BETTER FAMILY LIVING FOR NATIONAL VICTORY YOUR FAMILY'S FOOD SUPPLY. Prepared by MABEL C. MACK. Extension Nutritionist

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mmilk "Me AM/ ; PthR u UNOM BETTER FAMLY LVNG FOR NATONAL VCTORY YOUR FAMLYS FOOD SUPPLY Prepared by MABEL C MACK Extension Nutritionist Oregon State

1 mmilk "Me AM/ ; PthR u UNOM BETTER FAMLY LVNG FOR NATONAL VCTORY YOUR FAMLYS FOOD SUPPLY Prepared by MABEL C MACK Extension Nutritionist Oregon State System of Higher Education Federal Cooperative Extension Service Oregon State College Corvallis Extension Bulletin 66 February 943 Home Economics Series

MAKE THE FARM FEED THE FAMLY A Food for Victory program starts at home with a plan to make the farm feed the family With yearround plans the family starts to workgrowing vegetables gathering fruit

2 MAKE THE FARM FEED THE FAMLY A Food for Victory program starts at home with a plan to make the farm feed the family With yearround plans the family starts to workgrowing vegetables gathering fruit raising cows for milk animals for meat chickens for meat and eggsproducing food that can be stored or preserved for use in the nonproductive season Food may be produced without making a plan but planning helps to assure the family of having the right foods in sufficient quantity Planning may mean the difference between good and poor family nutrition Production of the familys yearround food supply as planned will conserve commercial food stocks for our armed forces our allies and our defense workers A GUDE FOR PLANNNG Diet plans prepared by the U S Bureau of Home Economics in accordance with the recommended allowances of the new yardstick for good nutrition are used as a guide for planning n these diet plans foods are grouped according to their contributions to the diet Plan to use foods from each of these groups daily : Milk Tomatoes citrus fruits or raw greens Leafy green or yellow vegetables Potatoes Other vegetables and fruits Eggs Children 3 to 4 cups Adults 2 cups serving serving or more servings 2 servings daily if possible Meat fish poultry or more servcheese dried beans ings peas nuts Cereals and bread 2 servings (whole grain or enriched) Butter to 5 tablespoons For calcium protein vitamin A riboflavin and niacin For vitamin C; also provides iron calcium vitamins A 3 and riboflavin For vitamins A C niacin and riboflavin; calcium and iron For vitamins C Bi; iron and calcium For vitamins A B C riboflavin; iron and calcium For protein iron and riboflavin vitamin A For protein phosphorus iron; vitamin Bi riboflavin and niacin For vitamin B iron niacin and calories For vitamin A and calories

FACTS TO CONSDER N PLANNNG AND PRODUC NG THE FAMLY FOOD SUPPLY Milk and milk products The dairy cow can supply at least onefifth of the farm familys food The average cow if given proper care will

3 FACTS TO CONSDER N PLANNNG AND PRODUC NG THE FAMLY FOOD SUPPLY Milk and milk products The dairy cow can supply at least onefifth of the farm familys food The average cow if given proper care will produce 55 gallons of milk in a year This will supply the family with a liberal amount of milk cream butter and cottage cheese For a Constant supply of dairy products through the year two cows are neededone should calve in the spring and one in the fall Cream from about 3 gallons of milk is required for pound of butter One gallon of skim milk will make approximately pounds of cottage cheese One gallon of whole milk will make approximately pound American cheese On small acreages milk goats may be an economical source of milk supply Eggs and poultry A flock of twentyfive mature pullets housed each fall will amply supply the egg and poultry meat requirements of the average family for the year These birds should be slaughtered and consumed as they go out of production throughout the year The flock may be replaced by the purchase of 5 chicks in March or April where facilities for brooding and rearing are available The flock may be replaced by setting 25 eggs and rearing the chicks The average production of eggs per hen per year in Oregon is 35 or about dozen f facilities are available the size of the family flock may be increased to maximum capacity of poultry house Meat supply The meat supply for a family of five can be produced by growing and fattening one baby beef two pigs and a lamb Pork On most farms one hog can be fed on the scraps from the kitchen and other waste products supplemented by grain and pasture Grain is needed to finish off the developed hog To keep a continuous supply of pork products feed one pig until it reaches a weight of 225 pounds and butcher it Have another one half grown and start a third one when the oldest is butchered Beef Skim milk grain and grass will fatten a veal in 3 or 4 months or it can be fed to 8 months or a year for baby beef Lamb and mutton Fatten one or two lambs for fresh meat One pound of grain a day and fresh pasture will fatten a lamb in approximately 50 to 60 days

Goats Young goats are another good source of meat Rabbits Meat production is extremely high in relation to the amount of forage fed to rabbits Beef TABLE OF APPROXMATE DRESSED WEGHTS Kind of meat

