—

RATIONING EFFECTIVE THURSDAY, MAY 277

i buy rationed meats and for
idnight May 26th, it is unlawful for a consumer to
peeks mai rationed meats to a consumer except on surrender of valid ration coupons.

y OFTEN © TY MEAT?
# RATIONED? HOW OFTEN CAN 1 BL :
Naval a and Lamb Two coupons become good cach Thursday. The first pair of No. 1
SEGA gl Lal coupons become gol May 27th, Each’ coupon is good for 14

TS : RATIONEDS of one week's ration
WHAT MEATS ARE NOT RATIONED:

eats such as Heart, a : ;
Satin Gwecthrends, aid cooked satsaget_ HOW LONG DO COUPONS F

AIN GOOD?

Tongve, Liver, Kidneys, Bra foned, Meat cuts cor Coupons becoming good hefore the 15th of a monch are good until
Rarer tees crikone secufds spuvecibay osvall, tnd tHeterd of hae indy tt CoupontBeeainfol good on OF afeér tHE
taining 50%

jonth are good until the end of the following month
pigs’ feet are not rationed. 15th of a month are good until the en:

HOW MUCH RATIONED MEAT AM | PERMITT
TO BUY?

f THE TWO COUPONS AT THE
SAME STORE?

DO I HAVE TO US
TIME OR IN THE

i jod in which
week per person, You get less of No, You can use a coupon ac any time during the peri
Perr sea Pics) onesie toons ct ss contsiion com itis valid, and in any store you wish,
fderable hone. See the chart of coupon values below. Gig TREN OSE ER OE
WHAT COUPONS DO I USE WHEN BUYING MEAT? WITH A COUPON? : iba
cae your N jon book— No. You can buy whatever rationed meat is available and as man;
Pe rstisn nay eatcotesaetiasd bares Kinds as you want providing the coupon valic is not execeded
you coffee, sugar,

MEAT COUPON VALUE CHART
2; LB..PER‘ COUPON’

PORK CURED COOKED MEATS
« (Slice Butt (Boneless)
Nor Smoked or Cooled Ham (Boneless)
de Bacon (Sliced Rind on) Any Uncooked Group

Cuts—when Cooked

“GROUP! By

3, UB. PER: COUPONS

BEEF -FRESH or | LAME or MUTTON - | FORK - FRESH PORK - SMOKED
ack (Boneless 3
CURED FRESH Belly (Boneless) ae Bice (in the piece.
: Bute (Bone in) joneless
cane erecr Set SRE (EY) Ham Boneless) ) | Cotrage Roll (Boneless)

(Boneless) Ham, Centre Cuts (Bone in aia (excepe Shane Fad.
Flank Steak (Boneless) VEAL - FRESH Picnle (Boneless) Ham e(erceD

i SI cs icnic Skinless (Boneless .
Semicon pees rear || cuter? and Fillets (Bone in) | picaic sie Hin, Skinless (onstss
Minute Stes 6 eles:

Sceaks (Boncless) Front Roll (Caul Wrapped. | poRI . CURED Bie BME)
Piece Boneless) Boacless) Mot eked Cu Cook edi <4. Bacon (inthe plece
Rolled Rib (Boneless) leg Roll (Caul Wrapped, | Back (Boneless) Side Ba
Tee HSH) Cottage Roll (Boncless)
paencia) Round (Bone in) Ham Butt Roll (Boneless) | COOKED MEATS
Sirloin Tip (Boneless) ehererSlicesi( Borel in)

a Ham Centre Slices (i at
Stewing Beef (Boncless) Stewing Veal (Boneless) Pork Roll (Boneless) Any Uncooked Group “C’
Tenderloin Tenderloin Shoulder Roll (Boneless Curs—when Cooked

—

GROUP-C
oe Me LAMB or MUTTON - | PORK - FRESH | PORK - CURED

Brisket Point (Boneless) ees 2 Ham, Butt End (Bone in)

Flank (Boneless) Centre Loin Chops (Bone in) | Belly Pork (Bone in) kk End (Bone in)

Erne Sank ference liusues sue mone Gave wg am, BumnEad (Bone dn) Ham, Whole (Bone in)
Bone in) Patties (made from Necks 5 Picnic, Hock On or Hock Of

Hamburger and Flanks, Boneless) Ham, Shank End (Bone in) (Bone in)

Portsshoine Ses or Ross, | VEAL - FRESH Ham Trimmed (Done in) | pore - SMOKED
(Bone in) Blade (Bone in and Neck off, | Loin, Centre Cut Chops

Rib Roast or Steak (Bone in) | "Shoulder Knuckle out)
Rump (Round and Squure Loin Chops (Centre Cur,

