Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-06-14
SUCCESSION FARMING
J ANDRtHM. SOULt

much bread as this. especially il he has
"a weII-balauced and satisfactory ration
in other respects. At this time when
the conservation Of wheat is essential.
he may eat bread made up of three
fourthS wheat -four and One-fourth corn
meal. oat meal. hominy or rice. He
might also eat thrcc-fourths pound of
whole wheat bread and the additional
cereals mentioned in separate and dis
ti.Ct form. For instance he could eat
corn meal. mush or oIt meal porridge
al breakfast. Another manner i'm which
the bread part of the ration may be
supplied Nvould be oue-half pound OF any
OF the cereals mentioned or such other
AS he may care TO use along with two
or three medium-sized sweet or Irish
potatoes
Under the head of meat he will need
one-quarter pound of what we would
class as lean meat. and four or five
ounces OF dried beans or peas 1t has
been our custom to eat much more
meat than the amount indicated and TO
ignore the use of the legumes mention
ed. Meat is essentially valuable as
source of protein. IL is muscle and
nerve builder as already pointed out.
Dried peas and beans also contain much
protein and can be substituted for meat
to advantage. They therefore enable
Us TO save meat so that il may be sent
abroad for the use of our armies and
those of our associates. If we ate less
meat we would also be healthier and we
would utilize the products which may
he grown i'm every backyard garden, and
which we do not now cultivate on any
thing like the scale needed to meet our
dietetic requirements in the most sat
z L snH har fore f-a-
member the Importance of cultivating
Iegumes and using them as extensively
as possible in our. daily ration in the flu
ture Those who are doubtful as to
their utility for this purpose should re-
member that the Chinese and Japanese
obtain the greater part of their protein
from various kinds of legumes, all Of
which may be grown with success in
the United States.
In addition TO meat and legumeS,
there should be at least three ounces
of fat available in the daily dietary.
This may be derived from meat bur
ter. lard or lard substitutes ano vege-
table oils. We use a good deal of vege-
table oil. but not nearly as much as
we should We have just recently
found cut that we could grow peanuts
with wonderful success in the south =
eastern states. They produce very
superior type of oil and a large amount
of il per ton. which is valuable for
use in cooking and also in the making
of salads As a matter of fact, We
seldom eat the fat on meat. 1t has
been the custom to waste il, and II
we are not going to eat the fat it
should be cut off and saved and used
for other purposes, such as frying ami
shortening for biscuits.
In the matter of fruits and vegeta
bles we seldom eat as much or these
wholesome foods as we should. In
spite of the fact that we have sucn
large areas of land devoted to truck
crops fruits and vegetables are rela-
lively high in most of our consuming
centers and difficult to obtain in
strictly fresh condition. There is 40
reason. however. why thousands and
thousands of families should not have
plenty of these two great delicacies ana
essential food commodities because theV
can grow a plentiful supply on very
limited area and for relatively small
outlay Of money and labor. Fruits
and vegetables not only keep the syS-
tenn in a good condition physically, bur
they help to lessen the consumption o.
bread and meat.
There is a natural craving for sweets
on the part of most human beings, AMI
this NAV be satisfied in various ways
We use some sugar directly for the
svveetentng of our beverages. We also
obtain part of the sugar needed through
the use Ct syrup. preserved fruits Jams
and jeIlies. The daily ration should
contain about three ounces of sugar or
at most four.
A man receiving the above quantities
of food should be highly nourished and
capable Of performing a vigorous days
work Those of sedentary habits should
not eat so much, and those perform
ing unusually hard tasks might neei
more The average human being woul1
probably not require over two thirds OF
the above ration. The same would De
true of children above the age Of six
TO ten years Small children would
probably not require over one-third 20
oue-haIf. and. Of course. very young
children could not utilize foods of the
character mentioned.
To feed an average man for a week,
therefore one would require about six
loaves Of bread or its equivalent in Ia
pounds OF wheat flour, corn meal, oat
meal hominy or rice Another way OF
providing the necessary bread ration
would be through the use of three and
a half pounds of cereals and one-quar-
ter neck of potatoes We are asked to
conserve wheat flour particularly. there
fore the amount of wheat bread might
be cut down to three loaves, and corn
bread or other cereal substitute to the
extent OF three pounds used during the
week II is important that potatoes be
used Either sweet or Irish will an
swer. They give variety to the dietary
which would otherwise be lacking.
In the case Of meat. one and three
quarters pound Of fresh lean meat and
two hounds Of dried beans or peas would
supply the essential protein for seven
days. one and a half pounds Of fat
would also be necessary. derived from
any OF the sources previously mentioned.
Provision should also be made for six
rounds OF fresh fruits and vegetables.
the greater the variety used the bet
ter One and a quarter pound Of sugar
or one quart Of syrup will supply all the
sweetening needed
This will give some idea Of the guam
titles Of food necessary to maintain the
average adult for period Of seven days.
The quantity of food needed for the
proper nutrition of family of five
during a single day would be about as
follows. Four and a half pounds Of
bread or the same food value obtained
from the use Of three pounds of wheat
flour. corn meal. oat meal. hominy or
rice: or two and three-quarter pounds
Of cereals. and five or six medium