1 pint milk - -- - teaspoon mustard 3 tablespoons minute tapioca % teaspoon salt 1 cup cheese Pepper or paprika to taste. 1 egg, well beaten - Seald the milk in a double boiler and when hot add the minute tapioca - and the cheese cut into small pieces. Stir constantly till the cheese is melted, add the well-beaten eggs mixed with a little cold milk, the mus- - tard, salt, and pepper. If desired, this may be turned into a baking dish and baked until brown. - - * - The Use of Whey The whey remaining after the cottage cheese is made may be used in any ways in the dietary and it has decided nutritive value which should salad dressings, and certain puddings. It can also be used for water in gelatin, pudding sauces, frozen desserts, and fruit drinks. - Whey Makes Good Whey bread: Use whey instead of water. | - - Whey lemonade: Strain the whey and use instead of water. Whey ices: Strain through a cheesecloth. Add sugar and any crushed fruit, as berries, peaches, shredded pineapple, or lemon juice and freeze. WHEY JELLY. 1 pint whey strained through cheese. Hiſ tablespoons gelatin Soaked in #4 cup cloth | | Water. - - 4 cup sugar --- - º --- º Juice and grated rind of 1 lemon or orange. º º Soak the gelatin in A cup cold water. Dissolve gelatin by setting eup in pan of hot water. Add gelatin, sugar, lemon juice, and rind to whey. Turn the mixture into a mold or sherbet cups. Serve with crushed fruit, soft custard, or whipped cream. º º (7) WHEY CORNSTARCH PUDDING. 2 cups whey 1 tablespoon butter % cup honey or maple sirup Salt 4 tablespoons cornstarch Flavoring. Heat the whey until it boils. Mix the sweetening and the cornstarch, and add this to the boiling whey. Add the fat, the salt, and the flavoring. Cook the mixture over direct heat until it thickens; then cook it over hot water until it is smooth and clear, about 20 minutes. Turn the pud- ding into a mold. Serve it with a soft custard or cream and Sugar. WHEY TAPIOCA PUDDING. % cup tapioca - 44 cup honey or maple sirup 1 cup cold whey - 1 teaspoon Salt 1 Cup boiling whey Flavoring. Soak the tapioca in the cold whey for 1 hour. Pour over this the boil- ing whey, and cook the mixture until it is clear. Add the sweetening, salt, and flavoring. Make a meringue, using: º teaspoon gelatin 1 egg white Tablespoon cold water 2 tableSpoons maple sirup. Soak the gelatin in the cold water, and dissolve it by setting the dish in a pan of boiling water. Add the sirup to the stiffly beaten white, and gradually add the gelatin. Beat the mixture well, and place it by spoon- fuls on the top of the pudding. Cover the pudding, and steam it for 15 minutes. Serve it cold. * { Index Hb-586.) UNITED STATES FOOD ADMINISTRATION Washington, D. C. August, 1918 Fruit Savers and Sugar Savers Canning Fruit Without Sugar The custom of canning fruit in sirup is based on the improvement in flavor and texture which sugar gives to the fruit. Sugar is not necessary for its preservation. Success depends upon the thorough sterilization; that is, killing the organisms which cause food to spoil, and then sealing carefully and per- fectly to prevent the entrance of others. Fruit may be canned in water, in fruit juice and in fruit sirup. º The sugar may be omitted without in any way affecting the ease of can- ning, the keeping quality of the fruit or the wholesomeness of the product. In a time of stress and strain like this present one, only essentials should count. It is the fruit and not the sirup which is to be preserved for winter use. Other foods may be used to replace the sugar in the winter's dietary. There Will be no equivalent for the absent fruit. º º Methods of Canning Two methods of canning are in common use both in the household and in the canning factory, the open-kettle method and the can-cooked method. Open-kettle Method.-The open-kettle method is so called because the food to be canned is completely cooked in a kettle and then poured whole, boiling hot, into the jar. Unless the jar, the cover, the rubber and all utensils that come in contact with the food have been made sterile by being boiled for ten minutes before the jars are filled, and unless the work is carefully done, there is always the danger that the food will be reinfected and that it may spoil after the jar has been sealed. For some products, such as preserves, conserves, jams and marmalades, where evaporation of water is necessary and heat more intense than that of boiling water is needed, the open-kettle method is better. The advantages of this method are that it allows concentration of fruit juices and permits complete filling of the jar. º º - Can-eooked Method.-The can—cooked method is so called because the un- cooked or partly cooked fruit is packed in a can; the fruit is covered with liquid, such as water, fruit juice or sirup; and both the jar and its contents are ster- ilized simultaneously by boiling water or steam in an ordinary wash boiler, steamer or pressure cooker. In general, it is an easier Way of canning most foods than the old open-kettle method, and the product retains its shape and flavor better. General Directions Test all jars for leakage before using. To do this, fill with water, put on rubber and lid, seal and invert. - All jars should be clean. - Sterilize jars which are to be used for fruits cooked in a kettle by placing jars and lids on a false bottom, a rack of wooden slats or wire netting, in cold water to cover, and heat until they boil for 10 minutes. Sterilizing also tempers new jars so that they are less apt to crack when filled. Rubbers should be dipped in boiling water. Use only new rubbers. Sterilize all utensils to be used in canning. Use a wide-mouthed funnel when filling jars to avoid loss of material and keep jar rim clean. - Invert all jars after filling and sealing. Fruit should be sound, firm and not over-ripe. Freshly picked fruit is best. All fruit should be carefully prepared. Wash fruit thoroughly. Discard any fruit not sound. Clean fruit, clean hands, clean utensils, and a clean kitchen free from flies, are essential for safety and success. Keep products in a cool place. Avoid freezing in winter. Directions for Canning Fruit by open-Kettle Methods Prepare the fruit, which may or may not be peeled, and cut in pieces, depending on the variety of fruit. Blanch Or scald peaches and similar fruits to loosen skin and chill by plunging in cold water. Cook slowly in as little Water as possible or in fruit juice or fruit sirup until done. Fill the sterilized - jars, Seal and invert. - Directions for Canning Fruit by Can-Cooked Method Wash and prepare the fruit. Pare” fruit if desired or blanch or scald in boiling water a small quantity of the fruit at a time. (See time-table.) Do not blanch cherries, berries or plums. - Chill the outside of the blanched fruit by immersing it for a few minutes in a large vessel of cold water. Remove skin from such fruits as peaches. Pack the fruit firmly in clean, tested jars to within one-half inch of the top. Fill the jars to within one-fourth inch of the top with boiling water or fruit juice, º *Footnote. Skins of peaches, plums and pears may be removed by the following method: Bring two gallons of water to the boiling point. Add to it one pound of concentrated lye. Lower the fruit into the boiling solution in a wire basket or 3 thin cloth. Let it remain from 20 to 30 seconds. Remove the fruit quickly and immerse it in cold Water. Then wash the peeling from the fruit. - - Place a new rubber on each jar, adjust the cover of the jar and partly seal it. Place jars on false bottom of water bath and sterilize for the required length of time. If the hot-water bath is used, the jars should be immersed in sufficient boiling water to cover the tops to the depth of about one-inch. Do not begin to time the sterilizing until the water boils over the jars. Keep the water boiling during the sterilizing period. Remove the jars from the sterilizer. Seal them, and invert them to cool. Avoid a draft on the jars, but cool them as rapidly as possible. Wash the jars thoroughly and label. Wrap in paper or store in a dark place to prevent loss of color of red fruit. Fruit Canned in Water If fruit is canned in water by the open-kettle method it does not retain its shape. Fruit will retain its shape if canned in Water by the can-cooked method, but it is more tender and apt to break than when cooked in fruit juice. Unsweetened fruits are suitable for pies, fruit pudding, sauces and salads. Fruit Canned in Fruit Juice - Fruit retains its shape when canned in fruit juice. The juice may be that extracted from the small and imperfect fruits which are not suitable for can- ning whole, or fruit juices from different fruits may be used. Apple and grape juice are suitable for use with other fruits. This is a valuable way of empha- sizing the natural fruit flavor and increasing the fruit sugar in the product. Canned Fruit Juices Prepare fruit as for jelly making. Cook fruit in a little water till reduced to a pulp and strain. Reheat juice to boiling point, pour in sterilized bottles and seal with corks. Dip in melted paraffin to insure perfect sealing. The fruit juices are especially suitable for beverages, sauces, gelatin, desserts and ices. The juice can be made into jelly later when sugar becomes more plentiful. Fruit Sirups. Extract fruit juices either by using cider press or small fruit press or by boiling in a little water as for jelly making. Strain through a jelly bag. Boil the fruit juice to concentrate it to the consistency of a sirup. Test this by pouring a little in cold water. Do not cook until it hardens when tested in Water. Pour into sterilized bottles and seal. This sirup will be rather tart, as it contains all the fruit acids as well as fruit sugar. Fruit sirups may be used on pancakes and in cooking as other sirups are used. Fruit Butters sound fruit, although small and imperfect, may be used for butters. Pre- pare it carefully, discarding the poor parts. Cut fruit such as pears, apples, quinces, in pieces. Add water barely to cover for hard fruit and as little as * for juicy fruits such as grapes. Cook very slowly until soft, Rub through a sieve to remove skins, seeds and cores. Reheat the pulp to evap- orate the water until it is thick. A double boiler may be used or the kettle set in a pail of water to prevent burning. If cooked by direct heat, constant stir- ring is necessary. Add spices, ground cinnamon and clove, if desired. Pour while hot into sterilized jars, adjust rubbers and covers. Place jars in a boiler of water and process as for canned fruit 20 minutes. Then lower the clamp to seal and invert. Grape or apple sirup may be added to the pulp when boiled down, giving a richer product. The blended flavors are often an improvement, and less sugar need be added later. Using Home Canned Products Do not use canned fruit or vegetables which have fermented, unless boiled. Do not use canned fruit or vegetables which have a “flat sour” taste due to changes which are produced by organisms forming acids, but no gas. Boil all vegetables 5 minutes before serving. If they are to be used for salad, allow time for them to cool. - - Boil fruit for 5 minutes also and cool before serving. These are precall- tions which will insure no dangers resulting from home canning. - - - * - * A Time-Table for Canning Fruits by the Can-Cooked Method º Time of Cooking - Time of Fruit Blanching |If the hot-water. If the pressure Minutes bath is used Cooker is used Minutes (5 pounds) Minutes Apple cider . . . . . . . . . . . . . . . . 1 to 2 20 12 Apples . . . . . . . . . . . . . . . . . . . . . 1 to 2 20 to 30 10 Apricots . . . . . . . . . . . . . . . . . . . . 1 to 2 16 10 Blackberries, dewberries . . . . . . . . . . 16 6 Cherries . . . . . . . . . . . . . . . . . . . . .... | 16 10 Fruit juices . . . . . . . . . . . . . . . . . . . . . 20 10 Grapes, plums . . . . . . . . . . . . . . . . . . . 16 10 Huckleberries . . . . . . . . . . . . . . . . . . . . 16 8 Peaches . . . . . . . . . . . . . . . . . . . . 1 to 2 16 * 10 Pears . . . . . . . * . . . . . . . . . . . . . . . . . . . . 20 10 - Pineapples . . . . . . . . . . . . . . . . . 1 to 2 60 40 Quinces . . . . . . . . . . . . . . . . . . . 1 to 2 60 40 Raspberries . . . . . . . . . . . . . . * * | * * * * * 16 8 - Strawberries . . . . . . . . . . . . . . . . . . . . . 16 10 4 Preserving Fruit With Other Sweeteners The various sweeteners other than cane and beet sugar are honey, molasses, sorghum, maple sirup, corn sirup and glucose. In different sections some are more easily obtained than in others. The production of honey has been urged during the last year, and in many rural places farmers have established apiaries, while the wild honey may be a procurable sweet in some states. Molasses and sorghum give characteristic flavors to the products, but they are not objectionable with very acid fruits, such as plums and Cranberries. The sirups obtained from corn are less sweet than the others and when used give a more tart product. Sugars are energy foods and one kind can replace the other satisfactorily in the diet. - Fruits, through cultivation, have become rich in sugar content, and the former pre-war proportions of sweet are often in excess of amounts necessary. The following suggestions are given in a form which makes a comparison with former recipes possible. It is urged that in canning fruits or in making jams, the minimum amount of Sweeting agent and the maximum amount of fruit be used. Often it will be possible to increase still more the amount of fruit suggested. The liquid Sugar savers are much heavier than sugar. One Cup of any of these weighs more than 1 and 3/4 times the weight of a cup of sugar. The solids in 94 of a cup of the liquid Sweeteners are approximately equivalent to a Cup of sugar. The word sirup is used to designate any of them. Honey may be used to replace all of the sugar in canned products, preserves, jams and butters. The flavor of honey is slightly noticeable, but it gives a very rich and pleasing product. --- The measure used is the standard cup, 237 cubic centimeters, or 44 liquid quart. The average household cup usually measures more than this. The plus (+) sign indicates generous measure. The minus (–) sign indicates scant measure. Sirups for Canning Sirups made by using the following proportions have about 75 per cent of the sugar replaced by other sweeteners. . One pound of fruit is allowed to 1 pint jar. Three-fourths to one cup of water besides the measure of sugar and other sweetener is allowed to 1 pint jar. For a thin sirup: Use 4 or more cups of water % “ “ sugar 1. “ “ sirup This is sufficient for 4 or 5 pounds of fruit and fills 4 or 5 pint jars. For a medium sirup: º Use 3 cups of water #% “ “ sugar 1 “, “ sirup. This is sufficient for 3 or 4 pounds of fruit and fills 3 or 4 pint jars. 5 To Make Sirup º Measure sirup and sugar into a preserving kettle. Add water and heat until the sugar dissolves and the sirup boils. To Use Sirup 1. Cooking the fruit before filling the jar. Kettle method. Add the prepared fruit to the sirup and cook slowly until done, or until the fruit becomes somewhat transparent and easily pierced with a fork. Pour into sterilized jar, seal and invert. f º 2. Cooking the fruit in the jar. Pack the prepared fruit very closely in clean jars. Fill the sirup, adjust rubber, cover clamp or screw loosely, but do not seal. Place in water bath and boil 20 to 30 minutes or longer, according to hard- ness of the fruit. - When removed from boiler seal jar and invert. Preserves For preserves use the following proportions of sirup with sugar and a little water or none if thick preserves are desired. Add to the fruit and cook slowly to draw out the fruit juices and until of the right consistency. I. For acid fruits. If you wish to preserve fruit on the pre-war basis of 34 pound of sugar to every pound of prepared fruit and wish to substitute sirup for $4 of the sugar— Use for every pound of fruit: #3 cup or 1144 oz. of sirup. 3% cup or 3 oz. of Sugar. % to 4% cup of water. Use for every 5 pounds of fruit: -- - 4% cups or 3% lbs. of sirup. 2 cups or 1 lb. of sugar. 