UC SOUTHERN REGIOMAL LIBRARY FACILITY AA 000 730 918™"™ United States Food Administration ANSWERED Washington, D. C. July, igi8 WASHINGTON GOV! i I'ICE lyix IMPORTANT NOTICE! Readers of this book are reminded that con- ditions and situations referred to may change at any moment — may, indeed, have changed while the book was in the press. "Conservation of food must be adjusted to meet necessities from time to time, for neither production nor Allied demands are constant factors, nor can any of these factors be antici- pated for long periods in advance in the dis- turbed conditions in which we at present live." U. S. Food Administration. URL FOOD QUESTIONS ANSWERED. ADMINISTRATION. 1. What 's tl i ' ' I States Food Administratis A Government organization created as a war measure to meel all food problems, nati i international. 2. /A Congress gave the President power to create it by Execu- tive order. 3. When was it created? August 10, 1917. 4. What work was begun In fun this date? On May 17. 1.917, the President requested Mr. Herbert Hoover to take over the proposed task of food administra- tion, and en June 12, 1917, he urged Mr. Hoover to begin I the voluntary forces of the country to save food. 5. W'rai <'>• /,' ' i>t'rjicsi <,f ti • h'tim 1 .\ilu,ii;!^i 1 t'!'->n .' Co secure sufficient food for our civilian population, for our soldiers and sailors, for the soldiers and civilians of our associates in the war. (b) To maintain an even supply of essential foods. (c) To stabilize prices by abolishing speculation, hoarding, and profiteering. G. What does tl < Food Administration ask of the American people? To save wheat; t r > save meat; to save sugar; to save fats; to save transportation; to eliminate waste; to substitute other foods for those we are asked to save: to eat onlj us much a we need. 7. How cat the8( things fa accomplished? By increased production, proper distribution, control of d checking of speculation; but chiefly by the luntary effort of every man, woman, and child in the United Stati 8. I- th( iniii-i work of tht Food Administration done from tfa cen- tral • 'if, ■ /'// Washington? No; the work is decentralized. Every State has its own Federal Food Administrator recommended 1>\ Mr. Hoover ; appointed by the Pre ident. 3 4 FOOD QUESTIONS ANSWERED. 9. What is the meaning of the tern "decentralized"? Removing some of the functions of an organization from the central authority to local authorities. 10. Why can not all admini b* done in Washington? Because State- laws and local conditions vary so greatly that those who know local conditions can administer to better advantage; but the central authority and the decision of all policies remain there. 11. How is the work in each State decentrali Through the appointment by its Federal Food Adminis- trator of a county chairman or administrator for each county. 12. What assistants has the Federal Food Administrator in his work? State and comity administrators are aided by home eco- nomic directors; by merchant representatives, who look after the stores; by hotel chairmen, who supervise hotels and res- taurants; by library directors, who render service through the public libraries; by educational directors; by enforcement aids; by various staff members for commodities of local importance. 13. Bo the Federal Food Administrators of the various States keep in touch with the United States Food Administration in Wash- ington ? Yes. 14. How? By frequent conference and constant interchange of infor- mation relating to national policies and local conditions. 15. What salaries are received by the United States Food Administrator and the Federal Food Administrators of the different States ? They receive no salaries; they give their services to the Government. 16. Why does the Food Administration seem to change its policy in many of its rulings? Because, although the purpose remains the same, new factors constantly arise in our present disturbed condition which make necessary a readjustment of method and policy to that purpose. BEEF. 17. Why is beef one of the meats we are asked to save for the allies? Because it is a concentrated food to which the inhabitants of the allied nations are accustomed. 18. 7s there a shortage of beef in Fur ope? Yes; particularly in France. FOOD QUESTIONS ANSWERED. 5 19. Why is it difficult to raise cattlt tht Because of lack of men to tend c.iltle, shortage and high bhe diversion ol m pasture 1 to cultivated fields. l'm. 117;/ is cattle shortage particularly seri Because when herds are depleted it take- years to build BREAD. 21. Is '■ ortant to the American as to the Frenchman? No; only 9^ per cent of the average American income spent <>n food goes to bread and flour, and these articles form only per cent of the average American diet. 22. How important is bread to tl It is the basis of his nourishment; bread constitutes 52 per cent of the total food consumption during normal times in :;ec. •_':!. Is European bread now modi of lour entirely? Xo: it i< heavily admixtured. 24. 117/// is l>n(ul cheaper in England than in the United States? Because the British Government has subsidized the bread. 25. How much does it cost the British Government? _ 1,000,000 annually. ■_•»'.. Is not thi ; '/// imatt ly < by taxation .' Y( 3. 27. Is corn n ■ al ■••'■ in th Army? V. 3. Sometimes it is mixed with wheat Hour and some- time without wheat, to make corn bread. Corn bread ed al different periods as a change from the bread ordinarily supplied. 28. An other cereals just as nourishing as wh Generally speaking, advana at th ■ hen estimate correctly the amount of bread to have on hand, and thus eliminate waste. 30. Wl of th bread baked in th United States is baked f ■ni i home baked. 31. Does th Food Administration requin commercial bakers to ' eat-flowi . and rolls.' Ye ilation of May 3, L918, required 25 pei ceil tit iite with 7) prr cent wheat. 6 FOOD QUESTIONS ANSWERED. 32. ~\Wm has the Food Administration standardized the size of the bakery loaf of bread .' To reduce the cost of baking and distributing, to give the public a square deal, and to fix competition upon price*. 33. What are the standard weights of bread loaves? Three-fourths of a pound, 1 pound, 1^ pounds, 2 pounds, and other pound weights. 34. Why docs the Food Administration advocate the use of the i-pound loaf? As a wheat conservation measure in the hope that the f-pound loaf may be made to do the work the 1-pound loaf did before. 35. How many 1 -pound loaves of bread can be made from a barrel of flour? Two hundred and sixty loaves. 36. Is graham bread a wheat bread? Yes; but it also contains 26 per cent bran, shorts, and mid- dlings, which are included in the list of wheat-flour sub- stitutes for bakers. 37. What is whole-wheat bread? Bread which contains varying quantities of bran, shorts, or middlings. 38. May graham bread and whole-wheat bread be used on wheatless days? As a general rule, no. Some public eating places can not well do without these and Victory bread, but in the home, no wheat should be eaten on wheatless days. 39. WJiat is Victory bread? Bread baked with the percentage of admixture required by the Food Administration. 40. What other cereals can be mixed with wheat to make Victory bread? Bakers are allowed to use bran, shorts, and middlings, corn flour, corn meal, edible corn starch, hominy, corn grits, barley flour, rolled oats, oatmeal, rice, rice flour, buckwheat flour, potato flour, sweet potato flour, milo, kaffir, and feterita flours and meals, soya bean meal, peanut meal, tapioca or cassava flour, taro flour, banana flour, and other products of a similar nature which may be used in "baking. See answer to No. 183 for household list. 41. May bread made entirely of graham flour or whole-wheat flour be called Victory bread? Yes, if it contains 25 per cent of bran, shorts, and mid- dlings. FOOD QUESTIONS ANSWERED. 7 -12. Was rye flour use* iking Victory bread? Yes, until March 31, when it was withdrawn from the substitute list because a shortage of rye flour for rye-bread baking was threatened. 