THE FREEDOM WAY
(Page 21 of 26)
1 pound salt pork from market . . . . . . . . . . . . . . .
. . . . . . . . . . . . . .. . . .24
RELATED CONTENT
Total. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..81
"There are several varieties of soybeans; and I like the
big white ones the kind used to make bean sprouts.
"Blackstrap molasses is the refinery residue and contains
all the concentrated minerals and vitamins removed in
processing for white sugar. Bakers use it for flavoring and
sweetening.
"Buying is important when there is need for economizing. At
the time these purchases were made the market for select
hard wheat was $2.22 per hundredweight; for soybenas, $2.43
. These are the prices the growers get for their top
quality. The feed store is entitled to a fair mark-up for
handling. But a local Health Food Store asked 350 a pound
for whole wheat in a fancy package; 25¢ a pound for
soybeans; 30¢ a pound for powdered skim milk; and
30¢ a pint for blackstrap. They have a very limited
market and must charge accordingly, but you don't have to
buy at these sources.
"Milk dryers were charging 5¢ a pound retail at their
plants. I don't know what blackstrap was selling for at the
refinery, but it is comparatively inexpensive; most of it
goes into stock feed. The very dark molasses at the grocery
is "blackstrap" - they just d on't admit it. They priced it
at 18¢ for 12 ounces.
"Of course, no one likes to sell in these little quantities
and you wouldn't want to buy in dribbles either. Wastes too
much time and temper. Better economy would be to buy fifty
or even a hundred pounds of wheat, if you can keep it in
dry, clean storage; ten or twenty-five pounds of soybeans;
a fivegallon tin of blackstrap, and ten pounds of powdered
milk, providing you can keep it in air-tight tins, or tight
glass jars. It absorbs moisture from the air and turns
rancid if exposed needlessly.
MONDAY
"Breakfast: I ground half a cup of wheat through my old
coffee mill, adjusting the burrs to a coarse, percolator
type grind. This I cooked with water and a pinch of salt,
and ate it sweetened with molasses and drenched with milk.
I mix the powdered milk with water, shake well, and let it
stand overnight in my spring cooler.
"After breakfast I took a couple of pounds of the wheat and
put it through my coffee mill, adjusting the burrs to the
finest, drip type grind. It put it through three or four
times until it came out like flour, but coarse, of course.
"Where did I get the coffee grinder? I bought it at the
hardware store for 50¢. Said he'd had it on the shelf
since 1922 . You don't expect me to charge that in my week
do you? That is a capital investment.
Page:
<< Previous 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
10 |
11 |
12 |
13 |
14 |
15 |
16 |
17 |
18 |
19 |
20 | 21 |
22 |
23 |
24 |
25 |
26 |
Next >>