1 to 2 cups of Water. II. For medium sweet fruits. If you wish to preserve fruit on the pre-war basis of $4 pound of sugar to every pound of prepared fruit and wish to substitute sirup for 34 of the Sugar— Use for every pound of fruit: % (–) cup or 7% oz. sirup. *A Cup or 2 oz. Sugar. - 14 to 4% cup of Water. Use for every 5 pounds of fruit: ; 3 cups or 2 lbs. 6 oz. sirup. - 1% cups or 10 oz. sugar. 1 to 2 cups of water. III. For sweet fruits. - If you wish to preserve fruit on the pre-war basis of 34 pound of sugar to every pound of prepared fruit and wish to substitute sirup for $4 of the Sugar, use one-half the amounts of sirup and sugar given under II. - For practical purposes the housekeeper may substitute equal weights of sugar and sirup if she desires 50 per cent substitution, and 3 times as much sirup by weight if she desires 75 per cent substitution. Jams and Butters Measure or weigh the fruit pulp after cooking. One scant pint of fruit pulp is approximately one pound. Use the same proportions of sweetening as given for preserves under II or III, which are sufficient for practically all fruits. Cook the prepared fruits until soft without adding water, or with very little to prevent burning. Then add the SWeetening agents to the fruit pulp strained or unstrained and cook to the desired thickness. - - Jams are usually made from small fruits crushed to produce a uniform mixture; for example, blackberry jam. Butters are smoother than jams and are made from the fleshy material of large fruits. Spices may be added if desired; for example, apple or peach butter. Marmalades contain the fleshy material of large fruits and the skin or rind; for example, grape or orange marmalade. Conserves are made of mixtures of fruit, and nuts if desired. The | addition of raisins decreases the amount of sugar needed. Jelly-Making Jellies. º During the period of sugar scarcity, jelly making is less desirable than Canning. Since they are made from the juice only and require larger propor- tions of sugar, jellies are not economical as fruit or sugar saving products. Jams, butters, preserves or conserves lend themselves to sugar savers more favorably than does jelly, which requires some sugar for its best texture and consistency. Not more than 50 per cent substitution for sugar is recommended for general jelly making. With some fruits even higher proportions might be used if the optimum proportion of pectin (the jelly making constituent of fruits) and acid are present. Select under-ripe and tart fruit for jelly making. Combinations of apple or currant juice with other fruit juices insure a better texture in jelly. If you wish to make jelly using the pre-war basis of 34 cup of Sugar to every : Cup of juice, and wish to use sirup for 4% the sugar— - Use for every cup of juice (first extraction): % cup or 3% oz. of sirup or honey. - % cup or 3 oz. of sugar. - Use for every quart of juice: 1% cups or 15 oz. sirup or honey. 1% cups or % lb. of sugar. Index H6-0591 United States Food Administration SIMPLE MEALS Soup, Meat, Salad and Dessert Courses for Luncheons and Dinners, Carrying Out the Idea of Food Conservation Keep These Rules Each day one Wheatless meal; each week one Wheatless Day —Wednesday. Each day one Meatless meal; each week one Meatless Day— Tuesday. - - One other day without Pork—Saturday. Wheatless means to eat no wheat products—bread, biscuit, crackers, pastry. Meatless means to eat no red meat—beef, pork, mutton, lamb, veal; and no preserved meats—beef, bacon, ham, salt pork or lard. . Use vegetable oils or butter substitutes for cooking, hold the household to three-fourths of a pound of sugar a week for each perSOn. - Ten millions of households have joined in the Food Administra- tion to make our national resources suffice for ourselves, those associated with us in this war, and our armies in France. Observ- ance of these rules will make the pledge good. This leaflet gives suggestions for simple meals not too expensive for the home of modest means, in accordance with the rules of Food Conservation. Suggestions for Conservation Soups.-Oyster Clam - Cream of Vegetable" Entrees.—Omelets Shell Fish Any fish Mushrooms Meats.-Chicken Rabbit Fish Turkey Goose Salads.”—Cottage cheese Vegetable Fish Nuts Fruits and cheese Desserts.-Gelatine jellies with fruits and nuts Cereals molded with dates and raisins, whipped cream if desired Fresh or stewed dried fruits Blanc manges Tapioca creams with fruits Ices sweetened with maple syrup or honey Date and fig puddings, using oatmeal or barley flour Buckwheat shortcake with fruit War cake (boiled raisin cake) Spiced oatmeal cakes Cornmeal cookies Tarts—crust of cornmeal or oatmeal Crisp Hints Use no toast as garnish Use no croutons Use no bacon for trimming Use left-over meats, minced or in stews Use vegetables in omelets Use potatoes in many forms—stuffed, puffed, scalloped with cheese Use cheese in place of meat or for flavor Skim milk and buttermilk both have much food value Give the children milk The real problem for the housewife is to save certain kinds of food: wheat, fats, sugar and meat, and to encourage the larger use of other kinds; viz., fruits, vegetables, fish and game. The best tools in her hands for these purposes are: I. The modification of her own recipes by, 1. Substitution of º from *. º” or peanut flour for wheat. - - - - Vegetable for animal fats. - 2. Substitution of \ Corn, cotton seed and peanut oils. 3. Substitution of corn, cane or other syrups and dried fruits for sugar. 4. Use of fish and game instead of beef, pork and mutton. - The housewife should understand that no war service is more important or more necessary than this. II. The service of fewer courses. It is well understood that this procedure saves both food and energy and has been practised very generally by the overworked housewife. When that form of conservation obtains one does not expect both a salad and dessert at dinner, but one or the other. | Use skim milk with vegetable fat; corn starch or rice flour for thickening. * Served with boiled dressing or vegetable oil or fluit juice and honey. O - - Another variation is to use the soup with one other dish for lunch or supper. This practice results in a demand for many two course meals, such as: 1. Vegetable soup. Cottage cheese and nut loaf. - 2. Potted hominy and beef Fruit salad. - 3. Fish chowder. Stewed prunes. Spiced oatmeal cakes. The addition of any one of the wheat-saving breads and any of the desserts suggested above makes an ample meal. - Recipes Rye Bread - 1 cup liquidº 2% cups rye flour 1 teaspoon salt 2}4 cups white flour 34 yeast cake, dry or compressed, in 94 cup lukewarm water. DIRECTIONS: Short Process.-Scald the liquid; pour into a bread mixer or a mixing bowl. Cool till lukewarm (about 90° F.) and add salt, yeast, and gradually the sifted flour. Turn in the bread mixer till the dough gathers into a ball; or - mix thoroughly in a bowl and knead a few minutes until the dough is smooth and elastic. Cover, and let rise till double in bulk. Shape into loaves, let rise again till double in bulk. Bake 50 minutes, starting in a hot oven and reducing the temperature gradually after the first 10 minutes. Long Process.-This method should always be used for dry yeast and may be used for compressed or liquid yeast. Only V6 cake of compressed yeast or 2 tablespoons of liquid yeast is necessary when a sponge is made. In the evening, mix the yeast with the water, salt and the white flour, and beat thoroughly. Cover and place at ordinary room temperature (about 65–70° F.). In the morning add the rest of the flour and proceed as in the case of the short process. Cornmeal Bread 1% cups cornmeal - 1 tablespoon flour 4 teaspoons baking powder 2 cups milk 1 teaspoon salt 1 egg I tablespoon melted fat Q - Mix and sift the dry ingredients. Combine the milk, beaten egg and G. melted fat, and add to the dry ingredients. Mix well, pour into greased muffin tins or a shallow pan and bake in a hot oven. This bread should º, always be served hot. If a softer bread is desired the cornmeal, salt and milk may be brought to a boil and cooked for 10 minutes in a double boiler or over hot water. Cool, add the beaten egg, melted fat and baking powder. The flour is not neces- sary. Beat well and bake in a hot oven. Serve hot. - Oatmeal Muffins (10 to 12 muffins) 1% cups milk 1 tablespoon melted fat 2 cups rolled oats 1 cup flour 1 egg 4 teaspoons baking powder 2 tablespoons molasses I teaspoon salt º Pour hot milk over the oats and let soak about 9% hour. Add the beaten egg, molasses and melted fat. Finally add dry ingredients which have been º * Use for the liquid either water, milk and water, whey, potato water or rice - Water. 3 sifted together. Bake in greased muffin tins 9% hour in a moderately hot OVen. * . - Potted Hominy and Beef 5 cups cooked hominy 94 pound dried beef 4 potatoes 2 cups milk 2 cups carrots 2 tablespoons fat 1 teaspoon salt 2 tablespoons flour Melt the fat, stir in the flour, add the cold milk, and mix well. Cook until it thickens. Cut the potatoes and carrots in dice, mix all the materials in a baking dish, and bake for one hour. Cottage Cheese and Nut Loaf 1 cup cottage cheese %teaspoon pepper 1 cup nut meats (use those locally 2 tablespoons chopped onion grown) l tablespoon butter substi- 1 cup stale bread crumbs tute, meat drippings or Juice of J/3 lemon vegetable oils 1 teaspoon salt Mix, the cheese, ground nuts, crumbs, lemon juice, salt and pepper. Cook the onion in the fat and a little water until tender. Add to the first mixture the onion and sufficient water or meat stock to moisten. Mix well, pour into a baking dish and brown in the oven. Fish Chowder 1 onion sliced 2 cups milk 4 tablespoons drippings - 1% pounds fish (fresh, salted 12 potatoes, peeled and cut in or canned) small pieces % teaspoon pepper 3 tablespoons flour Cook the chopped onion with the fat for five minutes. Put fat, onion, and potatoes in kettle and cover with boiling water. Cook until vegetables are tender. Mix the three tablespoons flour with one-half cup of cold milk and stir in the liquid in the pot to thicken. Add the rest of the milk and the fish which has been removed from the bone and cut in small pieces. Cook until the fish is tender, about 10 minutes. Serve hot. Five Rules for Wise Buying 1. Don't Begin to Save on Milk.-Children must have it; adults ought to. Milk builds bone and muscle better than any other food. 2. Spend at Least as Much for Milk as for Meat.—Remember that a quart of milk is equal in food value to a pound of steak. “A quart of milk a day for every child” is a good rule—easy to remember. At least try to provide a quart of milk a day for every member of the family. 3. Spend at Least as Much for Vegetables and Fruits as for Meat and Fish.-Fresh vegetables and fruit cannot well be sent abroad to the army, a free use of them makes your family dietary better, if purchased in season and of the sorts grown in your own locality they need not be expensive. 4. Use Breadstuffs More or Less Freely According to Your Desire for Economy.—The cereals and breadstuffs are usually the most economical of all the foods. The Food Administration does not ask you to use less bread but less wheat in your bread. 5. Be Sparing in the Use of Meats.-These are usually the most expensive of the staple foods in proportion to their food value, and are not strictly necessary when a proper amount of milk is used. Meat may be decreased with less harm than any of the other foods mentioned. The amount spent for meat may decrease as the amount for milk increases. 4. MOV 2 1918 - - & #4 - - º: United States Food Administ ration - - º * WASHINGTON B ETIN No. September, 1918 & º Nº. 17 - 22 2’. º & º -- Save Food’ Food Conservation Program for the American People to Direct Their Household Conduct that the Allies may be Sustained to Victory and that the World may be Rescued from Starvation THE MILITARY PROGRAM To increase American exports from eleven and three-quarters mil- lion tons as last year to seventeen and one-half million tons this year, to maintain the Allies and to set free shipping from longer routes so that an American Army of 4,500,000 men may be trans- ported and supplied for victory in 1919. AMERICA’s DUTY TO THE ALLIES To furnish necessities in such ample supply as will keep their health and comfort and courage in face of their narrower margins of food from more distant ports. AMERICA's DUTY TO THE NEUTRALs To lay by such stores that when the war ends and shipping is released, hunger and starvation may be averted from the multi- tudes who are victims of Germany and the war. WASHINGTON GOVERNMENT PRINTING OFFICE 85569°–18 1918 2 - United States Food Administration America must send to the armies and the allies this year 50 per cent more food than last year; three times the normal exports. America must be ready when the war ends to rush supplies for 180,000,000 people, victims of Germany and the war, who are facing starvation unless help comes quickly. * - America must build up reserves to carry us over the harvest period and to protect us against the lean year that may come. The food conservation program is first military, that the movement of commodities may be so ordered that nothing hinders putting forth our full strength on the battle line and making victory sure. It is next humane, heeding the world's cry for food which will be more and more compelling because of the wastage of four years of war. We could not be deaf to the entreaty of those who sit at the common table. It is in part economic. We must meet the demand if we wish to build up American trade and strengthen our resources in the economic struggle after the war. - It savors finally of the oul of democracy. If we truly believe in the brotherhood of all mankind we can not choose but share our abundance with all in adversity. The conservation program reduces to this: Every ounce of food of every sort that we manage to save will set free its proportion of essen- tial food for the relief of those whose needs are greater than ours. The success of this program rests not alone on the honor and coop- eration but also upon the intelligence of the American people. Its success will be the highest proof of the faith and works of democracy in America. º Our Duty to the Allies Until the war ends the food program is a part of the military pro- gram. The military program is conditioned on shipping, Victory in 1919 is assured if America is able to transport and maintain 4,500,000 men on the battle front. That measure can be carried out only if every possible ship is withdrawn from the longer routes to be concentrated on the Atlantic ferry, and if we restrict our own unessential imports. - For, notwithstanding our gains over the submarines, we are cre- ating demands for shipping by speeding up the army program faster than ships can be launched. To achieve this program the allies have given up what was coming to them from the other side of the world. America can not do less than assure them enough of the essential foods to maintain their health and comfort and courage. Though they surrender many of the things that make life agreeable, even United States Food Administration - 3 after four years of privation, it gave them new heart to be told with America's warranty that their portion of bread and of fats should be henceforth unstinted. Rigid economy is still enjoined upon them; dread of famine they have quite put away. America is their hope and their reliance. Our Duty to Neutrals When the war ends in democracy's triumph, new obligations will fall upon us. We shall be called upon to send not less food, but more. The allies will by no means produce a new harvest overnight. Eighty millions of men can not be taken out of production for four years without lasting losses of yield. It will be years before their- fields recuperate, farms are restored, and herds are restocked. But another demand even more insistent will come to us—the cry of the hungering victims of Germany and the war. Every country in Europe has suffered shortage of food, lessened yield, weakened pro- duction, most of all the great tracts overrun and pillaged by Germany, tortured and sacked by Germany's