43. How els( may the namt "Victory" be used? The name " Victory" may also be given by bakers to sweet yeast-dough goods, crackers, biscuits, cake-. and pastry, provided one-third of their flour or meal content consists of wheat-flour substitutes. CALORIE. 44. Wl The amount of heat needed to raise the temperature of 1 pound of water 4° Fahrenheit. 45. How cai wt think of a calorie? As a unit of measurement, just like a foot or a quart or a pound. 46. What does a caloric measun .' Heat energy. 47. What is a unit of energy? Another name for calorie. 48. What food value does tht calorie measun .' i i- fuel value to the body. 49. Is it possiblt to havt tht right number of calories in tht ' r ;t and yet not havi thi proper di Vr : the calorie amount may not be properly distributed among the different classes of food necessary for the body. 50. What an thest classes of food? See answers to questions I'.M and 210. 51. What art daily calorit needs? For a workLngman 3,500 to 4,000 For hi 2,800to3,000 For a ae lentary man 2,200 to 2,800 For a sedentary woman 1,800 to 2,300 V/outh, M to 16 years L.500 to 3,200 52. How main/ calories thus a soldit r need daily? Four thousand. TANDY. 53. How much money is spent annually in tht United States for candy? About $400,000,000. This is almosl double the amount needed to keep Belgium supplied with food for a year. 54. Ought children to givt wp candy ? . well do so, if they get the ugar they need from other OUI'O • 8 FOOD QUESTIONS ANSWERED. oo. If we do eat candy, what kind ought we to confine ourselves to? Conservation candies, such as chocolate-covered nuts and fruits, ("indies with corn sirup, honey, maple sirup, or molasses. The object is to save the cane and beet sugar. 56. Is tl ty of chot Yes: there is plenty of unsweetened chocolate; it is a pure and wholesome food. CANNING. 59. What is the object of canning vegetables at home? To use more perishables in place of staples and to save transportation. 58. May we use sugar for canning fruits? Yes, a limited amount. But you are urged to can as much as possible without sugar. 59. Must our sugar allowance be made to cover canning? No. This is for normal household use. A limited additional amount for canning will be available. Ask your local Food Administrator. 60. Is canning fruits making a wise use of sugar? Yes. It prevents waste of fruit, furnishes a concentrated and palatable food for winter. 61. Can fruits be canned without sugar? Yes. And sugar may be added later in the year when it is more plentiful. CHEESE. 62. Why are we not asked to save cheese? Because we have a plentiful supply on hand in addition to that needed for exports. 63. How much cheese did we import in 1914? An average of over 5,000,000 pounds every month, almost entirely fancy varieties. 64. How much did we import in August, 1917? Half a million pounds. 65. What is the food value of 1 pound of cheese? American cheese contains 130.6 grams protein, 162.8 grams fat, 1.35 grams carbohydrates, and furnishes 2,055 calories (according to Atwater and Bryant). It equals 1 pound of fat meat in energy value. 66. Is cheese made of whole milk or skim milk? Most of it is made of whole milk. FOOD QUESTIONS ANSWERED. 9 67. Sina flu butter supply is somewhat limited, why not hail* cheese of shim milk and use cream for butter production? Because cheese is made when there are such quantities of milk on hand that all of it could not lie put on the market or consumed as milk or butter. It is really a by-product of the dairy industry. 68. WJtat per ant of the milk produced is math into butter and what j>i /■ cent goes into cha st .' 42 per cent to butter, 5 per cent to cheese. 69. What is cottage cheese made of? Skim milk, buttermilk, or sour milk. 70. Is.cottagt cheese nourishing food? \> s. It is rich in protein, and in price it is one of the cheapest protein foods now available. 71. What dots a found of cottage cheese represent as />/W< o< value in firms of other foods? One pound cottage cheese is equivalent to — 1.27 pounds sirloin steak. 1.37 pounds chuck rib beef. 1.53 pounds fowl. 1.46 pounds fresh ham. L.58 pounds loin pork chop. 72. What otht r products <n sound principles of health end take the special needs of the child into con- sideration. The Food Administration constantly empha- ■ the fact that children should he properly nourished. 75, Should children ha/m butter? iuld. hould r/i'dd/t a hurt mill,- .' It is essentia] that children be given plenty of whole niilk. 77. Should fruit and ro children need sweets? They need some form of sugar in their diet. 79. When else besides in candy can children get sngar? In fruits, especially in the dried ones, and in fruit pastes, jams, jellies, honey, corn sirups, and maple sugar; also from cereals and other foods with which sugar is commonly used. SO. Ought children to give up soda water and other sweet drinks? Yes; or their use should he greatly cut down. 81. How much milk, sugar, fats, and meat should children have daily? Child of 10— Milk,' 1 pint. vSugar, 3 ounces. Fats, 2 ounces. Meat, 4 ounces. CONSERVATION. 82. What does conservation mean? "The preservation of our natural resources for econom- ical use, so as to secure the greatest good to the greatest number." 83. How can we conserve food? By reducing consumption; by cutting out waste; by using some other foods in place of the foods we are asked to save; by using local products and thus saving transportation. 84. 7s it true that many people eat too much? Probably 30 per cent of American people either eat or take into their kitchens much more food than is necessary. 85. Does the Food' Administration object to teas and refreshments at parties ? Not if conservation rules are observed; but as a general principle of thrift it does not encourage the habit of eating between meals. 86. How can those people who neither waste nor eat too much help the Food Administration? B} r substituting foods that are plentiful for the wheat, meat, fats, and sugar that are needed for shipping overseas. 87. How can I find out about these problems? By writing to the Federal Food Administrator in your State for the free publications of the United States Food Admin- istration. 88. What are these publications? Brief statements of Food Administration policies and their application to current phases of the conservation movement. 89. Is food conservation really necessary? So necessary that we may lose the war unless we conserve. FOOD QUESTION- EKED. 11 90. Why I* food conservation necessar* Because men have been withdrawn from farm and field to fight; because great food supplies have been sunk by sub- marines or destroyed in battle; because there 1 is vastly in- creased demand for food for soldiers and war workers; because through good and had seasons reserves must be built up against the lean years. 91. How i ■■'nut crop In Frana been ■ It has fallen off more than half. 92. What is tin oread ration in Franct .' 10} ounces daily per person, with constant possibility of being lowered. 93. What is tin si/ nation in Fiance in regard to other supplies? France is producing 1 gallon of milk where she formerly produced ~' : . Oils, fats, eggs, and meat are scarce. 94. What is the present situation in Italy? There is extreme need of cereals, meat, and fats. 95. How dependent is England on foreign countries for cereals? She has to import three-fifths of the cereals needed. 96. What art tin present needs in England? Meats, fats, dairy products, sugar, and cereals are urgently needed. 97. ir//?/ v'.s- American help vitally necessary? Because America is nearest and besl able to supply food with the least exposure to submarines. 98. Is not the seriousness of tin food situation exaggerated? It is not; food is essential to winning the war. A 1-ounce slice of bread wasted is a bullet thrown away; to waste food is treason to cause and count ry. 99. Havi ih> other warring nations been forced to practice food conser- vation .' 1 many had nol done so she would have been defeated long ago. 100. Why is thi housekeeper aslced to help shoulder thi burden of co i ation .' Because 30 much of the food raised in this country pa through her hands. 