pound of cottage cheese has a protein value equal to that of various 
kinds of meats as follows: 
1.27 pounds of sirloin steak. 
1 . 46 pounds of fresh ham. 
1.58 pounds of loin pork chop. 
1.52 pounds of fowl. 
1 .31 pounds of hind leg of calf. 
Large quantities of skim milk that might be made into cottage 
cheese are now being wasted or fed to hogs and other live stock. Many 
difficult problems in the manufacture and marketing of the cheese 
have in the past kept it from being more generally used. But now that 
it is so important to save meats and the housewife can make such a 
saving by using cheese as a meat substitute, it is important that it be 
placed on the market in larger quantities. 
Mr. Hagedorn will visit the different creameries and dairies of the 
State to help them with their manufacturing problems and to give 
advice regarding the better methods of marketing the product. The 
work is being conducted by Purdue University in co-operation with 
the United States Department of Agriculture. The campaign is in 
charge of C. R. George, of Purdue, and is a part of the dairy campaign 
waged by the State Food Committee. 
— From the Bulletin of the Indiana State Council of Defense. 
Embargo on Lily Bulbs 
The United States has declared an absolute embargo on all bulbs 
from Bermuda, the Azore Islands, Japan and China, which means 
that no Lily bulbs from these places will be available for the duration 
of the War; it is therefore advisable to order early cold storage Lilies, 
of which there is a limited quantity of good quality, carloads of these 
Lilies having arrived in frozen and worthless condition last winter. 
John Scheepers. 
Preserving Our 
Perishable Food Supplies 
In a recent issue of the Times Dr. S. A. Kapadia deals with the 
method of preserving perishable foodstuffs. The method adopted is 
to treat the food with a gas consisting of nitrogen, carbondioxide, and 
a trace of oxygen. Australian Apples which had been kept five weeks 
in an atmosphere of this gas were found to have been as good as at the 
