with one object in view-to make the most food and the best foods possible with the least possible waste.

With the man-power reduced to the lowest reasonable unit, the food manufacturer should strive to the utmost to preserve, in edible form, every particle of wholesome food which comes to his factory, and do it under approved sanitary conditions. The city dweller and the townsman should endeavor to raise in their back lots as much and as many different vegetables as they can, for every pound, or gallon, or bushel he raises there for the family table means just that many less pounds, gallons and bushels he would otherwise buy on the open market--and thereby reduce the general supply by just that many pounds, and gallons and bushels.

Save in Transportation. There is one large item, however, in the food problem which has not been heretofore given the attention which its importance demands. That is the transportation cost. Here a very large saving can and should be made. Perishable fruits, berries and vegetables are shipped long distances, paying heavy express, package and commission charges, many times sustaining damage in shipping through careless handling or bad crating, and frequently made unsalable from delay and decay. Such stuff should always be sold, when practicable, at the nearest market to the point of production. This procedure would also tend, in some measure, to relieve the railroad congestion. The home market, in the long run, is the best market.

Carry Home What You Purchase. Another transportation cost, the delivery service, is an overhead expense, costly for the dealer and extravagant for the consumer. Millions of dollars are annually expended in this country for such service when the housewife could nearly always buy a better

article for less money when she goes in person to the market or corner grocery, makes her own choice and carries home her purchase. When the delivery is made by the grocer, the housewife must necessarily pay her part of the telephone cost, the automobile and wagon delivery cost, the solicitor's cost and numerous other items of cost, which are not inconsiderable. Save all this cost by going in person to the store, making your selections, paying the cash and carrying home the stuff.

Briefly stated, conservation is only another name for thrift; and thrift, or saving, rather than spending, should be made in this crisis, the social standard. The president wants that we should save, Hoover decrees it and the world needs it.

Save Wheat. The Allies must have two hundred million bushels of wheat. We have a surplus of less than ninety million bushels with which to supply that demand. We must supply the two hundred million bushels by using less wheat bread and more corn bread, less wheat cakes, and more corn muffins-more wheatless meals, substituting others cereals just as palatable and possibly more wholesome. This is conservation.

Save Meat. The Allies were always short on meat, but since the war began their meat animals have decreased by thirty-three million head, and at the same time their necessities have increased at an alarming rate. We can help to make up that necessity by eating less meat—and be the better, mentally, physically and financially for it. This is conservation.

Save Sugar. In this country each individual uses four ounces of sugar daily, while but one ounce is allowed daily to each individual of our Allies.

They don't have enough; we use too much. It will be true conservation for us to use less sugar in our coffee and tea, eat less candy, drink fewer soft drinks and leave off the icing from our cakes.

Save Fats. We are frightfully wasteful in our use and abuse of fats while the Old World is starving for fats. Conserve the animal fats by substituting the vegetable oils, olive oil, cottonseed oil, peanut oil and corn oil.

Eat Plenty but Without Waste. It is not conservation to starve ourselves in order to save. Eat plenty, but wisely, and without waste. Practise and preach the "gospel of the clean plate."

Food Will Be the Deciding Factor in the War.

HOW TO CONSERVE FOODS

In Buying

Food Is Wasted

Pay cash.

Carry home your purchases. Save delivery costs.

Buy by weight. The measure is little better than guessing.

Buy perishables to save staples.

Buy when prices are lowest.

Buy when vegetables are freshest.

Do not overstock-another form of extravagance.

Buy cheaper cuts of meat. Just as nutritious.

Buy bulk goods rather than package goods.
Do not buy more than can be cared for properly.
Do not be "finicky" or fanciful in buying.

In Preparation

Food Is Wasted

When poor judgment is exercised in its selection.

When it is not well prepared.

When the menu lacks the proper balance for nutrition.

When it is spoiled in cooking.

When too much is prepared.

When "left-overs" are not used.

When anything usable goes into the garbage can.

When leaves are not saved for garnishments, soups, etc. When you overstock.

When food is not palatable.

In Serving

Food Is Wasted

When too large a portion is served.
When the menu is too seldom changed.
When too many courses are served.
When the dietary is not varied.

When the ration is not balanced.

When the meal is not attractive.

When the meal is improperly served.

When "good cheer" does not go with the meal.

WHAT TO CONSERVE

We should get the habit of saving in every way, but in this crisis it is a vital matter that we save especially our wheat, meat, fats and sugar.

HOW TO SAVE OUR WHEAT

By eliminating waste in use of all bread and cereal products.

By eating more vegetables.

By using other cereals for making bread.
By stopping the return of "stale" bread.
By cutting the slices thinner.

By slicing no more than is eaten.

By using crumbs in puddings, etc.
By observing "wheatless" days.

If each one of the twenty million homes in the United States would save each day one slice of bread, it would mean a million pound loaves saved, equal to three hundred and sixty-five million loaves annually. More than that is wasted. It is a crime. Stop it.

HOW TO SAVE OUR MEAT

Eat more poultry and eggs.

Eat more game in season.

Eat more fish.

Use more skim-milk.

Eat more milk and cottage cheese.

Eat more legumes (peas, beans, cow-peas, soy-beans, peanuts, etc.)

Eat more cereals (oats, rye, barley).

Eat more nuts (hickory, walnut, chestnut).

Eat more left-over meats in soup, with vegetables, cereals, etc.

Have "meatless" days.

We are the most lavish meat eaters in the world to-day. Nearly every one eats too much meat. Investigation discloses the fact that the present daily consumption of beef is three and six-tenths ounces per capita, and of pork, four and five-tenths ounces per capita, or of the two meats, eight