Chapter X: 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.

These and others are great accomplishments, brought about through the co-operation of the nation, BUT THEY ARE SLIGHT IN COMPARISON WITH WHAT MUST STILL BE DONE. The huge resources for extra food production and conservation have hardly been touched. The imagination is just beginning to be stirred by the immensity of the whole undertaking and the sacrifice required to win the war. Men, ammunition and food, in a steadily increasing stream, must go across.

"OUR DUTY, IF WE ARE TO DO THIS GREAT THING AND SHOW AMERICA TO BE WHAT WE BELIEVE HER TO BE--THE GREATEST HOPE AND ENERGY OF THE WORLD--IS TO STAND TOGETHER NIGHT AND DAY UNTIL THE JOB IS FINISHED."--PRESIDENT WILSON.

A FEW REFERENCES

American Academy of Political and Social Science. "World's Food." Philadelphia, 1917. (_Annals of the American Academy_, November, 1917.)

Carter, Howe and Mason. "Nutrition and Clinical Dietetics." Philadelphia, Lea & Febiger, 1918.

Holmes, A.D., and Lang, H.L. "Fats and Their Economical Use in the Home." Washington, 1916. (Department of Agriculture Bulletin 469.)

Kellogg, Vernon, and Taylor, Alonzo E. "Food Problems." New York, Macmillan, 1917.

Langworthy, C.F. "Potatoes, Sweet Potatoes, and Other Starchy Roots as Food." Washington, 1917. (Department of Agriculture Bulletin 468.)

Langworthy, C.F. "Eggs and Their Value as Food." Washington, 1917. (Department of Agriculture Bulletin 471.)

Lusk, Graham. "Food in War Time." Philadelphia, Saunders, 1917.

Lusk, Graham. "Fundamental Basis of Nutrition." New Haven, Yale University Press, 1915.

Mendel, Lafayette B. "Changes in Food Supply and Their Relation to Nutrition." New Haven, Yale University Press, 1916.

Mendenhall, Dorothy R. "Milk." Washington, 1918. (_Children's Bureau_, Publication 35.)

Rose, Mary Swartz. "Everyday Foods in War Time." New York, Macmillan, 1918.

Rose, Mary Swartz. "Feeding the Family." New York, Macmillan, 1917.

Sherman, Henry C. "Chemistry of Food and Nutrition." New York, Macmillan, 1918.

Sherman, Henry C. "Food Products." New York, Macmillan, 1917.

Taylor, Alonzo E. "War Bread." New York, Macmillan, 1918.

The publications of the United States Department of Agriculture and the United States Food Administration.

The United States Food Leaflets.

United States Department of Agriculture: Farmers' Bulletin 487. "Cheese and Its Economical Uses in the Diet." C.F. Langworthy and Caroline L. Hunt. 1917.

Farmers' Bulletin 565. "Corn as a Food and Ways of Using It." C.F. Langworthy and Caroline L. Hunt, 1917.

Farmers' Bulletin 717. "Food for Young Children." Caroline L. Hunt, 1917.

Farmers' Bulletin 808. "What the Body Needs." Caroline L. Hunt and Helen W. Atwater, 1917.

Farmers' Bulletin 817. "Cereal Foods." Caroline L. Hunt and Helen W. Atwater, 1917.

Farmers' Bulletin 824. "Foods Rich in Protein." Caroline L. Hunt and Helen W. Atwater, 1917.

Farmers' Bulletin 839. "Home Canning by the One-Period Cold-Pack Method." O.H. Benson, 1917.

Farmers' Bulletin 841. "Drying Fruits and Vegetables in the Home."

Farmers' Bulletin 853. "Home Canning of Fruits and Vegetables." M.E. Cresswell and Ola Powell, 1917.

Farmers' Bulletin 871. "Fresh Fruits and Vegetables as Conservers of Other Staple Foods." Caroline L. Hunt, 1917.

Farmers' Bulletin 881. "Preservation of Vegetables by Fermentation and Salting." L.A. Round and H.L. Lang, 1917.

INDEX

Agriculture, Department of.--Aids wheat production, 8; campaign for increased use of milk, 53.

Austria.--Wheat-supply, 4; meat-supply, 20-30; sugar-supply, 45.

Banana flour as wheat substitute, 20.

Barley as wheat substitute, 19.

Beans.--Varieties, 56; as meat substitute, 57.

Belgium.--Wheat-supply, 2; meat-supply, 29; sugar-supply, 44; milk supplied to children, 50.

Bread.--Advantages of wheat loaf, 22-23; bakers' bread regulated, 23; conservation of, by housewives, 24-25; restrictions on use in Europe, 25-26; rationing not necessary in United States, 27.

Buckwheat as wheat substitute, 20.

Butter.--Consumption in England, 39; uneconomical way to use milk, 53.

Calorie defined, 10.

Candy.--Manufacturers restricted in use of sugar, 46.

Canning.--Sugar allowed for, 45-46; importance of industry, 60; urged upon housewives for conservation, 61.

Cereals.--Defined, 10; food value, 12, 17; wide consumption of, 12-13.

Cheese.--Valuable protein food, 34; as meat substitute, 35-36; a use for skim milk, 54.

Corn as wheat substitute, 17-18; why Allies can not use, 26-27.

Corn-syrup as sugar substitute, 46.

Cottonseed meal as wheat substitute, 20.

Cream.--Extravagant use of milk, 54.

Drying.--Process, 60; importance of, 61.

Eggs as meat substitute, 35.