partners, wrecked by the Russian madness. Their woes are increasing; they are facing now a terrible winter. Many will starve. As yet we can not help them except where the Belgian Relief Commission extends its succor. We can not prevent starvation behind the war barrier or beyond the limits of shipping, whose every cubic foot and every second's time is needed in the effort for victory. - - - . After the war the needs of 180,000,000 hungering people will press on America. We could not choose but help them. As we believe in the kindred of all humanity, America will save food to rescue and restore them. - - America's Pledge The interallied council sat last summer planning those measures which meant victory in 1919 for the cause of freedom. Food was a vital factor. - The United States of America by its representatives gave them this assurance: - Determine what you must have and how much the ships can carry. That will be your quota through the coming year. You need not consider how much America has more or less. We will send it; we have it or we will find it. America, which º last year 140,000,000 bushels of wheat where a surplus of only 10,000,000 could be reckoned, had given its pledge. The allies believe in us. They trust us as they trust the American soldiers. They have faith in the endurance of the American people for self-denial, as they have faith in the courage of the - erican Army in reserve or in battle. - America will not fail them. 4 United States Food Administration Conservation Program For Public Eating Places Nine million people in America take their meals in hotels and other public eating houses. It is there that in the past habits were often most luxurious. It is there that in 1918 the advance was made in the wheat-saving campaign, by which the collapse of Europe was prevented. It is there that the first point of departure is taken in the new conservation campaign. The success of the former campaign shows that no rationing sys- tem is needed beyond the voluntary agreement and the control of the law for those few who may be wanton or extravagant. - By the new rules, the hotels are to set a new mark in economy of food, avoiding all waste, saving all scraps, reducing their portions to the needs of public health and strength. For the Household ... In the homes of America is the strength of the people. By house- hold habits national vigor is greater or less. The new conservation program is an appeal to all households to save food. - It would be easier, perhaps, to follow specific directions—the wheatless days and meatless meals. The new program calls for individual initiative and resourcefulness, which is the spirit of democ- racy. The new program is in terms which only an intelligent people could execute—a people actuated by a war conscience. Intelligence and thoughtful conscience are required. Nourish- ment must be watched intelligently, cost must be counted intelli- gently, values must be regarded intelligently, waste must be avoided intelligently, saving must be made intelligently. The consumption of food must be reduced intelligently. - The sugar allowance, the rºle of universal Victory bread—these are but incidents in the program. It is the original program of the Food Administration in a new setting: Eat Plenty Wisely Without Waste Protect Health and Strength Save Food Wheat, wheat flour, rye and rye flour, º º Barley and barley flour, Oats, oatmeal and rolled oats, Corn, corn grits, cornmeal, homi- ny, corn flour, starch from corn, corn oil, corn syrup, and glucose, Rice, rice flour, Dried beans, | ºPea seed and dried peas, Cottonseed, cottonseed oil, cot- |- tonseed cake and cottonseed | meal, º Peanut oil and peanut meal. | | Soya bean oil, soya bean meal, palm oil and copra oil, Commodities Included in the President's License Proclamation of October 8, 1917 Oleomargarine, lard, lard substi- tutes, oleo oil and cooking fats, Milk, butter and cheese, Condensed, evaporated and pow- dered milk, Fresh, canned and cured beef, pork and mutton, Poultry and eggs, Fresh and frozen fish, Fresh fruits and vegetables, Canned: Peas, dried beans, tomatoes, corn, salmon and sar- dines, Dried: Prunes, apples, peaches and raisins, Sugar, syrups and molasses. By the President of the United States of America A PROCLAMATION WHEREAs, Under and by virtue of an Act of Congress entitled “An Act to provide further for the national sesurity and defense by encourag- ing the production, conserving the supply, and controlling the distribution of food products and fuel,” approved by the President on the 10th day of August, 1917, it is provided among other things as follows: “That, by reason of the existence of a state of war, it is essential to the national security and defense, for the successful prosecution of the war, and for the support and maintenance of the Army and Navy, to assure an adequate supply and equitable distribution, and to facilitate the movement of foods, feeds, fuel, including fuel oil and natural gas, and fer- tilizer and fertilizer ingredients, tools, utensils, implements, machinery, and equipment required for the actual production of foods, feeds, and fuel, here- after in this Act called necessaries; to prevent, locally or generally, scarcity, monopolization, hoarding, injurious speculation, manipulations, and private controls, affecting such supply, distribution, and movement; and to establish and maintain governmental control of such necessaries during the war. For such purposes the instrumentalities, means, methods, powers, authorities, du- ties, obligations, and prohibitions hereinafter set forth are created, established, conferred and prescribed. The President is authorized to make such regula- tions and to issue such orders as are essential effectively to carry out the pro- visions of this Act.” AND, WHEREAs, It is further provided in said Act as follows: “That, from time to time, whenever the President shall find it essential to license the importation, manufacture, storage, mining or distribution of any necessaries, in order to carry into effect any of the purposes of this Act, and shall publicly so announce, no person shall, after a date fixed in the announce- ment, engage in or carry on any such business specified in the announcement of importation, manufacture, storage, mining, or distribution of any neces- saries as set forth in such announcement, unless he shall secure and hold a license issued pursuant to this section. The President is authorized to issue such licenses and to prescribe regulations for the issuance of licenses and re- quirements for systems of accounts and auditing of accounts to be kept by licensees, submission of reports by them, with or without oath or affirmation, and the entry and inspection by the President’s duly authorized agents of the places of business of licensees.” - - AND, WHEREAS, It is essential, in order to carry into effect the provi- sions of the said Act, that the powers conferred upon the President by said Act be at this time exercised, to the extent hereinafter set forth, Now, THEREFORE, I, Woodrow Wilson, President of the United States of America, by virtue of the powers conferred upon me by said Act of Congress, hereby find and determine and by this proclamation do announce that it is essential, in order to carry into effect the purposes of said Act, to license the importation, manufacture, storage and distribution 3. of necessaries, TO THE EXTENT HEREINAFTER SPECIFIED. 4 All persons, firms, corporations and associations engaged in the busi- ness either of (1) operating cold storage warehouses (a cold storage warehouse, for the purposes of this proclamation, being defined as any place artificially or mechanically cooled to or below a temperature of 45 degrees above zero Fahrenheit, in which food products are placed and held for thirty days or more), (2) operating elevators, warehouses or other places for the storage of corn, oats, barley, beans, rice, cotton seed, cottonseed cake, cottonseed meal or peanut meal, or (3) IMPORTING, MANUFACTURING (including milling, mixing or packing), or DIS- TRIBUTING (including buying and selling) any of the following commodities: Wheat, flour, Barley or barley flour, Oats, oatmeal or rolled oats, Corn, corn grits, cornmeal, hominy, corn flour, starch from corn, corn oil, corn syrup or glucose, Rice, rice flour, Dried beans, Pea seed or dried peas, Cotton seed, cottonseed oil, cotton- seed cake or cottonseed meal, Peanut oil or peanut meal, wheat flour, rye or rye. Oleomargarine, lard, lard substi- tutes, oleo oil or cooking fats, Milk, butter or cheese, Condensed, evaporated or powder- ed milk, Fresh, canned or cured beef, pork or mutton, Poultry or eggs, Fresh or frozen fish, Fresh fruits or vegetables, Canned : Peas, dried beans, toma- toes, corn, salmon or Sardines, Dried : Prunes, apples, peaches or raisins, - Soya bean oil, soya bean meal, palm - Sugar, syrups or molasses, oil or copra oil, EXCEPTING, however, (1) Operators of elevators or warehouses handling wheat or rye, and manufacturers of the derivative products of wheat or rye, who have | already been licensed. (2) Importers, manufacturers and refiners of sugar, and manufac- turers of sugar syrups and molasses, who have already been licensed, (3) Retailers whose gross sales of food commodities do not exceed $100,000.00 per annum, (4) Common carriers, -- (5) Farmers, gardeners, cooperative associations of farmers or gar- deners, including live stock farmers, and other persons with respect to the products of any farm, garden or other land owned, leased or culti- wated by them, (6) Fishermen whose business does not extend beyond primary consignment, (7) Those dealing in any of the above commodities on any exchange, board of trade or similar institution as defined by Section 13 of the Act of August 10th, 1917, to the extent of their dealings on such ex- change or board of trade, 5 (8) Millers of corn, oats, barley, wheat, rye or rice operating only plants of a daily capacity of less than seventy-five barrels, (9) Canners of peas, dried beans, corn, tomatoes, salmon or sar- dines whose gross production does not exceed 5,000 cases per annum, (10) Persons slaughtering, packing and distributing fresh, canned or cured beef, pork or mutton, whose gross sales of such commodities do not exceed $100,000.00 per annum, (11) Operators of poultry or egg packing plants, whose gross sales do not exceed $50,000.00 per annum, (12) Manufacturers of maple syrup, maple sugar and maple com- pounds, (13) Ginners, buyers, agents, dealers, or other handlers of cotton seed who handle yearly, between September 1st and August 31st, less than one hundred and fifty tons of cotton seed, Are hereby required to secure on or before November 1, 1917, license, which license will be issued under such rules and regulations governing the conduct of the business as may be prescribed. Application for license must be made to the United States Food Administration, Washington, D. C., Law Department—License Division, on forms prepared by it for that purpose, which may be secured on request. Any person, firm, corporation or association other than those herein- before excepted, who shall engage in or carry on any business herein- before specified after November 1, 1917, without first securing such license, will be liable to the penalty prescribed by said Act of Congress. IN WITNESS WHEREOF, I have hereunto set my hand and caused the seal of the United States to be affixed. Done in the District of Columbia, this Eighth day of October, in the year of our Lord One Thousand Nine Hundred and Seventeen, and of the Independence of the United States of America, the One Hundred and Forty-second. [SEAL.] WOODROW WILSON. By the President: - ROBERT LANSING, Secretary of State. / RULES AND REGULATIONS GOVERNING THE IMPORTA- TION, MANUFACTURE, STORAGE, AND DISTRIBUTION OF FOOD COMMODITIES FOR DOMESTIC TRADE BY PERSONS SUBJECT TO LICENSE. These general and special rules and regulations are promulgated by the President to accomplish three principal objects, namely: 1. To limit the prices charged by every licensee to a reasonable amount over expenses, and forbid the acquisition of speculative profits from a rising market. 2. To keep all food commodities moving in as direct a line and with as little delay as practicable to the consumer. 3. To limit as far as practicable contracts for future delivery, and dealings in future contracts. Some of the rules now formulated are necessarily general, but under the Food Control Act, in addition to the power to promulgate rules, the President is given broad powers to deal with individual cases and determine in each case whether a particular practice, com- mission, profit, or storage charge is unjust or unreasonable or discrimina- tory or unfair. This power will be freely exercised to accomplish the three purposes set out above. If every licensee will make those purposes the cardinal principles of his business, and obey the law and the regulations, he will be free from interference by the Government. Attention is called to the fact that a violation of the criminal sections of the Food Control Act, enclosed herewith on a separate sheet, as well as a violation of the regulations, is cause for revoking any license, as well as subjecting the offender to such criminal penalties as may be prescribed. GENERAL RUILES AND REGULATIONS GOVERNING ALL LICENSEES EXCEPT IN SO FAR AS SUCH RULES AND REGULATIONS MAY BE MODIFIED AS TO PARTICU- LAR LICENSEES BY SPECIAL RUILES AND REGU- LATIONS. Rule 1.—It shall be the duty of each licensee to give to such rep- resentative as may be designated by the United States Food Admin- istrator, whenever the said representative shall so require, any information concerning the conditions and management of the busi- ness of the licensee. Reports, when requested by said representative, shall be made on such blanks, to be furnished by the United States Food Administration, as the United States Food Administrator may designate, giving complete information regarding transactions in any commodities imported, manufactured, refined, packed, purchased, con- tracted for, received, sold, stored, shipped or otherwise handled, dis- tributed or dealt with by the licensee, or on hand, in the possession or under the control of the licensee, and any other information concern- ing the business of the licensee that such representative may require from time to time. Whenever the said representative shall require it, the licensee shall furnish such information in writing under oath. 7 . Rule 2–The authorized representative of the United States Food Administrator shall be at full liberty, during ordinary business hours, to inspect any and all property stored or held in possession or under the control of the licensee, and all records of the licensee. All neces- sary facilities for such inspection shall be extended to the said repre- sentative by the licensee, its agents and servants. Rule 3–The licensee shall keep such records of his business as shall make practicable the verification of all reports rendered to the United States Food Administration. Rule 4.—No agent or employee of the United States Food Admin- istration shall divulge or make known in any manner, while he is such agent or employee or thereafter, except to such other agents or em- ployees of the United States Food Administration as may be required to have such knowledge in the regular course of their official duties, or except in so far as he may be directed by the United States Food Ad- ministrator or by a court of competent jurisdiction, any facts or infor- mation regarding the business of the licensee which may come to his knowledge through any examination or inspection of the business or accounts of the licensee or through any reports made by the licensee to the United States Food Administration. Rule 5.-The licensee shall not import, manufacture, store, dis- tribute, sell or otherwise handle any food commodities on an unjust, exorbitant, unreasonable, discriminatory or unfair commission, profit or storage charge. - Rule 6.