404 



AMERICAN FORESTRY 



at cost to all those taking advantage of the company's 

 offer to use its canning kitchen. 



A capable woman has been placed in charge to in- 

 struct those who need help in their work, who will 

 give instructions in the cold pack method of canning 

 vegetables and will teach the wives and daughters of 

 the employees the best way to preserve vegetables and 

 fruits. Food Inspector Teasley, the food conservation 

 committees and others interested have been authorized 

 to participate and assist in 

 this community canning en- 

 terprise. A report from 

 Mr. Birge shows that the 

 company feels assured "of 

 well fed, happy, healthy 

 employees for the next 

 winter." 



Through the establish- 

 ment of canning kitchens 

 and community demon- 

 strations and lectures ex- 

 plaining the methods of 

 preserving vegetables and 

 fruits, by the work they 

 are doing in their own 

 kitchens, by the words of 

 patriotic e n c o u ragement 

 they are giving to their 

 friends and neighbors, by 

 talks before clubs and at 

 schools, and in various 

 other ways, the women of 

 the country are doing their 

 part in the most essential 

 work of saving the prod- 

 ucts of war gardens. 



Instance after instance 

 is recorded of home gard- 

 eners who had never be- 

 fore done a stroke of 

 garden work who not only 

 supplied their summer 

 needs but who put up 

 enough of the surplus to 

 last them through the win- 

 ter and until well into the 

 summer season this year. 

 The value of this, not only 

 to the individual but to the 

 nation, has been vividly 

 impressed upon hundreds 

 of thousands of other food producers this year. 



"Keep the Home Fires Burning" has taken on a new 

 meaning. Over those sacred patriotic fires the women 

 of America are preserving the food which is being grown 

 in their war gardens so that there may always be plenty 

 for the boys "over there" and that they may never go 

 without their "chow." When Pershing flashed his mes- 

 sage across the Atlantic to "Keep the Food Coming," the 



Official Press Bureau, London 



BUTCHERS' STALLS QUICKLY EMPTIED 

 With only a small quantity of meat on hand to start with, it is not long 

 each day before the shops of the British food merchant are empty. Not 

 a scrap of any kind is allowed to go to waste. It cannot be expected 

 that a country in such straits to feed herself can be expected to con- 

 tribute to the support of hundreds of thousands of American troops now 

 on \he other side ; and so the people here must save to "keep the food 

 following the flag." 



women responded to the call by getting the home canning 

 outfit ready. While there are many other lines of work 

 in which they are helping to win the war, they have 

 realized that none is more important than that of adding 

 to the nation's food supply. And so they are donning 

 their aprons and caps, getting out the old wash boiler and 

 going in for canning and drying. 



"We would never have thought of raising our own 

 vegetables except for the war," writes Mrs. W. C. Norris, 



of Youngstown, Ohio, to 

 the National War Garden 

 Commission in a report on 

 her garden and canning 

 work. "It will interest you 

 to know how I used the 

 same space over and over 

 again. It is marvelous the 

 quantity we raised on so 

 small a patch of 'waste 

 ground.' My children and 

 myself won prizes on can- 

 ned vegetables. 



"Our garden tract con- 

 sisted of a small plot of 

 ground about 50 feet wide 

 by 120 feet long which was 

 formerly a piece of neglect- 

 ed ground covered with 

 wild grass and weeds. 

 From early spring till frost 

 we had a continual and 

 bountiful supply of the fol- 

 lowing : green onions, beets, 

 white cabbage, potatoes, 

 lettuce, carrots, red cab- 

 bage, sugar corn, peas, to- 

 matoes, navy beans, turnips, 

 celery and string beans. We 

 also raised a large quanti- 

 ty of sunflowers for seed 

 to feed the chickens and 

 which added considerable 

 beauty to the garden. 



"We put in the cellar 

 the following raised from 

 this garden : 32 pumpkins, 

 10 bushels potatoes, 1 

 bushel carrots, 1 bushel 

 turnips and 5 quarts navy 

 beans. In addition I also 

 canned for the winter as 

 follows : 35 quarts tomatoes, 10 quarts cold packed beans, 

 1 gallon salted string beans, 4 quarts string beans pickled, 

 6 quarts pickled beets, 6 quarts mixed vegetables for 

 soup. I am very thankful for this opportunity to do 

 something for the welfare of our country." 



"I had to learn by experience," writes Mrs. John Tot- 

 terdale, of Stafford, New York, and then she goes on to 

 tell of the great variety of vegetables she put up 



