Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1913-07-26
PRODUCER OF FOOD
United States Leads in Supply
of Great Staples.
Raises Products for Own People and
Many Other Natlons-Each coun-
try and Epoch Has Questions
Of Food Supply.

Washington.-Each country and
each epoch has it's special food prob
lens. During the last 400 years and
more the United States has passed on
from the conditions prevailing in q
newly discovered country, with only n
small area under cultivation, and has
become a producer of food and other
great staple products not only for it's
own people, but also for export to 9TH
or nations. An equally great change
has taken place with respect to the
different regions of the United States
AS the country has been developed
frontier conditions OF living have re-
ceded, until today, as never before.
the food problems of country and town
are approaching each other, and 1t is
no longer the case that the rural COM
munity is, as regards its supply of
staple food, largely Independent and
the urban community largely depen-
dent
Each must rely ON the other, for in
general the farm-grown crop Is milled
and the live stock Is slaughtered in
the large establishments where facili-
ties are adequate, as they could not be
In the case OF home enterprise. And,
| indeed, in all economic ways the two
regions are perhaps more naturally In
| terdependent than ever before. All
this means that many problems re-
| lated to food demand are studied in
| order that the best use may be made
of agricultural food crops by the far
mer who grows them, the manufac-
| turer who converts the raw material
| NJ tn, 20 he ok,op h.
| supplies the food to the household and
| the housewife who selects and pre-
pares 1t for the family table.
| Some of the problems which pertain
| to this subject have been studied by
the Federal department OF agriculture
and C. f. Langworthy, has compiled
the data regarding food conditions as
whole. the Ncharacteristics of the
American diet and the special prob
lens of housekeepers in both country
and town. The majority OF persons
set their pleas OF the food habits of
race or region from popular writings
and often the source of information is
Inaccurate or Incomplete. II writer
states that the diet in New England
Is pork and beans and brown bread,
or that In the south 1t is corn meal
and pork, every one knows that the
statement Is very Inadequate. With
the question of diet in less familiar
regions. the discrepancy Is not SO OBJ
vious.
1t is often said and Is generally be-
iieved that the diet in the United
States is generous and that the range
In variety of food products is unusu-
ally large. The dietary combines many
customs and food habits of the races
which have helped to make up the
population, but In it's general charac-
ter 1t Is British, as is natural, for the Z
bulk of the earlier settlers were from
Great Britain and brought the Gus
toms and manners of the old home
with them, adapted them to the new
country, and passed them on to the
succeeding generations. AS time
has passed marked changes In the
character of the diet have taken place,
owing largely to improved methods of
cultivation of food crops. to better
methods of transportation and storage.
to improvements in milling and other !
manufacturing processes which per-
tain to food, to Improvement In house
construction and kitchen appliances.
and to similar factors. Whether the I
value of the daily diet has changed
when considered from the standpoint
of the amount of nutritive material 4
supplied is another matter. and one
which is more difficult to decide.
AS an illustration of changed food |
conditions, facts relating to the diet !
in public institutions may be Of In
terest, as II seems fair to say that K
such a ration bears the same. ,rela.
tion to the food habits of any one !
period as does corresponding one to
those of another. In an account Of
the diet in large institution In Bos-
ton in 1850 very simple ration was
supplied in which bread. molasses, po-
tatoes and salt pork were the staples.
In recent studies carried ON In the
same city in similar institution the
ration Is much more varied and con-
tains many articles. such as oatmeal,
fresh and dried fruits, tapioca and
sago. which would have been consid-
cred luxuries In most homes in 1850. \
It is not without interest to consid- (
er In NOSE detail some Of the factors
which have modified, dietary habits.
III HOTtucTH Te6iOub Vi tHo fOuitcu
States, In earlier times. the vegetable
supply in the summer was fairly abun
dant, but In the winter was limited to
few varieties. chiefly root crops. 7
which were of good keeping quality.
Eggs. salt meats and less commonly /
poultry were staple summer foods. but !
fresh beef. mutton and pork were more
abundant In winter than In summer
because they could be kept in good
condition frozen. The lack of variety
Of vegetable foods in winter and of
fresh meat In summer was without
doubt the reason for the great abun-
dance of preserves and pickles which
every housewife deemed necessary, and
for the great number OF kinds Of pastry. I
cake and similar dishes. In other
words, thsre was craving for variety,
and It was satisfied by using in many
different ways the comparatively small /
number of food materials which were
most commonly obtainable. With Inn