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'S REPORT TO CON
D STATES DEPARTMENT OF AGRICULTURE OFFICE OF INFORMA WASHINGTON. 0250
)ctober 1964 N
fore For The Money. How many food items does you r~d ery rck
*hich weren't-there 15 years ago? More than 1,000. ld -you
consider non-food items, too--as detergents, soaps, paper pro-
:ucts, and others--then one-half of the items stocked today did
iot exist even 10 years ago. Just how many choices do you have
-hen you shop? A good-sized supermarket stocks up to 6,000 dif-
erent food products. This gives American homemakers the widest
-election in the world. One hour's work today actually buys more
)f this bargain in abundance, wholesomeness, and convenience '
han it used to, the U.S. Department of Agriculture reports. For
-ne hour's work in the late 1940's, a wage earner could buy J'
I-most 2 pounds of beef, or nearly 2 pounds of pork, or 2 dozen
ggs. Today that hour's work will buy 2-1/2 pounds of beef, or -
:-1/2 pounds of pork, or 5 dozen eggs.
national Farm-City Week Planned. President Johnson has proclaimed
november 20-26 as National Farm-City Week. He urges leaders of .
business groups, labor unions, women's clubs, and civic associa- "
ions as well as all consumers to join farm families and other
rural residents in observing the strong ties that bind urban and
rural Americans. In his proclamation, he pointed out that "never
before in history has so much food and fiber been produced by so
few farmers for so many people throughout the world at so reason- ,
ale a cost. But, on the other hand, the farmer himself is a \
major consumer who depends more and more each day on the products
ind services of science, labor, and industry to provide him with
ools and supplies for farm production." "Farm and city families,"
resident Johnson said, "should recognize and better understand
heir interdependence." USDA films for National Farm-City Week
programss are available through your County Extension Service or
-tate Land Grant College Extension Service. For information,
*rite: Motion Picture Service, Office of Information, U.S. Depart-
nt of Agriculture, Washington. D.C, 20250. ,
oup In Seconds. Instant bean soup--lima or navy--is one of the
,aid-services U.S. Department of Agriculture research scientists
re developing for busy homemakers. Right now they're perfecting
he process that turns pureed beans, peas, and lentils into
instant" powders. Just add water, stir, heat, and serve. Beats
oaking, cooking for an hour or two, then making the puree your-
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S3 1262 08740 0130
Instant Powders Are The Berries! That's right, highly-flavored instant strawberry,
raspberry, blackberry, and boysenberry powders are the newest from U.S. Department
of Agriculture research scientists. Packing and storage conditions are still being
worked out, but the powders look promising for bakers, ice cream dry-mix manufao-
turers, and other large-scale users. Eventually, they may appear in your grocery
as pastry and beverage mixes or as "instant puree" for making sauces, dessert top-
pings, jams, and milk shakes. Keep your eyes open for powdered blueberries and
cherries soon. Food processors can get details from Editor, SERVICE, Office of
Information, U.S. Department of Agriculture, Washington, D.C. 20250.
Longer Life For Tents. Tarps. Awnings. An inexpensive treatment based on new chem-
ical compounds which improve cotton fabric's resistance to weather and rot has been
developed by U.S. Department of Agriculture scientists. Looks especially promising
for awnings, tents, tarpaulins, and other outdoor products. USDA holds the public-
service patents, but makes the licenses available on a non-exclusive, royalty-free
basis. Firm seeking details, write Editor, SERVICE, Office of Information, U.S.
Department of Agriculture, Washington, D.C. 20250.
How Many Kinds of Soil? It may surprise you, but there are 70,000 different kinds
of soil in the United States, each with distinctive characteristics. Some can be
cultivated, and some can't. Some will support a housing development or an airport,
and others won't. On some suburban lots, the soil will absorb liquids from a sep-
tic tank. On others the soil won't. To determine proper soil uses for both rural
and urban residents, U.S. Department of Agriculture soil scientists survey 50 mil-
lion acres a year. For soil survey information, send post card for "Know Your
Soil--AIB-267," to Soil Conservation Service, U.S. Department of Agriculture, Wash-
ington, D.C. 20250.
