they must be fed to human beings rather than to animals. Feeding grain to animals and then eating the animals is not nearly so economical as eating grain directly. For example, when grain is fed to a cow, only 3½ per cent of the energy of the grain is turned into meat or fat, and 96 per cent is burned up by the cow in its own daily living. When a man eats the grain directly, he uses at least 85 per cent of its energy. Thus 81½ per cent more of the grain is actually used for human food. So Europe to-day has to sacrifice her herds, and uses grain for bread instead of turning it into meat.

Alongside this shortage has come an increased demand for meat for the great armies. The soldier's ration always contains more meat than is eaten by the civilian population.

THE MEAT RATIONS OF EUROPE

The shortage has compelled vigorous control of consumption in order to make the distribution as nearly fair as possible. Compulsory meat rations are enforced in all the warring countries. They vary, of course, from time to time as the amount of available meat changes, but the following statements give a picture of how limited the allowances are in periods of shortage.

England did not suffer for lack of meat at the outset of the war. Her voluntary ration (November, 1917) was generous, 2 pounds per week. In the beginning of 1918 the supply was very low, and by the end of February London was put on meat rations, and in April the rest of the country. The rationing system has made distribution easier and more fair and greatly lessened the distressing "queues" of people waiting before butchers' shops for their allowance. The regulations allow each person 4 coupons a week. Children under 10 are on half-rations. At first, 3 of these coupons could buy 5 pence' worth of beef, pork, or mutton, and one had to be used for a limited amount of bacon, ham, poultry, or game. The total amounted to about 1¼ pounds of meat a week.

Because of the increased amount of bacon and ham which the United States was able to send in the late spring, heavy workers were permitted in May 2 extra coupons, for which they might buy a pound of bacon. Boys between 13 and 18 years were allowed 1 extra coupon for bacon, poultry, or game. But at the same time only 2 instead of 3 coupons were to be used for fresh meat, so as to cut down further the slaughtering of cattle. Heavy fines are imposed for wasting food or profiteering.

In the restaurants the meat portions are about a fifth of the size of those served in an American hotel. An American staying in London said recently that he could eat two meals in succession in a London restaurant, and leave the table still minus that self-satisfied feeling that a meal in America gives.

At first France used meatless days instead of rations, and in the spring of 1918 went back to meatless days. High prices also keep down consumption. In July, 1917, there were 2 meatless days, and cattle could not be slaughtered on the 2 preceding days. Though this order was abolished in October, 1917, meat had gone up so high in price that consumption went away down. The Paris letter of the London Daily News and Leader on February 28, 1918, says that rump steak was selling for 4 shillings 2 pence—$1 per pound. Since May 15, 3 days a week must be meatless—Wednesday, Thursday, and Friday. On these days all butchers' shops are closed. Horse meat may be sold, but no poultry or game. Fish is scarce and very expensive.

Italy has meatless days, formerly 2, and since May, 1918, 3. The ration and the number of cattle to be slaughtered are decided locally and strictly regulated.

The Central Powers probably have the lowest meat ration. The quantities allowed vary in different parts of the country, but the average in Germany has been about 9 ounces a week per person. It was reported that this was reduced to 6 ounces in the middle of May—barely two small servings each week.

THE PART OF THE UNITED STATES

As with wheat, meat for Europe must come chiefly from the United States and Canada, since ships are few and the Atlantic the shortest route. The extra demand upon us is to offset the loss from inaccessible markets and the depleted herds in Europe. The United States is now exporting far larger quantities than it has ever exported before. In March, 1918, we sent over 87,000,000 pounds of beef. Ordinarily we export between 1,000,000 and 2,000,000 pounds a month. Of pork we sent 308,000,000 pounds—six times more than usual. It is roughly estimated that it is necessary to send 75,000,000 pounds of meat and meat products of all kinds abroad weekly to the Allies and our army.

To buy and sell this huge and unusual quantity of meat, a careful organization has been necessary. At first the Allied nations bought meat in this country as best they could in competition with the domestic market and each other, often feverishly to meet emergencies. Last December a commission was formed to buy for all the Allies. The prices to be paid are settled by experts, after careful study, so that packers, storage warehouses, and producers shall all have adequate, but not excessive return for their labor. The buying is planned ahead so that we can ship at times when we have plenty.

The meat which we are shipping now is coming in part from an increased slaughter of cattle and hogs, a condition which may have serious consequences in reducing our reserve. The need for conservation is constant, though at times the situation becomes easier in one kind of meat or another. In the summer of 1917 we were short on hogs. In the spring of 1918, thanks to the "keep-a-pig" movement and vigorous conservation, as well as high prices, we temporarily had hogs in plenty. Beef is short for the summer season. Policies must change frequently with fluctuating supplies and varying demands from Europe. However, the export demand for our forces and the Allies is limited only by shipping capacity, and it may be that we shall have a still larger demand at the war's end which will tax any reserve which we can possibly accumulate.

MEAT CONSERVATION

Meat does not play nearly so important a part in the world's dietary as we are accustomed to think. There is no comparison, in the quantity consumed, between meat and bread, or even meat and sugar or potatoes. Half of the people of the earth eat little or none of it. Only in two kinds of communities is meat used largely—new and thinly populated countries with much grazing-land, or wealthy industrial countries.

Australia and New Zealand are of the first type, consuming more meat per person than any other country in the world—5 pounds a week in Australia and 4 pounds in New Zealand. The United States, parts of which may be considered in both classes, eats about 3¼ pounds per person weekly. This is much less than some years ago, when there was more grazing-land.

Great Britain, because it could afford to import it, used about 2¼ pounds a week before the war. Germany's consumption was slightly lower. France, Denmark, Switzerland, with fewer animals or less wealth, are small meat-eaters, the average amount being about 1½ pounds a week—about half as much as our consumption.

MEAT AND OTHER PROTEIN FOODS

Meat is eaten partly because of its pleasant flavor and partly because it is a source of protein which is necessary to build or renew the various parts of the body. Every cell in the body contains it and needs a steady supply.

Meat is a valuable protein food, but so are plenty of others—fish, cheese, eggs, milk, dried beans, dried peas, nuts, cereals. Cottage-cheese is the most nearly pure protein of anything that we eat. We can get protein just as satisfactorily from cheese and the other animal protein foods as