101. How eon thi littlt that one person can do help? The little that one person can do, multiplied by the mil- lion- of helpers, mounts up to vast sums. L02. Whatan sonn figures shouting tht resultsfrom small daily savings? On ■ 1 oun of bread saved cadi day in the 22,000,000 home-, of the country would total 9,625,000 pound lo cd a week approximately 35,648 bit rels of flour •■ • < )n" 0:1:: ;e red a daj ■.. ' ! , ital about 26,7 I .-; eek. 12 FOOD QUESTIONS ANSWERED. L03. Will th small individual savings actually get to the Allies and help win the -war.' Unquestionably, yes. Every time you cat a wheat substi- tute li is exactly as if you stretched out your hand and gave the wheat you have saved to some fighter or worker in trench or field or factory "over there." 104. Why does the Food Administration ask a person with plenty of money to refrain from buying more food than is absolutely n ecessa ry for health ? Because it is a patriotic duty to eat only what is needed for health so that food may be saved to help win the war. 105. Why is it insufficient to say ' ' I've always saved all the food I can ?" Because to-day it is not only saving but substitution which is necessary 106. But will not foodstuffs spoil at the grocer's if people do not buy them? A grocer orders supplies according to the demand. If you constantly decrease your demand for certain things he will reduce his supplies by that much. 107. What are the foods which we must especially save? Wheat — Meat — Sugar — Fats. 108. Why must we send these particular foods? Because they contain the most concentrated nourishment in the most easily shippable form. CORN. 109. What American crop is the most valuable, measured by its food value and production per acre? Corn. One acre of corn gives nearly 150 pounds of digestible protein and more than 3,000,000 units of energy 110. Why did we not send much corn to the Allies at first? Partly because they lacked the facilities to handle it, and partly because they were unfamiliar with it and unready to take a strange foodstuff. 111. Are we shipping much corn now? As much as possible. 112. Is it true that corn meal does not ~keep well? It does not keep as well as wheat. 113. Why do the Allies take corn now? Because they have been educated to the use of corn. 114. In what form is corn shipped? In the grain, as flour, and as meal 115. Why is corn so important? Because it is valuable food, with food by-products such as corn oil, sugar, and starch; it is a good substitute for wheat, and a splendid feed for live stock. FOOD QUESTIONS ANSWERED. 13 116. Is com as nutritious as wheat? Yes. 117. ~\Y~hat art flu furious comfoods? Corn, corn meal, corn flour, cornstarch, corn sirup, corn oil, hominy, grits, samp. DAIRY PRODUCTS. US. What are the dairy product*.' Milk, cream, butter, cheese, etc. 119. What are the distinctive qualities of milk, nutter, and chei s< 9 Milk is called a ''perfect food'' because it contains all the food elements in nearly the right proportion for proper nutri- tion and in the most digestible form; butter is probably the most attractive fat and is 100 per cent digestible; cheese has high protein value and is a good substitute for meat. 120. Why is the number of dairy cattle in Europi diminishing? Because Europe has had to eat many dairy animals; because shortage of labor has reduced fodder and help nec- essary for the herds; and shortage of shipping has limited the amount of imported fodder. 121. Wloj do the Allies turn to us for dairy products? Because supplies reaching them from Scandinavia, Hol- land, and Switzerland arc now hugely cut oh*, and shipping can not be provided to bring food from Australia and New Zealand. 122. Why should we encou \ dairy industry? Because children need plenty of milk and butter: because the world faces a shortage of milk and butter; and because dairying is fundamental in much of our agriculture. 123. How can we use dairy products most wisely '. By using butter only on the tabic; by using more skim and sour milk and more whole milk; by wasting no milk i r butter. 124. May w\ u • ia cream freely? [ce cream althful food and offers an excellent way of using milk products. Bui ii contains sugar, which is one of the mods we wish to save. Patronize dealers who use corn sirup and honey in place of nigar, and when making ugar substitutes. 125. //■ ■ ' much butter and chees* did "•< < iport to England, Franc, , and Ital ing of th u An :c I 724,522 pounds of butter and 1,670,777 pounds of chee »e per 3 ear. 14 FOOD QUESTIONS ANSWERED. 126. Have our exports of these commodities increased? Yes. We soul to these countries (luring our first year in the war, April 1, L917, to April 1, 1918: Butter, 9,506,506 pounds. Cheese, 28,721,385 pounds. 127. What about our <.> ports of condensed milk? The average yearly exports to England, France, and Italy before the war was 400,890 pounds. During our first year in the war, April, 1917, to April, 1918, we exported 299,576,626 pounds of condensed milk to these countries. DEALERS. 128. Does the Food Administration ask the cooperation of dealers and handlers of foodstuffs ? Yes; everyone from producer and dealer to consumer is asked to cooperate. 129. What have food merchants done? Representatives of all branches of food merchandising in the country have conferred with the administration and pledged their loyal support. 130. How is the yroblem of distribution dealt with? By conference and by licensing, and by certificates. 131. What is accomplished by conference ? The members of a trade agree on fair priees and practices; they agree to make short stocks go as far as possible,, and to keep supply stead}^ and prices even. 132. How have commercial enterprises helped in food conservation? 1. Grocers have limited sales and urged use of substitutes. 2. Butchers have limited sales and have meatless days when required. 3. Bakers have had profits kept down to prewar basis. They have been cut in fancy breads, pastries, etc., and they are making Victory products. The prices of the ingredients of bread have risen 150 per cent, but price of bread less than 50 per cent. 4. Hotel men have helped to observe wheatless, meatless, and porkless days when required, and have conserved in eveiy way. 5. Confectioners have been cut down to 50 per cent of their normal amount of sugar. 6. Flour millers have done away with all gradings and done away with u fancy" flours. They all mill on the same basis. FOOD QUESTIONS ANSWERED. 15 133. What methods of economy h utty practi businesst The "cash-and-carry" plan; standardizi and profits; eliminating waste: eliminating duplication of serv- ice; shortening store hours. 134. How can tl By patronizing which display the merchants' pled by reporting unreasonable charges to her county Food Administrator, who will take action under the law. 135. W, mercha "We pled Ives to give our custom i benefil of fair and moderate prices, selling at no more I asonable cost to us.*' EGGS. 13G. What has hem Hie ef) It has put great pressure on slocks of storage and fresh i 137. How has this jtressure beat met? By cold-storage regulation, and by prohibiting for a time the sale or slaughter of hens. 138. //■ is this pressun been met? Bakers, confectioners, and stewards have used dried and fro/en e L39. What Icind of eggs art dried and frozi n? Fresh eggs with shells damaged in transit, llo. How an thest eggs handled? They are broken into clean containers, all had eggs discarded, and the contents of the good c^ are quickly frozen or dried for food purpos< M 1. An thesi eggs as good as shell eggsf Yes; they are high-quality, wholesome food, handled under absolutely sanitary conditions. 1 12. What is tin temperatun at which eggs should fa cold stored? Frozen eggs, aboul 10° Fahrenheit; shell eggs, from 29 to 31 Fahrenheit. EMBARGO. I 13. What * i "i, embargo? An authoritative stopping of any special trade. Ml. What is ih, valut of an embargo? It keeps ;i check on all supplies coining in or going nut of the country. 16 POOD QUESTIONS ANSWERED. 