slaughter of cattle and hogs, a condition which may have serious
consequences in reducing our reserve. The need for conservation is
constant, though at times the situation becomes easier in one kind
of meat or another. In the summer of 1917 we were short on hogs. In
the spring of 1918, thanks to the "keep-a-pig" movement and vigorous
conservation, as well as high prices, we temporarily had hogs in
plenty. Beef is short for the summer season. Policies must change
frequently with fluctuating supplies and varying demands from Europe.
However, the export demand for our forces and the Allies is limited
only by shipping capacity, and it may be that we shall have a still
larger demand at the war's end which will tax any reserve which we can
possibly accumulate.


MEAT CONSERVATION

Meat does not play nearly so important a part in the world's dietary
as we are accustomed to think. There is no comparison, in the quantity
consumed, between meat and bread, or even meat and sugar or potatoes.
Half of the people of the earth eat little or none of it. Only in two
kinds of communities is meat used largely--new and thinly populated
countries with much grazing-land, or wealthy industrial countries.

Australia and New Zealand are of the first type, consuming more meat
per person than any other country in the world--5 pounds a week in
Australia and 4 pounds in New Zealand. The United States, parts of
which may be considered in both classes, eats about 3¼ pounds per
person weekly. This is much less than some years ago, when there was
more grazing-land.