White Deer Review (White Deer, Tex.), Vol. 20, No. 3, Ed. 1 Friday, March 26, 1943 Page: 1 of 4
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Mrs Letha Gramer
White Deer Review
VOLUME XX.
WHITE DEER, CARSON COUNTY, TEXAS, FRIDAY, MARCH 26, 1943
NUMBER 3
Point Values Set for Meats, Fats, and Cheese
ON THE
HOME FRONT
The importanre of food as a
weapon of war gained greater em-
phasis during the last week as
things to eat—especially xneats--
contnued to hold lix'st attention of
city and rural folk alike.
While consumers learned about
details of meat rationing which
begins March 29, livestock slaugh-
terers prepared to begin opera-
tions under the permit sstem to be
handled in each community ;by the
local USD A war 'board, beginning
April 1.
For consumers who have become
acquainted with point rationing
under the processed foods pro-
gram, the meat rationing proced-
ure will be farly simple. There are
two major differences: the red
•stamps to be used in meat purch-
ases become valid weekly, instead
of monthlp, and the one-point red
stamps will be used by the retailer
in making “ change.”
The red stamps will be used for
any of the rationed items, includr
ing meat, cheese, butter, marga-
rine, shortening, and other fats
and oils. Point values are on the
pound basis. These are shown on
a chart elsewhere in this week’s
Review.
farm labor shortage situation. In
line with these efforts is the U. S.
| Crop Corps which is in progress
I of organization and training. By
1 the ' great efforts there will be
enough labor for handling and
processing this year’s primary
crops, but there’ll tbe none to
spare for less essential farm op-
erations.
MEAT RATIONING POINT
VALUES ON LONG LIST
OF VARIOUS CUTS GIVEN
The farmer who sells his sur-
plus butter and a occasional side
of beef when he goes into town
on market day will collect ration
stamps, just like the operator of
a super market, after the ration-
ing of meats, fats and oils, cheese
and canned fish goes into effect
March 29.
-t By making such sales, he auto-
matically becomes ,a distributor
and must collect either the red
'"samp in Ration Book No. 2, ration
■checks or certicaJtes and surrender
y Hie colected points to OP A.
But the forthcoming meat ra-
tioning program places no official
restrictions on any of the rationed
foods raised by farmers if , used;
'for their own tables.
Farmers and their families are
given a full quota of points, just
like town folks, but the Govern-
ment doesn’t expect them to use
all the points. OPA is asking farm
families to retain the red stamps
from their family books equal to
the point value of the rationed
*_foods including meat, produced on
' * the farm and eaten at home.
In other words, farmers are be-
lhg urged to economize on their
consumption of home-produced
foods and to limit their purchases
of the rationed foods not produced
at home. Farm 'families sharing
available supplies with city dwel-
lers, who must buy- all of their
meats, cheese, butter, etc., from
stores, will be making a vital con-
tribution to the national welfare.
Beginning April 1, farmers who
\slaughter livestock for sale will
Ibecome subject to the recent order
of the Secretary of Agriculture
I which requires them to get farm
srlughterers permits from their
County War Boards. To make it
"easier for them to dispose of their
meat when selling direct to a con-
sumer, OPA will allow them to
collect all of the red stamps re-
quired for the purchase, even
During the planting and har-
vesting season, farmers who hire
temporary labor for periods of
less than 30 days may obtain ra-
tioned foods needed to feed them
by applying to their local ration-
ing boards. The same rule also ap-
plies to other seasonal workers.
With a big food-shipping year
in prospect, growers of perishable
products may experience a short-
age of refrigerator cars at the
hight of, the season. This is threat-
ened because of the general shift
from canned goods to fresh pro-
ducts and the resulting demand
for more refrigerator space.
The situation may become tight
in May and during June and grow
more serious after that month un-
til the bulk of the perishable food
has reached markets.
Gasoline for spring planting and-
cultivating and harvesting crops
wil be readily available to farmers
this summer through rationing
procedures streamlined for their
convenience. Farmers may get ra-
tion coupons for a 6-month supply
of gasoline. -This eliminates the
necessity of applying for renewal
of ratins every three months as
was required until recently. How-
ever, any farmer whose need's may
increase at any time during the 6-
months’ period may apply to his
rationing board for additonal ra-
tions to meet the emergency.
PICTURES OF SOLDIER__,
WANTED FOR THE REVIEW
With the appearance of pictures
of soldiers’ pictures each week: in
The Review, this newspaper hopes
in the very near future to issue
a special edition in which pictures
of most of the soldiers of this
area will appear.
We are very grateful to parents
and friends who have assitefl in
this memorial to our fighting, for-
ces which, we believe, they will
greatly appreciate, especially it
pictures of practically all the boys
can be secured.
