PUBLIC’S SPENDABLE INCOME DOUBLE
I - <
Personal Mail Exerts Big
Influence on Congressman
By BAUKHAGE
Analyil and Commentator.
WNr Service, 1616 Eye Street, N.W.,
Washington, D. C.
There is a great mail mystery in
Washington which public reaction
sleuths are try
ing to solve. Re
cent reactions of
congress pre
sents a paradox.
In fact, a pair of
paradoxes.
Gradually, one
by one, like a
maiden pluck
ing daisy petals
to learn her fate
and fortune, con
gress has been
stripping the
poor office of
price adminis
tration of its powers, until saia
agency has little more control over
prices than man over a skidding
car on an icy pavement.
And yet, according to recent polls,
82 per cent of the public is in favor
of "holding the line." The March
survey by that reliable poller,
NORC (National Opinion Research
Center of Denver university) among
other similar groups, points this out.
When the house virtually stripped
OPA of its powers late in April, let
ters poured in supporting the agen
cy, since then its head. Paul Por
ter, using the publicity machine
built up by his predecessor. Stabili
zation Director Bowles, has omit
ted no word or act to keep his side
of the arguments against ceiling
smashirg before the consumer. Al
though congress is not now being
needled as heavily as it was at the
peak of the house debate, plenty of
people are still asking for OPA con
tinuation.
At the same time, of course, anti
control forces are keeping up their
pressure, both through lobbyists of
the interested groups, and through
the paid advertising of the National
Manufacturers' association, and
other industrial organizations.
But as far as any one can gauge,
the people themselves still want
price control. Nevertheless, con
gress has managed to whittle it
down, and many observers, at this
writing, consider it as among the
dead already.
Up until the unions threatened to
tie up the railroads and ignored gov
ernment orders, there was no
chance to get any labor-control
measure through congress. But the
people wanted something, and when
the President offered it. he received
a response in the way of letters and
telegrams such as the White House
has not known in the memory of its
present stall, some of whom have
served there since the days of Wood
row Wilson.
A lot of letters I receive indicate
that a great many people think con
gress pays no attention to the voter.
This is laughably inaccurate. The
voice of the voter is the one thing
a congressman obeys. In spite of
this fact, 51 per cent of the people,
if our old friend, NORC, is right,
as it has proved to be on many oc
casions, believe that congress de
pends more on its own judgment
than on public opinion.
Of course, the reason for this im
pression is that the organized
voters, the ones which some organ
ization controls, form the congress
man’s judgment because they are
the most vocal. They make them
selves heard in person, through
their membership, and the people
whom they influence.
In the two recent questions 1
have mentioned: labor control and
price control, you have two power
ful lobbies at work — the unions and
the industrial organizations, but
pulling in opposite directions.
1 am not saying that either is
right or wrong in the views they
express and the causes they advo
cate. 1 am saying that they are
active and powerful. And also that
they naturally promulgate ideas in
their own interest. If these inter
ests happen to be the public’s, as
well, fine. If not. . . .
Most of the congressional sec
retaries I know well enough to talk
with frankly support this view. Ex
cept, of course, when some strange
political ddal is involved, whereby
the congressman feels it safer to
displease some of his constituency
because of its indifference, than to
disregard the pressure brought upon
him by other forces in or out of
congress.
This particular inquiry by the
Quarterly showed legislators rated
the various influences on them, as
follows:
(1) personal mail; (2) visits TO
the public; (3) newspapers; (4) vis
its FROM the public; and (5) pub
lic opinion polls.
The bearing which these figures
have on the importance of writing
your congressman, in my opinion,
is this: they show that mail IS im
portant, and that when letters at
one end of the spectrum of impor
tance jibe with the poll (at the
other end), it certainly puts a burr
under the legislator’s vote.
** a m m
People Are Buying More
Recently, 1 said over the air that
America was eating better, and
eating more than it had ever eaten
before. Immediately I received a
squall of stormy letters, vehement
ly denying my statement.
All of the writers regaled me
with the same tale which my wife
brings home each day — that the
grocer's and the butcher’s shelves
are almost bare.
Nevertheless. America is eating
better and more food. Americans
who ate a yearly average of 127
pounds of meat before the war are
now gobbling it at the rate of 150
pounds apiece. This statement is
from Fortune magazine, a periodi
cal not noted for making false state
ments.
You and 1 cannot get everything
we want, but we aren't all of Amer
ica by a long way. You and I have
always had meat virtually every
day in the week.
But millions of people in this
country never had meat more than
once or twdce a week. These mil
lions of people have more money
today than they have ever had, but
you, if you are one of the people
who wrote me, probably never were
conscious of that fact.
