S6 



/^|2 OJII^ LOCAL FOODS 



A 4- H:(L, '^ THEIR PRODUCTION AND USB. 



By W. G. Freeman, B.Sc, A.R.C.S., P.L.S., 

 Acting Director of A-griculture, 



AND 



E. 0. Williams, 

 Curator, Royal Botaine Gardens and St. Clair Experiment Station. 



" Food will Win the War. Don't waste it." 



In these few words, used as a " post-mark " on letters, the United 

 States Government emphasizes the present importance of the question 

 of food supply. The Allies have a limited amount of food and a limited 

 )iumber of ships. In the United Kingdom, in France, Belgium, etc. our 

 countrymen and our Allies are sufiiering privations of which we for- 

 tunately have had as yet no experience. Even in the United States 

 wheatless days are enforced to allow more flour being exported to 

 Europe. The necessities of war have already seriously reduced the 

 number of ships which come to the Colony, and may diminish the 

 number still further. 



Even therefore if under the new licensing system the United States 

 and Canada are able to spare us as much flour, etc., as we have received 

 in the past, it is not certain that ships will be available to transport it. 



It is the duty of every man and woman in the Colony to do the 

 utmost in their power to economize in the use of imported articles, 

 particularly flour, and to increase the production of local foodstuffs. 



It is hoped that these notes will help both these objects being 

 attained. They contain hints on the cultivation of the more important 

 local food crops, and information on their use. 



THE FOODS WE REQUIRE. 

 In order to keep the human body healthy and efficient it must be 

 provided with regular supplies of suitable food. The foods ordinarily 

 used may be divided into two chief groups : 



(a.) Those containing starch, sugar, fat and oils, {i. e. carbo- 

 hydrates). 

 (6.) Meat, beans, and peas, {i.e. nitrogenous). 

 The first group contains the substances which provide the energy 

 which is used up in work, including vital activities, or particularly in 

 cold countries in maintaining the heat of the body whence they are often 

 spoken of as " heat producers." They may be likened to the fuel of an 

 engine. Speaking generally the more work done the more of them is 

 necessary. Hard work makes a man hungry, because he uses up a large 

 amount of food substance which must be replaced to enable him to 

 continue working, just as the engine must be continually stoked. 



The second group includes the nitrogenous foods or so-called " flesh- 

 formers." They are also essential in keeping the body fit. A smaller 

 amount of these foods is however required. .,- _- ^- -^ 



JUL 2 9 1S87 



