The Iron Ration Part 14

Though the Central states were now importing annually from Turkey in Asia some eighteen thousand bales of cotton, considerable silk and wool, and were getting wool also in the Balkan countries, there continued to be felt a shortage in textiles and their raw materials. The situation was never serious. The fiber of worn materials was being used again, and so long as enough new material was added the shoddy produced gave ample satisfaction.

The paucity of textiles, however, gave rise to the paper-cloth industry.

It was realized that for many purposes for which textiles were being used the paper cloth was well suited. That applied especially to all the uses manila and jute had been given in the past.

Even here it was not a question of inventing something. Paper twine had been in use in Central Europe for many years; it had, in fact, been laid under ban by the Austrian government--I don't know for what reason.

From paper twine to paper cloth was quite a step, however. Anybody can twist a piece of tissue-paper into a rope, but to make a reasonably strong thread or yarn of it is another matter.

The pulp for paper cloth must be tough and not pack too tightly while the stuff is being made. In this first form the product much resembles an unbleached tissue-paper. Since the paper has to be in rolls, its manufacture was undertaken by the mills which in the past had turned out "news print."

The rolls are then set into a machine, the princ.i.p.al feature of which is an arrangement of sharp rotary blades that will cut the sheet into strips or ribbons a quarter-inch wide--or wider, if that be desired. The ribbons are gathered on spools that revolve not only about their axes, but also about themselves, at a speed that will give the paper ribbon the necessary twist or spinning. Raw paper yarn has now been produced.

For many purposes the yarn can be used in the condition it is now in.

For others it must be chemically treated. The process is not dissimilar to "parchmenting" paper. During the treatment the yarn hardens quite a little. When intended to make bagging and other textiles of that sort, this will not matter. The yarn must be softened again if intended for the paper cloth that is to take the place of serge, possibly. This is done mechanically, by means of beating.

The yarn does not have the necessary strength to form a fabric when not reinforced by a tougher fiber. As a rule, it becomes the warp of the cloth, flax, cotton, and even silk being employed as the weft. When intended for military overcoats a wool yarn is used. In this case the cloth is given a water-proofing treatment. A warm garment that is thoroughly water-proof without being airtight results.

Paper cloth does not have the tensile qualities of good shoddy even, and for that reason it is mostly used for purposes to which severe usage is not incident. For instance, it will make splendid sweater coats for ladies and children. It will also take the place of felt for hats.

The endeavor to find a subst.i.tute for sole leather was not so successful, even when finally it was decided that leather soles could be made only of animal tissue. There was leather enough for uppers always, and I am inclined to think that the supply of hides was large enough also to fill all reasonable demands for soles. The trouble lay in the nature of the hides, not in their scarcity. Horned cattle in Central Europe are stabled almost throughout the year and in this manner protected against the inclemency of the weather. A tender hide has been the result of this--a hide so tender that, while it will make the finest uppers, is next to useless as a sole.

A very interesting solution was found in the use of wooden soles. A thousand capable brains had been occupied with the sole-leather subst.i.tutes, and finally they ruled that wood in its natural state was the next best thing. So far as the rural population was concerned, that was well enough. But wooden soles and city pavements are irreconcilable.

How to make that wooden sole bend a little at the instep was the question.

A sole was tried whose two halves were held together under the instep by a sort of specially designed hinge. That seemed an improvement over the single piece of wood, but soon it was found that it had the dangerous tendency to break down arches, which the hinged sole left unsupported at the very point where the support should have been.

The experiments were continued. Inventors and cranks worked at them for nearly two years. The best they ever did was to displace the hinge for a flexible bit of steel plate. Common sense finally came to the rescue.

The best shoe with a wooden sole was the one that gave the foot lots of room about the ankle, held the instep snug, and made up for the flexibility of the leather sole by a rounding-off of the wooden sole under the toes. A good and very serviceable wooden-sole shoe with leather uppers had been evolved. The scientists had nothing to do with it.

It was the department of food subst.i.tution that was really the most interesting. For decades food in tabloid form has interested the men in the chemical laboratories. Some of them have a.s.serted that man could be fed chemically. Theoretically that may be done; in practice it is impossible. If the intestinal tracts could be lined with platinum men might be able to live on acids of almost any sort. Such is not the case at present, however.

The very wise pure-food laws of the Central states were thrown on the rubbish-heap by the governments when stretching the food-supply became necessary. They were first knocked into the proverbial c.o.c.ked hat by the food sharks. What these men were doing was known to the governments, but these were not times to be particular. If it were possible to adulterate flour with ground clover there was no reason why this should not be done, even if the profit went into the pockets of the shark, so long as the same individual would later subscribe to the war loans. It was merely another way of mobilizing the pennies and their fractions.