—The licensee, in selling food commodities, shall keep such commodities moving to the consumer in as direct a line as practicable and without unreasonable delay. Resales within the same trade with- out reasonable justification, especially if tending to result in a higher market price to the retailer or consumer, will be dealt with as an unfair practice. Rule 7-No broker or other licensee shall buy or sell any food commodity for his own account unless he is also regularly engaged in, and holds himself out to the trade as conducting, the business of dis- tributing such commodity otherwise than on a commission or broker- age basis, or unless he uses such commodities in manufacturing; pro- vided that this rule shall not apply to sales on an exchange, board of trade, or similar institution. Rule 8.—No licensee shall knowingly sell any food commodity to a broker or other licensee who is not buying for personal consump- tion or engaged in using such commodity in manufacturing, or who is not regularly engaged in, and holding himself out to the trade as con- ducting, the business of distributing such commodity otherwise than on a commission or brokerage basis; provided that this rule shall not apply to sales on an exchange, board of trade, or similar institution. [The regulation of exchange transactions is not a function of license regulations and under Section 13 of the Act will be handled by special regulation from time to time.] 8 Rule 9.--All carload shipments of the following commodities shall be made in car lots of not less than amount prescribed below unless different minimum is authorized by special written permission of the United States Food Administrator; provided, however, that when cars of lower carrying capacity are used the maximum load which the car will carry may be used without such permission: pounds. Canned peas, meats, tomatoes, beans, corn, salmon, sardines. . 60,000 Evaporated and powdered milk. . . . . . . . . . . . . . . . . . . . . . . . . . . 60,000 Condensed milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36,000 Dried prunes, apples, peaches and raisins. . . . . . . . . . . . . . . . . . 60,000 Flour (wheat, rice, rye, barley). . . . . . . . . . . . . . . . . . . . . . . . . . . . 50,000 Syrup (corn, glucose, sugar, molasses). . . . . . . . . . . . . . . . . . . . 60,000 Corn flour and corn starch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50,000 Dried beans and dried peas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60,000 Oatmeal, rolled oats, corn grits, corn meal and hominy. . . . . . 40,000 Cottonseed cake, cottonseed meal and peanut meal. . . . . . . . . . 60,000 Cottonseed oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tank car capacity Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60,000 Cured beef, cured pork, cured mutton, lard and lard substi- tutes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30,000 Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24,000 Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - - - - - - - - - - - - - 30,000 Fresh meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24,000 Wheat, oats, corn, rye and barley. . . . . . . . . . . . . . . . . . . . . . Car capacity Rule 10.—The licensee shall not buy, contract for, sell, store or otherwise handle or deal in any food commodities for the purpose of unreasonably increasing the price or restricting the supply of such commodities, or of monopolizing, or attempting to monopolize, either locally or generally, any of such commodities. Rule 11.—The licensee shall not knowingly commit waste, or wilfully permit preventable deterioration in connection with the pro- duction, importation, manufacture, storage, distribution or sale of any food commodities. Rule 12–The licensee shall report within ten days, in writing, to the United States Food Administration any change of address, or any change in the management or control of the person, firm, corpora- tion or association licensed, or any change in the character of the business. Rule 13. The licensee shall not, without the written consent of the United States Food Administrator, or his duly authorized repre- sentative, keep on hand or have in possession or under control, by contract or other arrangement, at any time, any food commodities in a quantity in excess of the reasonable requirements of his business for use or sale by him during a period of sixty days; provided, however, that this rule shall not prevent the licensee from storing, in sufficient 9 - quantities to fill his reasonable requirements throughout the period of scant or no production, any of the following commodities: cotton seed, fresh fish canned corn, cottonseed oil frozen fish, canned salmon, cottonseed cake fresh fruits, canned sardines, cottonseed meal fresh vegetables dried prunes, peanut oil poultry, dried apples, peanut meal eggs, dried peaches, butter, canned peas, dried raisins, cheese, canned tomatoes, molasses PROVIDED that any food commodities may be stored longer than sixty days for seeding purposes if notice of the amount and location of such seed is sent to the United States Food Administration before the expiration of the period of sixty days. PROVIDED further that this rule shall not prevent any licensee from having on hand less than a carload of any commodity, and in addition thereto a carload in transit. Rule 14.—The licensee shall not sell or deliver to any person any food commodities if the licensee knows, or has reason to believe, that such a sale or delivery will give to such person a supply of any such commodities in excess of his reasonable requirements for use or sale by him during the period of sixty days next succeeding such sale or delivery; provided, however, that this rule shall not prevent sales or deliveries to any person of any of the commodities specified in rule 13 in such quantities as will give such person a sufficient supply of such commodities to fill his reasonable requirements throughout the period of scant or no production; and provided, further, that this rule shall not prevent the sale or delivery of any food commodities to any person for the Federal, State, County or Municipal governments or for the government of any nation at war with Germany. Rule 15.—The licensee shall not make or have outstanding at any time any contract for the sale of any food commodities other than those specified in rule 13 for shipment or delivery more than 60 days after the making of such contract, except for seeding purposes; provided, however, that this rule shall not apply to contracts with the Federal, State, County or Municipal governments or with the government of any nation at war with Germany. Provided further, that an im- porter may sell goods to be imported for delivery on arrival. Rule 16.-General Rules 13 and 15, Special Rule 3 on page 14, Special Rule 2 on page 20, and Special Rule 9 on page 26 shall not affect the validity of contracts enforceable at law made in good faith prior to October 15, 1917, but the licensee shall between December 1 and December 15, 1917, send to the United States Food Administra- tion copies of all contracts made prior to October 15, 1917, which will not be fully performed on January 1, 1918, and on the latter date further action in regard to such contracts will be considered. 10 Rule 17–The licensee shall not knowingly sell any food com- modities to any person engaged in the business of selling such com- modity, who shall, after this regulation goes into effect, violate the provisions of the Act of Congress approved August 10, 1917, by mak- ing any unreasonable rate or charge in selling or otherwise handling or dealing in such commodity, or by holding, contracting for, or arranging for a quantity thereof in excess of the reasonable require- ments of his business for use or sale by him for a reasonable time. Rule 18–No licensee shall make any allowance or payment to the agent or employee of any exchange, association, or other person from whom he buys, or to whom he sells, or for whom he handles commodi- ties on commission, without the written permission of the principal of such agent. Rule 19.—The licensee shall not issue, or make public, market quotations, or make any statements to any person regarding the price at which food commodities are being sold, which quotations or state- ments cannot be verified either from his own records or from the rec- ords of other licensees, and shall not make any other misleading state- ments which tend to enhance the price of any food commodities. Rule 20.-The words used in these rules and regulations shall be construed to import the plural or the singular, as the case demands. The word “person,” wherever used in these rules and regulations, shall include individuals, partnerships, associations and corporations. The words “food commodities” wherever used in general or special rules and regulations, unless otherwise specified, shall include all com- modities specified by the President in any license proclamation already issued or which may hereafter be issued by him under the authority of Section 5 of the Act of Congress, approved August 10, 1917, known as the “Food Control Act.” Dealings on an exchange, board of trade or similar institution shall include only such dealings as are made by public trading on the floor of the exchange under the supervision of the exchange, board of trade or similar institution, in such ring, pit or other similar place as may be especially reserved by the exchange, board of trade or similar institu- tion for public trading. Rule 21.-Nothing contained in these general rules and regula- tions shall be construed as restricting, modifying or affecting in any manner the operation of any special rules and regulations which have already been promulgated or which may hereafter be promulgated, and whenever any special rule is inconsistent with a general rule, the special rule shall prevail. Rule 22.-The licensee shall place on every contract, order, ac- ceptance of order, invoice, price list and quotation issued or signed by him relating to food commodities the words “United States Food Administration License Number”, followed by the number of his license. No licensee shall knowingly buy any food commodities from or sell any such commodities to, or handle any such commodities for, any person required to have a license who has not secured such license and complied with the provisions of this rule. 11 COMMISSION MERCHANTS BROKERS AUCTIONEERS $PECIAL RULES AND REGULATIONS GOVERNING LICENSEES ENGAGED IN BUSINESS AS COMMISSION MERCHANTS, BROKERS OR AUCTIONEERS. Rule 1–The licensee shall not charge directly or indirectly a com- mission or brokerage on the sale of food commodities in excess of that which ordinarily and customarily prevails, under normal conditions in the locality in which the broker's, commission merchant’s or auction- eer's business is conducted, and in the particular branch of trade in question. Rule 2.-The licensee shall remit promptly following the sale of food commodities received on consignment for sale or distribution, and shall render to the consignor an account showing the true sales and with charges only for services actually performed and expenses actually incurred by the licensee. Rule 3.−The licensee shall not charge or receive for himself, on the sale of any food commodities, both a commission or brokerage and an overage or profit except as provided in Rule 4 following. Rule 4.—The licensee shall not directly or indirectly sell con- signed food commodities, or food commodities with the sale of which on commission he is entrusted, to himself or to anyone connected with his business, unless he notes the facts of such transaction on the account of sales. Rule 5–No licensee shall charge a commission or brokerage on any sugar on which one brokerage or commission has already been charged. Rule 6–The licensee may split with other brokers commissions or brokerage received on the sale of sugar, but shall not split such commissions or brokerage with the buyer or seller of the sugar. SPECIAL RULES AND REGULATIONS GOVERNING WHOLESALERS, RETAILERS AND ALL OTHER DEAL- ERS IN CLEANED RICE, RICE FLOUR, OLEOMARGAR- INE, LARD, LARD SUBSTITUTES, OLEO OIL, COOKING FATS, CONDENSED, EVAPORATED OR POWDERED MILK, FRESH, CANNED OR CURED BEEF, PORK OR MUTTON, CANNED PEAS, CANNED DRIED BEANS, CANNED TOMATOES, CANNED CORN, CANNED SAL- MON, CANNED SARDINES, DRIED PRUNES, DRIED AP- PLES, DRIED PEACHES, AND DRIED RAISINS; SYRUPS, MOLASSES, AND CLARIFIED, PLANTATION-WASHED, AND OPEN-KETTLE SUGARS. [Dealers should examine other special regulations in regard to commodities not covered by the above list.] Rule 1.-The licensee shall sell the above food commodities at not more than a reasonable advance over the actual purchase price of the particular goods sold, without regard to the market or replace- ment value at the time of such sale. SPECIAL RULES AND REGULATIONS GOVERNING WHOLESALE DEALERS IN SUGAR. Rule 1.-No wholesale dealer in refined sugar who purchases such sugar from the producer or refiner, direct or through a broker, shall sell such sugar at an advance over the refiner's list-price at which he purchased such sugar greater than the normal margin charged by wholesale dealers in refined sugar in the same locality or such margin as may hereafter be established by the Food Administration. Rule 2.-It will be considered an unreasonable practice if two or more wholesale dealers handle the same sugar at a greater total margin than that prescribed by Rule 1. No wholesale dealer or other licensee shal, sell refined sugar to a retailer or to a person using such sugar in manufacturing at a price representing an advance over the pro- ducer's or refiner's list-price on the day of such sale greater than the advance allowed by the preceding rule to a wholesale dealer in the locality where such sale occurs. SPECIAL RULES AND REGULATIONS GOVERNING LI- CENSEES WHO DEAL IN SUGAR AT RETAIL. Rule 1–The licensee shall sell sugar at not more than a rea- senable advance over the actual purchase price of the particular goods sold, without regard to the market or replacement value at the time of such sale. - 13 $PECIAL RUILES AND REGULATIONS GOVERNING LICENSEES ENGAGED IN THE BUSINESS OF STORING, BUYING OR SELLING OR OTHERWISE HANDLING DRIED BEANS AND DRIED PEAS. Rule 1.—The licensee shall not buy or sell new crop dried beans grown in the United States of America, except for seed, before Sep- tember 1st of the year covering such new crop. Rule 2.—The licensee shall not buy or sell new crop dried peas grown in the United States of America, except for seed, before July 1st of the year covering such new crop. Rule 3.—The licensee shall not make, or have outstanding at any time, any contract for the sale of dried beans or dried peas, for shipment or delivery more than sixty (60) days after the making of said contract, except for seed and excepting contracts with the Federal, State, County, or Municipal governments, or for the government of any nation at war with Germany. Rule 4.—The licensee shall not sell any dried beans or dried peas knowing or having reason to believe that they are to be canned in tin plate containers, unless he obtains a special permit from the United States Food Administrator. Rule 5.-The licensee shall sell dried beans or dried peas at not more than a reasonable advance over the actual purchase price of the particular goods sold, without regard to the market or replacement value at the time of such sale. Rule 6.-The licensee shall quote, buy and sell all dried beans and dried peas by the pound. 14 * | SPECIAL RULES AND REGULATIONS GOVERNING WHOLESALERS, RETAILERS AND ALL OTHER DEAL- ERS IN MILK, BUTTER, CHEESE, POULTRY, EGGS, FRESH FRUITS, FRESH VEGETABLES, FRESH AND FROZEN FISH. Note.