145. What object can we obtain by it? We c i i neutral countries from delivering to Germany food ostensibly wanted by the neutral country itself. 14G. Wh< mple is there of this? Fats. Fats sufficienl to supply the fat requirement of 7,700,000 soldiers entered Germany in 1916. A largo per- centage of those fats came from this country. The embargo stops such leaks as that. EXEMPTION. 147. What classes of Chilians are exempted from following conserva- tion rules? Invalids and old people. 148. Are not children exempt? Not unless they are ill or on a diet. But is should be re- membered that growing children need more of certain foods, such as whole milk, than adults. Don't stint the children. FATS. 149. Do Americans eat too much fat f As a Nation we have the reputation of being the greatest fat eaters and wasters in the world. 150. Why is it necessary to save fats? Because fats have high value as energy-producing food of a sort specially needed by soldiers; and because they are needed in the manufacture of high explosives, for the lubri- cation of machinery, and for ointments. 151. Why are fats so important to Germany? They are the essential food that Germany most lacks. Eating-fat in Germany not under Government control costs from $3 a pound up. 152. What arc the animal fats? Cream, butter, lard, and fats of all animals. 153. What are the vegetable fats? Olive oil, cottonseed oil, corn oil, and oil from nuts. 154. Is there any difference in the value of animal and vegetable fats in cooking? No; vegetable fats are just as good as animal fats. 155. Is there any essential difference between fats and. oils? No; fats are solid at room temperature and oils are liquid. 156. How can we save fats, especially animal fats? By frying less; by saving meat drippings; by using butter only on the table; by using substitutes for lard; by wasting no soap. FOOD QUESTIONS ANSWERED. 17i 157. Mow much fat mould an adult consume daily f Not below 40 grams (about H- ounces) and many will pre- fer 50 grams (about If ounces) or GO grams (a little over 2 ounces). FISH. 15S. Is fish a "Irain food" '? No more so than other flesh foods. Fish is rich in phos- phorus, and for this reason when food values were, first dis- cussed was credited as "brain" food. Phosphorus, however, is no more a brain builder than other substances. 159. When is the best time to substitute fish for meat? During the spring, summer, and fall months when the seasonal varieties of fish, are most available and are produced in the largest quantities. 160. Is fish cheaper in warm weather? Yes. Owing to the difficulties the fisheries have to con- tend with in connection with storms and ice during the winter months the catches of the fishermen are much less than during the. spring, summer, and fall. 161. Which are more plentiful, salt-water fish or fresh-water fish? Salt-water fish, although the fisheries of our Great Lakes and rivers art' very productive. 162. Are supplies offish running out? No; the Government has developed new fisheries and has recommended varieties not commonly known which are wholesome and nutritious. 163. Why must we pay fancy prices for fish? It is not necessary; there, should be in every market at least one kind of fish [(Mailing at 10 cents a pound or less. 101. 117,'/ should we h ave frozen fish ? In onlcr to take care of the surplus catches of certain sea- sona] varieties of fish and make quantities of such varieties available in our food supplies during the winter months of the year when the total « • .- 1 1 • -1 l of the fisheries is below normal. 1 65. Is frozi n fixh wholi some? Mot of the pack of frozen fish is frozen in storage plants at the water in the heavy-producing centers. The fish are frozen almost immediately after coming oul of the water and are in ;i thoroughly wholesome condition. Frozen fish should be eaten freely and tie' people should not fear to make full ii e of supplies wherever available. 1 6 18 FOOD QUESTIONS ANSWERED. 16G. Should the fish be thawed out at the retailers^ Wherever possible fish, should be taken home from the iler to a frozen condition without ,l«mig thawed out by the retailer. , 107. What shin, hi thi houseJctfepdr do? She should endeavor to secure frozen fish from the retailer and k< ish frozen until she wishes to use it. 168. How is the best way to thaw it out? By placing it on iee in a cool place. 169. Ilow long does this process take? urs. 170. Is there a quicker way to thorn it out? Yes: by putting the fish in cold water — never use hot water. 1.71. Should the water it is I out in be used? By all means use the water if the fish is boiled; or use it for chowder. Some of the value of the fish goes into the water and is thus lost unless the water is made use of. 172. What are the advantages of cold-storage fish? 1. It makes it possible to < bhes • varieties of fish in the large cities during the season of scant or no production. 2. Its effect is to standardize and to lower the annual level of pric< 3. Frozen fish can be shipped in refrigerator cars to most any point and, not being affected by ordinary delay, makes transportation and the caring for fish possible and safe. 4. It provides fish out of season. 173. Bo these same points hold good for cold-storage foods in general? Yes. FLOUR. 174. How many of wheat makes a barrel of flour? 4 -J bushels. 175. How many pounds of four in a barrel? 196 pounds. 176. Explain the "pound for pound" or "50-50" rule. The rule that one must buy 1 pound of nonwheat cereals listed as substitutes for every pound of wheat flour bought, 177. What was the reason for the so-called " 50-50" order? To save wheat by encouraging people to eat more of other cereals. 178. Why was this "50-50" order necesi ary? Because of the ignorant who don't know, and the indifferent ' who don't care. 179. What is whole-wheat flour? A flour containing 25 per cent or more of bran, shorts, or middlings. FOOD QUESTIONS ANSWERED. 19 180. What is grahckA flourf Graham flour is the whole grain of the wheat, including the germ, without extracting, without the addition or substitu- tion of any part of the grain. 151. Why are these flours considered Wheat saving? Because they contain a higher percentage of the wheat grain than ordinary flour; they yield a greater amount of flour from a given amount of wl. 152. May they be used on wheatless daysf Yes: in foods served in public eating places. In the home make it an absolutely wheatless day by eating more potatoes, corn, rice, etc., and cutting out all use of wheat. 183. What are wheat-flour substitutes for the household? Hominy, corn grits, corn meal, corn flour, edible cornstarch, barley flour, rolled oats, oatmeal, rice, rice flour, buckwheat flour, potato flour, sweet-potato flour, soya-bean flour, milo, kaffir and feterita flours, and meals. 1S-4. Can flours be used in bread making without admixture of wheat? Other flours can be used alone in many cases in making quick breads or steamed breads. 1S5. IVliy should I not buy as much flour as I wish? Because in this war we can not consider our own selfish interests. One person refusing to cooperate can upset the plans of a community; an upset community ran disrupt a State: a disrupted State can rob a Nation of victory. We stand or fall together. FOOD. 186. Why will food win the war? Because fighters can not fight without sufficient food, and the civilians of America, Britain, France, and Italy who support soldiers and sailors can not do so without sufficient food, and we are going to see thai this food is available. L87. What must bt done to mala food win tht wart Food must be abundantly produced, economically manu- factured, evenly distributed, and carefully conserved. What has been om ofih chief causes of tht Russian troubli and of riots in other count? Lark Of food. ] 89. What /"// /" ■ < s does food It forms blood, tissue, bone; it repairs waste, furnisher en- . for all kinds of work; it keeps us warm; it regulate- the body p] L90. When doesjbod conn fn Plants and animal-, and to a slight extenl from mineral;. 20 FOOD QUESTIONS ANSWERED. 