(Bone in) Hum, Shank End (Bone in)

za tour Hen Ham, Whole (Bone in)
nd, Bone in Jone in, Loin, Ce: eC) Bone ij Picnii k
Siloin Steak or Roas: Pasties (Boneless, made from | 1° Centre Cut (Hone in| NEE CHI CL sles @s
‘Bone in) Shanks, Necks, Flanks) Loin, End Cuts (Bone in) a
Short Rib Roast (Bone in) | Round Bone Shoulder
“Bone Steak or Roast (Bone in) Loin, Whole (Bone in) COOKED MEATS
(Bone in) Rump (Bone in) .
Wing Steik or Roast Sirloin Roast or Cutlet 4 | Picnic, Hock On or Hock Off | Any Uncooked Group “D'
jone in) ‘Bone in) (Bone in) Cuts — when Cooke
ll Se GROUP:D.="1 “iE BS, :PER COUPON:
- FRESH or : RK - H
CURED LAMB or MUTTON - | VEAL - FRESH OS HE
Blade Ross (one FRESH Breast (Bone in) * Hace) Bone! in)
risker Point (Bone , Plank (Bode i Sausage
Chuck Roast (Bone in) Flank (Bone in) a Geinioen
Front Shank, Whole or Front (Bone in) fone a PORK - CURED

Hind Shank (Bone in)

Neck Persia): Hind \(Bonein) Lek Shank Half (Bone in) | Hock (Bone s
th i $Bone in) Leg (Bone in) Leg, Whole (Bone in) Mess (Bone in.
eS Shoulder Roast Lais; Flask/dn (Bone in} Loin, Flank on‘ (Bone in) Short Cut Back (Bone in)
Sausage, Fresh Neck (Bone in}
Shor ibs (Braising, Bone | Back (Bone in) Rack (Bone in) PORK - SMOKED
io

Rib Chops (Bone in) Rib Chaps (Bone in) Hock (Bone in)

must turn in to che Local Ration Board at the end of each

reed meat consumed on (eit own premises, Farmers need in no ease

coupous for such home slaughtered omens

a show sremainiog ball off ued for ordinary retail putelisees OF mens on the bants of coupon values
rarmers may Sepply meat trom ir Own, slaughterings to other farmers for consumption on their own farm premises. Local

farmer Deel Ring sate alto permite, Farmers providing meat to Other farmers, or "Deel Rityge'', more Tollect mete’ cobpons

Sane sccured tt yo Local Ration Desa oe MEME ATOH WIR, Seaiteved au stamped ehvelone Ke ati te eons

CONSUMER MEAT IN LOCKERS NOTICE
ne 30th all consume; q TO THE MEAT TRADE
: IS stration, the quantity Retailers of meat m
und Per La inthe for ay rationed
He eee May 27¢h, They

Why In m privatd called a pri-
lvatet And was & sergeant masor
|avae & noncommminnioned of-
‘near? ‘The Oxtord Thettonary and
Fortonours History of the British
Empire supply the answers,

A private was originally a pri-
vate soldier, called up by his Home
‘lord in medieval times. The word
[in derivea from the Latin privaton
and was first used with ite mod-
lorn meaning about 1673, +

The next highest rank, lance-
corpornl, comen from a French
form of the word lan# peanto, a
| mounted soldier whose horse has
| been pnt out of action and fought
with tin lance on foot. He was
considered superior to the tnfan-
trymen and had some authority
over them, but not permanently,
The word corporn, comes from the

ch-sergent) meant a common
wldler In 1490. Tt was applied to a
tenant who haa military service
limdor #2 knight.

A sergeant-masor was orieinaty
|fleld officer next in rank to «
| Heutenant-coloned and correspona_
|'ed partly to the modern rank of
| mafor and partly to adjutant An-
other derivation {s seen tn the
present rank of major-general. The
term dfA not mean a non-commis-
sioned officer hefore 1862.

The rank of captain has Sheen
used In the French army sines
1355. Tt 1s a derivative of the I
talian capo de squadre, or heaf of
n nquare, block of squadron. ‘The
captain's Tocum tenens or Men.
tenant was fnstituted as 4 rank
by Charles VIT fn 1444.

The head of bands of foot sol
dicrs\ in France about 1524 came
to he called a colonel. The men
were under his rextment. or com-
mand, and so the word came to he
used as“col. so-and-so's regime: sans

The colonel had ttle time to

look after the training of his men.
10 this was delegated to his Yen-
{tenant. who of course fheeame a
Montenant-colonel
General. from the Latin Gener
alls, was a term applied to an
officer of superior rank and ox.
tended command {n 1576. Brigadier
rame from | the .Ttalian Brieata
and French brigare (strife. con.
tention) and was first used in its
modern meaning ahont 1878,
A marshall was oricinally a hich
official In the household of a
medioval king, prince or noble
who usually had charge of mf.
tary affairs. The word was mar.
schal In O14 French.

——
COUNTRY EDITOR

(New York Times)

The old-fashfoned country edi-
jtor still lives and the nation ts
safe. His name ts Cart Rroome and.
he edits the Brantley EXterprise,
a Georgia weekly, His draft boant
showed sonie curiosity as to how
he filled In his time, and he told
thom. He wrote down Dis duties
fas theycame Into his mind. Sorted
out a Uettle, the lst shows what
Kooe on.

Mr. Rroome writes the editorials
nollelts the advertising and collects
and odits tho nows that goes Into
MMs paper, ‘Then he sete the type
makes {t up Ina page, prints itand
wmps the bundles for ‘mailing.
Thon he washes and distributer
the typo. Ho keeps books, hax bitlx

fs

to pay and must therefore i

pay for ndvertixing

and collect for ub THe 58
t