Norwich bulletin., 1917-06-02
SUBORDINATE CHANGES
 ASKED TO CO., OPERATE.
State Master calis Upon Them to As :, sist in Food Conservation Presrani.e

The subordinate granges of the state are calledAupon to assist ih the s1ood
 conservation program of the commit tee Of food supply, Connecticut council Of defense, in a letter sent out by
 Charles T. Davas,A state master Of Sthe
 grange, whosis a3eos member or the
 food supply committee. 1, @as
 The letter asks thatHeach grange pay
 the expenses of at least one represent
 ative to the Connecticut Agricultural
 college at Storrs ito sreceive instruction
 in canning flood and food conservation. 51t.is recommended sthat upon the re-
 turn of the delegate demonstrations be arranged as aFreg1far part of the
 grange programs, and that the granEes co-operate with other organizations In
 conducting demonstrations and in for
 warding the general{ food conservation
 program of,tfie state. 3s
 Hotel. men ofzthe state, at the sug-
 gestfon of the food supply committee
 of the Connecticut council of defense, have agreed to plans whereby ;. the
 waste of~foodstuffs fwill ,be cut down.
 The committee5pointed out to the hot@
 men that; wheat is the commodity
 most desirable to save as the people of1 Europe are familiar with its use and it is not possible to iinstruc ct them tosany great extent in the use of sub stitutes. Dconopnyi in the use of wheat was suggestedTby making a reasonable charge for bread and butter by re-
 educing the size of wheat rolls and by eliminating the use of toast under foAd as a garnish. Cornrneal as substitute for four was urged.
 t Butter and other fat wastes might
 be cut down, it was thought; by rnak- ing a small charge for butter and by eliminating fried dishes wherever pos Eibie. --%
 It was recommended that the use of all salt meats ham and bacon be eliminated, and that wherever possible perishables. products such as fish and shellhsh be used in season to replace the more stapie foodstuffs. It was pointed uot that certain amount of veal and young chicken must reach the market because many. producers are interested. in the production of milk and eggs. and have, not the room, to grow the chickens or calves to matur- ity. The use of immature animals for
 meat was discouraged, however
 In order to insure bucllwheat seed for the farmers of the state, the com mittee of food supply of the Connec- ticut Council of Defence has bought a supply seed which it will hold l in reserve for use in case of a short age and resulting high prices. This seed will be. sold to farmers at $3 a bushel. It. is not the policy of the committee of foed supply to go :. int 0 1 the business of supplying seed where 1 the dealers are able to furnish it in sufficient quantities and at a reason able price. The committee reels, how ever, that a sufficient supply shou d be insured in order that the ia ners may not be hampered in carrying out their seasons camp paign. for increa sed food production.
 Registration, will soon be closed for | the first canning school of the sum = mer. at the Conn ecticut Agricultural College if the present flood of appli- cations for admission continues. Those who were disappointed in not bein 2 ble to attend the session beSinnin 2 June may register for one of the later schools starting June II, IS, e5 and July g,
 Arran sements have been com pleted whereby George H. Farrell. in charge i of the canning work for the United States Department of Agriculture, will be at the college and assist in vari- ous phases of the work.
 Professor George H. Iamson who has nladc study or the preservation 1 of fruit and vegetables by drying. will l be prepared to give instruction in the | work Of that nature. One laboratory will be fitted up for the purpose of in . stru ctinE in community ca ming. This latter work. is especially for the bene- | fit of representatives of chambers of commerce and others interested in conducting continuity projects during l the summer. The regular home econ ornics force of instructors will be in charge f,the work and will put spe- cial emphasis upon the preserve ing | of fruit and vegetables with the mini l mum amount of sugar.