s 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