England.--Wheat-supply, 2; restrictions concerning bread, 25-26; meat-supply, 29; meat restrictions, 30-31; fat shortage, 39; sugar-supply, 44; milk regulations, 50, 54; cultivation of soil, 55-56.

Fats.--Food value, 37-38; shortage in Europe, 39; resources and exports of United States, 40-41; necessity for conservation, 41.

Feterita as wheat substitute, 20.

Fifty-fifty rule, 16-17.

Fish as meat substitute, 35.

Flour.--Manufacture of, 14-15; 74 per cent extraction allowed, 15; consumption cut by licensing millers, 15; by fifty-fifty rule, 16-17.

Food Administration.--Takes control of wheat business, 6, 8; licenses millers, 15; licenses bakers, 23-24; regulates sugar prices, 46-47; aids increased use of milk, 53; achievements in year of existence, 62.

Foods.--Importance of different kinds, 10-11.

France.--Wheat-supply, 1-2; bread regulations, 26; meat-supply, 29; meat regulations, 31-32; sugar-supply, 44; sugar restrictions, 45; production of fruit and vegetables, 56.

Fruit.--As sugar substitute, 46, 58; food value, 58-59; conservation of, by canning and drying, 59-61.

Garbage conservation, 41.

Gardens.--See Production.

Germany.--Wheat-supply, 3-4; meat-supply, 20-30; meat restrictions, 32; fat shortage, 40; sugar restrictions, 45; conservation of food by drying, 61.

Gluten.--Importance in bread, 22-23.

Graham flour.--Manufacture, 14; inferiority to wheat, 15.

Grain corporation, controls wheat trade, 6, 8.

Honey as sugar substitute, 46.

Hotels and restaurants.--Regulations in use of bread, 24.

Ice-cream.--Manufacturers restricted in use of sugar, 46.

Italy.--Restrictions on macaroni, 25; bread rations, 26; meat-supply, 29; sugar-supply, 44.

Jam as substitute for butter, 58.

Kaffir as wheat substitute, 20.

Legumes.--See Beans, Peanuts, Peas.

Macaroni.--Restrictions in manufacture of in Italy, 25; not a wheat substitute, 25.

Maple-syrup as sugar substitute, 46.

Margarine.--Use in England, 39.

Meat.--Shortage in Europe, 28-32; exports from United States, 32-33; consumption, 33-34; food value, 34-35.

Meat extenders, vegetables as, 57.

Meat substitutes, 35-36; vegetables as, 57.

Milk.--As meat substitute, 36; necessity for children, 49-50; shortage in Europe, 50; food value, 51-52; supply in United States, 52-53; economical uses of, 53-54.

Milk, condensed.--Use in Europe, 50; amount exported from United States, 54.

Milo as wheat substitute, 20.

Molasses as sugar substitute, 46.

Nuts as meat substitutes, 36.

Oats as wheat substitute, 19.

Oils, vegetable.--Use in Germany, 40; supply in United States, 40-41; as substitute for animal fats, 41.

Peanut flour as wheat substitute, 20.

Peanuts as meat substitute, 36.

Peas as meat substitute, 56.

Potato flour as wheat substitute, 20.

Potatoes as wheat substitute, 20, 57-58.

Poultry as meat substitute, 35.

Production.--Decreased in France, 1-2; of cereals doubled in England, 2; of vegetables in England and America, 55.

Protein.--Defined, 11; amount necessary in diet, 34-35.

Rationing: Austria.--Sugar, 45.

Rationing: England.--Bread not rationed, 26; meat, 30-31; fats, 39; sugar, 45.

Rationing: France.--Bread, 26; meat, 31; sugar, 45.

Rationing: Germany.--Meat, 32; fats, 40; sugar, 45.

Rationing: Italy.--Bread, 26; meat, 32.

Rationing: U.S.--Voluntary wheat ration, 25; reasons for not introducing system, 27.

Rice.--Chief diet in India, 13; as wheat substitute, 19-20.

Roumania.--Wheat-supply, 4; meat-supply, 29.

Russia.--Wheat-supply, 4.

Rye, as wheat substitute, 19.

Shipping.--Necessity for saving, 5; released by decreased use of sugar, 46.

Soy bean flour as wheat substitute, 20.

Substitutes.--See Meat, Sugar, Wheat substitutes.

Sugar.--Consumption in United States, 42; shortage, 42, 44-45; restrictions on, 45-46; price regulated, 46-47; conservation of, 47-48.

Sugar substitutes, 46, 58.

Tapioca flour as wheat substitute, 20.

United States: Exports.--Wheat, 5-6; meat, 33; fat, 40-41; sugar, 44-45; milk, 54.

Vegetables.--Importance in conservation, 55; production of, 56; as meat substitute, 36, 56-57; as wheat substitute, 20, 57-58; as sugar substitute, 58; food value, 58-59; conservation of by canning and drying, 50-61.

Victory bread, 24.

Vitamines.--Defined, 11; in fats, 38; in milk, 52; in fruit and vegetables, 59.

War bread.--See Flour, Victory bread, Wheat substitutes.

Wheat.--Necessity in war, 1; shortage in Europe, 1-4; distribution a problem, 4-5; supply and exports of United States, 5-6; controlled by United States Grain Corporation, 6, 8; conservation of by individuals, 8-9.

Wheat substitutes.--Corn, 18-19; oats, 19; barley, 19; rye, 19; rice, 20; miscellaneous, 20; keeping quality, 20-21; vegetables, 57-58.