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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%)
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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