PLANTS AND INSECTS
Play It Safe With Pesticides and Pets. Don't spray or dust your pet with a peati-
,dide unless it is labeled for such use, U.S. Department of Agriculture specialists
caution. For instance, don't use a fleapowder on your cat just because the label
recommends it for dogs. The product may be fine for dogs, but cats will lick it
bff as they clean themselves. Do always check the label to determine: The animals
upon which the pesticide can be used safely, how to apply, and what precautions you
need to take.
Insect Invasion? Use Insecticides Carefully. In the fall the outdoor bugs want in,
but they generally don't eat fabrics, infest foods, or bite people, USDA scientists
say. To get rid of them, you can often just whisk them up with your vacuum clamner.
When you do use insecticides, be sure to use only as much as you really need. Reid
the label first. In fact, read it every time you use insecticides and follow all
directions carefully. That's the best way to avoid making dangerous mistakes.
Terminate Those Termites. The main thing to remember when you attempt to control
termites is to break the contact between the termite colony in the soil and the wood-
work in the building, U.S. Department of Agriculture wood specialists say. Here arw
three methods: 1. Make changes in the building to block the passageways from soil to
wood, or remove all wood supports, foraboards, debris, etc., from the ground.
2. Chemically treat the soil. 3. Use a combination of these methods. Telltale sigOl :
of subterranean termites are earthen tunnels or runways built over the surfaces of
foundation walls to reach the wood above. Another sign is the swarming of winged
adults early in the spring or fall.
Shop Specials For Sizeable Savings. If you don't shop the specials your grocer
advertises each week, or if you buy only one or two of them, you're missing a big
chance to cut your food bill. Buying the specials can save you as much as 6 to 10
percent a week or sometimes more, U.S. Department of Agriculture research studies
show. And such a wide variety is offered that you can plan entire meals around the
specials. What's advertised most frequently? Meats, including poultry and fish.
And that's a big budget help since meat takes about 1/3 of your weekly food bill.
In a recent USDA study chuck roasts showed up most often among the meats on sale
during a 4-month period. By buying chuck on weekend sale, homemakers could have
saved from 10 to 30 cents a pound.
Seasonal Favorites Plentiful. It will be easy to remember plentiful foods in
November. Most of them are traditional holiday fare. Turkeys and apples are fea-
tured. Other plentifuls are fresh and processed cranberries, beef, peanuts, and
peanut products. Foods on USDA's monthly Plentiful Foods list can be expected to
be at harvest peak. Generally they are favorably priced.
Be Sure With USDA Grade Shield. Holiday turkey time is just around the corner, and
to be sure you get the quality bird you want look for the official U.S. Department
of Agriculture grade shield mark on the package. For top quality, choose Grade A.
This means the turkey has been carefully graded by a Federal-State expert. Grade A
turkeys are well-finished and meaty, with an attractive appearance. Another USDA
assurance to look for--the official, round inspection mark. It is your assurance
the bird is wholesome--safe for your family to eat.
Know Your Apples. When you see several different varieties of apples at the gro-
cery, it's sometimes puzzling to know just which one is best for cooking, baking,
or eating raw. Many varieties are good for all purposes. Tart, firm apples gener-
ally are best liked for cooking, U.S. Department of Agriculture specialists say."
Sweeter apples are generally best for eating raw. Here's a helpful guide:
Variety Dessert Salads Pie & Sauce Baked
Gravenstein Good Fair Good Good
Cortland Very Good Excellent Very Good Good
Grimes Golden Good Good Good Fair
McIntosh Excellent Good Very Good Fair
Delicious Excellent Good Poor Poor
Northern Spy Excellent Good Excellent Excellent
Winesap Very Good Good Good Good
For storage suggestions and apple recipes, send post card for "Apples In Appealing
Ways--L-312," to Office of Information, U.S. Department 6f Agriculture, Washington,
Smaller Eggs Biggest Fall Bargain. In the early fall, you can save as much as 20-25
percent by buying small or medium-size eggs instead of the large and extra-large
eggs in the same USDA grade. Look for the official shield-shaped USDA grademark on
the carton or the sealing tape. Higher quality grades (U.S. Grade AA and A) are best
for poaching and frying. And remember, size has no bearing on quality--the grade's
your guide to quality.
