The Bamberg herald. (Bamberg, S.C.) 1891-1972, June 26, 1919, Page 7, Image 7
EXPLANATION OF H. C. L.
Why Is the Cost of Food So High?
Where We Get Our Food.
___
Washington, June 11.?Why is the
cost of food so high?
Most answers to that question, according
to a bulletin from the National
Geographic Society, go on farther
than the grocer, the wholesaler,
or perhaps the cost of farm labor.
But to trace to their sources many
' staple edibles found on the American
dinner table one must go beyond
State or national lines and frequently
across the ocean, it is pointed out.
: The bulletin quotes from a communication
to the society from William
JoseDh Showaiter:
"Could we turn loose our fancy as
yr* ? '
we dine, we could see a great army
of men and women working that we
might eat. The appetites of men now
~ levy tribute on all the continents
and all the seas, and where once all
roads led to Rome, now they come directly
to our dinner tables.
"Let us sit down to dinner and go
over the menu and try to list those
? who have assisted in the preparation
fct of our meal.
"At the top of the list come olives
and salted nuts. The olives mayhap
are from Spain, the almonds from
California, and the pecans from
v 1 ' . Texas. The salt on the nuts was prepared
in New York State. Also we
have celery that came from Michigan,
v ' > "Then comes the soup. Without a
. cookbook at hand, this writer will not
pose as an, authority on the ingredi
exits of soup, but it may be Chesa
peake Bay clam chowder, which cerl^j
' talnly has some pepper from Africa
& in it and other ingredients from far
and wide.
' "Our fish is salmon from Alaska,
's } and our prime ribs of beef came to
onr table through the Kansas City
i. *packing town.' Our potatoes came
frota Maine, our boiled rice from
/ ? 'V''''China, our string beans from Florida,
r and our tomatoes from Maryland.
' 14Next comes our salad, and it contains?if
a man may guess at the contents
of salads and dressings?Mexican
peppers, Hawaiian pineapple, SiSpp
ellian cherries, Pennsylvania lettuce,
^ : Iowa eggs, Spanish olive oil, Ohio
\ ;>" Vinegar, California mustard, and
Guiana red pepper.
?
/ "When we get down to the ice
v cream, we eat Virginia cream, Cuba
|i; sugar, Ecuadorean vanilla, and Mexiv
,V can chocolate. The cake that goes
with it is made of butter from Illinois,
V fiour grown in North Dakota; baking
^ powder from Pennsylvania, and other
| ; ingredients.
fi;: ' "When it comes to coffee, if we are
- fastidious we will have issued a draft
::: on. both Turkish Arabia and Dutch
- Java, or if we are only folk of everyiKs^
day taste we will content ourselves
MtV V , "
0* "with the Brazilian product.
^ "And so, when we come to reckon
UP those who have helped produce
Ipfe. v^the raw materials of which our foods
^ are made, we find the clouted African
savage and the American stock grower;
the South American Indian an<J
?: '} the California truck farmer, the Java;
uese coffee picker and the Virginia
dairy man; the turbaned Arabian and
bu ' the New York orchardist; the Chi
nese coolie and the Dakota wheat
^ farmer; the Mexican peon and the
Chesapeake Bay fisherman; the Puerto
Rican. planter and the Hawaiian
.'A-. sugar grower; the Spanish olive packer
and the Alaskan Eskimo fisherman.
"Yet all these neglect the matter
' of transportation. Our food comes to
p .>> us on the . heads of Indians, on the
V*backs of donkeys, drawn in carts by
; * ; huge water buffaloes aboard the 'ship
^ . of the desert/ on wheelbarrows pro
^ : polled by Chinese coolies. Steamships,
railroad trains, auto trucks, and de../
livery cars have all played their part
- in the great work of catering to dis[l?y^
criminating appetites.
"Truly the man who dines well
5;" ought to be a deep student of geography,
for all races, all nationali#
ties, all types of peoples, all points
of the compass, all latitudes?continent,
island, river, and sea?all must
nnmn n c 1 nrtl'O ATTOr fho Kill
VUiUU IfV 111 HI 0>0 ivvau Vf VI vuv V4??
of fare and tries to find those things
that delight his appetite."
Too Hard for Yankee Tongue.
Like the British Tommies, our
soldiers in France find the French
names?especially when pronounced
' / in the correct French manner?rather
difficult to remember. A certain
regiment of Alabamians, says Life,
was given the name of the French
town of Armandvilliers for a counr'*vV
- r\
tersign one night.
