MAKING PLANS THAT WORK 67 



for the woods. All these were based, however, on 

 the feeding of adult men engaged in strenuous 

 physical labor. With the exception of the Army 

 ration they presumed an almost complete lack of 

 fresh foods. The grub you pack into the woods 

 must be such as will keep indefinitely; and as far 

 as possible the water which is dead weight must 

 be squeezed out of it: you do not carry canned 

 baked beans with their supercargo of water and 

 tinplate but a sackful of dried beans and so on. 



I made an infinite number of lists, both of all 

 the things I could think of that we eat and of all 

 those we could possibly produce at home. I 

 checked and cross-checked, balanced and counter- 

 balanced. The final result was a table of food re- 

 quirements compatible with production facilities 

 surprisingly close to the findings of the govern- 

 ment. For it turned out later that the Bureau of 

 Home Economics was doing much the same thing 

 at about the same time. The Department of Agri- 

 culture's circular, Diets at Four Levels of Nutri- 

 tive Content and Cost, was published sometime in 

 1 933 r early 1934. It is the basis of Hambidge's 

 Your Meals and Your Money which I first read 

 in the fall of 1934. If it had been published two 

 years earlier it would have saved me hours of 

 paper work. 



There is one profound difference between my 

 food schedules and the government's. Mine allow 



