Fekrvar\', 1918 



GLEANINGS IN BEE CULTURE 



91 



W 



c 



ur 



'E are told 

 Every- 

 t h i 11 s; 

 comes to him 

 who waits." Ap- 

 parently this is 

 coming true in 

 my case. For 

 months I have 

 been planning a 



trip to New York city, where I was going 

 to visit every food specialist, dietitian, 

 model kitchen and cooking school that could 

 be found. For the present, at least, the trip 

 has had to be given up; and while it is ob- 

 vious the interesting places are not going to 

 come to me, it looks as if most of the in- 

 teresting people on my long list were coming 

 to The Home of The Honeybees sooner or 

 later. Three have already done so, and I 

 imagine they are willing to grant me longer 

 interviews here in Medina than if I should 

 beard them in their New York dens. At 

 least, the lions so far have been remarkably 

 good-natured and affable. 



The latest one to visit us was C. Houston 

 Goudiss, editor and publisher of the Forecast 

 Magazine, and founder of the School of 

 Modern Cookery. The latter is free to every 

 one, and the former is a valuable food maga- 

 zine. Dr. Goudiss is also lecturing and work- 

 ing for the Food Administration. I want 

 to mention two or three points he made. 

 The inspiration of meeting a man so enthu- 

 siastic, so earnest, so in love with his work 

 cannot be passed on at second hand. 



One reason Dr. Goudiss attaches so much 

 importance to the study of food values is 

 because there are children right in our own 

 cities who are already plainly showing the 

 effects of malnutrition. While this condition 

 is caused primarily by the high cost of food, 

 it is due even more to the ignorance of the 

 mothers as to food values. Do you remember 

 reading last Avinter of the food riots in New 

 York city? They were caused largely by 

 the scarcity and high prices of meat, potatoes, 

 onions and cabbage. The poor women, many 

 of them foreign born, knew liow to set a 

 good table when the above foods ,were 

 plentiful, but did not know that there are 

 available substitutes, equal in food value, 

 for all these foods. 



Another topic on which Dr. Goudiss touch- 

 ed is the prejudice against oleomargarine or 

 butterine. He said good oleomargarine is 

 a far better food than poor butter. This is 

 a conclusion reached by the Puerden family 

 also. Recently I have kept oleomargarine in 

 the house for baking purposes, and at times 

 the only butter we could get was so poor 

 that we preferred the oleomargarine on the 

 table. It is true that oleomargarine is lack- 

 ing in vitamines, those mysterious little 

 bodies considered essential to growth, and 

 the}^ are present in butter. For that reason 

 butter is considered better for children. 

 However, Dr. Goudiss pointed out that there 

 is no lack of vitamines in a diet where there 

 is plenty of milk, fresh fruits and vegetables 



OUR FOOD PAGE 



Stancy Puerden 



1 



TU 



and eggs in sea- 

 son. He also 

 said he had vis- 

 ited practically 

 all the large oleo- 

 margarine f a c - 

 tories and found 

 them scrupulous- 

 ly clean and 

 sanitary. They 

 are all under government inspection. Uncle 

 Sam even requires the factories to have the 

 air in the mixing-rooms changed once in so 

 many minutes. I wish we could be sure all 

 the butter on the market is made under as 

 sanitary conditions. 



Now listen, every one, while I tell you the 

 next point. Alfred McCann told me the 

 same thing w^hen he was here in October, 

 and I have been waiting for a fitting time to 

 tell it. There are vitamines in honey. I 

 have been suspecting it for nearly a year 

 back, but could find nothing in print about 

 it. You see vitamines were discovered very 

 recently. Some day I am going to tell you 

 more about them. 



Here is a quotation from Dr. Goudiss to 

 which I should like to call the attention of 

 all ' ' sugar drinkers. " " If all coffee drink- 

 ers would drink their coffee without sugar 

 there would be no sugar shortage." This 

 needs no comment from me. If you read the 

 last issue you know my sentiments about 

 sugar in coffee and honey in coffee. 



A New Home Card. 



The U. S. Food Administration is shortly to 

 send out a new Home Card to all those who 

 have signed the Food Pledge. The food 

 situation is now found to be far graver 

 than when the preliminary survey of the 

 food supply of the world was made, and the 

 American people will need to sacrifice far 

 more than was at first thought necessary. 

 The new card asks for a porkless Saturday, 

 a wheatless meal each day as well as wheat- 

 less Wednesday, a meatless meal each day 

 as well as meatless Tuesday, and a reduction 

 of sugar to a monthly allowance of three 

 pounds per person. This will work no hard- 

 ship if we put a little study to it. Wheat 

 substitutes are just as nutritious, most die- 

 titians advise less meat than Americans eat, 

 and they all agree that America will become 

 a nation of dyspeptics if we keep on eating 

 sugar at the rate we have been jiioing. 



If you should look out of your window 

 some morning and see a family consisting of 

 a mother, little baby, older children and old 

 grandmother, all emaciated and almost 

 starving, their home destroyed thru no fault 

 of their own, the father taken away from 

 them, the children {lerhajis barefoot in thi 

 snow, what would you do? You would wa^t 

 to share your food with them, of course. 

 That is just what the Food Administration is 

 asking us to do for our unfortunate neigh- 

 bors in the invaded districts of Belgium and 

 France. And the only way we can do it is 

 by cheerfully using meat and wheat substi- 



