The American soldier’s daily ration consisted of twenty-seven articles of food, weighing altogether about four and a half pounds and costing about 50 cents per man, and it had to be ready for him regularly and promptly every day, wherever he might be. No second grade material of any kind was bought and constant inspection of raw materials, of processes and places, of preparation and of army kitchens kept the food up to the standard demanded. It was bought in enormous quantities and, in order to stabilize prices in all sections of the country, part of the supplies was secured through the Food Administration and the remainder by means of a system of zone buying. During the ten months from September 1st, 1917, to the end of June, 1918, 225,000,000 pounds of sugar were required and from the 1917 crop of vegetables and fruits the army bought and used 75,000,000 cans of tomatoes and 20,000,000 pounds of prunes. From the listed amounts of thirty articles of food demanded for the subsistence for one year of an army of 3,000,000 men, the approximate size of the American army before the September draft, the following items are taken. They will give an idea of the size of the task which the Quartermasters Corps undertook in the feeding of our soldiers at home and abroad: Fresh beef, 478,515,000 pounds; bacon, 48,000,000 pounds; potatoes, 782,925,000 pounds; jam, 7,665,000 cans; flour, 915,000,000 pounds; coffee, 61,320,000 pounds; tea, 7,665,000 pounds; canned pork and beans, 4,000,000 cases; canned tomatoes, 6,000,000 cases; evaporated milk, 2,992,500 cases; butter, 15,330,000 pounds. More than six thousand different packers supplied the canned vegetables bought for the army in the summer of 1918, approximately 300,000,000 cans, enough to girdle the earth if the cans were laid in line, end to end. The necessity of conserving shipping space led to the use of dehydrated vegetables, of which the Quartermasters Corps in the summer of 1918 contracted for 16,000,000 pounds. The soldiers of the American Expeditionary Force received a ration of 16 ounces of pure wheat flour per day each. No wheat saving substitute was used there, for the reason that field bakers must work swiftly and can not afford to experiment with flour mixtures. At the training camps in the United States kitchens were stationary and bakers definitely located and here the prescribed amount of substitutes was used, with satisfactory results. The Subsistence Division of the Corps worked out a special reserve ration for use in the trenches and under first line conditions in France. It was carried in containers proof against rats, water and poisoning in gas attacks. Schools were established for army cooks and bakers, so that only skilled and experienced men should serve the food from army kitchens.