The herald. [volume] (New Orleans, La.) 1905-1953, 1917-11-22

That is to say, domestic
refinerieS and their sources of raw ma
terials are ample TO meet all require
ments. But local consumption and ma
tive production are not going to de-
termine entirely the factor of suffi-
cheney. 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 ne
cessary part Of balanced diet. In
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
80 cents Il pound for Il 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 boarding of sugar, and so
moderate an amount as twenty pounds
In q household is deemed a hoard.
This is suggestive evidence of the rel
alive scarcity of sugar. Like the Eng
lish, the French are paying a very high
price for every purchasable pound of
sugar In the country.
Plainly, then, the shortage among
our allies must to large extent be
made up from this side of the Atlantic,
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 q
brief analysis of the figure brings out
the present situation and the part we
have to play in providing a generous
percentage Of the lacking normal sup
piy.
1t Is evident that we cannot do this
unless We practice economy and make
every spoonful Of sugar count. Waste
fulness on the part Of the individual
would In short time represent q ma
tional extravaganza totaling hundreds,
even thousands Of barrels Of sugar.
We are being urged on all sides TO
conserve our perishable foodstuffs and
tAe experts are busy explaining how
this can be done In various ways.
Fruits need sugar for their preserving
and the sugar for this service, II 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; 1t Is a consequence Of cli-
matte conditions as well 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 Is little better than
a superstition" And. an eminent Brit
ish expert has said: There have been
rev more important additions to our
dietary or which have done more to
promote the health Of the rising gen.
Grafton 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
10 save In the household and vet TO
nave that measure of sweets to which
we are accustomed, the department of
agriculture has issued a bulletin ex-
planning just how hundreds Of thou
sands Of us can grow sugar beets and
make from them ourselves a palatable
and a nutritious strip for the table.
OF course II anyone wants to carry the
boiling and evaporating processes
further. the strip can be made to yield
a dark sugar.