America's special relation to the world's war food problem was primarily that of a provider of the Allies, but in order to insure that this provision should be sufficient to keep the Allied soldiers and war workers up to full fighting and working strength and their families in full health, it was necessary for America to stimulate its own production, repress considerably its consumption and cut out all possible waste in food handling. To do this there was needed some form of governmental food control and a nation-wide voluntary effort of the people. Each of the Allied countries had established governmental food control early in the war under the direction of a "food controller" either attached to an already existing government department of agriculture or commerce, or acting as an independent food minister. On the actual entrance of America into the war in 1917, governmental food control was vested in a "United States Food Administration" with powers given it by Congress to control all exports of food and all food-handling by millers, manufacturers, jobbers, wholesalers, and large retail dealers. But no retail dealer doing a business of less than $100,000 a year, nor any farmer or farmers' coöperative association came under the Food Administration's control. Thus the American food administration differed from that of most European countries in that it had no authority to fix the prices at which the actual producers should sell their products or the small retailers should charge the consumers. But, indirectly, it was able to do, and did, a good deal in this direction. By its direct control of exports, and of the millers, manufacturers and large dealers, it was able to cut out a great part of the middleman profits, and reduce wholesale prices for most staple foodstuffs, especially that most important one, flour. By publicity of prices and by indirect pressure through the wholesaler it was also able to restrain the further sky-rocketing of retail prices. NATION-WIDE FOOD SAVING