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Show COMMUNITY SERVICE Ration Reminder Processed Foods " v Green stamps A, B and C (Book Four) good through December 20. Green stamps D, E and F valid December 1, good through Jan- uary 20, 1944. Meats, Fats, Etc. Brown stamps L, M, Nand F (Book Three) good through January Jan-uary 1, 1944. Brown stamps Q, valid on December 19, also good through January 1, 1944. Meats, Fats, Etc. Brown stamps L. M and N (Book Three) gool through January Jan-uary of 1944. Brown stamp P. valid on December 12, also good through January 1, 1944. Sugar coupons issued to purchase pur-chase sugar for home canning are good through February 29, 1944. Shoes Stamp No. 18 (Book One) and Airplane stamp No. 1 (Book Three) both good for one pair of shoes. No expiration date has been set for these stamps. Thirty days advance notice will be given to the public if and when an expira-tjon expira-tjon date is set. Gasoline Stamps No. 9 (A Book) good for three gallons to January 22, subject to change. Community Service Release No. 67 Members of the Salt Lake City war price and rationing board will have a training conference in Salt Lake City along with members of all other boards in this area on Monday, December 13, was announced an-nounced this week by Chairman Hairier S. Culp of the local board. Nine such schools for up-to-the minute training about wartime price control, rationing, information informa-tion and adminstrative procedure will be held throughout the state during the week of December 10 to 17, he said. The programs are under the general direction of Dr. Irvin Hull acting district board operations executive. I To save time and travel, mem-of mem-of the boards and price panels including in-cluding board clerks will be asked to meet at the nearest center with OPA staff members from the district dis-trict office at Sale Lake City. Explained Ex-plained Dr. Hull in his letter to the board chairman. The general meeting will open with a discussion of trends in current cur-rent war price control and rationing ration-ing work. Members will exchange experience, discuss problems and arrive at uniforms practice. After the general discussion, the meeting will be divided into clinics on rationing including gasoline, gas-oline, tires, food, shoes and other oth-er articles; price control; community com-munity service or public information infor-mation work; and office admin-stration. admin-stration. So many problems arise from time to time on regulations and policies concerning rationing and price control that the office of price adminstration plans to hold these meetings at regular intervals. inter-vals. Community Service Release No.68 Reductions, effective December 5, in the point value value of meat and processed foods by OPA resulted re-sulted from the release of larger stocks of food by the War Food Adminstration for civilian consumption, con-sumption, Mrs. R. L. McKean, community service member of the Salt Lake City war price and rationing board said this week. When estimates of food supply are increased by the War Food Adminstration, said the board member, even, as in this case only on-ly for a temporary period, OPA tries to do everything possible to increase the supplies available to civilians by at once lowering point values. The larger the supply, sup-ply, the easier the iob of rationing. ration-ing. Reductions of the entire list of rationed beef items, raping from porterhouse steaks to ;.nburger, from two to three ration points represents the most sweeping cut since rationing of meat began last March. This cut followed close upon the twenty-five reduction reduc-tion in the point value of pork in mid-November. At the same time, the OPA table tab-le of processed foods reveals the greatest number of point reductions reduc-tions made at any one time since rationing began. Fifteen varieties varie-ties altogether were reduced from one to ten points. A temporary increase in the supply of beef and pork, resulting result-ing from the seasonal rush at slaughter-houses, caused the slash in the value of meat points, the board member stated. The peak period of beef as well as pork production normally occurs during the last two months in the year. Fairly sharp increases in the point of cheese and major canned fish items were registered. Both butter and margarine remain at the unchanged point value of 16 points per pound respectively. The increase in cheese points reflect re-flect a sharp seasonal decline in November production, which fell an estimated 25 per cent under October. |