But to much of this an end had to be put. Too much exploitation of the populace might cause internal trouble. It might also lead to ruining the health of the entire nation, and that was a dangerous course.

How to subst.i.tute flour was indeed a great and urgent problem. There were those enthusiasts who thought that it could be done chemically. Why leave to the slow and uncertain process of plant conversion that which chemistry could do quickly and surely? If certain elements pa.s.sing through plant life made flour in the end, why not have them do that without the a.s.sistance of the crop season?

I read some very learned articles on that subject. But there was always an _if_. If this and that could be overcome, or if this and that could be done, the thing would be successful.

It never was, of course. Organic life rests on Mother Earth in layers, and the more developed this life is the farther it lies above the mere soil--the inorganic. The baby needing milk is above the cow, the cow needing vegetable food is above the plants, and even the plants do not depend on inorganic elements alone, as can be learned by any farmer who tries to raise alfalfa on soil that does not contain the cultures the plant must have. These cultures again feed on organic life.

This was the rock on which the efforts of the chemical-food experts were wrecked. Soon they began to see that subst.i.tution would have to take the place of invention and innovation.

They used to sell in the cafes of Vienna, and other large cities, a cake made mostly of ground clover meal, to which was added the flour of horse-chestnuts, a little rice, some glucose, a little sugar and honey, and chopped prunes when raisins could not be had. The thing was very palatable, and nutritious, as an a.n.a.lysis would show. There were enough food units in it to make the vehicle, which here was clover meal, really worth while.

I mention this case to show what are the princ.i.p.al requirements of food for human consumption. There must be a vehicle if alimentation is to be normal. This vehicle is generally known as ashes. It is to the human alimentary system what bread is to b.u.t.ter and meat in the sandwich.

Through it are distributed the actual food elements, and in their preparation for absorption it occupies the place of the sand and grit we find in the crop of the fowl. In the toothsome cake I have described, these factors had been duly honored, and for that reason the cake was a success even at the price it sold for--an ounce for three cents.

The first war-bread baked was a superior sort of rye bread, containing in proportions 55, 25, 20, rye flour, wheat flour, and potato meal or flakes, sugar, and fat. That was no great trick, of course. Any baker could have thought of that. But rye and wheat flour were not always plentiful, even when government decree insisted that they be milled to 85 per cent. flour, leaving 15 per cent, as bran--the very outer hull.

Oats, Indian corn, barley, beans, peas, and buckwheat meal had to be added as time went on.

That was a more difficult undertaking and afforded the scientist the chance to do yeoman service. He was not found wanting.

Imports of coffee had become impossible in 1916. The scant stores on hand had been stretched and extenuated by the use of chicory and similar supplements. I used to wonder how it was possible to make so little go so far, despite the fact that the _demi-ta.s.se_ was coffee mostly in color by this time.

A period of transition from coffee to coffee subst.i.tutes came.

The first subst.i.tute was not a bad one. It was made mostly of roasted barley and oats and its flavor had been well touched off by chemicals won from coal-tar. The brew had the advantage of containing a good percentage of nutritive elements. Taken with a little milk and sugar it had all the advantages of coffee, minus the effect of caffeine and plus the value of the food particles. It was palatable even when taken with sugar only. Without this complement it was impossible, however.

But the grain so used could be put to better purpose. This led to the introduction of the subst.i.tute of a subst.i.tute. The next sort of artificial coffee--_Kaffee-ersatz_--was made of roasted acorns and beechnuts, with just enough roasted barley to build up a coffee flavor.

This product, too, was healthful. It may even be said that it was a little better than the first subst.i.tute. It certainly was more nourishing, but also more expensive.

There were not acorns and beechnuts enough, however. Much of the store had been fed to the porkers, and before long the excellent acorn-beechnut coffee disappeared.

A third subst.i.tute came in the market. Its princ.i.p.al ingredients were carrots and yellow turnips.

To find subst.i.tutes for tea was not difficult. The bloom of the linden-tree, mixed with beech buds, makes an excellent beverage, and those who dote on "oolong" can meet their taste somewhat by adding to this a few tips of pine. If too much of the pine bud is used a very efficacious emetic will result, however.

The mysteries of cocoa subst.i.tutions are a little above me. I can say, however, that roasted peas and oats have much to do with it. Some of the materials employed were supplied by coal-tar and synthetic chemistry.