—Excepting for the two following rules, such dealers will be gov- erned by the general rules, to which their attention is particularly directed. The United States Food Administration will require regular and special re- ports from all such dealers, and will make a prompt and full examination of any particular localities or districts in which a rise occurs in the price of any of these commodities, and will deal individually by administrative orders with dealers charging excessive prices. Rule 1–The licensee shall not sell or offer for sale poultry, eggs, butter, fresh or frozen fish which has been held for a period of thirty days or over in a cold storage warehouse without notifying persons purchasing, or intending to purchase the same, that it has been so held either expressly or by the display of a placard plainly and conspic- uously marked “Cold Storage Goods” on the bulk mass or above food products; and shall not represent or advertise as fresh any poultry, eggs, butter, or fresh or frozen fish which has been held in cold storage for a period of thirty days or over. Rule 2.-The licensee shall not ship or sell for food purposes from points of production, potatoes which are not practically free” from frost injury and decay, and which are not free from serious damage caused by dirt or other foreign matter, sunburn, second growth, cuts, scab, blight, dry rot, or other disease, insects or me- chanical means. * “Practically free” means that the appearance shall not be in- jured to an extent readily apparent upon casual examination, and that any damage from the causes mentioned can be removed by the ordi- nary processes of paring without appreciable increase in waste over that which would occur if the potato were perfect. Loss of outer skin (epidermis) only shall not be considered as an injury to the appear- 3 ſice. - Note—The Food Administration, believing that the adoption of the Federal grades on potatoes would effect an economic saving, earnestly rec- ommends that all potatoes shipped be graded in accordance with United States grades No. 1 and No. 2, as described in Department of Agriculture, Bureau of Markets, Document 7; and that potatoes so shipped or sold be marked U. S. Grade No. 1 or U. S. Grade No. 2. Rule 3.−The licensee shall quote, buy and sell potatoes only by the pound. 15 GRAIN ELEVATORS GRAIN DEALERS GRAIN MILLERS SPECIAL RULES AND REGULATIONS GOVERNING LICENSEES FOR IMPORTATION, STORAGE, MANU- FACTURE AND DISTRIBUTION OF WHEAT, RYE, CORN, CATS, BARLEY, WHEAT FLOUR, RYE FLOUR, BARLEY FLOUR, OATMEAL, ROLLED OATS, CORN GRITS, CORN MEAL, HOMINY, CORN FLOUR, STARCH FROM CORN, CORN OIL, CORN SYRUP, AND GLUCOSE. Rule 1.-The storage space in all warehouses, elevators and other plants used by licensees for the storage of wheat, rye, corn, oats, barley, or other grains, shall be at the command of the United States Food Administration whenever the United States Food Administrator Dr his duly authorized representative shall deem it necessary to utilize such space for governmental purposes, and the licensee shall furnish the whole or any part of such storage space to the United States Food Administration in such quantity and at such times as the United States Food Administrator or his duly authorized representative may determine. Rule 2.—No WHEAT or RYE shall be received for or kept in storage by any licensee other than for the United States Government, or some agency created or used by the President to carry out the pro- visions of the Act of Congress under which the license is issued, for a longer period than thirty days without the consent in writing of the United States Food Administrator or his duly authorized repre- sentative. Rule 3.−No licensee operating any elevator, warehouse, or other storage place at any seaboard shipping point shall receive for or keep in storage any corn, oats, barley or any of the derivative products of wheat, rye, corn, oats, or barley listed above, other than for the United States Government, or any of its agencies for a longer period than 30 days, or in the case of any such commodity now held in storage and which was received in storage on or before September 1, 1917, for a longer period than 5 days after this rule becomes effective, without the consent in writing of the United States Food Adminis- trator, or his duly authorized representative. This rule shall not apply to the storage of any such commodity at interior points. Rule 4.—No licensee manufacturing poultry feed in which wheat is used as an ingredient shall use in such poultry feed wheat that is fit for human consumption, and in any event the amount of wheat in such poultry feed shall not exceed ten per cent thereof. 16 Rule 5.-No licensee operating any mill or other manufacturing plant, manufacturing wheat or rye flour shall keep on hand or have in possession or under control at any time any greater quantity of wheat, rye, or flour, in the aggregate, than shall be equivalent to the output of said plant during the period of thirty days, without the consent in writing of the United States Food Administrator or his duly authorized representative. Rule 6–No licensee dealing in wheat flour or rye flour shall keep on hand or have in his possession at any time any such flour in a quan- tity in excess of the reasonable requirements of his business for use or sale by him during the period of thirty days, provided that this rule shall not prevent any licensee from having on hand not to exceed a carload of such flour. Rule 7.-No licensee manufacturing wheat or rye flour, or dealing in wheat or rye flour, shall make or have outstanding at any time any contract for the sale of wheat flour or rye flour except such contracts as require shipment or delivery within thirty days after the making of such contracts; provided, however, that this rule shall not apply to contracts with the Federal Government, or with the Government of any Nation at war with Germany. Rule 8.—No licensee manufacturing wheat or rye flour, or dealing in wheat or rye flour, shall sell or deliver any such flour to any person knowing that such sale or delivery will give such a person a supply thereof in excess of his reasonable requirements for use or sale by him during the period of thirty days next succeeding the delivery thereof. Rule 9-The licensee shall not sell any wheat or rye flour in quan- tities of 25 barrels or more except by signed contract in the form pre- scribed below. The licensee shall not sell wheat or rye flour in quan- tities less than 25 barrels without stipulating that the terms of the contract prescribed below shall prevail. Rule 10–The licensee shall not sell wheat flour except on the basis of package differentials to be hereafter determined by the United States Food Administrator. Rule 11.—Any licensee engaged in the business of buying and selling wheat flour, rye flour, barley flour, oatmeal, rolled oats, corn grits, corn meal, hominy, corn flour, starch from corn, corn oil, corn syrup, or glucose shall sell any such commodities at not more than a reasonable advance over the actual purchase price of the particular goods sold without regard to the market or replacement value at the time of such sale. Rule 12.—Any licensee engaged in the business of milling or mix- ing wheat or rye flour shall sell such commodities at not more than a reasonable advance over his cost, without regard to the market or replacement value at the time of such sale. 17 Rule 13–No licensee engaged in the business of milling flour and feed from wheat shall take any profits on said business in excess of the following maximum ; that is, a maximum profit of twenty-five (25) cents per barrel on flour and fifty (50) cents per ton on feed; and in calculating such profits the cost of flour bulk at the mill shall be determined as the cost of cleaned wheat used multi- plied by the actual amount of wheat used (which in no event shall be in excess of 285 pounds of cleaned sixty pounds per bushel wheat, to the barrel), less the amount secured from the sale of feed (exclud- ing the profit derived from the sale of feed not to exceed fifty (50) cents per ton as above), plus the actual proven cost of production (which shall not include interest on investment) and marketing. The aforesaid method of ascertaining cost shall apply to One hundred (100) per cent flour and the cost of the different percentages in the patent division shall vary relatively to the returns derived from sales of lower grades of flour and feeds. This rule shall not be held to modify preceding special rule 12. PROVIDED THAT if any such licensee pays more for wheat than the customary market price in that locality, as evidenced by the price established for government purchases at the nearest terminal market less freight, he shall not be permitted to charge as costs the excess over such market price. Rule 14.—Any licensee engaged in the business of milling flour and feed from wheat, who sells direct from the mill door or from dis- tributing depositories or warehouses on a retail or jobbing basis, may have the following options in regard to such business: (1) He may segregate his jobbing and retailing business from his regular milling business (which shall include the mill sale of flour and feed products), and secure in addition to the permissible milling allow- ance under rule 13, the increment of profit permitted to persons en- gaged in a similar retailing or jobbing business in the same locality. In such case all accounting peculiar to such divisions must be kept separate, and no item of expense incident to the retailing or the job- bing of flour or feed shall be included in the milling costs; or (2) He may include all retailing or jobbing as part of the regular milling operation, in which event the expense of retailing or jobbing may be properly charged as part of the cost of marketing referred to in rule 13, but the miller shall be limited to the basis of profit provided by rule 13. A11 licensees engaged in the business of milling flour and feed from wheat shall send such reports as are from time to time required to the United States Food Administration, Milling Division, 74 Broad- way, New York City. Rule 15.—No licensee engaged in the business of buying and sell- ing wheat shall knowingly buy or sell wheat as being of a higher or lower grade than the actual grade thereof, or sell wheat at a margin of profit greater than that charged by other dealers in the same locality who adhere to the basic prices fixed for government purchases in mak- ing their purchases and sales of wheat. 18 FORM OF CONTRACT REFERRED TO IN SPECIAL RULE 9 ON PAGE 1.7 CoNTRAct No................................. DATE-------------------------------- 19.------- , of ------------------------ Sell, and of.… - Buy, the following §§ on the terms and conditions stated below: - ipment ------------------------------------------------------------------------------------------------------------------------------. Time of ! Delivery within – Shipment or Delivery Periods to be Destination Routing - Terms payment.................................... , Draft, through Bank of No. Pkgs. Size Kind BRAND Price Give rate basis, destina- tion or place of delivery TERMS AND CONDITIONS (1) FOOD ADMINISTRATION REGULATIONS: It is understood and agreed that the buyer and seller shall conform to all regulations promulgated by the United States Food Administration. (2) NET WEIGHTS: Flour shall be sold upon the basis of net weights when packed, and the determining factor as to weight shall be a moisture content not in excess of Government allowance. (3) CONTRACT NOT SUBJECT TO CHANGE: It is understood that there are no condi- tions, representations or warranties, verbal or otherwise, and that there shall be no assignment or cancellation of this contract, except as herein stated, and no agent or representative has authority to modify the printed terms of this contract. (4)). SHIPMENT WITHIN THIRTY DAYS: It is understood and agreed that the above : shall be shipped or delivered as specified within thirty calendar days, dated from time when the Order is taken. (5) NON-EXTENSION OF TIME: There shall be no extension of the time of shipment or delivery under this contract, except as herein specified. (6) BUYER'S NON-FULFILLMENT OF CONTRACT: If the buyer shall refuse to accept any shipment or delivery as specified hereunder, or fail to file with the seller within fifteen days of the date of the order, shipping instructions permitting the seller to ship at his option within the remaining period of the contract, or to perform any of the terms of this agreement, then the seller may, at its option, and upon due notice to the buyer cancel this contract and the buyer shall pay to the seller an entry charge of Twenty-five (25) cents per barrel on Flour and Fifty (50) cents per ton on Feed. The seller may pursue such other remedies as the law may provide. On the refusal or neglect by the buyer to accept any shipment or delivery as speified hereunder and (or) to perform any of the terms of this agreement the seller may treat such refusal or neglect as a breach of the entire con- tract, for which the seller is entitled immediately to avail himself of any rights in this contract speci- ed; but, except for reason or reasons specified herein, if the shipment or delivery as specified is not executed within thirty days from date of contract, it shall be cancelled, and payment of charges above specified shall be made by the buyer to the seller. (7) SELLER'S NON-FULFILLMENT OF CONTRACT: If the seller shall fail (except for the reasons herein specified) to make any shipment or delivery as specified within the time indi- cated by this contract, then the buyer may, at his option, cancel the shipment or delivery, and in twent of such default the seller shall, upon demand, pay to the buyer the sum of Twenty-five (25) cents per barrel on Flour, and Fifty (50) cents per ton on Feed, and the buyer may pursue such other remedies as the law provides. (8) EXCEPTIONS TO SELLER'S RESPONSIBILITY: For delay in making shipment or delivery as specified, occurring through the fulfillment of Government contracts, or through fire, "trikes or labor difficulties, or failure of Governmental agencies to supply wheat, acts of carriers, or similar causes beyond the control of the seller, the seller is not responsible. (9) PACKAGE DIFFERENTIALS: Both buyer and seller agree herewith to accept the basis ºf package differentials specified on the back hereof. ------------- ------------------------------ - - - - - - - - - - - - . . . . . . . . . . . . . . . Seller - - By . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . - - - - - - - - - - - - - - - - - - - - SPECIAL RULES AND REGULATIONS GOVERNING RICE MILLERS AND DEALERS IN ROUGH RICE. Rule 1.-No licensee operating any rice mill shall keep on hand, or have in possession or under control, at any time, any greater quan- tity of rough rice than shall be equivalent to the output of such rice mill during the period of twenty days. Rule 2.-No licensee operating any rice mill shall make or have outstanding at any time any contract for the sale of cleaned rice, for shipment more than thirty days after the making of such con- tract; provided, however, that this rule shall not apply to contracts with the Federal, State, County or Municipal governments, or to con- tracts for the sale of brewers' rice, or to contracts for the exporting of rice to foreign countries. Rule 3.—The licensee shall not sell rough rice at an advance over the actual purchase price of the particular rice sold, in excess of one per cent of such purchase price plus the storage charge, insurance, and interest on the investment at the rate of six per cent per annum. Rule 4.—Any licensee engaged in the business of milling rice shall sell cleaned rice at not more than a reasonable advance over the cost of such rice without regard to the market or replacement value at the time of sale. Rule 5.-These rules and regulations governing rough rice shall not apply to rice that is sold and delivered for actual use as seed by the purchaser. - 20 SPECIAL RUILES GOVERNING LICENSEES ENGAGED IN THE BUSINESS OF CANNING FOOD PRODUCTs. Rule 1.-The licensee shall not quote for future packing or de- livery, or sell any canned peas, canned corn, canned tomatoes, canned salmon or canned sardines before February 1st of the year in which such products are to be canned. Rule 2–The licensee shall not sell for future delivery any canned peas, canned corn, or canned tomatoes in excess of seventy-five (75) per cent of the normal yield of such acreage as the licensee has already under contract or legal control, or in excess of seventy-five (75) per cent of his capacity. Rule 3.