191. What are the ihree'great classes of food substances? Protein, carbohydrates, fat. 192. Are there oilier important food substances? Yes; mineral substances and vitamines. 1 93 . I ' li a t is protein food ? Foods whose special work is to build the body and repair waste. 194. How much protein is needed daily for the average man doing moderate work? 2\ ounces. 195. WJi at foods are rich in protein? Milk, eggs, meat, fish, cheese, grains, dried legumes, such as peas and beans. These foods do not all contain proteins of equal value. 196. What are the fats? Fats are the foods whose special purpose is to give heat and power to work. The}' also serve to improve flavor of foods. 197. i J 7< ere are fats found? Fats are found principally in meat, poultry, and nuts, and they are particularly familiar in the form of butter, cream, and oils. 198. What are carbohydrates? They are sugars and starches. 199. What is their function? Like fats, their chief function is to give heat and power to work. 200. Where are sugars found? In cane and beets, sirups, honey, and fruits, especially dried fruits. 20 1 . Wh ere are starches foil n d ? In cereals, grain like corn and rice, potatoes, dried beans and peas, chestnuts, peanuts. 202. Why do cereals require long cooling? Long cooking softens the outer layer of the grain and makes the interior contents more readily available. 203. What mineral substances are found in food? Lime salts, iron salts, and various mineral compounds which serve for body building and regulating. 204. Where especially are they needed? In children's diet. 205. What foods contain mineral substances? Milk, fruit, and vegetables are important sources. 206. What is cellulose? The cellular and fibrous tissue such as is found in fruits and vegetables is called cellulose. FOOD QUESTIONS ANSWERED. 21 207. What is its function? It gives bulk to the diet and tends to prevent constipation. 208. What are mtamir ! Newly discovered substances found in milk, eggs, meat, fruits, vegetables, and whole grains. 209. What is the function ofvitaminesf To help regulate the vital processes and especially to pro- mote the growth of children. 210. How are foods classified? For convenience, food can be subdivided into five groups, as follows: 1. Fruits and vegetables. _ 2. Meats, meat substitutes, and meat savers. 3. Grains and ether starchy foods. 4. Sugars and sweets. 5. V 211. What is a simple explanation of eacli group? 1. Fruits and vegetables contain mineral matter which helps build bones and tissues, and they are especially good for regulating the body processes. 2. Milk, meats, fish, eggs, cheese, furnish proteins that are especially good as tissue builders ami repairers of waste ue. 3. Potatoes, corn. ad other cereal gra itain starch and are good as body fuel. , maple, sugar, sirups, sug in fruits, are goi ' dy fuel and as flavoring. 5. Cream, butter, meat fats, lard, vegetable and nut oils fun. rats have a high value as body fuel and give pie to food. One ct oper proportion of the five Eood groups. < )n< - hould be used each day. The diet will ith •. occupa- tion, and i< the individual. The variation is Largely in the quantity rather than in the kind u led. 214. / ters where ran information be obtained? From the Federal Food AxLminJ ttrators of the Stal 215. I anything oj value in garbage? it contains grea e, fertilizers, and foodstuff \^v bogs, chickens, and cai I le. oo FOOD QUESTIONS ANSWERED. 216. Can any of these values be recovered? Yes; garbage recovery in 29 of our larger cities comes to about 72,000,000 pounds of grease and 150,000 tons of agri- cultural fertilizer per year, valued above $11,000,000. Many cities use part or all their garbage for feeding hogs, chickens, and cattle. There is still a great waste in many cities which means a loss of millions of dollars annually. 217. How are the grease and fertilizers used? Grease is raw material for nitroglycerine, soaps, water- proofing compounds, paints, etc. Present recoveries give enough glycerine for 16,000,000 75-mm. shells and acids for about 200,000,000 12-ounce cakes of soap. The fertilizer tankage yields nitrogen and other plant food. enough to restore the soil exhaustion of 8,000,000 bushels of wheat. 218. Boio is this grease and fertilizer obtained from garbage? By extraction in modern garbage reduction plants. 219. 7s reduction more economical than feeding? The returns per ton are about equal. Reduction is practi- cable only in larger cities; feeding is feasible in the smallest communities. 220. Bow much fork is produced annually on garbage feed? About 300 cities of over 10,000 population and totaling more than 9,000,000 people are feeding their garbage to hogs. The amount of pork actually marketed exceeds 30,000,000 pounds. 221. Can the difference between garbage-fed hogs and grain-fed hogs be detected in quality of pork? Experts can not tell the difference. HOARDING. 222. What is hoarding? Storing away more than the food supplies needed for a reasonable length of time. 223. Why do people hoard? Because they fear that a shortage is coming and wish to protect themselves, even though it be at the expense of others. 224. What are some of the evil effects of hoarding? . It raises prices; it imposes a heavier burden on those already doing their utmost; it throws out of joint the distribution system; it results in waste where there are no proper facilities for storing. 225. Wliat is the moral vjreng of hoarding? It is selfish, cowardly, unpatriotic. 226. Why is hoarding unnecessary? Because the Government is protecting the food supply. FOOD QUESTIONS ANSWERED. 227. Is there any law against hoarding.' Yes; the food-control act. 228. Is there any punish man for hoarders? Yes. The food-control act provides fines of not more than $5,000 and imprisonment for hoarding of food by dea manufacturers, or household 229. How is the dealer punished for hoarding? His license may be revoked and he maybe prosecuted, with the penalties provided in the act. 230. How is iht unlicensed dealer punished? His wholesaler is required to cut off bis supplies. HOTELS AND PUBLIC EATING PLACES. 231. What an public eating places? H< ants, dining ears, and other places where cooked food is sold in public, to be eaten on the prem For the purpose of regulation, clubs and passenger steam- hips are included in this class. 232. How do they participate in the Food Administrati Hotels and dining ears were among the & ip a oservaiioD campaign: they are repri in the Food Administration by volu at Washington, by hotel cl for the < ' nd by Stat • ehai] attached to the Food Administration staff. By observing all' requests of tl d Administration in ■ g, by bringing hom< traveling public the am, by carrying on menu c Food Ad ation mi ing in kitchen. I >inii a ental in - for '_':; I. What / ■ 1) lie eatin how n by I pounds of whi dui i their sa^ ing wn s iM-ni My : on dining cars alone I hi I pound • of meal and 350,000 pounds of v. heat. Bo1 ■ among fch< I -'nee pledge in thi .mm- mi;! g. iV ,• telling im- petu to that in .1/v hoi The food-c ntrol act ra1 ion no horit} t" deal w itli prici tauranl 24 FOOD QUESTIONS ANSWERED. LICENSING. 23G. What is the object of licensing? To prevent hoarding, speculation, profiteering, manipu- lation by middle men and all other injurious practices. 237. What hind of people hare licenses? All persons engaged in the importation, manufacture, stor- age, or distribution of certain fundamental foodstuffs specified in the various Presidential proclamations, except retailers where gross annual sales do not exceed $100,000. 238. What foodstuffs are under license in the United States? Grains, vegetables, lard and lard substitutes, milk and butter, cheese, beef, pork, mutton, poultry, fish, eggs, sugar, fresh and dried fruits; canned corn, tomatoes, and peas; dried peas and beans; cabbages, potatoes, onions; canned salmon and sardines; wheat, rye, corn, barley, and rice flour; feeds, malt, green coffee, cotton seed and its products. 