The Western news. [volume] (Libby, Mont.) 1933-current, 1943-01-14
Food In
War Time
Is Topic
W0men's Club Has Most
Interesting Program at
January Meeting.
SPEAKERS STRESS NEED
OF SAVING; NO WASTING

Vt DA VllNO, M WhD ING
Food for Freedom" was the key
note of the outstanding Libby Wom-
ans Club meeting Tuesday after
noon, in the Community Room, and
each member attending felt person
ally moved to cooperate in and try
to understand the food situation
facing the world today. Mrs Ned
Joughin, the first speaker, gave a
summary of the world situation and
the need for food in SO many coun-
tries beside our own.
Food has equal priority, ton for
ton, with guns and ammunition on
certain ships stated Mrs. Joughin.
The first demand for food is for
our armed forces. and then our
workers at home must be kept
healthy, too. Americans have been
Wasteful and we must learn to save
and make what we have go as far
as possible, in order not only to win
the war but win the peace that will
follow. Food for the reconstruction
period must be planned, not only
for ourselves but world program
for all of the United Nations. There
is need for rationing and it is
fair way for each to get a share
SO that some will not go under
nourished. Victory Gardens will be
stressed more than ever this year
and the motto for our country is
produce and save" Mrs. Joughin
In preparing her talk had written
to Secretary of Agriculture Claude
Wickard for information and she
quoted from him. She also passed
out slips containing information on
what foods are necessary to include
IN ones diet each for good health.
It was very inspiring talk.
Wars Effects
Mrs. A. L. Brock gave more in
teresting and explanatory talk on
dehydrated foods 'sNapoleonic wars
started the use of canned foods, the
Civil War condensed milk, World
War II dehydrated foods was a
comparative statement of interest
she made. A few experiments were
made during the first World War
and the results were not palatible
but since then they have new meth
DDS and can retain flavor and min
eral content to an astonishing high
degree. Many foods have from rs
per cent to 80 per cent water in
them and if they are dehydrated
they take about one-sixth of the
space in shipping and do not need
refrigeration or tin cans. The value
In the present war is obvious. There
is quite future for dehydrated
foods because they can be produced
more economically and if the high
vitamin contents of vegetables can
be held by processing them better
than our so-called fresh fruits and
vegetables which lose value in ship
ping, the people will use them and
demand them"
Mrs. Brock had procured from the
State College an interesting exhib-
it of dehydrated foods and also dis
played an exhibit of milk which
Mrs. Wichman had procured when
she went through a dehydration
plant on her trip East. Much cur
iosity and interest were shown by
everyone and one wonders what
will be next. If our engineers can
be SO successful with such processes
the world can have freedom from
hunger
Guest Speaker
The guest speaker of the after
noon was Miss Flora Martin of the
school staff She spoke on herbs and
their uses. She pointed out the fact
that most people do not realize to
what extent they use herbs and
went on to nane the common ones
and explained some of the lesser
known. There are two classes, teas
and those for culinary use as fla
workings. There are many kinds of
teas, both medicinal and those for
social USE In cooking there is a
field with many delightful effects
to be had, and with wartime cook
ing where fewer staple products will
have to be used this art of season
ing will come to the fore. Miss Mar
tin mentioned two books from the