Evening star., 1918-07-28
WHAT THE GOVERNMENT Is DOING

W1Al l1E UVYE
suficient time has now elapsed since
the official conclusion of the third
liberty loan to
Bank Reserves and make It GER
Liberty Loans. Offering % has
bsen placed with comparatively lit
tie reliance upon the banks and that
the banking situation has been af-
fected by it to an Unexpectedly slight
extent. according to officials Of the
federal reserve board, who have been
deeply interested in this question.
Reserves at federal reserve banks
| have continued to show great
| strength during the period since the
conclusion Of the loan. Some shifting
of funds between federal reserve
banks was rendered necessary by the
fact that taxpaying certificates had
been purchased In varying proper
tions in the several districts. and
when used for the settlement of obli-
cations to the government necesst-
tated redistribution of funds. This
tax settlement. involving an aggre-
gate payment Of between two and
three billion Of dollars. had been gen
orally looked forward to with serious
apprehension. It was predicted that
| the LIQUIDATION Of the tax payments
| would cause q considerable string
ency in the money market. The neces-
sary transactions were, however. car
rted through without the slightest
disturbance of normal business and
! banking conditions. result which
I was rendered possible only by reason
| Of the mechanism OF the federal re-
serve system and the measures taken
In advance by the Treasury for the
purpose of facilitating and exped1t-
| ing the return to the market OF the
sums that had been paid in.
| The success from the standpoint OF
the absorption and distribution OF
the securities. as shown by the enor-
nous number of subscribers to tne
1 third liberty loan issue. augurs well
the federal reserve officials feel for
the coming financing Of the govern
ment during the first half OF the
fiscal year 1913.
Rice should have a more fmportan,
place in our diet, say experts OF tns
Department of Agriculture
Rice n Increased production and con-
| -, sumption Of rice not only
EVV3. would expand profitable in
dustry, but the eating of more rice in
the place Of wheat would release
greater quantity Of the bread grain fol
shipment to the allies.
The average per capita consumption
of six pounds per year in the United
States is smaller than that Of man!
European countries where rice is no
even produced. Norway and SwedeI
consume over 9 pounds per capita
Russia, over IL pounds: England, z
pounds; France, "a pounds; Italy, ovel
101 pounds. and Germany. more thaI
% pounds. But even these European
countries do not begin to eat a.
much RICE as Japan and China II
these eastern countries rice Is th'
most important article of diet Ever!
man, woman and child in Japan, OF
the average. consumes lat POUNDS o
rice each year. and those in China ls'
pounds.
The impoi tance of the place ric'
holds in the diets Of foreign countries
as a staple food. say ohhcials OF tn
department, would prove beyont
doubt that 1t is highly nutritious: q,
analysis Of rice supports this PROOF
|trttious as wheat. Every hundred
pounds Of cleaned rice contains ".
pounds of nutriment while ever!
hundred pounds Of wheat contains
87.l pounds. Wheat has the advan
tage in protein and rice In caroo
Most Of the American per capit,
consumption OF six pounds per yea
is used in the southern states. In SOM
Of which it is on the table with q
tleast one meal daily. In these state
lit holds the same place In the dtetar!
that the potato does IN the nortner'
states. ~
Rice a. sold by most American gro
GERS is q pretty grain. with smootl
and shiny surface, attractive 10 IN
eve. but it lacks the palatableness tina
makes foods popular. This rice ma
been SO highly milled that It mas pee
robbed Of much OF its food value an
of most Of its oily navoring matte,
LEAVING a product known to the trad
ar, polished rice. which to many per
sone is tasteless. Unpublished rice !
offe-ed and accepted as q proouct su
perior to the polished rice, but y y
reality its food value is oniy oee'er -
The experts Of the Department Q
A1riculture who have studied tni
cHr.sI say that if the American house
Gifs conld be induced to deman'
hrovn rice instead Of taking the POL
ished nroduct there would be
tmarked increase in the consumpt1o'
of this cereal in a short time Tn
superiority of the brown rice ana u
nieasine flavor. compared to ootn Tn
noiished and unpublished rice. lie
the fact, the experts say. thae tne en-
tire seed, as nature produced IT, !
fused, only the inclostng cnan OF nuii
being removed.
In seeking Information on the ar
of cooking rice, say omciais OF IN
department. no mistake Is made i
referrine to South Carolina, wher
The true value Of this cereal has beel
appreciated for over two centuries
Carolina housewife would advise tn
usinR Of one pint of rice, after thor
ou1h washing, which she consider
inportant, ''to q quart and pint
watar." and a teaspoonful of com
..rhis is to be boiled over a auicl
Are for ten minutes, stirring occa
sionally, Then pour of all or nearl
All the water; cover the vessel an
| nut it over 4 very slow hre ana al
low it to steam for fifteen minutes q
least, stirring occasionally. Tn
larger the quantity of water and IN
shorter the steaming. the softer vii
be the rice"
The recent growth and increasin
|. expansion Of our merchant marin
makes the securinI
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