The little graph shows the facts.
These figures on which it is based
are compiled by the department of
commerce, and the most anti-admin
istration banker you know won’t
doubt them.
They show, as you see, that in
1939, the public's spendable income
was 68 billion dollars. The estimate
for 1946 is 139 billion.
Now your common sense will tell
you that the people who ate meat
every day didn't get all of that 71
billion dollar inerease in their
spending money The low-income
groups got a large part of it. In
other words. America (as a whole)
is eating more meat (and other
things) than it ever did before, and
because so many MORE people are
eating so much MORE meat, there
isn’t as much left for the people
who ate all they wanted before.
The discussion of how much
America is eating arose in connec
tion with the question as to our abil
ity to help feed starving Europe and
Asia Some people believed that be
cause they couldn't buy as many
things at the store as they were
accustomed to buying. America
didn't have enough to spare.
But the people (you and I) who
i- __ -
can’t get all of what we want are
in no danger of starving. We can
get things we may not like, but
which will be just as good for us.
And also, we can be assured that
the people, who, in America’s past,
have been near the danger lines,
are getting a lot more than they
ever hod before. And they weren’t
starving then, either.
So don’t think that we haven’t
enough to spare for the invisible
guest.
PUBLIC’S SPENDABLE INCOME
1939
1946
Estimate based
on 1st quartet
Ptynoi from Dtptt tmcnt d Conjrxro*.
Laid waste by war, area !n front of battered reichstag building in
Berlin is converted by Germans into vegetable gardens to help replen
ish barren larders.
NEWS REVIEW
Rats Cost Half-Billion a Year
But New 'Rat Killers' Found;
1946 Crops Depend on Weather
NO. 1 ENEMY:
Rats Increase
The rat population of the United
States shot up during the war, due
to a shortage of chemicals for
rodenticides, and we now have over
25 million rats. They do an annual
damage of 500 million dollars to food
and property, exclusive of sickness
and death caused by disease they
spread.
Government officials estimate
that from 12% to 15 billion pounds
of grain a year are consumed or
destroyed by rats on farms. Each
rat eats about 100 pounds a year,
and spoils at least another hundred.
Scientists of the interior depart
ment are making use of two potent
rodenticides developed during the
war. One is “1080,” or sodium flu
oracetate, said to be the most ef
fective rat poison known. The other
is “antu," an abbreviation for al
phanapthylthicurea.
WEATHER:
Rains and Drouth
The government weather report
shows that recent rains in the Mid
dle West have benefited small
grains, but that more sunshine and
warmth was needed for best growth
and development.
Crop estimates are up. One ex
pert predicts winter wheat produc
tion this year, as of June 1, at 751
million bushels, or 8 million bushels
more than the government estimat
ed last month. Spring wheat was
estimated at 268 million bushels,
slightly less than the 300 million
bushels in 1945.
In many places in the Mississippi
valley, wet weather slowed all farm
work and especially corn planting.
The extremely wet spots were rare,
however, and in many places rains
were needed.
WAK BABIES:
May Curb Influx
The bringing of very young babies
of war brides from Europe to the
United States may be halted, if a
recommendation of a special army
board which investigated a recent
outbreak of diarrhea on the trans
port Zebulon Vance when 30 babies
were stricken and eight died.
The army may halt transportation
from Europe of all babies under
one year of age. More thorough
physical examinations have been
requested for war brides and their
children at European staging areas
before departing for this country.
The war mothers themselves are
somewhat to blame, it is reported,
because of laxity of sanitary hab
its which might have contributed to
the epidemic.
CANNED MEAT:
60% Set Aside
A new government order provides
that federally inspected slaughter
ers may not produce canned meat
for civilian consumption unless they
deliver to government agencies 60
per cent of each week's total
output. The order is designed to
provide more canned meat for for
eign relief shipments.
GRAINS:
Bet on Prices
In Chicago, those who buck the
board of trade are betting that the
OPA extension bill will eliminate
basic commodity farm prices from
control. Bidding is constantly high
er on wheat, oats and rye and are
going higher.
The Kansas City board of trade
from time to time has prohibited
all grain futures trading on the ex
change except in settlement of open
commitments. Purpose of the ac
tion, the directors said, was to pro
tect traders against losses caused
by the increased ceiling prices es
tablished by the federal govern
ment.
CUBAN SUGAR:
Price Pledge Given
If prices of U. S. foodstuffs im
ported into Cuba go up next year,
the U. S. government has given
that country assurance of a higher
price for Cuban sugar in this coun
try, says Oscar Siegle, president of
the Cuban sugar commission.'