239. Have any licenses been taken away from merchants? Yes. 240. For what reason were these licenses taken away? Hoarding; speculating and profiteering; refusing consign- ments of foodstuffs and thereby letting them spoil; charging exorbitant prices; forcing other than official combination sales. 241. How did the Food Administration get authority to introduce the license system? Through a provision of the food-control act, passed August 10, 1917. 242. How are licenses issued? Through the License Division of the United • States Food Administration at Washington. 243. How does the Food Administration keep track of the licensees? By means of reports sent to the Food Administration at specified periods, or as called for, and investigation in the field. 244. What is accomplished by licensing? By this system some 20 prime commodities are controlled, speculation is killed, profit taking limited, superfluous middle men ruled out. 245. Is there a law against practices injurious to the public interest? Yes, there are heavy penalties for manufacturers, whole- salers, large retailers, and others handling food in bulk, who violate the law or regulations. 246. Wtat classes do not come under direct control? The consumer, the small retailer, the farmer, and certain farmers' associations. FOOD QUESTIONS ANSWERED. 25 247. How does the Food Ad, ' • lion learn about stocks of food on hand, a nd how much is ru ■ dt d .' From trade reports and investigations carried on by other branches of the Government, and by its own inquiries. MEAT. 248. How can Wi savt meatf By following the instructions of the Food Administration as to the amount and kinds of meats to be consumed. 249. Was anything accomplished by " meath ss days," " meatless meals," and "porkless days"t Yes. Our meat supplies so increased that there was enough to aeel the Allies' needs and still justify a normal consump- tion at home. 250. Is this enlarged meat supply dm to consen f meat as directed b\i the United States Food Administration? In large part; voluntary abstinence enabled the Govern- ment in the summer of 1918 to export as much moat as trans- portation permitted; at the same time production of pork and poultry largely increased. 251. Why do Food Administration requests change in regard to these "meatless" days and meals? Because conditions of production. Allies' demands, and shipping facilities change, and our supplies of meat must be regulated accordingly. 252. How much meat did w export before thi mar to the Allies? 3,000,000 pounds of beef monthly, 45,000,000 pounds of pork produ< 253. Howmuch meat wen w< abh to ship as a result of conservation? The highest quantity, up to duly. 19 8, was 395,255,000 pounds. 254. What is tht attitude of the Food Administration toward "putting down " pork in thi homt .' It encourages this practice as it will relieve the burden on bran portation, 3ave cosl of packing, and provide supplies to carry the home over the months of decreased supplii 255. Why an laud, and mutton allowed without restriction? Because beef and pork are the meats we e pecially need to e for t he Allies. i May wi eat brains, sweetbreads, liver, tongue, and heart? Yes; the supply of t btese is ample. 257. 8houldw( eatthosi meats vn preferenu to steaks and roasts of beef? 26 FOOD QUESTION'S ANSWERED. 258; Why does the Food Administration emphasise the, necessity of . catili and hogs? Because land devoted to the i apport of dairy cows and hogs produces more human food than with any other kind of live stock. MILK. 259. Does the Food Administration ask us to decrease our consumption of milk? No; nor attempt to substitute other foods for it. Use all the milk. Children need plenty of whole milk. Use sour and skim milk in cooking and for making cottage cheese. 260. If I can not afford whole milk, shall I get skim milk? Yes; skim milk is an excellent food. Try to make up for the lack of fat in some other way. But remember that children should have whole milk. 261. Is milk a cheap food compared to its food value? Yes. Even at 12 cents a quart one gets protein as cheaply as in meat at 25 cents a pound, eggs at 35 cents a dozen, or fresh cod at 20' cents a pound. 262. How can we avoid wasting any milk? By using all remnants of sour milk, cream, and buttermilk in cooking and for homemade cottage cheese. 263. How much milk does a child need each day? At least a quart up to the age of 6 years; after that at least a pint up to the age of 12. 264. Does an adult need milk? Under normal conditions it is not absolutely necessary as it is for children, but it is nevertheless a desirable food for adults. 265. What is the nourishment in skim milk? It contains all the protein of whole milk, contains lime, phosphorus, milk sugar. 266. What is the food value of milk? Milk contains protein, fat, and carbohydrates, and minerals; by reason of the presence of vitamines it stimulates the growth of tissue in adults and is of the greatest importance for children's diet; it should be regarded as a food rather than a beverage. 267. Why is milk so important a food? Because it is the most complete and well balanced of any single food and is a vital food need for babies and children. 268. How much milk does the United States produce annually f About 33,000,000,000 quarts annually. FOOD QUESTIONS ANSWERED. 27 269. Hon' is tliis milk usually distributed? 4.3 per cent goes to feed calves. 6.6 per cent goes into the production of ice cream and con- densed milk. -S9.1 per cent is used in butler and cheese making and for fluid use. PLEDGE. 270. What is tht Food Administration pledgi f I am glad to join in the service of food conservation in our United States and I hereby accept membership in the United Food Administration, pledging myself to carry out the directions and advice of the Food Administrator in the con- duct of my household in so far as my circumstances permit. 271. What were tin results oftfa pledge ran- In the fall oj 1917? Over l! 000,000 pledge cards were signed by the cwd of November, L917, and the State hood. Administrators have continued the work begun by Food Administration head- quarter . 272. II /di should I do if J wisli to st rve tht cause of food conservation? Get a pledge card from your State Food Administrator, sign it. return ii to him. then live up to your pled 27:;. What obligations does this involve? Simply and solely that you try your best to conserve food according to the advice of the Food Administration. 274. An then any dues to pay if I join tht adn e are no dues: ti ere is no tax: the pledge card is not for Government use in any way. It is purely a record of the army of democracy fighting with knife and fork against a brutal autocra* y. PORK. 275. What an pork products? Pork, ham, bacon, lard, sausage. 270. Do not pork products comt under tht haul of fats as well as meats? Yea, bacon and h;on both have much fat, and lard is a well-known fat. 277. Why is tht hog so important? Hogs turn grain and roots into meat and fat quickly and :d the increase of droves is much faster than the increase of cal t le. 278. Has th production of hogs responded to demand? During 1917 we produced aboul 2,000,000,000 pounds le i than in 1916; the situation improved through the winter and in recenl months receipts have been piling up faster than shipments di iposed of them. 28 FOOD QUESTIONS ANSWERED. POTATOES. 270. What is the food value of potatoes? They contain starch, lime, phosphorus, iron and potassium, salts needed in the diet, and they are an alkaline corrective in the general diet, neutralizing acids from meats and other acid foods. 280. Why are we urged to eat potatoes? Because the potato is one of the best substitutes for wheat. 281. Why are potatoes letter boiled in their skins? Because in that way they have 50 per cent more nitrogenous matter and 40 per cent more mineral matter. 282. How can the use of potatoes save wheat? Potatoes eaten abundantly make it possible to get along with less bread. They may be substituted for about one- iourth of the wheat flour in making ordinary bread and rolls. 283. Are sweet potatoes easily canned or dried? Yes. 284. Do we export potatoes? Not to any extent. 285. Why not? They are too bulky unless dried. PRICES. 