−The licensee shall not sell for future delivery canned salmon or canned sardines in excess of seventy-five (75) per cent of his estimated pack, conservatively figured with regard to his capacity and the supply of fish which can reasonably be expected by him. Rule 4.—The licensee shall sell goods manufactured and on hand for not more than a reasonable advance over the cost of such goods without regard to the market or replacement value at the time of such sale. Rule 5.-No licensee shall buy or contract to buy any of the vege- tables or fish required for the above-mentioned products, if he has rea- son to believe that the seller has already contracted to sell the said products to other persons. In buying vegetables or fish for such prod- ucts he shall require the seller to state in writing, in the contract or otherwise, that he has not contracted to sell said vegetables or fish to others. Rule 6.-The licensee shall produce a fair proportion of his canned food products in such grades and sizes as may be hereafter required by the Food Administrator by public announcement. Rule 7–The licensee shall not can in containers made of tin plate any dried beans or dried peas, without a special permit from the United States Food Administrator. SPECIAL REGULATIONS GOVERNING WHOLESALE DEALERS IN PLANTATION-WASHED, CLARIFIED AND OPEN-KETTLE SUGARS. Rule. 1.-No licensee purchasing plantation-washed, clarified, or open-kettle sugar from the producer thereof shall sell such sugar ex- cept to a person engaged in the business of selling such sugar at retail, or of using such sugar in manufacturing, or for the purpose of consumption. - 21 SPECIAL REGULATIONS GOVERNING LICENSEES FOR THE MANUFACTURE OF BBET SUGAR. (Effective October 1, 1917.) Rule 1–All carload shipments of beet sugar by producers thereof shall be made in car lots of not less than 60,000 pounds each, unless a different minimum is authorized by special written permission of the United States Food Administrator: Provided, however, That cars of lower carrying capacity than 60,000 pounds may be used if loaded to their maximum capacity without such permission. Rule 2–No producer of beet sugar shall sell to any person now or hereafter required to have a license under the provisions of section 5 of the act of August 10, 1917, unless such person shall have obtained a license. Rule 3–No producer of beet sugar shall sell such sugar to any person who is not regularly engaged in the business of selling sugar at wholesale, selling sugar at retail, or using sugar in manufacturing, or who is not a consumer of sugar. Rule 4.—No producer of beet sugar shall make, or have outstand- ing at any time, any contract for the sale of such sugar, except such contracts as require shipment thereof within 10 days after the making of said contracts, and excepting contracts with the Federal, State, County and Municipal Governments. The making of any other con- tract of sale is hereby determined to be an unjust, unreasonable, and unfair practice. Rule 5.—No producer of beet sugar shall sell or deliver such sugar to any person knowing that such sale will give such a person a supply of sugar in excess of that required by him for his business requirements during the next 30 days, excepting that manufacturers shall be permitted to purchase sugar not in excess of the customary requirements of their business. Any sale prohibited by this regu- lation is hereby determined to be an unjust, unreasonable, and unfair practice. This rule shall not apply to single carload orders. Rule 6.-Every producer of beet sugar shall on or before October 1, 1917, furnish to the United States Food Administrator, Washington, D. C., and deliver to the trade, a price list showing the seaboard base price, cane basis, the differentials in force between cane and beet sugar, between principal markets, and for package goods; after such price list or any subsequent price list shall have been issued, no producer of beet sugar shall make any sales of such sugar except at the price, differentials, and terms shown in the price list then in force until the producer shall have prepared and mailed to the United States Food Administrator a new price list showing any change made in said price, differential, or terms. This rule shall not apply to any producer who shall have entered into an agreement with the United States Food Administrator, prescribing other methods of supplying such information. 22 Rule 7.--No producer of beet sugar dealing through brokers in the sale of beet sugar shall pay such brokers a commission in excess of 5 cents per 100 pounds on any sale; excepting, however, that a higher commission may be paid for any special service, if first approved by the United States Food Administrator. Any commission in excess of the commission herein prescribed is hereby determined to be unjust, unreasonable, and unfair. Rule 8.-No producer of beet sugar shall allow or pay to any person any brokerage or commission on any sugar on which he knows a commission or brokerage to have already been paid. Rule 9.--Molasses and syrups shall be sold according to the cus- toms of the trade in the various producing centers of the United States, but no molasses or syrup shall be hoarded as defined by the act of August 10, 1917, known as the “food-control act.” SPECIAL REGULATIONS GOVERNING REFINERS OF CANE SUGAR. Rule 1.—All carload shipments of sugar shall be made in car lots of not less than 60,000 pounds each, unless a different minimum is authorized by special written permission of the United States Food Administrator: Provided, however, That cars of lower carrying capacity than 60,000 pounds may be used, if loaded to their maximum capacity, without such permission. Rule 2.—No refiner of sugar shall buy sugar from or sell sugar to any person after notice from the United States Food Administrator that such person has failed to take out a license as required by section 5 of the food-control act, or that such license has been revoked in accordance with said act. Rule 3.−No refiner of sugar shall make, or have outstanding at any time, any contracts for the sale of sugar except such as require shipment within 30 days, the specifications thereof to be given within 10 days from the date of the making of such contracts, and excepting contracts with the Federal, State, County and Municipal governments, and for export. Any other contract of sale is hereby determined to be an unjust, unreasonable, and unfair practice. Rule 4.—No refiner of sugar shall sell sugar for delivery within the United States to any person who is not regularly engaged in the business of selling sugar at wholesale or retail, or using sugar in manufacturing, or is not a consumer of sugar. y 23 Rule 5–Every refiner of cane sugar shall, on or before October 1, 1917, furnish to the United States Food Administrator, Washing- ton, D. C., and publish to the trade a price list showing his selling price and all selling terms and differentials then in force. After such price list or any subsequent price list shall have been issued no refiner of sugar shall make any sales thereof except at the price, differentials, and terms shown in the price list then in force until the refiner shall have prepared and mailed to the United States Food Administrator a new price list showing any change made in said price, differentials, or terms. This rule shall not apply to the sale of washed plantation sugars, clarified sugars, or raw sugars, second or third sugars, sold direct for manufacturing purposes or for consumption. Rule 6.—No refiner of sugar dealing through brokers shall pay any such broker a commission in excess of one-fourth of 1 per cent of the value of the raw sugar, and a refiner dealing through brokers in the sale of refined sugar for consumption in the United States shall pay such broker a commission equivalent to the present and prevailing rates of brokerage, but in no case to exceed 5 cents per 100 pounds on any sale, excepting, however, that a higher commission may be paid for any special service, if first approved by the United States Food Administrator. Any commission in excess of the commissions hereinbefore prescribed is hereby determined to be unjust, unreason- able, and unfair. Rule 7.-No refiner of sugar shall sell any refined sugar at more than a fair and reasonable margin. The United States Food Admin- istration will determine from time to time what margin is fair. Rule 8.—Molasses and syrups shall be sold according to the cus- toms of the trade in the various producing centers of the United States, but no molasses or syrups shall be hoarded, as defined by the act of August 10, 1917, known as the food-control act. SPECIAL REGULATIONS FOR LICENSEES ENGAGED IN THE BUSINESS OF GINNING, CRUSHING, REFINING AND DEALING IN COTTON SEED, COTTON SEED OIL, COTTON SEED MEAL, COTTON SEED CAKE, PEANUT OIL, SOYA BEAN OIL, PALM OIL AND COPRA OIL, PEA- NUT MEAL AND SOYA BEAN MEAL. Rule 1.-The licensee shall not knowingly buy or contract to buy any of the above commodities from, or sell or contract to sell any such commodity to, any person, firm, corporation or association required to have a license under any proclamation issued by the President, who does not have such license or whose license has been revoked. Rule 2.-The licensee shall not receive any commodities specified in his license, in excess of his facilities to store same and shall not store on the ground, in any building, or other place in such a manner that damage or waste will tend to result to such commodities from weather conditions or other causes. Rule 3.—The licensee shall state his license number to the railway or other transportation company transporting licensed products and shall place such number on the Bill of Lading. Rule 4.—The licensee shall not, without the written consent of the United States Food Administrator, sell or use cotton seed for feed or fertilizers. Rule 5.-Every licensee owning, controlling or operating a gin- nery, shall clean seed cotton and separate the seed from the lint in an efficient manner. He shall not add to or mix with any cotton seed, any matter which may or may not have been separated in the process of ginning. No such licensee shall make any unreasonable charge for the service of cleaning seed cotton or separating the seed from the lint. Rule 6.—No licensee, except licensees for the crushing of cotton seed, shall store, keep on hand, or have in his possession, or under control by contract or other arrangement, an amount of cotton seed exceeding twenty (20) tons for a longer period than sixty days, except with the written consent of the United States Food Administrator or his duly authorized agent. Rule 7.-Every licensee engaged in the crushing of cotton seed shall be subject to the following rules, provided that in any special in- stance the United States Food Administrator may issue a special per- mit authorizing an exception to be made: 25 (a) He shall not keep on hand or in his possession or under his control at any time, any greater quantity of cotton seed, than shall be equivalent to his normal crushing capacity for a period of sixty days. (b) He shall not store or keep in his possession or under his con- trol any cotton seed for a period longer than sixty days, except during the period of actual operation of his mill. (c) He shall not buy or sell or have in his possession any cotton seed oil, peanut oil, soya bean oil, palm oil or copra oil other than of his own manufacture. PROVIDED THAT this rule shall not prevent a licensee purchasing any such oil for use in a refinery owned by him and actually in operation. (d) He shall not have on hand, in his possession or under his con- trol any cotton seed oil, peanut oil, soya bean oil, palm oil or copra oil for a period exceeding sixty days. - (e) He shall not have on hand, in his possession or under his con- trol, at any time, a quantity of cotton seed oil, peanut oil, soya bean oil, palm oil or copra oil that exceeds the equivalent of his production for thirty days. (f) He shall not knowingly produce any cotton seed meal or cake, testing less than seven per cent ammonia, or its equivalent of thirty- six per cent protein, or testing over seven per cent oil. > Rule 8.—No licensee, buying or selling cotton seed meal, peanut meal, soya bean meal, or cotton seed cake, other than of his own manufacture, shall, after November 1, 1917, make or have outstanding at any time, any contract for the purchase or sale of cotton seed meal, peanut meal, soya bean meal, or cotton seed cake for shipment or de- livery more than sixty days after the making of such contract. Rule 9.-(a) The licensee operating a refinery for the purpose of refining cotton seed oil, peanut oil, soya bean oil, palm oil, or copra oil, either as principal or agent, shall refine in an efficient method to produce the largest yield of edible oil. (b) He shall not, after November 1, 1917, make or have outstand- ing at any time any contract for the sale of cotton seed oil, peanut oil, soya bean oil, palm oil, or copra oil for shipment or delivery more than four months after the making of such contract. Rule 10.-No licensee shall keep on hand or have in possession or under his control, by contract or other arrangement, at any time, any cotton seed oil, meal or cake, peanut oil or meal, soya bean oil or meal, palm oil or copra oil in a quantity in excess of the reasonable require- ments of his business for use or sale by him for a reasonable time. PROVIDED THAT this rule shall not be held to modify Rule 7 re- lating to the crusher. 26 Rule 11.-The licensee shall sell the commodities specified in his license at not more than a reasonable advance over the actual cost to the licensee of the particular commodities sold, without regard to the market or replacement value at the time of sale. When the character of the business of the licensee is such that it is impossible to keep sep- arate the particular commodities and the purchase and manufacturing costs of same, the licensee may, in determining his profit, consider as the cost price of the goods sold, the average cost price of the total stock of the commodity from which the amount sold was taken. A licensee who operates one or more cotton ginneries, crushing mills or refineries shall keep separate accounts and make reports to show sep- arately the operations of each ; for the purpose of this rule, each cotton ginnery, crushing mill or refinery shall be considered as a unit and the licensee shall not be permitted to average any costs, profits or losses between such separate units. *— 27 º - - RULES AND REGULATIONS GOVERNING LICENSEES ENGAGED IN BUSINESS AS COLD STORAGE WARE- HOUSEMEN. I. SPECIAL DEFINITIONS. 1. Cold Storage Warehouse. A cold storage warehouse shall mean any place artificially or mechanically cooled to or below a temperature of 45 degrees above zero Fahrenheit in which food products are placed and held for thirty days or more. 2. Public Cold Storage Warehousemen. Any individual, firm, corporation or association engaged in the business of maintaining and operating cold storage warehouses in which food products are stored for hire or compensation, shall be called a public cold storage warehouseman. 3 Private Cold Storage Warehousemen. Any individual, firm, corporation or association that maintains and operates as an adjunct to their business, cold storage warehouses for the storage of food products exclusively owned or dealt in by them, shall be called a private cold storage warehouseman. 4. Combined Public and Private Cold Storage Warehousemen. Any individual, firm, corporation or association which combines a public cold storage warehouse business with the storage of com- modities which directly or indirectly it owns, deals in, or otherwise has an interest in shall be called a combined public and private cold storage warehouseman. II. SPECIAL RULES. Rule 1.