Food manufacturers using sugar are dealt with more strictly than private individuals.  Every business using sugar may purchase it only on certificates obtained from the Federal Food Administrators.  At present manufacturers of essential products such as canned vegetables and fruits may get the amount needed to fill their necessary requirements.  Manufacturers of less essential products get a percentage of what they used before—­at present soft-drink and candy manufacturers get 50 per cent and ice-cream makers 75 per cent.

The decreased use of sugar has resulted in the release of the ships which had been used to bring Cuban sugar to this country—­50,000 tons freed to carry men and munitions 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  Licenses have been withdrawn for failure to comply with regulations, and businesses closed for longer or shorter times.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.