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OFFICIAL TABLE OF CONSUMER POINT VALUES FOR MEAT, FATS, FISH, AND CHEESE
No. I—Effective March 29,1943
COMMODITY COMMODITY j COMMODITY I COMMODITY | COMMODITY
BEEF BEEF LAMB- PORK READY-TO
STEAKS VARIETY MEATS MUTTON STEAKS AND CHOPS EAT MEATS
Pnrt.rtmm* 8 Rr.ln' 3 STEAKS AND CHOPS C«ntor Chops 8 COOKED, BOILED, BAKED.
t SIT s Heart* 4 L om chops s End chops 7 and barbecued
Club 8 Kidneys.. 4 Rib Chops 7 Loin ~boneless, fresh and Dried Beef 12
Rib--10-Inch cut.. 7 Livers - • Leg Chops 7 cured only 10 Ham bone In, whole or half.! 9
Rib 7-Inch cut 8 Sweetbreads 4 Shoulder Chops-blade or Tenderloin 10 Ham-bone In, slices 11
Sirloin 8 Tills (ox Joints) 3 arm chops... 7 Ham, shoes 8 Ham -bull or shank end 9
Sirloin boneless 9 Tongues 6 roasjs Shoulder Chops and Sleaks.. 7 Ham—boneless, whole or
Round r „ Tr |6 l«l wholeornart 6 Bellies, fresh and cured only. 6 half 14
Top Round 8 tan. in 6 Ham boneless, slices 11
Bottom Round 8 . Yni. Rattle orTrianVle 6 ROASTS Picnic or Shoulder-bone In . 8
Round Tip I 8 VEAL tenii? ’ Triangle ™ASTS Picnic or Shoulder -boneless. 10
Chuck or Shoulder 7 —_. " n . . , 5 Loin whole, half, or end cuts 7 Bouillon Cubes, Beef Extract,
f “ 8 STEAKS AND CHOPS ’ti.E 7 5 ***••*<** ,
. Phni-k nr Mm™ Ham—whole or halt 7 and concentrates 7
ROASTS | Loin Chops. 8 cu ' ( [, on| j n ’ g Ham butt or shank end 7 Tongues 8
Rib standing (thine bone on) : shoulder Chops 6 Chuck or Shoulder, square- Ham -boneless 9 Spareribs 6
rlO* cun i 7 Round f (cutlets) 8 cut-boneless 8 Shoulder-shank hall (picnic) P ?u FMt ~i° n ?‘"Y 2
Olaiie Rib standing (chine Sirloin Steak or Chons 7 Chuck or Shoulder, cross- bone In. 6 The point t.lue of »ny
bone on) (13* rut) 6 Sirloin Steak or unops ..... cut bone In 5 Shoulder shank half (picnic) °* her
Rib standing (chine bene on) ROASTS aun rrmrn rurc boneless 8 >‘«=® »hall be delermmed
n * R - STEWS AND OTHER CUTS KtiH . mlt by adding 2 point* per
(< CUT) o Pnmn and Sir!oln- bone In 6 , , Shouluor —Diitt half (Boston i. .1 • . »
B t.^(rS l(Chln# i 7 Rump and Sirloin boneless 8 ZiT .7' 7 S-fiSSC
hone on) (7 cl) ' Log S , ? Shoulder-butt hall (Boston " ■
Round Tin 7 S houitf« bone In 6 shSk'ttfh’ 4 butt) boneless 8 whoU or 3 pohul '
Rrnno hone 'n 5 «f,nuldor- boneless 8 Shank bone In 4 ““ »oia wnow or j pomu
Rumo boneless 8 Shouluor boneless ----- ■ Lamb Patties lamb ground OTHER PORK CUTS per pound .h.U be added if
Chuck or Shoulder bone in 6 STEWS AND OTHER CUTS , from necks, flanks, shanks, uintu ruHisuuii ,t » cooked and ihced.
