The Detroit times., 1917-07-31


We are warned by those in position
TO know that unless we take care there
is going to be a food famine before long.
America viii be called ON to help feed
the world, and, from the present outlook,
there viii not be enough To spare in this
country 90 meet the demand of our feS-
low nations.
Officials. therefore. with the aid Of
far-sighted. patriotic-minded citizens,
have undertaken the giant task Of in-
ducing the wasteful, careless American
and his wife to save
Succinctly the campaign may be thus
summarizes
J. Everybody ought to plant a garden
Every human being ought 20 be repre-
sented, directly. in the raising of extra
foodstua Ask yourself. What am
personally doing 20 increase Jhe amount
OF food prodlcei i'm this country?
. Every city town hamlet aid c0rl-
munity ought 10 form an association and
see that no vacant loss on 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
er."
3. Every one ought to know how to
PRESERVE rs well "a to raise food
stufTs We can eat only a fraction OF
what we can grow Even the modest
backyard garden gives more vegetables
th<3 the family can consume.
i The enormous and criminal waste
at public markets and groceries ought
also be stopped 10 is possible to pre-
serve almost AN of this
8, Everybody should learn the mod
ern improved methods Of canning foods.
The old method of canning foods was
10y cooking them SAYS G. /. Pack Of the'
National Food Commission. But the
process most highly recommended by
agricultural colleges domestic science
schools and state departments OF agr1-
culture is known as the cold-pack meth
od The fruits and vegetables preservN
ed bt this method are placed in cans and
covered with either thin syrup or merely
hot water thd cans, are then sealed and
set I'M boiling water or live steam for
periods ranging from a few minutes to
two hours This heat kills all germ life
within the cans. the contents OF which
viii thereafter keep indefinitely.
"The Crea' advantages of this method
are Us chCarness and u.s. ease No. ex-
pensive SyTupe and spice preServatvss
are required and many fruits and veQe-
tables can be pgt n cans With few
minutes of work small portable cold
pack canning Cu6- an now selling for
fcw doliars tn mos, hardware stores.
Some 0fthcsc ourhrs are $50 convenient
20 use tha, tha hon ewitc can put UP
sihgls cam Of omc 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 Ii is MS easy TO can
vegetables as fruit Women using the
old open-kette method Of canning rarely
put up vegetables.
IS. We must learn Food Drying. This
IL. not. 20 take the place Of canning, but
tdTsevan important adjunct thereto. II
Is Hn easy process. Practically all vege-
tsaes and fruits may be dried The cost
is slight The process is simple. II can
be- done on the back Of the kitchen stove
while the meal IS preparing; and can also
be done on sheets Of paper spread in the
sun.
Z. No food should be thrown away.
Starve the garbage pail Scraps Of bread
and portions Of meat left over can be
utilized by a little ingenuity.
g. The man az 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 overfowing
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 90 "The National Emergency Food
Commission. DO Maryland Building,
Washington n. c. for the Home Cam
ming Manual and the Home Drying Man
ual which viii be sent you free. For
each booklet enclose two cents for post.
age.