If you have a picture ox one ot
our soldiers and will assist us . in
this undertaking, we will greatly
appreciate your help. For all the
labor in this office of printing the
pictures, we do not ask or expect
any remuneration. The pictures
have to be sent away to have exits
made for which engravers, make
a charge. This small charge of
$125 per cut we are accepting to
be sent on to the engraver when
cuts are ordered. Friends and lel-
atives are glad to furnish this a-
mount. The original pictures will
not be hurt in thle least and will be
returned to you in three or four
days after being sent away.
CARSON COUNTY ASKED
' TO BUY $400,000 WORTH
OF WAR BOND IN APRTL
Attending a meeting Monday
night in Panhandle to discuss the
$400,000 April War Bond quota
■quired for the purchase even j ^/g"-”^°Bond ChaTrman^V
though some series may not have , a *j# C. Freeman, W. J.
become valid for ordinary use. . g-^Xld, E. C. Shuman, with a
representative group from all over
the county. Members of the War
Tied in directly with the over-
nil plan to distribute civilian meat
supplies evenly and to combat
black markets is the forthcoming
IJSDA allocation program. All
farmers and slaughterers who buy
or sell meat will be required to get
permit from their local war
board.
This will not apply to farmers
wbo slaughter ivestoeik only for
their own use, and neither will
dairymen and livestock raisers
need a permit to buy cattle. But
the permit is necessary for the
- sale of meat in anv quantitp. All
"wholesale cuts " will be marked
with the slaughterer’s permit
number. Farmers selling directly
to the consumer will tag each cut
with their permit number, and in
addition, must collect ration
r stamps from the purchaser. _ He
* also will have to meet sanitary
regulation and comply with OPA
price ceiling and grading regula-
tions.
With the advent of food ration-
ing and current shortages, added
- impetus has been given to Victory
Additional thousands
of farmers! and city dwellers are
being enlisted in the home food
supplv program and urged to raise
all food possible for their own
consumption. . .
To help gear the great majority
of the country’s farms to war
food production, extended efforts
' are being made to relieve the
Bond committee from White Deer
are Chester Strickland, Bernard
Weaks, J. C. Freeman, and W. J.
Stubblefield.
KITE FLYING WITH SAFETY,
H^AKDOU? NEAR WIRES
Mr. Sherrin, JMgr. of Light Co.
Tells How to Fly Without
Endangering Lives
\ ■ —
Kite flving is an interesting
sport, especially for the younger
set. However, mothers and fathers
Should advise their children that
kite flying can be dangerous.
Metal kite strings are very haz-
ardous because even after unusual
care a kite may be accidently
flown into an electric line. Child-
ren should also be cautioned to se-
lect large open areas, free from
overhead wires, for their kites,
and then in case an accident
should bring a kite into an over-
head wire, positively no attempt
should be made to remove It.
When a kite lodges among over-
head wires call telephone 106 so
that workmen skilled in handling
^electric wires may be sent to re-
move it. Kites on electric wires
are not onlpy hazardous to child-
ren but may cause an interruption
of your electric service, said Mr.
Sherrin.
Subscribe for the REVIEW!
Point values that consumers will
pay beginning next Monday morn-
ing, Mar. 29 ,for meat, cheeses,
fats and oils, and canned fish un-
der the lewest and largest war-
ime food rationing program were
released Wednesday by the Office
of Price Administration.
Examination of the “official
table of consumer point values,’’
which every seller of the newly
rationed foods will be required to
display in his store, discloses that
meats-fats rations are relatively
more liberal than the rations of
processed foods.
The weekly allotment of 16
points per person, represented by
red stamps in War Ration Book
No. 2, compares with an average
weekly allotment of 12 points per
person under ithe canned goods
•program. On a ‘per pound’ basis,
the point values of individual
items under the meats-fats pro-
gram! are sharply lower.
Almost all popular meat cuts
have point values of eight points
a pound and less. Butter is assign-
ed a value of eight points a pound
and a similar value is given to all
of the rationed cheeses. All can-
ned1 fish is valued at seven points
a pound.
OPA officials emphasized that
while the first point values under
the new program have been set
with the moat, careful regard to
supply and consumer preferences,
it is not possible to gauge these
and other factors in advance with
absolute accuracy. Adjustments
will be made whenever they are in-
dicated to be necessary by actual
operations unedr the program.
A list of the principal items on
the official consumer point table
in terms of points follows:
Eight Points Per Pound
Porterhouse (T-Bone) steak,
sirloin steak, round) steak, and
flank steak.
Standing rib roast (7-in cut).'
Veal loin chops, veal cutlets, and
calves liver.
Loin lamib chops, boneless lamb
shoulder. •
Center cut pork chops and
roasts, fresh or cured sliced ham,
boneles's picnics, and boneless
butts.
1 Ready-to-eat tongues and bone-
less picnics.