Chuck or Shoulder boneless 7 hnn . , n a breasts and miscellaneous Spareribs. 4 ,J
Bread bonalrs 6 lamb trimmings 6 Neck and Backbones.. 2 c .„ c . rc 1
STEWS AND OTHER CUTS SS»T .‘.V.“C;; S VARIETY MEATS « '■ - 1 SAUSAGE
Shortßibj 4 Neck hene In 5 !„?' , FM Backs and Clear Plates.. 4
Plain bone m 4 Keck boneless 6 Hearts ” 3 Plates, regular. 5 Dry Sausage-Hard: Typical
Plata boneless . 5 Shank-bone In 4 Uygrj g J° w, s 5 Items are hard Salami,hard T
‘ ailsket bena in 4 Shank and Heel Meat bone- Kidneys . . 3 Hocks and Knuckles 3 Cervelat, and Pepperonl... S
S B! M?r Ie ” 5 Ground Veal and Patties “reads”":""::"" 4 Loaf Fat 4 Semi-dry Sausage: Typical
. V 3 '■ C vml srniiprf Irnm neck-: Tongues G Items are soft Salami, r
Sg.Slj:, | arZkl lSi; VARIETY MEATS , hurl,,.,, And M.rM.ID «]
Keel of Round boneless C and miscellaneous veal BAI/Unl Brains. 3 F/esh, Smoked and Cooked
Sl-mlt bona In 4 trimmings. 6 Chitterlings 4 Sausage; ,
Shank bora’rj. ..... 6 variety mfitc Bacon slab or piece, rind on 7 Hearts 3 Group A; Typical Items are
ARIETY MEATS Bacon slab or place, rind off 8 Kidneys 2 ' Pork Sausage, Wieners, ‘
HAMBURGER Brains ~ 4 Baton •-sliced, rind ofl 8 c Bologna, Baked Loaves, *
Hearts 5 Bacon -Canadian stylo, piece , and Liver Sausage. 7
Beef ground from necks, Kidneys 5 or sliced 11 ' ongUBJ ? Group B: Typical Items are
flanks, sr.anks, briskets, j Livers 8 Bacon rinds. 1 “ rs - 1 Scrapple and Tamales.
platos, and miscellaneous Sweetbreads.. 6 Bacon—plate and Jowl Tails 3 Souse and Head Cheese
beef trimmings and beef fat 5 Tongues 6 squares 5 Snouts 2 also Included 4
(In tin orllat* JJW* (In JJjJ* (In any hermetically Nj"’ l FATS AND OILS P “ h !!’ CHEESES* CHEESES*
contalnart) i 0 container*) p “s»aled container) pw ID - p w >
Brains 3 Pigs Feet, boned Cutlets 3 Bonlto.. 7 Butter*. 8 Ei.mpU. ei r.iioo.d Greek (all hard varieties). ] ...
Bulk Sausage 7 Potted and Deviled Caviar 7 Lard* 5 '"‘V'/« m , r | Mn \ Process Cheese. }g|
Chill Con Came 3 Meats 4 Crabmeat 7 Shortening* 5 s dar(Am#rlcan) ----- Cheese Foods.. J* 1 '
Devl,BdHam G Sausage In 01L... 4 Fish Roe 7 saladVnd'cioklng Oils Brick.."”"”l s.™.
Dried Beef 12 Tamales 2 Mackerel 7 (1 plnt-1 pound) 6 Munster. r.ii«n.d. the imperunt
Hams and Picnics (whole Tongue, Beef. 7 Salmon ... 7 Llmburger
°r hall) 10 Tongue, Lamb 7 Sardlnas.,... 7 Dehydrated-Grated.... g
Luncheon Meat 7 Tongue, Pork G Sea Herring 7 _ . , . . i« r '. Li.d.r£r«n«, iw., tv
__ _ Ralionttd chwcswi include bOUOa Blue.
m6dl Loaf —7 Tongue, Veal —7 Tuna 7 mtur*! cheeses md prod- Edam ....
Meat Spreads G Vienna Sausage 7 Yellow Tail 7 tom.inin, so p.r«nt Smoked (Far > templet# Bei el
n . . . . .|| AIL 5 _ ... All _ of mor« by weight of n*tu- ~ ~ eheotoi not ntionod, ioo
Pigs Feel, bone In 2 All Other 7 All Other 7 reieheeee.. Italian (all hard varieties). the Regulation*.)
*Eicop( purchaaoa in bulk uniU containinf more than bfo (5) pounds (not subdivided into units of 5 pounds or less). For such purchases see Official Table of Trade Point Values.
. *' • nnVfONMfNT MIMTINd OFFICE flf r 'lon
What Foods are Rationed
in the Meats and Fats Rationing Program
Beginning March 29, shoppers will use showing what will ami what will not be
•the red lump lin War Ration Book Two included in this rationing program. Keep
to buy meats, edible fats, and oils (including it handy to look at before you shop. Use it
Butter), cheese, and canned fish. in planning nutritious meals for your family
Here is the official OPA list of foods and yourself.
These Foods Are Rationed
t
V.EATS.—lncluding all fresh, frozen, FISH.—AII fish, shellfish, and fish products
omked, and cured beef, veal, lamb, and in hermetically sealed containers.
