126 



AMERICAN BEE JOURNAL 



Api 



ed the other would be weak, but it 

 gave the same amount, so the colony 

 that was divided really paid me $30 

 for the season. Not so bad, consid- 

 ering the little time I gave them. 



From what we have learned from 

 the bees and in other ways. 1 am 

 sure it is proper to say that the most 

 important requirement is to guard 

 carefully those things that have to 

 do with our lives and our home. The 

 bees would not allow their home to 

 be broken up contrary to the laws 

 of their being. So should we guard 

 with the greatest care the things 

 that are most important. It is fine 

 that we can learn to understand bee 

 language ; they can teach many les- 

 sons and give us interest in good 

 things and fellowship with good men 

 and women. We can follow in the 

 path marked out by the pioneers 

 and it is an honor to do so. 



Bridgeport, Wis. 



Foods We Need, and the Foods 

 to Use 



By Mary G. Phillips. 



IT is a regrettable fact that al- 

 though most of us women are 

 willing to let our families go un- 

 darned and buttonless, while we sew- 

 on Red Cross bed shirts, and an' wil- 

 ling to sit up until midnight finishing 

 a Red Cross sweater, we are not so 

 willing to make the real personal sac- 

 rifice which following the letter of 

 the Food Administration law entails. 

 It is neither pleasant nor easy to 

 omit eating between meals at after- 

 noon gatherings, it is hard to give 

 up the favorite dish of toast for 

 breakfast, and hardest of all comes 

 the knowledge that the strain upon 

 one's already overburdened pocket- 

 book is increased somewhat by keep- 

 ing the food pledge. There are en- 

 tirely too many families where the 

 food pledge, although signed, is not 

 strictly kept, although here and there 

 in every community will be found, a 

 family, and perhaps it will be the one 

 least suspected of being capable of 

 real sacrifice, which is bending its 

 whole daily energy to winning the 

 war. That is the family which real- 

 izes that until every man, woman and 

 child in the country accepts a per- 

 sonal responsibility in following the 

 directions of the government, tin- 

 war will go on. Here is where we 

 women have a special opportunity 

 for service — in controlling the 

 kitchen, thus deciding what and how 

 much the family shall eat, we are di- 

 rectly responsible for the keeping of 

 the food pledge. More than that, 

 have you ever noticed that it is the 

 mother who sets the tone of the 

 household? By setting an example 

 in sacrifice, as well as by making the 

 children understand the necessity for 

 eating cheerfully, not what we like, 

 but what the soldiers do not need, it 

 is generally the mother who sets the 

 standard of conduct. 



We must not forget, however, that 

 the Government is not asking us to 

 give up one article of our diet which 

 we actually need to keep the body 

 in good health. We are not so much 



to "do without," as we are to "sub- 

 stitute," but to do that intelligently 

 we must know a little about the vari- 

 ous foods and what they do for us. 

 Most housewives are frightened by 

 the use of such terms as "protein," 

 "calories," "carbohydrates, etc., when, 

 after all. the fingers of one hand are 

 enough to tabulate all the terms we 

 need to know. The foods required to 

 keep t lie body in proper condition - 

 may be grouped under five heads : 



Group I. — Meats and other protein- 

 rich foods. 



Group II. — Cereals and other 

 starchy foods. 



Group III. — Sweets. 



Group IV. — Fats. 



Group V. — Body- regulators, fruits 

 and vegetables. 



We need foods from all five of 

 these groups every day, and if we can 

 once get them fixed firmly in mind, 

 it almost becomes second nature in 

 planning meals to choose something 

 from each group. 



cottage cheese, fish, nuts, peas and 

 beans. 



Group II, containing the foods rich 

 in starch, is most important, as it 

 contains that vital factor in the war 

 — wheat. Whole cereals come near 

 to being complete foods, since they 

 contain protein and other needed ele- 

 ments as well as starch, and in most 

 countries they supply more of the 

 nourishment than any other kind of 

 food. Wheat, rye and barley are the 

 three cereals which can be used in 

 making bread as we know it, and the 

 progress in luxury and prosperity of 

 a country can be gauged by which of 

 these cereals is used. Uncivilized 

 peoples, begin with barley, but as 

 the race becomes more prosperous it 

 discards barley for rye, then later, 

 rye is discarded for wheat, which 

 makes a bread that is whiter, lighter 

 and finer in texture. The nutritive 

 value, however, of these three grains 

 is practically the same. The French 

 are the greatest eaters of white 



In some localities the dearth of pollen i 

 are two buckets partly filled with 



The foods in Group I are chiefly 

 for the building of new tissue, and 

 naturally people who live an active 

 life, whit li breaks down and uses up 

 tissues rapidly, need more protein 

 than sedentary folks. That is why 

 our soldiers consume such great 

 quantities of pork and beef, they are 

 leading far more strenuous lives than 

 they did as civilians. Actively grow- 

 ing children must have considerable 

 protein food, but fortunately, the 

 form best adapted to their needs is 

 whole milk. With regard to this kind 

 of food, the Government asks us in 

 tli, new home card, not to eat any 

 meat on Tuesdays, to omit all pork 

 (which includes lard) on Tuesdays 

 and Saturdays, an 1 to have one 

 meatless meal each day. This does 

 not mean that our families should go 

 without the proper amount of pro- 

 tein each day, but it -does mean that 

 we must substitute for bacon, beef, 

 mutton and pork, the following pro- 

 tein-rich foods: milk, poultry, eggs, 



spring holds back brood-rearing. Above 

 orn chop, with bees working on it 



bread in the world, for 52 per cent of 

 their total food is wheat bread. They 

 do not eat rice, oats, corn, barley nor 

 rye, and it would mean an entire 

 change of diet for them to adopt 

 these cereals. Shall we ask the 

 women of France to use these almost 

 unknown foods, when they are al- 

 ready so overburdened and harrassed 

 or shall we, who know and like these 

 substitutes, use them and give to the 

 French their much needed wheat? 

 The noble, uncomplaining French 

 women are not only managing their 

 different homes, sending packages of 

 food to their soldier prisoners in 

 Germany, caring for the tubercular 

 and infirm at home, but they are like- 

 wise doing all the agricultural work 

 of the country, some of them being 

 even harnessed to the plow! 



Every time we use some cereal 

 other than white flour we are helping 

 these magnificent women abroad. 

 Here are the starch-giving foods 

 from which we may choose : Corn- 