UNIVERSITY OF FLORIDA
4 3 1262 08740 0130
Up On Your Cheeses? Reading the descriptive information orored instant strmb'-'V..
a real help in getting just what you want. There is a sign':tALf U.S t- between
natural cheese or different kinds of process cheese. The label tells. ane name of a
natural cheese appears as the variety such as "Cheddar cheese," "Swiss cheese," or
"Blue cheese." Pasteurized process cheese is a blend of fresh and aged natural
cheeses which have been shredded, mixed, and heated. No further ripening occurs.
Pasteurized process cheese labels always include the word "pasteurized process,"
together with the variety or varieties of cheese used--as "pasteurized process Amer-
ican cheese." For "Cheese Buying Guide for Consumers--MB-17," send post card to
Office of Information, U.S. Department of Agriculture, Washington, D.C. 20250.
Prepackaging On The Increase. The day is fast disappearing when fruit and vegetables
could get limp and bruised in handling and rehandling on their way from farm to you.
Today 40 percent of the fresh fruits and vegetables you buy are prepackaged--often
right in the field to retain maximum quality. That's a 33 percent increase in the
last 5 years, the U.S. Department of Agriculture reports. The trend will continue.
Look for the biggest increase in prepackaging of bananas, peaches, pears, and citrus
fruits, lettuce, asparagus, green beans, sweet corn, sweet potatoes, and artichokes.
More Cherry Pies--Fewer Pits. Processors have just canned and frozen the largest
crop of red tart cherries on record. There'll be fewer pits in the cherries, too.
The cherry industry and U.S. Department of Agriculture marketing specialists have
cooperated in a 3-year study to see how many pits sneaked through the pitting machines
Now, pitting machines have been improved, and there's better quality control in pro-
cessing plants. So...to qualify as U.S. Grade A and Grade C cherries, only 1/2 as
many pits as in the past will be permitted.
Lowdown On The Laundry. What is the most energy-saving location for your washer and
dryer. In a corner at right angles to each other, U.S. Department of Agriculture
housing specialists say. Place the dryer on the right and the washer on the left.
Allow a work space 3 feet deep and 4 feet wide in front of the washer. Allow 1 foot
between the two appliances. A new laundry-area planning guide from USDA explains
the most efficient arrangements of laundry equipment in several possible locations--
basement, workroom, bathroom, kitchen, or family room. It also gives you helpful tips
on proper equipment installation. For "Laundry Areas--NP-961," send post card to
Office of Information, U.S. Department of Agriculture, Washington, D.C. 20250.
The Spread On Bread. Who gets what portion of the money you spend for bread? In
1947-49 when the average retail price of bread was 13.50 a loaf, the farmer got 3.3C.
Today, when the average price per loaf is 21.60, the farmer gets only 3.10. The
widening of the price spread between 1947-49 and 1963 was due primarily to higher
cost for baking and distribution. Who gets the rest of the 21.64 you pay? The
retailer gets 4.20. The baker-wholesaler gets 11.80. The miller gets 10. The trans
portation-handlers and other processors get 1.5t. For details, send post card for
"Spreads in Farm-Retail Prices of White Bread--HP-969," to Office of Information,
U.S. Department of Agriculture, Washington, D.C. 20250.
SERVICE is a monthly newsletter of consumer interest. It is designed for those who
report to the individual consumer, rather than for mass distribution. For informa-
tion about items in this issue, write Betty Bay, Editor, SERVICE, Office of Informa-
tion, U.S. Department of Agriculture, Washington, D.C. 20250.
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