-No Public Cold Storage Warehouseman or any officer, agent or employee thereof shall either directly or indirectly own, deal in or otherwise have any interest in food products stored in the ware- house or warehouses operated by said licensee, other than that which may be legally acquired as a lien for charges and advances made. Rule 2–Licensees who are classified as Combined Public and Private Cold Storage Warehousemen shall clearly indicate the dual capacity on all warehouse receipts issued. - Rule 3. Licensees shall submit on blanks to be furnished for that purpose a statement or schedule showing present rates and charges for storage and other service on each commodity required to be licensed, together with all charges for labor, insurance on contents of warehouses and whether included in storage rate, cartage if any, and whether included in storage rate, interest, and all other charges not enumerated. 28 Rule 4.—The licensee shall not demand, collect, or receive, directly or indirectly, from any patron or other person concerned any different sum for storage or other services performed than that shown on the schedule filed with the United States Food Administration, or make any charge for services or special allowance or rebate not shown on said schedule, unless he has filed with the United States Food Admin- istration at least five days before the change in rate or charge becomes effective an amendment to the schedule showing such change in rate or charge. - Rule 5.-The licensee in making loans, either directly or indi- rectly, to patrons or other persons concerned, on commodities required to be licensed, or who shall become liable on notes covering such loans by indorsement, guarantee or otherwise, shall limit the amount of such loans, including all advance charges, to a maximum of 70 per cent of the market value of the said commodity on the date of the said loan. A margin of not less than 30 per cent on all such loans and advance charges shall be maintained at all times. PROVIDED THAT this rule shall not affect the validity of any loan actually made before November 1, 1917. w Rule 6.-The licensee shall not receive, place or keep in any cold storage warehouse any fresh meat, fresh meat products, fresh fish, game, poultry, eggs or butter, unless plainly marked, stamped or tagged, either upon the container wherein packed, or upon the article of food itself with the words “Cold Storage”; with the name of the Cold Storage Warehouse and the State wherein located; with the date when placed therein. No licensee shall remove or erase or permit to be removed or erased, while the specified food products are in his possession, any mark, stamp or tag as provided for under this rule. Rule 7. The licensee shall not receive for storage or keep in any cold storage warehouse any food products which are apparently diseased, tainted or otherwise unfit for human consumption. The above General and Special Rules and Regulations approved and promulgated this first day of November, 1917. HERBERT HOOVER, United States Food Administrator. Approved: WOODROW WILSON. 29 elease ºn a rºus carp Nºvo JR Front window Hang this in Your Kitchen UNITED STATEs Food ADMinistration HOME CARD 1918 Trade Where You See This Emblem Eat Where You See This Emblem See other side showing WHY you should do it Our Problem is to feed the Allies and our own soldiers abroad by sending them as much food as we can of the most concentrated nutritive value in the least shipping space. These foods are wheat, beef, pork, butter and Sugar. Our Solution is to eat less of these and as little of all foods as will support health and strength. All saving counts for victory. . . The Food Administration asks every loyal American to help win the war by maintaining rigidly, as a minimum of saving, the following program: - - Have TWO WHEATLESS DAYS (Monday and Wednesday) in every week, and ONE WHEATLESS MEAL in every day. EXPLANATION.—On “Wheatless” days and in “Wheatless” meals of other days use no crackers, pastry, macaroni, breakfast food or other cereal food containing wheat, and use no wheat flour in any form except the small amount that may be needed for thickening soups or gravies, or for a binder in corn bread and other cereal breads. As to bread, if you bake it at home, use other cereals than wheat, and if you buy it, buy only war bread. Our object is, that we should buy and consume one-third less wheat products than we did last year. Have ONE MEATLESS DAY (Tuesday) in every week and ONE MEATLESS MEAL in every day. Have TWO PORKLESS DAYS (Tuesday and Saturday) in every week. EXPLANATION.—“Meatless” means without any cattle, hog or sheep products. On other days use mutton and lamb in preference to beef or pork. “Porkless” means without pork, bacon, ham, lard or pork products, fresh or preserved. Use fish, ºn” eggs. As a nation we eat and waste nearly twice as much meat as We need. Make every day a FAT-SAVING DAY (Butter, lard, lard-substitutes, etc.) EXPLANATION.—Fry less; bake, broil, boil or stew foods instead. Save meat drippings; use these and vegetable oils for cooking instead of butter. Butter has food values vital to children; therefore, give it to them. Use it only on the table. Waste no soap; it is made from fat. Be careful of all fats. We use and waste two and a half times as much fat as we need. - Make every day a SUGAR-SAVING DAY. ExPLANATION.—Use less sugar. Less sweet drinks and candy containing sugar should be used in war time. As a nation we have used twice as much sugar as we need. Use FRUITS, VEGETABLES and POTATOES abundantly. ExPLANATION.—These foods are healthful and plentiful, and, at the same time, partly take the place of other foods which we must save. Raise all you can for home use. Use MILK wisely. - - - - . ExPLANATION.—Use all of the milk; waste no part of it. The children must have whole milk. Use sour and skim milk in cooking and for cottage cheese. HOARDING FOOD. Any one buying and holding a larger supply of food now than in peace time, except foods canned, dried or preserved in the home, is helping to defeat the Food Administration in its attempt to secure a just distribution of food and the establishment of fair prices. The food hoarder is working against the common good and even against the very safety of the country. Hoarding food in households is both selfish and unnecessary; the Government is protecting the food supply of its people. Loyalty in little things is the foundation of the national strength. DISLOYALTY IN LITTLE THINGS GIVES AID TO THE ENEMY, KEEP THE PLEDGE. - - - - - P h and tice the “gospel of the clean plate.” Bºº.º.º. º àº'à. nation #... "...i. jº: ... to cut ... ople. - deliveries. ... - - - cojº #. local and federal food admin- || Use local supplies; this saves railroad transportation. istrators. Take their advice. .. Report to the nearest food administration officer the name and address of any person - discouraging the production or saving of food. - - UNITED STATES Food ADMINIsTRATION Why We Must Save Food See other side showing HOW we can do it To the Members of the United States Food Administration: The men of the Allied Nations are fighting; they are not on the farms. Even the men of the European neutral countries are under arms. The fields of both Allies and neutrals lack man-power, fertilizer and machinery. Hence, the production of food by these countries has steadily lessened ever since the begin- ning of the war, while, at the same time, the shortage of shipping has grown more and more serious, with the consequent steady increase of difficulties in bringing food from the faraway markets of India, Australia and the Argentine. The situation has become critical. There is simply not enough food in Europe, yet the soldiers of the Allies must be maintained in full strength; their wives and children at home must not face famine; the friendly neutrals must not be starved; and, finally, our own army in France must never lack a needed ounce of food. - There is just one way in which all these requirements can be met. North America must furnish the food. And we must furnish it from our savings because we have already sent our normal surplus. We do not need to starve our own people. We have plenty for ourselves, and it is the firm policy of the Food Administration to retain for our people, by its control of exports, a sufficient supply of every essential foodstuff. We want nobody in our country to eat less than is necessary for good health and full strength, for America needs the full productive power of all its people. Much of the needed saving can be effected by substituting one kind of food for another. But the time has come to put aside all selfishness and disloyalty. The time has come for sacrifice. The Allies ask us to meet only their absolutely imperative needs. They are restricting the consumption of their own people to the minimum necessary for health and strength. They are controlling their food by drastic government regulation. There is even actual privation among their women and children; there is starvation in Belgium. The Allies need wheat and meat and fats and sugar. They must have more of all of these than we have been sending, more than we shall be able to send unless we restrict our own consumption. We can do it without harm, for, as a nation, we are today eating and wasting much more food than we need. The whole great problem of winning the war rests primarily on one thing: the loyalty and sacrifice of the American people in the matter of food. It is not a government responsibility, it is the responsibility of each individual. Each pound of food saved by each American citizen is a pound given to the support of our army, the Allies and the friendly neutrals. Each pound wasted or eater unnecessarily is a pound withheld from them. It is a direct personal obliga- tion on the part of each of us to some one in Europe whom we are bound to help If we are selfish or even careless, we are disloyal, we are the enemy at home Now is the hour of our testing. Let us make it the hour of our victory; victory over ourselves; victory over the Enemy of Freedom. - HERBERT HOOVER United States Food Administrator - U. S. Foºd Administration. Are you Shocked to see the lady drink- the transportation of troops and Supplies to ing ships? the other Side. You drink ships every time you use Eliminate Sugar as a luxury, and you \ugar unnecessarily, in a beverage. S ty-fi - t of th d release many Ships for war purposes. Seventy-IVe per Cent Of the Sugar use - is in this country has to be brought here in Teach your appetite to remember this- S - ships. Every possible ship is needed for DON'T DRINK SHIPS. - DEC 17 1918 * * º - º f uitl, t ilu lirean tuith thuge ului a its at 3Freehunt'a (Junuluitt (Jalile. early its fu altarp ultr Na OCT 2 1918 ¿№ }} 3≡-{-} ſvazzae# #-## *、、、、、、、、、） ¿№ſ §§！！！！！！！！” ? inistration. Food Adm ||NOT FOR GE.L.A.L ºrumºrº * - - Hº - | Fat S How to COOk with them The appeal of the Food Administration to reduce the use of fats, and especially to limit butter to free use on the table rather than in cookery, is important. To meet the needs of the country and do our part in the Home Army in the kitchen, these definite rules in regard to the use of fat will be helpful. Breads: Fats may be omitted entirely if desired. Use clarified pork or beef fat, oleomargarine, hardened vegetable fats, fat compounds. HOt Breads: as Biscuits, Muffins, Pancakes: Use clarified pork or beef fat, oleomargarine, hardened vegetable fats, fat compounds, sour cream. º Cakes: as Cookies, Cup, Chocolate, Spice, Ginger: Use clarified beef fat, chicken fat, pork fat, hardened vegetable fats, oleomargarine, fat compounds, sour cream, grated chocolate. Puddings: Use clarified beef fat, chicken fat, oleomargarine, sour cream, chopped Suet. Pastry: If pastry is used, let it be plain, not rich. Use hardened vegetable fats, oleomargarine, fat compounds. UNITED STATES FOOD A D MINISTRATION O (Continued) F at S (How to Cook with them) Sautéing: ... " Use vegetable oils, clarified beef fat, pork fat, especially bacon fat, chicken fat, savory fats. Deep Frying: - Use oils, fat compounds, clarified beef fat, pork fat, mutton fat, combined with other fats. But save fats by doing as little frying as possible. To Clarify: Heat any sweet drippings from beef, pork, mutton, with boiling water, stirring constantly. When the fat and water has boiled freely, set aside dish to cool. Remove cold fat and again heat to drive out all water. Put in crock for use. Savory Fats: Any fat warmed with a leaf of summer savory and a clove of garlic may be used in sautéing potatoes, hominy, rice. Soap Fats: Fats which can no longer be used for deep frying, left-over fats, which are not quite Sweet, may be put in a crock to save for fall soap- making for home cleaning. RECIPE.—Dissolve 1 can of lye in 1 quart of water; cool. Add 6 pounds of fat, melted but not hot. Stir until white. Pour into pan and cut into squares as it hardens. Let it dry thoroughly before using. Note.—If the soap is to be white the fat must be clarified. TABLE SHOWING EXCHANGE VALUE OF FATS MATERIAL - EQUIVALENT I tablespoon... Oleomargarine . . . . . . . . . . . . . . . . . . . . . . . . . . . I tablespoon. . . Butter. I - « . . . Commercial fat compound . . . . . . . . . . . . . . . . . I -- --- -- I < * . . . . Chicken fat (clarified). . . . . . . . . . . . . . . . . . . . . I -- - - - < * I < * | Goose fat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . I - « --- - « I << . . . . Fat from beef and mutton (clarified). . . . . . . . I - « - - - « º I4 tablespoons...| Lard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 tablespoons. . « . I4% Q & ... Hardened vegetable fat. . . . . . . . . . . . . . . . . . . . I6 - 4. « C. I Cup. . . . . . . . . Grated chocolate in cake. . . . . . . . . . . . . . . . . . 3 - c. - c. I “ . . . . . . . . . Cream, thin. . . . . . 40 . . . . . . . . . . . . . . . . . . . . . 3 & c. - « I “ . . . . . . . . . Cream, whipping (9e.9%). . . . . . . . . . . . . . . . . . . 6 - « -- & c. 2 cups, 5 table- || Suet, chopped. . . . . . . . . . . . . . . . . . . . . . . . . . . . I6 - « - - “ Spoon S. - UNITED STATES FOOD AD MINISTRATION GENERAL RULE. IF YOU LIKE VARIETy. C M | 134. cups liquid. - Use either water, milk, whey, potate OTI) €21 1% teaspoons salt. water, or rice water. % cup corn meal. molasses; I tablespoon fat. I B TC2 d % yeast cake, dry or compressed, Use white or yellow corn meal. … I in JA cup lukewarm water. Use I cup corn meal, 2 cups flour. 2% cups flour. Use J4 cup liquid yeast. DIRECTIONS: Pour the liquid over the corn meal and salt, and heat to the boiling point. Cook 20 minutes in the double boiler or over hot water. Cool, add yeast and flour, knead, let rise till double in bulk. Knead again, shape into loaf, and let rise in the pan until the bulk has again doubled. Bake 50 minutes. GENERAL RULE. I}4 cups milk. Buck W heat I teaspoon salt. IF YOU LIKE VARIETY. 34 yeast cake, dry or compressed, |Use milk and water. in 2 tablespoons Water. Add 1 to 2 tablespoons fat. Bread % cup molasses. Use 94 cup liquid yeast. 2 cups buckwheat flour. 1% cups white flour. DIRECTIONS: Scald the milk, add salt, cool; add yeast and molasses. Beat in the flou, slowly and let the dough rise till double in bulk. Beat down, put into greased pan, and let rise again till almost double in bulk. Bake I hour in a moderate oven. GENERAL RULE. - - IF YOU LIKE VARIETY. I 34 cups mashed potato (I - Potato º p ( Add I tablespoon fat, I tablespoon : I teaspoon salt. Sugar. % yeast cake, dry or compressed, Use less potato if desired. B TC2 d in 2 tablespoons lukewarm 1 pound of potato takes the place of Water. I JA cups of water and I cup of flour. 3 cups flour. 