The basic price agreed on for this
year’s sugar crop will continue to
be 3.675 cents a pound. Siegle said.
Any increase in American foodstuff
prices, because of changes in the
OP A, would be reflected “perforce,
on the price of sugar,” Siegle re
ported after a trip from Havana to
Washington.
TO TOKYO:
New ATC Airline
The American fliers who spanned
the oceans and flew the "hump”
have inaugurated a new airline to
Tokyo over the "top of the world,”
saving more than 18 hours of flying
time each way. They are the pilots
of the Air Transport command.
In announcing the new route for
passenger and cargo planes, the
ATC stated the trip will take 26
hours' flying time.
The new line will follow a one
stop route from Seattle to Tokyo by
way of Adak in the Aleutian islands.
Oddities in the News . . .
With a full-sized hornet's nest
built tightly against the outside of
the breakfast room window of their
i m mMmm
San Francisco, Calif., home, the
Walter Ohms have a ringside view
of the busy bees at work. Pic
ture shows the Ohms’ four-year
old daughter studying the nest.
NEW USES FOUND
Demand for Potatoes Is Heavy
WASHINGTON.—With new uses j
(or potatoes being found, along with
a heavier consumer demand, is
keeping the government out of the
market for support purposes to a
greater degree than department of
agriculture officials expected, in
view of the unprecedented potato
shipments this spring.
One of the reasons for increased
demand is the entry of the distilling
industry into the buying field. Dis
tillers are buying potatoes from the
growers at prices above government
support prices in order to convert
into alcohol. •
Potatoes were successfully used
for livestock feeding in 1937, 1939,
1940 and 1941, officials pointed out,
and in view of the feed shortage,
may go into this channel. When
processed into flour, potatoes also
make an excellent poultry feed.
Starch, flour and glucose are other
potato product! for human con
sumption.
Potatoes manufactured into alco
hol yield about 20 per cent in by
product livestock feed.
Shipments from potato producing
states haye broken the all-time high
of 1,514 carloads a day on four suc
cessive days this spring. California
has been the heaviest shipper.
To meet the situation, the depart
ment has set up support buying of
fices in California, Arizona, Texas,
Mississippi, Alabama, Florida,
Georgia, South Carolina, North
Carolina and Virginia. While peaks
were reached last week in several
states, North Carolina, California
and Virginia marketings are ex
pected to run even higher this week,
with Oklahoma, Arizona and Ar
kansas just coming on.
Support buying at the announced
price levels reached about 500 car- !
loads last week, officials estimate^,
with 200 cars purchased in North
Carolina alone. But the demand
from all types of consumers, includ
ing distilleries, prevented the buy
ing program from reaching the pro
portions such heavy marketing
would normally mean. The market
can normally absorb only about
1,000 carloads a day, compared with
last week's daily average of 1,717
carloads.
The department will use some of
its surplus for school lunch pro
grams and relief needs, but it is ap
parent that the bulk will go for out
side needs. Officials hope that a
considerable amount will go into in
dustrial uses other than the manu
facture of alcohol, but admit that
some may go to distillers
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You Eat Well When You Roast With Care
(See Recipes Below)
Flavorful Meats
There’s not much choice of meat
In the markets today, but if you are
y fortunate enough
K to get any at all,
/i] consider yourself
/J supremely lucky.
^ Just in case
^ you’ve forgotten
Ts some of the fine
/ points in prepar
; ing meat, I’m go
mg 10 review some oi me rules or
good cooking today.
For years, we’ve been telling you
about cooking meats at low temper
ature. Rationing and the meat
scarcity have probably shown you
more dramatically than anything
else how important low temperature
cooking is to getting the most of the
meat. There’s less shrinkage and
more juicy meat to your credit if
you’ll keep the oven at 325 to 350
degrees Fahrenheit when roasting.
Another point to bear in mind is
that no browning is necessary be
fore roasting cuts of meat. Don't
worry about their not browning—
they will get well browned even
at moderate temperature.
If you are pot roasting, that is
cooking meat with moisture and
seasonings, you’ll want to brown
the meat after it’s dredged with
flour, but this is because the meat
is cooked covered with liquid.
Here are some recipes for all
types of meats which you may be
able to find at least once a week
these days. Cook and season care
fully so that you will really be able
to enjoy the ‘meat to the fullest.
Barbecued Lamb Breast.