286. Did food prices rise when we entered the war? Yes; between April 6 and the 17th of May, 1917, when Mr. Hoover was asked to undertake the work of Food Ad- ministrator, wholesale prices rose 17 per cent on staple foods. 287. Did they continue to rise? On the average the apex was reached by the 17th of May, 1917, and since then there has been a slight decline. 288. Can the Food Administration fix prices? No; that power or its delegation lies with Congress. 289. Is the primary object of food control to lower prices? No; it is to secure sufficient food for us and the Allies. Increased production is absolutely essential for this purpose and this can not be obtained with lowered prices. The Food Administration endeavors to make the price yield only a fair profit to the producer, so that he makes no fictitious profits out of the consumer. To this end speculation and resales within the trade and superfluous middlemen's profits are for- bidden. FOOD QUESTIONS AXSWEBED. 29 290. TT7f v is the lowering of prices not the first object? Low prices will not win the war; production must be stimu- lated, for increased production is essential to win the war. Prices must be high enough to secure sufficient production. 291. How did the idea come about that the chief object was to lower prices? The first efforts at control of food in Europe were based upon fixing retail prices; further, during the discussion of the food bill in Congress the price of wheat took up so great a part of the time that this idea gained currency. 292. Wert any prices fixed by law t None fixed; minimum prices for producers were established by law for wheat only. Congress in the food act provided a minimum price of $2 a bushel for producers for the 1918 crop. The President established a fair price on the basis of $2.20 a bushel for the 1917 crop, which was continued for the 1918 crop by proclamation of February, 1918. 293. How havi tin prices of beef and pork products been handled? The United States Food Administration has no authority to fix prices; it influences prices through buying for the Army and the Allies. The first consideration has been to maintain prices that will encourage production; next, to hold down margins to gain the lowest possible price for the consumer. 294. How have retail prices risen since the beginning of the war (to December, 1.917)? In Germany prices are 230 per cent higher (latest available date is October, 1910). In England prices are 117 per cent higher. In Canada prices are 65 per cent higher. In Unite<| States prices arc §3 per cent higher. 295. What has always been the war-time trend of prices? Heretofore prices have increased radically even without the danger of actual world shortage which we face to-day. This has been due to speculate e influence 296. What makes prices so high? The war conditions of increased demand, increased cost of raw materials and labor, and scarcity of labor. 297. What an other causes for prices rising unreasonabl Trade manipulation, local scarcit} due to transportation troubles, and 3ometimes the greed of the dealer. 298. What can the consumer do when cxtortionaU pri& rgedt Reporl to i be local food adminisl rator. 299. How can consumers know whether they an being charged < <■■ by !,'■' li\ consulting the Fair Price Lisl printed in the newspapers. 30 FOOD QUESTIONS ANSWERED. 300. Witt the Food Adminis not deal with the question of prices? Yes, to the best of its ability; but it must be remembered that war brings about abnormal conditions which must be accepted bravely. 301. How have - . t V pri( > s b< en affected by the license system? They have been kept from being as high as they would otherwise be. 302. Is flu re any example of this? Sugar. The retail price has stayed between 9 and 12 cents a pound, whereas with no control it would probably have reached nearly 50 cents a pound, judging from our past ex- perience, when there was neither a national nor international sugar shortage. 303. Is a " reasonable" price a low price? Not necessarily. Under abnormal conditions a reasonable price may be actually high. PROFITEERING. 304. What is profiteering? Making unreasonable profits by unfair trade practices. 305. Has profiteering been abolished? In many food lines it has been eliminated, even in the face of actual shortage. 306. What has the United States Food Administration done to curb profiteering? It has issued licenses to retail dealers in foods doing a busi- ness of $100,000 or more a year, and all wholesalers dealing in licensed commodities; it has issued lists of fair food prices as a guide to the consumer; it has revoked licenses and imposed fines upon profiteers; it has issued "maximum margins" of profits in certain staple articles; it has instituted systems of inspection. 307. How dcres this check profiteering? If the dealer does not follow instructions he loses his license and must stop his business. 308. Does this mean that wholesalers are under direct Government control? Yes. 309. 7s the small dealer under Government control? No. He is under indirect control. 310. In what way? If he charges profiteering prices he gets no more supplie- from the wholesaler who is under direct control. FOOD QUESTTOXS ANSWERED. 31 311. What has been the effect of this indirect control? It has kept prices from soaring. (See example given above under Prices.) 312. What rules help particularly to eliminate profiteeringf The rule which forbids the resale of food commodities within the same trade, without reasonable justification; the rule pro- hibiting more than normal profits, and the rule against hoarding. RETAILERS. olo. What control lias been exercised over tl<< small retailer? He can qoI get supplies from [he wholesalers who are di- rectly controlled if he does not conform to rules. 314. Has this control bun successful? Yes. 315. What has been tin attitude of retail grocers? Over GO per cent of the retail grocers of the country hare voluntarily signed the pledge card to obey instructions, and more pledges are being received daily. 316. Why should the buyer order consistently? Because demand creates supply. Retailers do not stork up very far ahead and they will not put money into food nobody asks for. 317. II ow can the buyer cooperate successfully in this? By ordering evenly. Don't fast one week and least the next. Be careful and steady. 318. Why is it wrong to complain to the grocer or grocer's cj< rl: about ilu Food Administration regulations? Because neither the grocer nor his clerk is responsible for the regulations. Furthermore, it is unpatriotic and makes the necessary cooperation between grocer and Food Admin- i-t ration more difficult. SUBSTITUTES. 319. What is a substituti food? A food similar in food value to the one we want to save. 320. What foods may supply thi i>l They contain more protein than other vegetables, and may be used in place of meat. 356. What vegetables may be used to save wheat? Potatoes, sweet potatoes, and partially ripe bananas (cooked ). 357. What are the chief starchy vegetables? Irish and sweet potatoes, and the legumes. 358. Which vegetables contain mineral matter? All of them. Spinach, carrots, cabbage, lettuce, and many others contain iron. FOOD QUESTIONS AXSWERED. U5 359. What use can be made of the water in which vegetables have been boil It can be used for soups or gravies or sauces. It contains valuable mineral salts necessary for health. 360. In drying vegetables >■•< their food calm affected ? No. Nothing has been removed but the moisture. 361. //; what way do vegetables prove good substitutes for other foods? They contain many of the body-building and regulating elements that we June been accustomed to get from other foods. 362. What is the special valut of using vegetables in country districts and ■-.'/' ill towns? It will relieve the transportation situation. 363. How can we use vegetables i<> help the Allies? Eat as many perishables in place of staples as possible; cat them as near the source as possible: and conserve staples for winter use and for export to the Allies. 