Bacon, rind off, by the piece or
sliced. *
Semi-dry sausage ( such as soft
salami, thuringer, and mortadel-
la). ? ;
Butter.
Cheeses—cheddar (American),
swiss, brick, limburger, edam,
smoked, etc. • •• -
Seven Points Per Pound
Standing rib roast and steaks
(10-in. cut.), boneless chuck or
shoulder.
Veal rib chops and veal sirloin.
'Lamb rib, leg .and shoulder
chops.
Pork loin end and shoulder
chops and steak, whole or half
pork loins, whole or half hams
(fresh or smoked), and boston
butts (bone in).
Bouillon cxibes, beef extract and
all other meat extracts and con-
centrates.
Bacon, rind on, by the slab or
piece.
Pork sausage, weiners, bologna,
and liver sausage.
All fish in hermetically sealed
containers, including sardines, sal-
mon, tuna fish, crab meat, fish roe,
caviar, mackerel, etc.
Tins of glass jars of beef, lamb,
and veal tongue, and Vienna sau-
age.
Six Points Per Pound
Standing blade rib roast (10-in.
cut); chuck or shoulder roast
(bone in); brisket, neck, heel or
round, and shank—when boneless.
Beef livers and tongues.
Veal shoulder chops and veal
rump and sirloin roasts (bone in)
leg and shoulder roasts of veal
(tbone in); boneless breast and
neck of veal; ground veal and pat-
ties; veal Sweetbreads and ton-
gues.
Pork bellies, fresh and cured on-
ly; pork shoulder (shank half-
bone in; pork tongues.
Ready-to-eat spareribs.
Meat spreads in. tin and glass
containers and pork tongues in tin
and glass containers.
Salad and cooking oils (1 pt.
equals 1 lb.).
Five Points Per Pound
Rump roast of beef (bone in),
plate beef (boneless), flank meat
and beef neck (bone in).
Hamburger (hamburger is de-
fined as “beef ground from necks,
flanks, shanks, briskets, _ plates,
and miscellaneous beef trimmings
and beef fat.’’)
Veal flank meat and neck (bone
in), veal hearts and veal kindeys.
Pork regular plates, jowls, nnd
pork livers.
Smoked plate and jowl squares.
Lard, other shortening, ar.d ol-
eomargarine.
Four Points Per Pound
Beef short ribs, plate brisket,
shank (all bone in).
Veal breast and shank of veal
(bone in); and calves brains.
Lamb neck and shank (bone in)
and lamb sweetbreads. #
Pork spareribe, fat backs, clear
plates and leaf fats; chitterlings,
scrapple and tamales, so’.si.* and
headcheese.
Tin or glass onttainers of pot-
ted or defiled meats and sausages
m oils.-
Three Points Per Pound
Beef brains, ox tails, and: tripe.
Lamb breast and flank, lamb
brains, hearts and kidneys.
Pig hock and knuckles; pig
brains, hearts and tails.
Tin or glass containers of
brains; boned pigsfeet, and chile
con carne.
Two Point*} Per Pound
Pork kidneys and snouts; pork
neck and backbones ; and ready-to
-eat pigsfeet (bone in).
Tin or glass containers of pigs-
feet (bone in); and tamales.
One Point Per Pound
Fresh pigsfeet (bone in),
pig ears.
Only one cut of beef
sirloin steak—has a point value
above eight. For this one cut
point value is nine per pound.
•Other items priced at nine
points per pound are boneless
ham; ready-to-eat ham (bone in),
either whole or half; and hard
dry sausage, such as hard salami,
hard cervelat and peperoni.
Five items on the official con-
sumer chart have a value of 10
points per pound. These are bone-
less pork loins, fresh and cured
only; pork tendeloin, ready-to-eat
boneless ham, whole or half; rea-
dy-to-eat picnics or shoulder, bone-
less; and whole or half hams or
picnics packed in tin or glas)s con-
tainers.
Two items—ready-to-eat bone-
less ham slices and Canadian ba-
con—command values of 11 points
per pound, while dried beef, either
loose or packaged, at 12 points a
pound is the most expensive item
on the entire list in termls of
points.
Except for the various types of
bacon, according to the official ex-
planation printed on the chart, re-
tailers must chargq the same point
value per pound for any of the
rationed foods, whether fresh, fro-
zen, cured or smoked, and none of
the foods involved may be sold or
transferred without points.
The housewife is informed that
the dealer will weigh and deter-
mine the point value of her pur-
chase. If she then has the dealer
“bone’’ or grind or “dice’’ an
item, -the point value will not be
figured again. The customer is en-
titled to the bones since she has
paid points for them.
