Williams news., 1917-11-29

| 0 to fear sugar famine.
 That is to say, domestic refneries and their sources of raw ma terials are ample to meet all require ments. But local consumption and na- tive production are not going to de | termine entirely the factor of suff1- ciency. We have pledged ourselves to help our allies in the matter of food, and in the opinion of per sons qualified to judge sugar is a ne cessary part of balanced diet. h. deed, the harder the body is worked the more it insists upon that particu- lar form of energizing nourishment which sugar contains to a marked de gree.
 | The war in Europe has radically up- set the worlds sugar supply, and has affected especially the normal sugar sources of France, England and Italy. A recent report from abroad an- nounced that the Italians were paying 50 cents pound for a mixture of sugar and saccharine, and even this sweetening compound could be had only in very small quantities.
 In England the administration of the office of food control specifically pro- hibits the hoarding of sugar, and so moderate an amount as twenty pounds in a household is deemed a hoard. This is suggestive evidence of the rel | ative scarcity of sugar. Like the Eng fish, the French are paying a very high price for every purchasabie pound of sugar in the country.
 Plainly, then, the shortage among our allies must to a large extent be | Tl &I,;e, e,;< IL and the burden of the undertaking will rest upon us. The United States de- partment of agriculture has recently given out some extremely interesting data upon sugar production in the Uni ted States and foreign countries, and a brief analysis of the figure brings out the present situation and the part we have to play in providing generous percentage of the lacking normal SUD- ply.
 | It is evident that we cannot do this unless we practice economy and make every spoonful of sugar count. Waste fitness on the part of the individual would in a short time represent a na- tional extravaganza totaling hundreds, even thousands of barrels of sugar.
 We are being urged on all sides to conserve our perishable foodstuffs and the experts are busy explaining how this can be done in various ways. Fruits need sugar for their preserving and the sugar for this service, if we are to be truly economical, must be drawn from that average supply which ordinarily is used up in meeting many other dietary demands.
 The American sweet tooth is going to persist; it is consequence of eli matic conditions as we'll as of the phys ical activities, which are a part of our national life. There are those that have preached against sugar as a food for children, but some of the highest authorities have vigorously declared that this prejudice '1s little better than a superstition" And, an eminent Brit ish expert has said: "There have been few more important additions to our dietary or which have done more to promote the health of the rising gen. eration than our cheap and abundant supply of pure sugar." He spoke, of course, of the sugar market before the war.
 In order to make 1t possible for US to save in the household and yet to have that measure of sweets to which we are accustomed, the department of agriculture has issued a bulletin ex- blaming just how hundreds of thou sands of us can grow sugar beets and make from them ourselves a palatable and nutritious sirup for the table. Of course if anyone wants to carry the boiling and evaporating processes further the sirup can be made to yield a dark sugar.