The Mankato free press., 1923-12-21

atlon, January 3, ana lU, 10
make the the round trip for a
fare and half, says J. S. Jones.
secretary. All that will be nee
essary for persons attending
to do, Mr.. Jones says. is to OBJ
tain a certificate when the fare
to st. Paul is paid. This certi-
ficates," continued Mr.. Jones, 80
convention and will enable the
holder to a return ticket for half
fare. I'VE must have ESQ certi-
ficates," continued Mr.. Jones $50
II is important that all attend
ing should get their certificates.
for the failure of one might re-
suit in losses by all attending.
Tickets may be purchased from
January S to IL. The rate is ef-
fective until January 16.
WAR BREAD SAVING HABITS
Bread saving habits formed in war
time and needlessly continued now
are limiting the consumption Of
wheat in this country to the disad-
vantage Of both producer and con-
sumer, says officials Of the United
States department Of agriculture.
They assert that a return to pre- war
food habits in the use OF wheat by
the public, and the feeding OF low
grade wheat to livestock would great
ly help to solve the wheat problem.
Use Of wheat -four and bread In the
fuch reduced In war time by high
prices and by the appeal Of wheat
saving. The custom OF serving
bread free with "a la carte" orders
in restaurants, hotels, and railway
dining cars was abandoned, and has
not since been generally revived.
Bread is not consumed literally at
the prices commonly charged. In
cafeterias, for example, the rate is
usually two slices, with butter, for
a nickel. This means that the cafe
terra patrons pays from % to 30
cents for a pound loaf of bread. In
the higher priced hotels and res
taurants and in dining cars, the
charge for an order Of bread may be
as high as 20 cents. At such rate.
the disparity between the price Of
bread, and the cost of the wheat in
it, Is enormous. 1t is pointed out.
too, that the price Of bread in cities
has not fallen with the price Of
wheat -four. Thus a pound loaf Of
bread which in Minneapolis in 1913
1914 cost 5.3 cents now costs ap-
pTOAluldISly CSulS, Tic hOul
from which it is made cost SAB
$3.50. Allowing 2S0 loaves of bread
to the barrel, the margin between
the price of the -four and the price
Of the bread produced from it has
increased from $10.40 to $3.50.
Why should there be such an in
crease in bread cost? 1t is recog
nized that the price of -four is not
the only element in the cost Of bread.
Costs Of other ingredients, and Of
labor and distribution, have likewise
to be taken into account. Never
theless, the wide disparity between
the cost Of bread to the consumer
and the price received by the. pro-
ducer for the wheat from which the
bread is made, is cited as typical
illustration of the disproportionate
relationship which exists between
the price Of farm products and the
price Of things that have gone
through manufacturing process. 1t
is obvious that such conditions,
caused, work to the disadvantage of
both producers and consumers, say
department officials. Producers are
injured by the restriction which is
caused in the demand for their pro-
ducts, and consumers are injured by
high prices which enforce an un-
economic limitation in the use Of an
essential food. All interests in the
country. includinp those Of bakers
and millers. would be benefited, 1t
is held, by the restoration of a more
normal ratio between the price OF
wheat when 1t leaves the farmers
hands, and its price to the final
consumer.
PRICES HOGS AVERAGE LOWER
Sale prices OF purebred hogs for
the first six months OF 1923 were
slightly lower than the average for
the full year 1922. according to a
survey recently completed by the
United States department Of agri-
prices ranged from $3.50 to S4.21
per head. Average prices OF all ages
Of both sows and boars by breeds
were: Duroc Jersey S43. 20: Hamp.
shire $42.12; Poland China $39 35;
Chester White s38. so, and Berk-
shire $26.37. The low average Of
Berkshires is attributed partially to
re fact that "a per cent Of the sales
OF that breed reported were pigs un-
der eight months Of age.
That It pays to steam. sterilize
milk cans has been shown con-
clusively by tests made by the
United States department OF
agriculture. Unsteamed cans
having a bacterial count of 1874
100000 contained $4,000, 100000
at the end of twenty four hours.
while steamed cans having
count OF 3,400 Immediately after
Stpaminp and left nracfipallv
dry had 1900 in the same time.
The bacteria count on steamed
cans left damp for forty eight
hours increased from 4,400 to
nearly 100000.
NATIONS EYES ON SPUD DRIVE
The campaign In this state to or
ganize the Minnesota Potato Grow
ers' Exchange is being watched by
farm leaders in all parts of United
States, according to S. G. Rubinow.
campaign manager, who returned
Friday from Chicago, where he at.
tended the annual convention of the
American Farm Bureau Federation.
During the meeting, Mr.. Rubinow
held conference with leaders from
several potato growing states, who
expect to put on campaigns In order
to get the whole industry organized
In time to handle the 1924 crop.
Minnesota everywhere Is looked up
on as the key stone in the arch Of
CO. operative potato marketing" said
Mr.. Rubinow, "and with the success
of the work in this state assured,
formation Of national exchange is
the next step. Other potato grow
ing states will be ready by next fall"
he mn