3 Cup p DIRECTIONS: Clean the potatoes, boil, pare and mash thoroughly, add salt, and when cool add the yeast. Add part of the flour, and let rise till very light. Add the remainder of the flour and knead thoroughly, making a very stiff dough. Let rise till treble in bulk, shape into loaves, and let rise in pan till double in bulk. Bake 45 to 50 minutes. All the flour may be added at once, but the dough is difficult to handle. UNITED STATES FOOD ADMINISTRATION Add 1 tablespoon sugar or 34 cup Nº ºne ºf nºn- Breads Good Breads That Will Save Wheat America's wheat crop, though short, will give us enough and some to spare. only send our allies sufficient if we give up one-fourth of the white flour we normally use. then, they will have less than we. Oats, rye, barley, corn meal, or other cereals give bread an equal or even greater food value than all wheat, though the loaves are not so large or so light. than that of all-wheat bread. But we can Even And many like the taste better If you have a good rule for bread, use it, but in place of part of the white flour use one of these other grains—either all or part of the time. You can use one-fifth as much white corn meal as flour without changing very much either texture or flavor of the bread. If dry yeast is used, a sponge should be made at night with the liquid, the yeast, and a part of the white flour. Each of these recipes makes one loaf that can be baked in the standard pan, 8 inches by 3% inches by 3 inches. Rye Bread “Half Rye Half Wheat” GENERAL RULE. I cup liquid. I teaspoon salt. 34 yeast cake, dry or compressed, in 94 cup lukewarm water. 2% cups rye flour. 2% cups white flour. IF YOU IMIKE VARIETY. Use either water, milk, milk and water, whey, potato water, or rice water. Add V4 to 1 tablespoon sugar, V4 to I tablespoon fat. Use 34 cup liquid yeast. Use 34 cup rye, 2 cups white and I cup whole-wheat flour, or 234 cups rye, 94 cup white flour, or 3 cups rye, 34 cup white flour. DIRECTIONS: Scald the liquid, cool till lukewarm, add salt, yeast, and sifted flour. Mix thor- oughly, knead, let rise till double in bulk. Knead again, shape into loaf, and let rise in the pan until the bulk has again doubled. Bake 50 minutes. Scotch Bread OT Oatmeal Bread º DIRECTIONS: Scald the liquid, add salt, and pour over the rolled oats. Cool slowly, lettin it stand V4 hour. Add yeast and sifted flour, knead, and let rise until double in bulk. Knead again, let rise in pan till light. Bake in a moderate oven from 50 to 60 minutes. GENERAL RULE. I cup liquid. I teaspoon salt. I cup rolled oats. 34 yeast cake, dry or compressed, in 4 cup lukewarm water. 2 % cups white flour. IF YOU LIKE VARIETY. Use either water, milk, milk and water, whey, potato water, or rice water. Add 94 tablespoon to I tablespoon sugar or % cup brown sugar or % cup molasses; % to I tablespoon fat. º Use J4 cup corn meal in place of % cup white flour. Use J4 cup liquid yeast. UNIT E D STATES FOOD A D M IN IS T R ATIO U. S. FOOD ADMINISTRATION Lansing, Mich. *TE HAVE IT OR ºf ITLT, FIND IT This is the promise which the United States Food Administration made last summer to the allied nations; the promise to send seventeen &nd a half million tons of food this year instead of twelve million tons as We did last year although our stock is no larger than before. More than this 180,000,000 more people from the newly liberated nations of Europe are looking to us for food. Meats, fats, breadstuffs aſid sugar, are the things which we must share with them if we are in truth eating at a common table and living up to American ideals of Serving. Although Wheat and rye are more plentiful we should be very care- ful in using them that the Supply may stretch around the world. Fruit desserts, custards, tapioca and cornst arch puddings may well be given the preference over cakes and pastries. In regard to meat, it is Well to remember that a Smail serving Oſ). C G 3. gay of meat or poultry is quite enough for anyone, and that no family of five should buy any meat until it has purčhased three quart's of milk. i little meat can often be made to go a long ways by combin– ing it with other things. A pound of meat cooked in a stew goes fur- ther than a pound roasted or broiled. We must, save all fat, 5. one-half ounce of butter or margarine per person per meal is the restaº ºt ration and should be ... e.vee in tº e homes as well. Frying, *** * deep fat frying, is non-essential. / Cheese must be shipped. We must be very economical in our use of it. Cheese, meats, fats &nd sugar--these are the four things which must go overseas. Our stocks are no larger, but "we have it or We Will find it, , i. U. S. FOOD ADMINISTRATION Lansing, Mich. Alſº RIC., "3 MISC ION Now that We arc all guests at a common table, a Single Caterer--the Inter-allied Food Council— by common con- sent, 3.djusts the fare. Every table should be spread and every iné àl should be eaten With the wants of the world in mind. - / - - - O - - - - . We must 3ave that we may give. Not until shell-torn battlefields are turned into wheat fields Will Europe cease to look to us for food. It is America ºs mission, our opportunity to gerve . # J - FOQT III. L. J.T TH. ... CRH.) . U. S. FOOD ADMINISTRATION Lansing, Mich. "GETTING TOGETHER ON THE FOOD-5AVING FROGRAM. i. "It is necessary that every family in the United - - - States study its food budget and food ways to see if it can- not attain a greater simplicity in eating, to see if it can– not buy less, serve less &nd waste nothing. * Although the requests of the Food Administration are simple insofar as they ask people merely to save all kinds of food, they are a strong test of saving ability, because - they demand that every pers on think for himself and decide on the ways he can best gave , It is time to get your family together in a business- like meeting in order that they may help you decide on W&J's to save food. There Will be a good many kinds of food on your regular menus which are not really necessary and are there simply to humor the taste of some individual. Eliminate all luxuries that do not add to the food Value of your meals. Try and use all the local commodities YOU C &rh . Let, every member of the family take a solemn oath - that not, a crumb shall be Wasted. U. S. Food ADMINIstration univ. OF MIC.H. Lansing, Mich. JUN 2 9 1918 BRABAN's or IVE I MEA,T FIROGRſ.M. | - . FIVERAL STATE ſºlº T. The demand for beef for our army, the armies of the Allies and the ir civil population for this summer are beyond our present surplus. On the other hand we have enough increased supply of pork this summer to permit economical expansion in its use . It, vii.11 be our people will in some degree substitute fresh pork, bacon, ham and sausage for beef products. | The public vill realize that the changing con- ditions of production from season to season, the chang- ing situation in shipping, and, therefore, of the markets available to the Allies, and the increasing demand for our growing Army, with the fluctuating supply of local beef in France, all make it impossible to determine policies for a long period in advance. The Food ...,dministration has recently asked for economy in all meat consumption; now it emphasizes further reduction of beef by the sub- stitution of pork, It is anticipated that this program will hold good until September 15, and the Food Adminis- tration most earnestly requests the cooperation of the public. * - c < e < * * * * * * * * * ~ * r * * * * * * * * * * * * HOTELS AIT) ESTAURA, NT3 . The Food diministra- tion requests all hotels and restaurants not to place on their menues or serve boiled beef more than two meals Week- ly, beef steak more than one meal weekly, and roast beef more than one meal Weekly. HOUSEHOLDERS, It, as as householdiers not under any circumstances to buy more than one and one quarter pounds of clear beef weekly, or one and one half pounds, including the bone, per person in the household. Sent by THERESA J. Cºil. It LIBR, IRY DI CTOR EDUC..T IOI. T., 3 CTION --- | * F 2 ig 18 U. S. FOOD ADMINISTRATION Lansing, Mich. CORN MEAL AS A WHEAT SUBSTITUTE. - - - United States Department of Agricultural Publications. 8. Bread and bread making in the home. By Caroline L. Hunt and Hannah L. Wessling. 1917. (Farmers Bullet in 807) Ce real breakfast foods. By Charles D. Woods and Harry Snyder. 1906. (Farmers' bullet in 249) Corn as a bread stuff. (Weekly news letter, v. 4, no. 37, p. 10–11. April 18, 1917) Corn meal as a food and ways of using it. By C. F. Langworthy and Caroline L. Hunt, 1917. (Farmers' bullet in 565) Corn meal in the diet. (Weekly news letter, v. no. 36, p., 4, April ll, 1917. ) | Food value of corn and corn products. By Charles D. Woods. 1907. – (Farmers' bullet in 298) - - - How to select foods. II. Cereal foods. By Caroline L. Hunt and Helen W. At Water. (Farmers' bullet in 817) Use of corn, kafir and cowpeas in the home. By C. F. Langworthy and Caroline L. Hunt. 1913. (Farmers' bullet in 559) EXTENSION PUBLICATIONS OF THE STATE COLLEGE5. b Appetizing dishes made from corn, 1917. (Purdue univ. Lafayette, Dept. of agriculture. Ext. leaflet 80) Breads and wheat flour substitutes, 1917. (Kentucky college of agriculture. Lexington, Ext. division, Circular 53) Corn and corn products used as food, 1917. (Illinois college of agriculture. Urbana, Extension circular 9) Corn and its uses, 1917. (Iowa state college of agriculture. Ames, Ext. Dept. Short course class notes no. 20) Corn meal and other corn products, 1917. (New Hampshire college of agriculture. Durham, Ext. Service, Ext. circular 24) How to save wheat flour, 1917. (Massachusetts agricultural col- lege. Amherst, Extension circular 47) War breads, 1917. (Maine college of agriculture, Orono, Ext. circular 28) U. S. FOOD ADMINISTRATION Lansing, Mich. –2– War breads, 1917. (New Hampshire college of agriculture, Durham, Ext. service, Ext. circular 23) Ways of using corn meal, 1917. (New Mexico college of agricul- ture. State college, N. M. Ext, service . ) Wheat saving suggestions. Wheat conservation. Wheatless menus. By H. C. Hoover and others, 1917. (Iowa state college of agriculture. Ames, Ext. dept. Emergency leaflet 27) MISCELLANEOUS. The book of corn cookery. One hundred and fifty recipes showing how to use this nutritious cereal and live cheaply and well. By Mrs. Mary L. Wade Chicago, A. C. McClurg, 1917. $.75 Fifty valuable and delicious recipes made with corn meal. By – Celestine Eustis Westbury, L. I., C. Eustis, 1917. $.50 Wheat substitutes. By Robert E. Chaddock, Henry C. Sherman, Mary D. Swartz Rose, and May B. Van Arsdale, 1917. (Columbia war papers, ser. l, no. 15). May be purchased at $5.00 a hundred from the Secretary of Columbia university, New York. Utilization of food, Recipes, 1917, p. 31–38. Published by the Ohio Branch, Council of national defense. Agriculture division. Columbus, Ohio. (a) Farmers' bulletins are for free distribution by the Dept. as long as the supply lasts. When supply is exhausted Write to the Supt. of documents, Government printing office, Washington D. C. and send five cents for each copy wanted. (b) May usually be had for the asking. APR 25 1918 * U. S. FOOD ADMINISTRATION Lansing, Mich. April 3, 1918. To the Librarian: - The following is a list of pamphlets kept on file in the Library of the U. S. Food Administration, Washington, D.C. While neither the Food Administration or any library can recommend any firm's product over another's still all patriotic products should be called to the attention of our housekeepers at this y time. For reference and for bullet in board display such a col- lection is invaluable. The recipes are prepared by the best known authors of books on cookery and kindred subjects and test- ed so as to be failure proof. Enclosed are a few pamphlets obtained at the Chicago Food Show which will give you some idea of the quality and value of Commercial pamphlets should you have no such collection in your library. If you wish copies for use in your work application must be made to the firms publishing the same. Note that there is a small charge for some of those listed. COMMERCIAL PAMPHLETS ON FOOD AND FOOD CONSERVATION Frank E. Davis Company, Gloucester, Mass. , Sea Foods; how - - to serve them. * corn Products Refining Co., N. Y., Corn products cook book, by Emma Churchman Hewitt. • * –2– Enterprise Mfg. Co. of Pa., Philadelphia, War-time recipes that save food waste - especially prepared and tested; chopped meat and food and home ground cereal recipes by Marion Harris Neil jelly, fruit butter and beverage recipes by Helen Louise Johnson, 1917. International Harvester Company of New Jersey, Home canning by the cold pack method, prepared by Grace Marian Smith, 1917. Minneapolis General Electric Company, What to eat and why, 1917, Proctor and Gamble Co., Balanced daily diet, by Janet McKenzie Hill, 1916. Price 25¢. Royal Baking Powder Company, Best war time recipes, 1917. Rumford Company, Providence, R. I. , Dept. of Home Economics, Delicious war time recipes, l017. Rumford corn meal recipes. Southern Pacific Lines, Southern Pacific rice cook book. John Wanamaker, War-time recipes. Armour & Company, Good, old-fashioned hominy. 4-page folder. Business of being a housewife, edited by Jean P. Adams, 1917. Price 50g. Pastry wrinkles; how to make delicious digestible pies, cakes, cookies, doughnuts and biscuits ; hints on deep fat frying; recipes and suggestions by Fannie Merritt Farmer and Jean Prescott Adams, 1916. Recipes for meatless days. • Walter Baker & Co., Chocolate and cocoa recipes by Miss Parloa; home made candy recipes by Janet McKenzie Hill. California Associated Raisin Co., California Sun-maid raisin recipe book. California. Fruit Growers' Exchange, Los Angeles, Sunkist recipes; oranges, lemons, tested and compiled by Miss Alice Bradley, 1916. Cleveland Baking Powder Co., Cleveland's superior recipes. R. B. Davis Co., Hoboken, N.J., Davis Baking Powder cook book, 1914. Dromedary Food Products, Forty unique Dromedary cocoanut recipes by Marion Harris Neil. Enterprise Manufacturing Co. of Pa., Philadelphia, Enter- prising housekeeper; suggestions for breakfast, luncheon and supper by Helen Louise Johnson, 1913. Fleischmann Company, Excellent recipes for baking raised bread, 1916. Good things to eat made with bread containing tested recipes compiled by Marion Harris Neil, 1916. Hood & Sons, 60 dainty recipes. Knox Gelatine Co., Johnstown, N. Y., Food Economy; recipes for left-overs and plain desserts, By Mrs. Knox. Los Angeles, Gal. Security Trust and Savings Bank, Calendar of thrifty recipes compiled exclusively from recipes by the state president of the General Federation of Women's Clubs. Mazola Cook Book. National Commercial Gas Association, Bulletin 1917; Nation wide campaign for home canning and preserving, 1917. National Magazine, Boston, How to save money on food; home canning, preserving without sugar, drying fruits, salt packing, food values. New Mexico State Land Office, Bureau of Publicity, New Mexican cookery, 1916. Burt Olney Canning Co., Complete recipes of soups, salads and desserts of Burt Olney's products, compiled by Sophie B. Hurd; 1910. Pacific Coast Condensed Milk Co., Seattle, Story of Carna- tion Milk, and Carnation Milk recipes, 1915. People's Savings Bank, Cleveland, Ohio, Can all you can, 1917. Vegetable economy, 1917. Pressure Cooker Co., Denver, Colc. Canning book; directions and recipes for canning With the pressure cooker. Cook book ; directions, cautions and recipes for use with the pressure cooker, price 25¢. - Proctor and Gamble Co., Cincinnati, A "Calendar of Dinners" with 615 recipes by Marion Harris Neil, 1917. The whys of cooking, by Janet McKenzie Hill, 1916. Reliable Flour Co., Biscuit and cakes, 1915. Royal Baking Powder Co., Royal baker and pastry cook, 1911. -5- Quick bread and cakes with less wheat, less sugar, no butter, 1917. Recipes showing how Dr. Price's cream baking powder saves eggs • Rumford Chemical Works, Providence, R. T., Rumford cook book, by Fannie Merritt Farmer. Royal Baking Powder Co., Table and kitchen, a compilation of approved cooking recipes, 1916. - Rumford Co., Providence, R. I. Rumford dainties and house- hold helps, compiled by Janet M. Hill. Southern Pacific Lines, Mee, Begue and her recipes; old creole cookery, 1917, price 25¢. Southern Rice Growers Association, Beaumont, Texas, How to Cook rice. Superior Savings and Trust Company, Cleveland, Ohio, Cheaper cuts of meat, 1917. Swift and Company, Kitchen encyclopedia, 1911. Thrifty "Silverleaf" recipes for making good things to eat, l'914. Underwood Co., Boston, Good tests for good times, 1915. Washburn-Crosby Co., Wheat and flour primer. Sent by Library Director Educational Section Michigan Division U. S. Food Administration Lansing, Michigan. UNIVERSITY OF MICHIGAN |№. |× . |×|× ） | （）|× №. ſ. - º º - º º （ ） |№. ： ſ. （）