364. How can small savings in the country In //>.' If the rural population, including smaller towns (up to 2,500), would reduce daily consumption during July, August, and September by 1 ounce of sugar. 1 ounces bread, ! \ ounces meat, and substitute vegetables therefor, it would represent a saving of 21,000,000 bushels of wheat, 157,000 tons sugar, 1,250,00 I beeves. WAR GARDENS. 365. What is a "'or garden? It is a garden in a hack yard or vacant lot or other hitherto waste land for the purpose of increasing food production. 366. What isthi <;/'/,< qfthi war garden? To take the strain off transportation by making each com- munity self-supporting. 367. Why is it so important s. What is wist to raise in war gardens? A* to soil and climate and local needs as many staples ible, 8uch as potatoes, beans, beets, carrots, t urnips, etc., which -tore easily. 369. Wh/y should root veget ttoredfortht winter? To relieve trail portation; to furnish foods in place of wheal and meat; to equalize prices and distribution. 36 FOOD QUESTIONS ANSWEKEP. 370. Should any perishables be raised? By all mea i -, but only enough for daily use. Do not plant a:i overstock that will have to be canned in a hurry in order to conserve it. 371. Does this mean that toe ought not to can, preserve, and dry? No; it is to warn against the mistakes of last year when too many perishables were planted to be well taken cave oJ\ Plant wisely with an eye to future needs. 372. Ought seeds to be saved for next year? Yes; your State college of agriculture will furnish informa- tion on what seeds to save and how to save them ? WASTE. 373. II ow can we eliminate vjaste? By being careful in the buying, preparing, cooking, serving, utilizing of food. 374. 7s waste of food prevalent? Yes; it has been a standard criticism on Americans that we waste what other nations would live on. 375. How do small individual instances of waste amount to large sums? One slice of bread wasted every day in every home in the United States equals over 7,600,000 bushels of wheat a year or '456,250,000 pound loaves of bread; \ cupful milk so wasted equals 912,500,000 quarts a year; one small butter ball wasted equals over 114,000,000 pounds a year. 378. How much meat would be wasted in yV of a pound thrown away every day by every person in the United States? 456,000,000 pounds; equal to the edible portions of 538,000 beeves, 291,000 calves, 625,000 sheep and lambs, and 2,132,000 hogs. 377. Is it true that there is great waste in Army camps? Army camps are endeavoring to eliminate every bit of food waste. A food conservation officer has been appointed for each camp. 378. What have the Army camps already accomplished in food saving? They arc saving more flour than civilians. The soldier in our Army is eating 19 pounds less flour a year than the Food Administration asks the civilian consumer to use. It is estimated that $7,500 is saved daily by the "clean plate" in camp. WHEAT. 379. Why must wheat be saved? Wheat is a prime military necessity, for its high keeping quality and easy transport, its universal acceptance and pecu- liar fitness for bread making; stocks were short last fall and reserves low. FOOD QUESTIONS ANSWERED. 37 380. How s~ko.ll we save wheat? By keeping to an allowance of H pounds a week during shortage, or less or none if one can; by observing wheatless meals and days when so directed; by using quick breads, rice, hominy, oatmeal, and the like in place of wheat; potatoes am! vegetables in. place of bread. 381. //• ncy in the wheat market causal higher retail prices? On the contrary, though the price to the fanner has been higher throughout the y< r, the price of Hour has range< a barrel less than the preceding year. Which art tht greatest wheat 'producing countries? United States, Russia in Europe, India, Canada, Argentina, Australia. 383. Why is wheat from Argentina and Australia not <,••■■ ilabl for the Allies? Lack of ships, trade route too long, too great danger from submarii 384. He v lid the supply of iilable for export for tht crop 1917-18 con-i Itl tht supply forth ■ ir? In the year 1916-17 our total supply — i. e., the crop and what was carried over from the previous year — amounted to 815,492,000 bushels, of which, at noi a ' >,on imption, allowing for increased acreage to be sown, we would use 647,524,000 ihels, leaving an exportable surplus of iG7.06s.ooi) bushels. During the past year our wheat supp only 671,234,000 tiels— crop 620,156,000 bushels and ca ry-over 51,07* bushels) -which would allow a normal exportable surplus, with a further allowance for increased sowings, of only 13,710,000 bushels, or less than one-tenth of the amount available in the previous year. How did our actual exports to our Alius compart w otal available for export.f&r these l>i-<> gears? In the ll months ending May 31, 1917, we i d to our Allies 118,074,287 bushels of wheal and flour, or 70 per ecu! of the exportable surplus, while in 11 months ending May 31, 1918, we sen! them 102,169,613 bushels, or all t eigh1 times as much as would ordinarily be available for all in 1 2 monl lis. 386. //- ■ vert wt able to send so much mori in proportion to our supply than tht /'/- vious year? decreasing our consumption of wheal products. The '<■ < ii an addition of almosl 90,000,000 bushels of wheal to the Allies' meager supplies above whal would ordi- narily be available. This is equal to the entire wheal crop of the [ mited K ingdom. 38 rooD questions a:; ued. 387. Is then any bread in Europe now made entirely of wheat flour? aly the bread that soldiers get. No civilian gets white bread. 388. What does' " straction" mean? tion of the whole grain or berry that goes into the finished flour. 389. What is the percentage of wheat extraction in different countries? In the United States, 74 per cent. England, 81 per cent. France, 81 per cent. Italy, 81 per cent. 390. Why is a higher extraction than SI per cent unwise? Because a higher extraction contains more of the wheat berry usually devoted to cattle feed, and while this is good for cattle, it is not so digestible for human beings. 391. Would a continued use of flour of higher extraction than SI per end cause malnutrition? It was found in Belgium that where the children were so dependent on bread for the bulk of their diet they suffered from malnutrition from eating bread made of too highly extracted liour. 392. Do they now mill different grades of flour as was done before the war? No ; all flour is now of one grade. 393. Does a higher extraction of wheat mean conservation? Yes; it utilizes much more of the berry as flour than was done before the war. 394. If we are milling now 74 per cent of the wheat berry, what becomes of the oilier 26 per cent ? It is used for different grades of live-stock feed. 395. Why do we not mill a higher percentage than 74? Because flour milled above that spoils more easily and is not durable enough for stores that may bo kept six months before consumption. 396. What was our former wheat extinction? 72 per cent. 397. How does wheat stand in food value per acre? It stands next to corn. 398. What is a close second to wheat in food value? Rice, especially unpolished rice. 399. Can pastries be made without wheat? In several hotels they have been made of rice, corn, potato, and other flours with such success that patrons have been unable to tell the difference. FOOD QUESTIONS ANSWERED. 39 400. Should we use substitute flour for wheat when wheat Hour is as cheap or cheaper f Yes; because wheat is needed abroad. The supply is limited, so we must cut down if we are to help our comrades. 401. Why do people ask such questions us ;- -.' Because they have not realized the issues al stake in this war. Xow is not the time for the individual to seek cheap food, or to complain because he is asked to forego the food he prefers for something just as nourishing but not so pleasing to him; it is a time to bend every effort to winning the war. See that the soldiers and sailors and the munitions workers get the food they need. They are doing the dirty, cruel, incessant work of fighting for you. Index No. I o