Food Guide for War Service at Home - Prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover by Florence Powdermaker;Katharine Blunt;Frances L. Swain
page 67 of 79 (84%)
page 67 of 79 (84%)
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NEXT WINTER. FOLLOW EXPERT ADVICE AS TO METHODS. USE THE GREATEST CARE
TO PREVENT SPOILAGE. WHEREVER POSSIBLE UNITE WITH YOUR NEIGHBORS IN COMMUNITY CANNERIES AND DRYERS SO THAT EVERY ONE CAN HAVE THE BENEFIT OF THE BEST EQUIPMENT AND THE MOST SKILLED SUPERVISION. A GREAT DEAL WAS DONE IN 1917; MILLIONS OF CANS WERE PUT UP AND GREAT WASTE PREVENTED. BUT IN 1918 MORE MUST BE DONE. MORE VEGETABLES MUST BE RAISED AND MORE MUST BE CANNED. A GREAT RESERVE FOR THE WINTER IS MORE NECESSARY THAN EVER. CONCLUSION Almost a year of food control in this country has passed and the great new experiment in democratic administration of the nation's food is succeeding. The method of well-directed voluntary co-operation, much more characteristic of our food control than of any other country's, can be judged by its results to date. We have sent abroad six times the wheat that we had believed was in the country for export. We have exported vastly increased shipments of the other cereals, of beef and pork, of fats and condensed milk. With Canada, we are supplying 50 per cent of the Allies' food, instead of barely 5 per cent, as before the war. Meanwhile our own population has been taken care of. No one has gone hungry because of the shipments of food out of the country. The price of the most important food, bread, has been kept stable--a new experience in time of war. |
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