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The United States Printing & Lithograph Co. 



LOS ANGELES 

 430 S. Broadway 



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 901 Hoge Building 



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 112 Market St. 



Preparedness for Winter Food Supply Bulletin 



By Dr. Ernest W. D. Laufer, Agronomist American Steel and Wire Company 



GREAT and momentous times are for 

 the first time since the Civil War 

 again confronting the nation. The re- 

 sources and savings of years of peace 

 are again being pledged to the prose- 

 cution of war, more gigantic and more 

 relentless than any war that has been 

 fought in the history of mankind. Not 

 all of us are chosen, however, to fight 

 this great war with gun and saber, or 

 by blood purchase, some must stay 

 behind to pledge all that they possess 

 in the effort to produce enough food to 

 keep the valiant soldiers fed and their 

 babes and wives at home from starva- 

 tion. Our beautiful land of unlimiled 

 resources must be made to show its 

 prowess in agricultural production, so 



that none within her boundaries shall 

 feel the pangs of hunger and the de- 

 grading influence of i)overfy. 



Citizens and countrymen, it is your 

 solemn duty to produce and conserve 

 all of the food that it is possible to 

 produce and conserve. No matter how 

 small the garden or how tiny the num- 

 ber of pounds saved from waste, con- 

 certed elTort will produce a potential 

 weapon against our most dangerous 

 enemies, hunger and food riots. In 

 choosing what things to grow in the 

 garden, it should be borne in mind that 

 the crops to be consumed at once, such 

 as lettuce, radishes, melons, etc., are 

 to occupy the juost limited space, while 

 crops that can be dried, cooked, steam 



processed, or cellared should be grown 

 as abundantly as possible. The vege- 

 tables that are most readily preserved 

 by cooking or steam processing are 

 peas, sweet corn, tomatoes, spinach, 

 Swiss chard, and cucumbers. Beets, 

 carrots and string beans may also be 

 put up in this way, either pickled or 

 in brine. Rutagas, turnips, celeriac, 

 parsnips, as well as carrots and beets, 

 may simply be placed in a cool cellar 

 (the temperature of which should not 

 be kept higher than 40 degrees Fahren- 

 heit), in bins of dry sand, where they 

 will retain their usefulness until the 

 late spring. Cabbages, Chinese cab- 

 bage, Brussels sprouts, and kohlrabi 

 may be placed in the cellar with the 

 heads down and covered with sand, 

 taking care that they do not touch each 

 other, but that each is entirely sur- 

 rounded with a layer of sand. String 

 beans and cabbage may, of course, be 

 preserved by the fermentation method 

 in the form of sauerkraut. Parsley, 

 sage, thyme, marjoram, summer savory, 

 basil, and celery leaves should be dried 

 in a cool room, preferably dark with 

 an abundance of circulating air. For 

 this purpose they should be spread on 

 newspaiiers in thin layers and turned 

 frt'(iuently, or they may be tied in small 

 bunches and suspended from a line 

 until thoroughly dry when they should 

 be packed in airtight boxes, such as 

 baking-powder tins, etc. In gathering 

 cabbages and the above herbs, care 

 should be taken that they are free from 

 dew and other moisture, as this would 

 cause moulding and rotting. Okra or 

 gumbo is not much known in the 

 North; however, it makes an excellent 

 and nourishing aildition to soups and 

 tomatoes; this can be dried by cutting 

 into quarters lengthwise and subject- 

 ing to sunlight or other gentle heat and 

 plenty of air. The same is true of sweet 

 corn, which must be cut from the cob 

 and dried as rapidly as possible. If this 

 corn is soaked for several hours and 

 boiled in milk with a little piece of 

 butter with pepper and salt added, it 

 is quite equal if not superior to canned 

 corn. Parsnips may be left in the 

 ground all winter and used in the early 

 spring before growth conmiences; they 

 will be found more tender and delicious 

 at this time on account of the freezing 

 they passed through. 



.Ml of the vegetables and herbs men- 

 tioned are of the easiest culture, re- 

 (piiring only medium (piality soils to 

 produce fair crops; they should be kept 

 free from weeds and constantly culti- 

 vated, any special fertilization or culti- 

 vation will be well repaid, liowever, by 

 heavier yields and more tender pro- 

 ducts. Weeds in fence corners and out- 

 of-the-way places should be treated by 

 spraying with sulphate of iron. Atlas A 

 or Eureka weed killer. This should be 

 made a community proposition, as con- 

 certed action is needed to insure results. 

 Close attention to the above outline will 

 result in a vastly increased food supply 

 during this coming winter, besides fur- 

 nishing the table with a number of 

 delightful dislies which have only too 

 often been absent in the American 

 household. 



