ions and food to the Western front in the
spring of 1918.

IN PLACE OF SUGAR

The United States is much more fortunate than Europe in having sweets
other than sugar at its disposal. As our corn-crop is immense,
the supply of corn-syrup is limited only by the ability of the
manufacturers to turn it out. It is a wholesome, palatable syrup and
can often take the place of sugar both in cooking and on the table.
Although it is not as sweet as ordinary sugar, it serves the body
for fuel in the same way. We have cane-syrup, and also molasses and
refiner's syrup, by-products of sugar-making, and in some parts of
the country, local products such as honey, maple sugar and syrup,
and sorghum syrup. Sweet fruits, both fresh and dried, contain
considerable amounts of sugar, some of the dried fruits being over
two-thirds sugar, and when added to cereals, for example, take the
place of part or all of the sugar.

THE PRICE OF SUGAR

In spite of the short supply, the Food Administration has kept down
the price of sugar by an agreement with the sugar-refineries that the
wholesale price must not be more than the cost of the raw sugar plus
a fixed amount to cover costs of refining. Even during December,
1917, when there was a severe shortage in the East, the price
remained stable. Refiners say that without regulation by the Food
Administration the price would have gone to 25 cents a pound or
higher.

At times the Food Administration has had to use compulsion to keep the
price level and has not hesitated to do so where necessary. Licenses
have been withdrawn for failure to comply with regulations, and
businesses closed for longer or shorter times. One dealer who was
charging 14 cents a pound for sugar had his store closed for 2 weeks;
another paid $200 to the Red Cross for overcharging; another, for
selling sugar and flour without regard to regulations, was closed
indefinitely.

TO CUT DOWN ON SUGAR

USE FEWER SWEETS OF ANY KIND AND USE SUGAR SUBSTITUTES. Sugar
does serve a desirable purpose in making certain of our foods more
palatable, but the quantity necessary for this is small, and for much
of it other sweets can be used instead. The household consumption uses
by far the largest percentage of the sugar-supply. Its economical use
also helps to provide a reserve for preserving surplus fruits. SUCH
"EXTRAS" AS CANDY AND CAKES CAN BE ENTIRELY DISPENSED WITH.

Of course, sugar is a food, as it is burned in the body for fue