The official lis)t does not set a
point price for rolled rib roasts
one of the more popular cuts-of
beef. OPA rationing officials ex-
plained that this type of purchase
must be made with the rib in and
points charged accordingly, after
which_ the butcher will bone and
roll the roast. The same applies to
any other cut that is bought
‘ ‘ bone in. ’ ’
In addition to the consumer
point value table, the meat ration-
ing program provides a. table of
“Trade” point values which list
hundreds of whoesale cuts in many
cases, these cuts having .different
point values than the correspond-
ing retail cuts on the consumer ta-
ble to allow for. shinkage, trim,
and waste. Each retail store will
have a copy of the trade point
values to guide his wholesale buy-
ing. A special table of point values
for Kosher cuts also will be issued.
The definition of “hamburger”
on the point table sets a precedent
in that it marks the first time the
federal government 'has undertak-
en to give specifications that re-
tailers selling to consumers are re-(
quired to follew for this popular
type of ground beef. By reason of
this definition, no ready ground
meat may be sold for more than
five points a pound.
Ground round steak, ground
chuck, ground rump, or ground
sirloin, for example, cannot be
prepared and point “priced” in
advance by a retailer after ration-
ing begins. In other Words, a
housewife will buy any of these
meats in whole form, paying the
correct number of points and then
will have them ground to order.
This restriction applies similarly
to ground veal and lamb, which
are defined in the same manner as
is beef hamburger.
There is no point value assign-
ed to any type of ground pork
(other than sausage) and, here a-
gain, the customer will pay points
for a whole piece and have it ^
ground to order. i
In addition to the “ready-to-
Sgt. Aubrey Thompson
Bgt. Aubrey Thompson, station-
ed at Salina, Kans. is the son of
Mr. and Mrs. R. A. Thompson and
was reared in this city..
Cpl. Charles Kirkwood
Cpl. Charles Kirkwood is in the
Air Corps, stationed at Lowery
Field, Denver, Col., and is the son
of Mr. and Mrs. Arthur Kirkwood
of this city.
J. L. Dorsey, S-2-c
J. L. Dorsey is in the U. S. Navy
Training School at San Diego, Cal.
He spent nearly all hi9 life here
and is the son of Mrs. Bob Banks
of this city.
Staff Sgt. Chester Kirkwood
Sgt. Chester Kirkwood, with the
Anti Aircraft Coast Artillery is
nowi stationed at Camp Hulen, in
outh Texas. He is the son of Mr.
and Mrs. Arthur Kirkwood of this
Jack Berry, Seaman 1-c-lc
Jack Berry, with the U. S. Navy,
is a seaman somewhere on the
Pacific. His wife, the former Lo-
riane Mauldin, and his sister, Mrs.
Everett J. Williams, live here, and
he was formerly in business here.
ERNEST RICHARDSON
HAS GRADUATED AS
AVIATION MECHANIC
Cadet Carl Corbin
Carl Corbin, with the Air Corps,
is stationed at Fort Logan, Den-
ver, Colo. He attended school in
White Deer and is the son of Mrs.
Lenora Corbin of Costa Mesa,
Calif, and is an uncle of the Kirk-
wood boys, Chester and Charles.
(continued on back page)
Sheppard Field.—Pvt. J ames
Ernest Richandsn, son of Mb. and
Mrs. Riley Richardson of Wheel-
er, and formerly of this city, has
graduated from an intensive train-
ing course in aviation mechanics.
Sheppard Field, near Wichita
Falls, is one of the many schools
in the Army Air Forces Technical
Training Command which trains
the technicians who maintain our
bombers and fighter aircraft in
perfect combat condition. He now
is eligible to become crew chief on
a bomber and to win a rating as
corporal or sergeant.
Before entering the school, he
was trained at one of the basic
training centers of the Air Forces
Technical Training Command and
learned to fight Axis with other
implements besides the tools of his
trade. Men trained by this Com-
mand are versed in the art of self-
protection and offense as well as
aircraft maintenance.
'Staff Sergeant Lloyd George
Williams has been transferred to
Greensboro. N. C. He was former-
ly stationed at Atlantic City, N. J.
J. D. Copper, while playing as
cowboy last Sunday, had the mis-
fortune of getting a shoulder bad-
ly injured and is carrying the in-
jured shoulder in a sling,
Elmer J. Harrah, Ptr. 3-C.1.3
Elmer J. Harrah, son of Mr. and
Mrs. Herbert Harrah, is with the
Seabees. and was reared in our
city. He is classed as Painter 3-c-
l-c"with a Naval Construction bat-
tallion somewhere on the Pacific.
Is This Your Stray Cow?
Owner please call for stray
whiteface cowi Has been at my
place for some time. J. R. Nichol-
son, southwest of White Deer.
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Simmons, W. W. White Deer Review (White Deer, Tex.), Vol. 20, No. 3, Ed. 1 Friday, March 26, 1943, newspaper, March 26, 1943; (https://texashistory.unt.edu/ark:/67531/metapth1158763/m1/1/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Carson County Library.