Items related to Food Guide for War Service at Home Prepared Under the...
Food Guide for War Service at Home Prepared Under the Direction of the United States Food Administration in Co-Operation with the United States - Softcover
Synopsis
Excerpt: ... not excessive return for their labor. The buying is planned ahead so that we can ship at times when we have plenty. The meat which we are shipping now is coming in part from an increased 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
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