4 Goats Young goats are another good source of meat Rabbits Meat production is extremely high in relation to the amount of forage fed to rabbits Beef TABLE OF APPROXMATE DRESSED WEGHTS Kind of meat Live weight Dressed weight Dressed weight The Home Vegetable Garden A very large portion of the years food supply for the family can be provided at a small outlay of money through a carefully planned home garden Locate the garden on rich soil near the house using from to acre Fertilize and prepare soil thoroughly Make the garden profitable by using good soil good seed good fertilizer and controlling garden pests Plan for your garden to include a sufficient quantity of vegetables high in nutritive value with special emphasis on tomatoes leafy green and yellow vegetables References Pounds 550 Per cent 5060 Pounds 300 Pork Lard Veal Lamb Chicken Rabbits (fryers) Ex Bul 55Garden nsect Pest Control Ex But 48Growing Fall and Early Winter Vegetables Ex Cir 339Vegetable Storage Ex But 586When How Much and What to Feed Milk Cows Ex But 550Swine Management in Oregon S C 282Rabbit Production for Meat Ex Bul 526Feeding Laying Hens Ex But 549Chick Brooding and Rearing Ex But 602Brooding and Rearing Turkeys Ex But 596Home Food PreservationCanning Drying Salting Ex But 593Food Preservation by Freezing Ex But 600Curing Meats and Fish Cooperative Extension Work in Agriculture and Home Economics Wm A Schoenfeld Director Oregon State College and United States Department of Agriculture Cooperating Printed and distributed in furtherance of the Acts of Congress of May 8 and June 30 94

PLANNNG YOUR FAMLYS FOOD SUPPLY 4 2 3 Products Number of servings weekly Amount* needed MilkWhole quart daily (children) pint daily (adults) Butter 365 gallons 9 gallonschild 46 gallonsadult 26

5 PLANNNG YOUR FAMLYS FOOD SUPPLY Products Number of servings weekly Amount* needed MilkWhole quart daily (children) pint daily (adults) Butter 365 gallons 9 gallonschild 46 gallonsadult 26 pounds 6 pounds 30 dozen 50 dozen 2 2 Cheese Poultry Eggs 30 pounds 30 pounds (Multiply amounts in column 3 by number in family) Amount you can produce at home Keep 25 mature pullets Cockerels and hens that are poor layers will 32 pounds 60 pounds 6 0 pounds 550 pounds Meat Beef Rabbit Fish Game Pork Lamb et (300 beef) (20 pork) (40 lamb) Chevon (Goat) Tomatoes citrus fruits or other vitamin C rich foods including: Raw salad greens Cabbage Strawberries Broccoli Melons Kale Leafy green or yellow vegetables Cabbage Carrots Broccoli Brussels Sprouts Greens: Beet Turnip Mustard provide preserve by canning or freez f rozen ) 2 pounds ncluded in above vegetable garden Rotate plantings of leafy vegetables for yearround supply when possible 280 pints canned frozen or months brined 400 pounds stored Store root crops (See Ex Bul 60 on Vegetable Storage) 560 pounds ncluded in above vegetable Stored garden ncluded in above vegetable [ 200 linear feet 800 pounds stored 560 to 00 pounds 4 acre 250 quarts canned or frozen 2224 pounds 4 (50 quarts canned or frozen) (0 pounds 38 poundst 2 pounds Sweets Sugar Honey molasses and syrup 50 pounds dried 250 pounds stored 90 pounds 60 pounds hogs butchered 33 pounds 65 pounds Flour and cereals Whole grain or Enriched 200 pounds Lard and bacon from two Fats other than butter 5 pounds stored 800 pounds dried) (50 pounds stored) garden 60 pounds 0 T Fruits 5 pounds 5 pounds 3 Potatoes or sweet potatoes Rhubarb Grapes serve 4 times a week for 0 Dried beans peas nuts Melons (For detailed plans see Ext Bul 64) Turnips (yellow and white) Berries Cherries Pears Plums Prunes 250 quarts of tomatoes to Plant 3 to f acre vegetable Cucumbers Rutabagas Apricots Peaches (40 pounds stored) Parsnips Beets Cauliflower Radishes Apples 820 pounds (56 pints canned or Meat and fish may be frozen cured or canned beef550 pounds 2 hogs225 pounds each lamb80 pounds garden 64 pounds Kale Lettuce Green beans Green limas Green peppers Peas Squash Yellow corn Other vegetables Onions Parsley 500 pounds 00 pounds actually used ing Amount fresh meat and a surplus to ting 25 eggs Chicken (meat) Amount to be purchased T Replace flock each year by buying 5 chicks or by set Amount to be preserved With one cow purchase milk during nonproducing months Keep or 2 cows cow will produce about 55 gallons of milk per year Amount needed per year Amount to be preserved for nonproductive months How to produce it needed per year per year 6 5 Amount* PERSONS FOR 9 FOR YOUR FAMLY OF FOR AVERAGE FAMLY OF FVE PERSONS FOR ONE PERSON 000 pounds Suet from beef cereals Lard50 pounds Bacon50 pounds Suet20 pounds Wheat can be ground or cooked whole for breakfast *Amounts given for one person are approximate Amount for family of five persons (includes man very active; woman very active; girl 6 years; boy 4 years; ; child 9 years) is based on a moderatecost adequate diet planned by yardstick of good nutrition Amounts stated are subject to Federal rationing This includes sugar for canning

PRICES OF COMMODITY PRODUCTS

PRICES OF COMMODITY PRODUCTS The gross farm value of the commodities reported in the parish tables was computed based upon estimated annual per-unit prices. The state average prices listed below were used