CONSERVING OUR FOOD SUPPLY 



405 



in one season alone, more than twenty different kinds. 



One thousand quarts, including 126 varieties, was the 

 record from the war garden of Mrs. E. M. Hunt, 

 Denver, Colorado. 



These are samples selected from among thousands re- 

 ported to the National War Garden Commission of the 

 way in which the home food producers have been mak- 

 ing their gardens supply not only their summer but a 

 large part of their winter needs. Practically all of the 

 women use the cold pack method in their canning. From 



Hamilton, who is city director of food production, is 

 giving practically all her time to the war garden cam- 

 paign, boosting not only the growing but the conserva- 

 tion of garden products. 



Two of Mrs. Hamilton's four sons are in the military 

 service of their country; and the only reason the other 

 two are at home is because they are only nine and eleven 

 years of age respectively. In a report to the Commission 

 Mrs. Hamilton states that she has placed more than 

 11,000 vacant lots, equivalent to 600 acres, free of cost. 



Official Press Bureau, London 



WHY AMERICA MUST SAVE 



In England they are selling bones for food. The little boy here shown is looking over a "tempting display" of bones which are offered for sale 

 at the rate of five pounds for one shilling. In the United States bones which could be used for soups and even precious scraps of meat still go 

 into the garbage pail. 



coast to coast women are actively engaged in the work 

 and encouraging others. 



Mrs. James Hamilton no it's Major Hamilton, com- 

 mander of the brigade of women who constitute the 

 Oakland, California, women's army of the national and 

 state councils of defense offers a fine illustration of the 

 vim and the enthusiasm which is being shown by the 

 women in keeping the food following the flag. Mrs. 



Twenty-seven propagating beds were loaned by the City 

 Park Board to help in getting the gardens started. Mrs. 

 Hamilton was well fitted to take charge of this work, 

 having completed three courses in agriculture in the 

 University of California, while she is now completing 

 a fourth. 



"Besides having an abundance of fresh vegetables for 

 the table all summer and fall I canned 327 quarts, and 



