Food Guide for War Service at Home / Prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover

by United States Food Administration; Katharine Blunt; Florence Powdermaker; Frances Lucy Swain

THE SITUATION ABROAD

There is a shortage of the animal fats, lard, butter, and oleomargarine for the same reasons, of course, that cause the meat shortage. England, particularly recently, has had very little, less even than the French and Italians, who are not accustomed to using much.

England was the largest butter importer in the world, getting her supply mostly from northwestern Europe, Denmark, Russia, Sweden, and Holland. Russia can no longer supply her. Neither can the neutrals, who have been supplying Germany under pressure; they need Germany's coal. Although the United States has increased her butter exports to the United Kingdom, if our entire exports went to them, it would supply only 6 per cent of the amount needed.

To help the situation, England has greatly increased her manufacture of oleomargarine. Oleo oil and vegetable oils are being imported in large quantities and now England uses twice as much margarine as butter. But even with the margarine to help out, there is but little to go around. The weekly ration of butter and margarine is one-fourth of a pound per person, and at times even that amount has not been available. In April an American newspaper man in London reported that he had forgotten what butter tasted like. It could only be obtained on the farms, and even those who made it were strictly limited in the amount that they could keep themselves. Not even margarine could be served at luncheon or dinner. There were long queues in front of the shops before the distribution was better systematized. At present the total amount of fat in the diet is increased somewhat by the allowance of bacon and ham.

In Germany the fat shortage, has been so severe that, combined with the bread shortage, it has been the greatest cause of food riots. Before the war the Germans imported about half their supply, most of which is now cut off. Of course, the vegetable oils from the United States and the tropics are not available. The neutrals have had to lessen their exports because of their own shortage, and the embargo which the United States laid on its exports of fats to neutrals. Germany's inability to feed her animals has greatly curtailed her supply of animal fats.

As a result the rations have been decreasing steadily in spite of every effort. Bones are collected and the fat extracted. Seeds, such as those of the sunflower, and the kernels of fruit have the oil pressed from them. During 1915-16 the rations varied from 3¼ ounces to 10 ounces of table fat a week. By December, 1917, it had been decreased, so that the average total fat ration was a little under 3 ounces a week, some communities receiving a little more, and others none at all. The local newspapers give interesting side-lights showing the results of this shortage. An owner of a boot-shop was prosecuted by the police for having 70 pairs of good shoes which he would sell only in exchange for butter or bacon. (Brunswick Volksfreund, January 16, 1918.)