288 THE FARMER AND THE NEW DAY 



producers may not be required to suffer loss on account of the 

 extraordinary efforts they are now asked to make, and in order 

 that consumers may not be required to pay oppressive prices in 

 case of disorganized or inadequate transportation. Information 

 should be continually maintained by the Department of Agri- 

 culture that will afford the council intelligent data upon which 

 to act wisely and fairly in any emergency. 



INCREASED HOME ECONOMY 



We are the most wasteful people in the world in our ways of 

 living. Our tastes and desires have been educated beyond our 

 incomes. 



Almost as great a saving may be made through the more eco- 

 nomical manufacture, purchase, and use of food as can be made 

 through processes of production which are immediately feasible. 



Our breadstuffs supply may be increased by one-twelfth, or 

 18,000,000 barrels of flour a year, by milling our wheat so as 

 to make 81 per cent, of the kernel into flour, instead of 73 per 

 cent, as at present. This flour would have as high nutritive 

 value as that which we now use. 



An important saving may be effected by making the diet as 

 largely vegetarian as possible, without lowering food efficiency, 

 by a partial substitution of such foods as beans and peas and 

 of milk and its products, including skimmed milk, for the more 

 expensive meats. At present prices a larger use of corn and 

 rice products as partial substitutes for the more expensive wheat 

 products is suggested. 



The substitution of the home-grown and home prepared grain 

 products for the much more expensive refined commercial foods, 

 known as breakfast foods, will make a large saving. Adequate 

 gardens should provide the home supply of vegetables, which are 

 expensive foods when purchased at existing prices. The home 

 storage and preservation of foods, such as eggs, vegetables, fruits, 

 and meats, should be increased. The serious food wastes that 

 occur in many households through a lack of culinary knowledge 

 and skill may be minimized through instruction in better 

 methods. 