It was really remarkable what this coal-tar would do for the Germans and their allies. It provided them with the base for their explosives, made their dyes, and from it were made at one period of the war, by actual enumeration, four hundred and forty-six distinct and separate chemical products used in medicine, sanitation, and food subst.i.tution. If there be such a thing as an elixir of life, coal-tar may be expected to furnish it.

But the net gain in this casting about for subst.i.tutes was slight indeed. The grains, nuts, and vegetables that were used as subst.i.tutes for coffee would have had the same food value if consumed in some other form. The advantage was that their conversion served to placate the old eating habits of the public. To what extent these had to be placated was made plain on every meatless, fatless, or wheatless or some other "less"

day or period.

There was the rice "lamb" chop, for instance. The rice was boiled and then formed into lumps resembling a chop. Into the lump a skewer of wood was stuck to serve as a bone, and to make the illusion more complete a little paper rosette was used to top off the "bone." All of it was very _comme il faut_. Then the things were fried in real mutton tallow, and when they came on the table its looks and aroma, now reinforced by green peas and a sprig of watercress, would satisfy the most exacting. Nor could fault be found with the taste.

The vegetable beefsteak was another thing that gave great satisfaction, once you had become used to the color of the thing's interior, which was pale green--a signal in a real steak that it should not be eaten. The steak in question was a synthetic affair, composed of cornmeal, spinach, potatoes, and ground nuts. An egg was used to bind the ma.s.s together, and some of the culinary lights of Berlin and Vienna succeeded in making it cohesive enough to require the knife in real earnest.

What I have outlined here so far may be called the private effort at subst.i.tution. But subst.i.tution also had a governmental application. Its purpose was to break the populace of its habit of eating highly concentrated foods, especially fats.

The slaughter of the porkers in 1914 had accidentally led the way to this policy. The shortage in fats caused by this economic error was soon to ill.u.s.trate that the ma.s.ses could get along very well on about a quarter of the fat they had consumed in the past. Soon it was plain, also, that the health of the public could be improved in this manner by the gradual building up of a stronger physique.

It would have been easy to again crowd the pigsties. The animal is very prolific, and a little encouragement of the pig-raisers would have had that result inside of a year had it been desired. But it was not done.

It was difficult to get the necessary feed for these animals, and the small quant.i.ties that could be imported from Roumania were never a guarantee that the farmers would not feed their pigs with home-raised cereals and other foods that were of greater value to the state in the form of cereal and vegetable food for the population. The prices of fats and meats were well up. A hundred pounds of wheat converted into animal products would bring nearly three times what the farmer could get for the grain. Illicit trading in these articles, moreover, was easier carried on than in breadstuffs.

Since no animal fats, be they b.u.t.ter, lard, or suet, could be produced without sacrificing a goodly share of the country's cereal supply, it was necessary to keep the animal-product industry down to its lowest possible level. It was easier to distribute equitably the larger ma.s.ses of cereals and vegetables than the concentrated foods into which animal industry would convert them. To permit that would also have led to more hardship for the lower cla.s.ses at a time when money was cheap and prices correspondingly high.

The crux of the situation was to fill the public stomach as well as conditions permitted, and the consumption of fats could have no place in that scheme under the circ.u.mstances. It was decided, therefore, to have the human stomach do what heretofore had largely been attended to by the animal industries. An entire series of frictional waste could in that manner be eliminated, as indeed it was.

The same policy led to a reduction in the supply of eggs. To keep the human stomach occupied had become as much a necessity as furnishing nutriment to the body.

I doubt whether without this happy idea the Central states would have been able to carry on the war. The saving due to the policy was immense--so stupendous, in fact, that at the same time it discounted the impossibility of importing foodstuffs and took ample care of the losses in food production due to the shortage of labor and fertilizers.

It was the one and only thing that stood between the Central Powers and swift defeat.

It is needless to say that the effect upon certain cla.s.ses of population was not so propitious. The lack of sufficient good milk caused an increase in infant mortality. The feeble of all ages were carried off quickly when concentrated foods could no longer be had to keep them alive, and persons of middle age and old age suffered so much that death was in many cases a welcome relief. While the healthy adult men and women did not suffer by this sort of rationing--grew stronger, in fact--those past the prime of life could not readjust themselves to the iron food discipline that was enforced. The alimentary system in that case had entered upon its downward curve of a.s.similation over elimination, and, const.i.tutionally modified by the ease afforded by concentrated foods, it declined rapidly when these foods were withdrawn.

Driven by necessity, the several states practised wholesale manslaughter of the less fit.