A soldier approached one of the
0 sentries along toward midnight and
was promptly challenged.
"A friend with the countersign,"
he replied in proper form.
"Advance and give the countersign,"
directed the sentry.
The soldier stepped forward, began
to scratch his head sheepishly,
and at last said:
"Durned if I ain't forgot it! '
"So have I," said the sentry.
"Pass friend!"
< > ?
All size loose leaf memorandums
s at Herald Book Store.
m,.- - .... .
NEW WATERMELON.
Experimenter in Producing Different
Flavors.
Would you like a watermelon with
the flavor of fresh strawberries, or
pistachio nuts, or tamarinds, or just
anything else you think would blend
well with the watermelon's own indescribable
flavor? If you think,
you would, it may be possible for
you to get it soon, unless rumor is
wrong again.
There is a yarn afloat down in the
southwestern part of the State where
they think of watermelons in terms
nf narlnadc and chin spnrpe nf pare
every year to northern markets
that one o of the farmers who has
been planting a small acreage in
melons for a good while and shipping
three or four cars a year has been
experimenting with a view to producing
artificially flavored watermelons
in his fields.
How He Started.
The story has it that this searcher
has something new in watermelons
is no disciple of Burbank or Coker,
as he uses neither pollen blending
methods of the former nor the
selection process of the latter in
seeking to work his will with the
flavor of his watermelons. It is said
that he began four years ago to try to
introduce flavors directly into the
meaty heart of his melons by "plugging"
them in the manner practiced
by all suspicious buyers whose arts
are not attuned to the mellow rumble
with which a ripe watermelon responds
on being thumped with the
? i _ xs / ik. *u #* ** s? Tn
middle anger 01 uib ngut uauu, a*i
his first series the South' Carolina experimenter
took the plugs out of
the watermelons rather crudely
thus introduced the flavoring solution,
decayed.
In the second season, the experimenter
took the plugs out of the
melons with exceeding care and replaced
them tenderly, sealing the
wound in the rind with boiling parafin.
He secured a few melons that
year which were flavored?in spots,
and the third year he turned his attention
to perfecting his flavoring
solutions in "an effort to secure one
which would permeate the watermelon
from stem to stem and be uniformally
distributed, through the
meaty heart.
A Gilder of Gold.
It is said that the watermelon
fancier?Rastus will call him a gilder
of fine gol<??has at last found a
medium fn which he can suspend any
of the usual fruit or nut flavors.
He thinks by using this solution he
can impart any desired flavor to his
watermelons. Besides "plugging"
Tratermoinns and sealine with Dara
fin, he will try a hypodermic needle
this season to, see if this instrument
will serve to introduce his flavoring
material into melons.
As the story goes, the medium for
the flavors is still the experimenter's
secret. He has not told anybody
what he uses nor has he disclosed
the proper stage in the watermelon's
short but, as far as is known, happy
life at which it responds best to the
intrusion of the flavoring material
into its interior. These facts lend
color to the view there may soon be
a corner on the market for strawberry-watermelons,
peach-watermelon,
and other new kinds too numerous
to mention. The man who
thought of it first may get rich if the
Republicans in congress forget to
put strawberry-watermelon and the
like into their internal revenue bill.
CALL TO SUBSCRIBE.
- . I
South Carolina Expected to Invest
$1,500,000.
Memphis, June 18.?Allotments of .
the $25,000,000 which the ten Southern
cotton producing States are expected
to raise for the proposed
$100,000,000 capital stock of the
?
American ^ouuii niApui l? r luau^c
Corporation, were announced here today
bv R. Brinkley Snowden, Tennessee
director, who is a member of the
executive committee.
Mr. Snowden explained that the executive
committee has tentatively
agreed that when $25,000,000 of the
stock issued has been paid in it will
be justified in putting the corporation
into operation. Texas, which is alloted
$7,500,000 is called on for the
largest subscription, it was explained,
not only because that State produces
more cotton than any other State,
but because 80 per cent, of output is
for export trade. Louisiana is given
the second largest allotment of $3,000,000
and Georgia is third with $2,500,000.
Alabama. Arkansas, Mississippi
and Oklahoma each are expected
to absorb $2,000,000 of the
stock. Tennessee and Soutft Carolina
are allotted $l,r>00,000 each and
North Carolina is called on for $1,000,000.
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Wife?"Oh, you flatterer!"?
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