Food Guide for War Service at Home

eat production of beef can take place only in sparse settlements. As the tide of increasing population flows over a country, the great cattle-ran

'S MEAT HAS

have been less dependent on import for meat than for wheat. Great Britain is the only country which has imported much meat-almost one-half her supply. Her imports, and to a lesser extent tho

THE EUROPEAN

h America, are cut off. Fodder such as cottonseed press-cake cannot be shipped in large amounts as it takes three times as much shipping to transport feed as it does the meat

e war. There were roughly 100,000,000 animals less in Europe at the end of 1917 than in 1914. Many of those left ar

animals in those countries have been killed or confiscated by the invading Ger

rds gone. The enemy has driven off large numbers of her cattle. She, like the others, is in difficulty not only for meat, but for milk. Her s

t upon imports of feed, and as her commerce has been cut off, she has had to kill her animals faster. Counting up all her animals in terms of cattle according to the

s not nearly so economical as eating grain directly. For example, when grain is fed to a cow, only 3? per cent of the energy of the grain is turned into meat or fat, and 96 per cent is burned up by the cow in its own daily living. When a ma

meat for the great armies. The soldier's ration always co

RATIONS

mpulsory meat rations are enforced in all the warring countries. They vary, of course, from time to time as the amount of a

April the rest of the country. The rationing system has made distribution easier and more fair and greatly lessened the distressing "queues" of people waiting before butchers' shops for their allowance. The regulations allow each person 4 coupons a we

, for which they might buy a pound of bacon. Boys between 13 and 18 years were allowed 1 extra coupon for bacon, poultry, or game. But at the same time only 2 in

el. An American staying in London said recently that he could eat two meals in succession in a London

ceding days. Though this order was abolished in October, 1917, meat had gone up so high in price that consumption went away down. The Paris letter of the London Daily News and Leader on February 28, 1918, says that rump steak was selling fo

1918, 3. The ration and the number of cattle to be s

arts of the country, but the average in Germany has been about 9 ounces a week per person. It was r

OF THE UN

leted herds in Europe. The United States is now exporting far larger quantities than it has ever exported before. In March, 1918, we sent over 87,000,000 pounds of beef. Ordinarily we export between 1,000,000 and 2,000,000 po

domestic market and each other, often feverishly to meet emergencies. Last December a commission was formed to buy for all the Allies. The prices to be paid are settled by experts, after careful stu

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 fl

CONSE

ty 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 i

pounds a week in Australia and 4 pounds in New Zealand. The United States, parts of which may be considered in both cl

's consumption was slightly lower. France, Denmark, Switzerland, with fewer animals or less wealth, are

OTHER PRO

s a source of protein which is necessary to build or renew the various part

rotein of anything that we eat. We can get protein just as satisfactorily from cheese and the other animal protein foods as from meat, and almost as satisfactorily fro

a dangerously limited amount on their diet, are not apt to be low in protein, for they often err on the side of spending an unwise proportion of their mon

of protein. Two eggs, a pint of milk, a quarter of a cup of cottage-cheese, an inch-and-a-quarter cube of American cheese, each have about this same amount. So does a cup and a half of baked beans or two and a half cups of cooked cereal or six half-inch

AT SUB

mption is 170 pounds. The British and Canadians use much more fish than we do-56 and 29 pounds respectively. The United States Bureau of Fisheries and many State colleges are cons

vitamines as well. It is unfortunate that the price is often high, but it shoul

stitute by the Food Administration beca

and mineral salts make it an important food. We in America are very slow to appreciate it. We are apt to use it in small quantity for its f

st sources of protein in our diet and the most v

growing so fast in importance that the acreage was increased 60 per cent in 1917. They are used for oil and for fodder as well as for human food. Peanut-butter or a bag of peanuts is a good investment, but it should be counted as part of the

n up with the other veg

ce as meat. All the fish and beans and peas that they can get are being used. But it is not enough. Their