The Detroit times. [volume] (Detroit, Mich.) 1903-1920, 1917-07-31
The Food Cam Daign
N BY OR. FRAi.K CRANE
Copyright 1918. by Frank Cranc)

We are warned by those in a position
TO know that unless We take care there
is going to be food famine before long.
America viii be called on to help feed
the world. and, from the present outlook,
there Will not be enough TO spare in this
country TO meet the demand of our fell
low nations.
Officials. therefore. with the aid OF
far sighted. patriotic-miuded citizens,
have undertaken the giant task of in
ducing the wasteful, careless American
and his wife 10 save.
Succinctly the campaign may be thus
summarized.
l. Everybody ough. to plant a garden.
Every human being ought to be repre-
sented. directly in the raising Of extra
foodStuH. Ask Yourself What am !
personally doing TO increase the amount
Of food produced in this country?
,. Every city, town, hamlet and com
munity ought TO form an association and
see that no vacant lots or lands Of any
kind within the bounds of their neigh
borhood be left unproductive If anything
at all can be made 10 grow thereon.
Every idle acre is an unpatriotic slack
err.
3 Every one ought to know how to
PRESERVE rs well aS to raise food
Stufs We can eat only a fraction OF
what we can grow. Even the modest
backyard garden gives more vegetables
than the family can consume.
1 The enormous and criminal waste
at public markets and groceries ought
also be stopped II is possible TO pre-
serve almost all of this.
,. Everybody should learn the mod
ern improved methods OF canning foods
The old method of canning foods was
by cooking them, says c. l.. Pack Of the
National Food Commission. But the
process most highly recommended by
agricultural colleges Nmestic science
schools and state departments Of agri-
culture is known as the cod-pack meth
cd The fruits and vegetables preserv-
cd 10y this method are placed in cans and
covered with either thin syrup or merely
hot water the cans are then sealed and
set I'm boiling water or live steam for
periods ranging from a few minutes 10
two hours. This heat kills all germ life
within the cans. the contents OF which
will thereafter keep indefinitely
The great advantages Of this method
are It's cheapness and rs ease. No eX-
penSye syrups and spice preServatiyes
are required. and many fruits and vege-
tables can he put In cans with a few
minutes of work Small. portable cold
pack canning outfits are now selling for
a few dollars i'm most hardware stores
Some of these outfits are so convenient
20 use that the housewife can put up
single can Of some food surplus with but
a few minutes work With this device
not only may surplus garden vegetables
be preserved but even scraps of meat
may 'be put up as soup stock. More
over, by this method 1t is as easy to can
vegetables as fruit Women using the
old open-kettle method of canning rarely
put up vegetable"
g. We must learn Food Drying. This
is not 90 take the place OF canning, but
20 be an important adjunct thereto. II
Is an easy process. Practically all vege-
tables and fruit may be dried. The cost
is slight. The process Is simple II can
be done or tho hack Of the kitchen stove
while the meal IS preparing; and can also
be done on sheets Of paper spread in the
sun.
7. No food should be thrown away
Starve the garbage pail. Scraps Of bread
and portions cf meat left over can be
utilized by n little ingenuity
3. The man AT the table ought TO CO.
operate.
Everything should be done to spread
enthusiasm for Cd maximum food pro-
duction, (2) for saving and (3) for pres
ervation Then from our Overlooking
abundance we should be able to help the
world.
IF you want exact. plain and full de-
tails upon the subject Of the best and
cheapest methods OF canning and drying.
write 10 "The National Emergency Food
Commission, 2l0 Maryland Building,
Washington, u. C." for the Home Can
ming Manual and the Home Drying Man
ual which will be sent you free. For
each booklet enclose two cents for post.
age.