RATIONING OF FOODSTUFFS. BUTTER SUPPLIES. SPECIAL REFERENCE TO: Memo. by the Minister of Health.

as a whole, or in selected foodstuffs. Reductions in imported foodstuffs, however, must be made good by corresponding increases in home-produced foodstuffs (not necessarily, of course, of the same kind) and reductions in one class of foodstuffs must be similarly made good by increases in others. For instance, towards the end of the Great War of 1944-18, extensive reductions in consumption of butchers' meat, butter, and above all of sugar, were secured. These, however, had to be almost entirely replaced by an increased consumption of wheat and flour, oatmeal, potatoes and margarine.