in a hufF when she would not accept it. Our local butcher was selling similar ones for 30 cents a pound and up. So the woman chicken rancher is now eating her flock, one at a time, trying to forget sentiment and which pet was little Joe and which was Jane. Chain stores hand out lists of their weekly bargains worth taking advantage of, but in the light of what market reports tell us, the bulk of these bargains will go still lower next week. Most things, of course, are cheaper if bought in quantities instead of singly. But here the real estate promoters who plan our housing space seem to connive with the grocers by not allowing us room to store up food as the lowest prices come along. Any one of us though can find a shelf or so somewhere to fill a little at a time with packages and cans that do not spoil. It is a comfort besides, to feel ready for a sudden emergency, unexpected company, no pay day, or what not. The United States Bureau of Standards requires that substitute flavorings should be labelled ''flavoring" and that only the extracts of real vanilla, almond, lemon, etc. may be labelled "extracts." So we choose the extract rather than the flavoring and get the real thing. There is often little difference in price, and always much difference in taste. As to vanilla, the vanilla bean is vastly superior to any extract of it. For the average family a piece ^ inch long is sufficient to flavor a pudding, custard, or ice cream. After cooking the piece of bean should be taken out, wiped clean and kept for using again, several times; the last time split it open to allow all the taste to escape. We listen to the seductive voices of food advertisers as we would to the serpent, knowing that, for all the protection we get from government control of advertising, we can be misled to any extent as to the quality and wholesomeness of those sweet-sounding prod- ucts. The serpent stings a second time when we pay the price of each unctuous word and pretty picture. And when added up at the end of a year, a heavy price it is, tacked onto every package we open. Wouldn't it be nice if we could spend our yearly contri- bution to sponsored radio programs and slick magazine pages for more food, or the theater, parties, tropical fish, flowers — any hobby out of which we get real refreshment. MARKETING II7 Although thus far we are licked at the start by our own fault, we can still put up a fight by giving moral support to conscientious progressive legislators, and by taking advantage of the little pro- tection they have succeeded in getting for us. Their limited record is on the food and drink labels, usually in the smallest print — the net weight, harmful chemical preservatives, occasionally the exact ingredients — and after a terrific struggle a few products like maple syrup have been forced to admit their adulterations. The label reader can refuse to buy any but the purest and best, even by this meager data given him.

AI-modernized reading of the original text

in a huff when she would not accept it. Our local butcher was selling similar ones for 30 cents a pound and up. So the woman chicken rancher is now eating her flock, one at a time, trying to forget sentiment and which pet was little Joe and which was Jane. Chain stores hand out lists of their weekly bargains worth taking advantage of, but in the light of what market reports tell us, the bulk of these bargains will go still lower next week. Most things, of course, are cheaper if bought in quantities instead of singly. But here the real estate promoters who plan our housing space seem to connive with the grocers by not allowing us room to store up food as the lowest prices come along. Any one of us though can find a shelf or so somewhere to fill a little at a time with packages and cans that do not spoil. It is a comfort besides, to feel ready for a sudden emergency, unexpected company, no pay day, or what not. The United States Bureau of Standards requires that substitute flavorings should be labelled ''flavoring" and that only the extracts of real vanilla, almond, lemon, etc. may be labelled "extracts." So we choose the extract rather than the flavoring and get the real thing. There is often little difference in price, and always much difference in taste. As to vanilla, the vanilla bean is vastly superior to any extract of it. For the average family a piece ½ inch long is sufficient to flavor a pudding, custard, or ice cream. After cooking the piece of bean should be taken out, wiped clean and kept for using again, several times; the last time split it open to allow all the taste to escape. We listen to the seductive voices of food advertisers as we would to the serpent, knowing that, for all the protection we get from government control of advertising, we can be misled to any extent as to the quality and wholesomeness of those sweet-sounding products. The serpent stings a second time when we pay the price of each unctuous word and pretty picture. And when added up at the end of a year, a heavy price it is, tacked onto every package we open. Wouldn't it be nice if we could spend our yearly contribution to sponsored radio programs and slick magazine pages for more food, or the theater, parties, tropical fish, flowers — any hobby out of which we get real refreshment. MARKETING II7 Although thus far we are licked at the start by our own fault, we can still put up a fight by giving moral support to conscientious progressive legislators, and by taking advantage of the little protection they have succeeded in getting for us. Their limited record is on the food and drink labels, usually in the smallest print — the net weight, harmful chemical preservatives, occasionally the exact ingredients — and after a terrific struggle a few products like maple syrup have been forced to admit their adulterations. The label reader can refuse to buy any but the purest and best, even by this meager data given him.

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