The war came, and Germany was speedily thrown on her own resources. In the first months various neutrals, including the United States, succeeded in sending some foodstuffs and raw materials into the beleaguered land, but the blockade rapidly tightened until only the Scandinavian countries, Holland, and Switzerland could not be reached directly by it. Sweden, with a production insufficient for her own needs, soon found it necessary to stop all exports to Germany except of certain so-called "compensation articles," consisting chiefly of paper pulp and iron ore. A continuance of these exports was necessary, since Germany required payment in wares for articles which Sweden needed and could not secure elsewhere. The same was true of the other neutral countries mentioned. Denmark continued to the last to export foodstuffs to Germany, but she exported the same quantity of these wares to England. All the exports of foodstuffs and raw materials from all the neutrals during the war were but a drop in the bucket compared with the vast needs of a people of seventy millions waging war, and they played a negligible part in its course. Although the German Government was confident that the war would last but a few months, its first food-conservation order followed on the heels of the mobilization. The government took over all supplies of breadstuffs and established a weekly ration of four metric pounds per person (about seventy ounces). Other similar measures followed fast. Meat was rationed, the weekly allowance varying from six to nine ounces in different parts of the Empire.[14] The Germans were not great meat-eaters, except in the cities. The average peasant ate meat on Sundays, and only occasionally in the middle of the week, and the ration fixed would have been adequate but for one thing. This was the disappearance of fats, particularly lard, from the market. The Germans consumed great quantities of fats, which took the place of meat to a large extent. They now found themselves limited to two ounces of butter, lard, and margarine together per week. Pork, bacon, and ham were unobtainable, and the other meats which made up the weekly ration were lean and stringy, for there were no longer American oilcakes and maize for the cattle, and the government had forbidden the use of potatoes, rye or wheat as fodder. There had been some twenty-four million swine in Germany at the outbreak of the war. There were but four million left at the end. Cattle were butchered indiscriminately because there was no fodder, and the survivors, undernourished, gave less and poorer meat per unit than normally. [14] This allowance had dropped to less than five ounces in Prussia in the last months of the war.