216 . FARM AND SCHOOL PROBLEMS. 



the rise in price of meats is now known to be the natural result 

 of a shortage in production. 



The United States Department of Agriculture has recently 

 announced that an estimate shows the per capita consumption of 

 meat in the U. S. has fallen from 162 pounds in 1909 to 152 

 pounds in 1913. 



PROBLEMS. 



1. How many per cent less was the consumption of meat in 1913 

 than in 1909? 



2. When we have a population of 100,000,000 people in the United 

 States how much greater would be our consumption in total number of 

 pounds if they were consuming 162 pounds per capita instead of 152 

 pounds as in 1913? 



3. If meat furnished 16 per cent of the total food consumed in the 

 ordinary American family when we were consuming on an average 162 

 pounds per year, now that consumption has fallen to 152 pounds per year, 

 what per cent does meat furnish of the total amount of food? 



4.. When meat furnished 16 per cent of the total weight of products 

 consumed per capita (162 pounds) what was the total weight of the food 

 consumed per capita? 



5. What was the total weight of food (in tons) consumed when we 

 had a population of about 90 millions? 



How We Can Increase Beef Production. 



1. The two great fundamental factors in meat production are feed, 

 and cost. 



2. Meat production in the West is falling off, because the areas of the 

 ranges are decreasing. 



3. The farming sections have the feed but not the pastures. 



4. The problem of restoring a normal production of live stock in the 

 United States is therefore a question of the cost of farm pastures. 



5. There are millions of acres in the U. S. now lying idle or it is land 

 that is cultivated at a loss, that would make excellent and permanent 

 pastures. 



(See Waste p. 365.) 



These changes involve the problems of : 



1. Destroying brush. 



2. Treatment of soil for grass. 



3. Best mixtures of grass. 



4. Systems of grazing. 



5. Preventing growth of weeds. 