(Serves 4)
2 pounds breast of lamb
1 medium onion
H cup chili sauce
1 teaspoon salt
Pepper
$4 teaspoon red pepper
1 tablespoon vinegar
1 cup water
Cut lamb into pieces. Season with
salt and pepper. Place in a hot
SKiuei aria iei _
fatty sides brown. ^
Mix chili sauce, V
red pepper, vin- ijj
egar and water M
and pour over ■
lamb. Slice onion ■
and add to the |
mixture. Cover ^
Simmer 1 %
lours, then remove lid and let cook
ilowly for 20 minutes or until bar
becue sauce is almost absorbed.
Pork Chops and Rice.
(Serves 5 to 6)
6 pork chops
Mi cup uncooked rice
Z% cups strained tomatoes
3 tablespoons green pepper,
chopped
Lynn Says:
Learn Meat Magic: If you
want a super delicious leg of
lamb, baste it with buttermilk
while roasting For lamb loaf,
made with fresh meat, add %
teaspoon caraway seed for flavor.
If you’re shy on meat for meat
loaf, make up part of the meat
with diced American cheese. De
licious!
Pork chops baked with chili
sauce or catsup mixed with pre
pared mustard make grand and
tender eating.
If you want a bread saver
stuffing for breast of veal, cook
your noodles until tender and use
them for stuffing.
Marjoram or parsley makes a
good seasoning for veal prepared
in any way.
Bake a slice of ham and baste
with honey and orange juice for
a real flavor treat.
Mix roquefyt cheese with Wor
cestershire sauce and beat until
flufly. Spread on top of hambur
gers just before broiling.
LYNN CHAMBERS’ MENUS
•Summer Meat Loaf
Potato Salad Wilted Lettuce
Molded Fruit Salad
Wheat Muffins Beverage
Apricots Cookies
•Recipe given.
3 tablespoons chopped onion
Z teaspoons salt
Yt teaspoon pepper
2 tablespoons shortening'
Flour
Salt and pepper pork chops and
dredge in flour. Melt shortening in
skillet and brown chops on both
sides. Mix together uncooked rice,
tomatoes, salt, pepper, onion and
green pepper and pour over chops.
Place lid on skillet and cook slowly
for one hour.
If you’ve been looking around for
ways to use those leftover pieces of
bread, then here’s just the recipe
for you. It uses both bread crumbs
and oatmeal for the stuffing and is
truly delicious.
Oatmeal Veal Birds.
(Serves 6)
VA pounds veal steak, sliced thin
2 cups bread crumbs
1 cup raw oatmeal
1 teaspoon salt
lA teaspoon sage
2 tablespoons bacon drippings
Yt cup water
Yt cup catsup
Cut the veal into six squares.
Pound it, season with salt and pep
per. Combine the other ingredients,
except catsup, and place a little of
the stuffing on each piece of veal.
Roll and fasten with toothpicks.
Brown in hot bacon drippings. Add
1% cups of water with the catsup
to the meat and simmer for 45 to
60 minutes until meat is tender.
Thicken gravy with a flour and wa
ter mixture just before serving.
•Summer Meat Loaf
(Serves 8)
1 envelope unilavored gelatin
Yi cup cold water
1% cups tomato juice
1 tablespoon sugar
1 teaspoon salt
% teaspoon pepper
2 tablespoons lemon juice
1 pound liverwurst
Yt cup mayonnaise
Yt teaspoon dry mustard
Yt cup chopped celery
Yt cup chopped green pepper
1 tablespoon minced onion
Yt cup sliced stuffed olives
Soften gelatin in cold water. Add
hot tomato juice and stir in sugar
ana sau, pepper
and lemon juice.
Allow the mix
ture to cool and
thicken. Remove
casing from liv
er w u r s t and
mash. Add may
onnaise and mus
per, celery, onion and olives. Then
fold the meat-vegetable mixture
into the tomato juice and pour into
a mold that has been rinsed with
cold water. Allow to chill until set.
Unmold on platter, garnish and
serve.
South American Goulash
(Serves 5)
% pound beef liver
V4 cup chopped anion
Vi cup chopped green pepp< t
3 tablespoons shortening
2 cups canned tomatoes
Vi cup chopped celery
1 small clove garlic, if desired
2 teaspoons salt
Vi teaspoon pepper
3 tablespoons Hour
2 cups uncooked noodles
Cut liver into one inch cubes and
brown with onion and green pepper
in hot shortening. Add tomatoes,
celery, garlic and seasoning and
cook slowly for 30 minutes. Mix
flour with water and thicken the
above mixture. In the meantime,
cook noodles in boiling, salted water
for 10 minutes. Drain. Serve gou
lash over hot noodles.
Released by Western Newspaper Union.
Classified Department
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