1 ail meals and meat products in
* containers of tin or glass; all dried meats; 08 . u, tcr, margarine, lard,
variety meats, including: Tongues, brains, ' lortenm S’ co ° ln R * n d salad oils,
hearts, liver, tripe, sweetbreads, kidneys; CHEESE.—Cheese of most kinds: Cheddar
bouillion cubes, beef extracts, and similar (American), Swiss, brick, Munster, lim
concentrates; all dry, semiJry, and fresh, burger, dehydrated grated, club, Gouda,
smoked, and cooked sausage, including: Edam, smoked Italian and Greek (all hard
Salami, pork sausage, baked loaves, wein- varieties), processed cheese, cheese foods;
- ers, scrapple, souse, head cheese, and all cheese products containing 30 percent
.others; suet, cod, and other fats. or more by weight of rationed cheeses.
Thsse Foods Are Noi Rationed
"fOULTRy anil GAME.—AII poultry and CHEESE.—Soft or perishable cheese such
game, whether fresh, frozen, or in cans or as: Cream cheese, Neufchatel, cottage,
ass ' pot, baker's, camembert, liedetkranz, Brie,
FiSH,—Fresh fish, frozen fish, smoked, salt, ~ , , , . , , .
~ ~ , , . . . ... . blue; cheese spreads made with a base ot
pickled fish, fish m containers that are not r
hermetically sealed. fh;cse which is not r » tloneJ i chee *
FATS and OlLS.—Olive oil when not s P"«* !s • lnd dicese products containing
blended with other ingredients; salad less than }0 percent by weight of rationed
dressings and mayonn lisc. cheese.
Use Your Red Stamp*
Your red stamps .-re in the same ration During the first 5 weeks
book as the blue stamps you are already a nc *' stamp becomes good sAsgffi
aus.ng for processed foods. wwk ; .." A " st f£ p ‘ Ig —||
The number on each stamp shows you rS j’,,!j l s n * fl
. r and E. As stamps become §1 L
Ihow many points it is worth. There are good , hey nccJ pol useJ
5-, 2-, and 1-point stamps. within a single week, but
The teller shows you when to use the may be used until the end of
*lamp. the month.
Here is the way your Red Stamps become good during the month of April*
IT/ri KiJ .t vefi Buiirg Ltllft Slampi Expirt
March A (16 points) April 30
April 4 Bi 16 points) April 30
April It si c 16 points) April 30
April 18 D 1 16 points> April 30
.April 2J £ (1C points) (To b* announced)
Schools Open Drive
To Buy 19,000 Jeeps
little* jeep which is serving
*■ so nobly from Guadalcanal to
WVica lias become the symbol of
’he gigantic efforts of millions of
v Vferican school children in their
iVsr Savings program,
Thousands of public, private and
parochial schools soon will be dis
ilaying a certificate of honor from
*&wrretary of the Treasury Henry
m.rgenthau, Jr., signifying that
'tuvy have paid for at least one jeep
ay buying $9OO in War Stamps and
rbmads.
Countless others will be flying the
*i*'oools At War banner awarded to
Mabools with 90 percent pupil par
ticipation in War Savings.
Ten thousand jeeps and a hun
-Sked bombers! This is the new goal
-rtf America’s schools as 30,000,000
children continue their Schools At
"3> r ar program under the auspices of
Treasury Department and the
ff. S. Office of Education.
Results so far in the program re
jwrted by Dr. Homer W. Anderson,
* .fesmeciate Field Director in charge
Battle Flags of the Schools
of the education section of the War
Savings Staff, are:
More than 7,000,000 elementary
and high school students from 30,000
schools have prepared special |
Schools At War scrapbooks for state
and local exhibits.
War Stamp and War Bond pur
may reach a grand total of
$300,000,000 for the school year.
How to Shop for Meats and Fats
with Red Stamps
Shopping with your red point stamps will be easy if you remember a few
simple rules.
You already have War Ration Book Two; you need not register again or
declare how much of these foods you have on hand. But when rationing begins
nmember that:
1. Red Stamps may be used for any of the foods rationed in the Meats and
Fats Program. The same -stamps are valid for meat, cheese, butter,
canned fish, margarine, etc.
2. The point value of each item is set on a pound basis. But the amount
of any food your points can buy will depend on whether the item you
choose has a high or low point value.
How to Shop
1, First study the "point values" of the
foods you buy most often. To help you,
you’ll find a "Point Value Table" hung up
in your food store. Or, better yet, you can
clip a meats and fats "Point Table" from
your newspaper and keep it handy.
2. Take War Ration Book Two with you
when you shop for meats, cheese, or any of
the other items, just as you do now when
you buy canned, frozen or dried fruits, and
vegetables. Tear the Red Stamps out in the
presence of your storekeeper or his delivery
man.
}. If you find you do not have the exact
amount of valid Red Stamps to give for a
purchase, your storekeeper can give you your
change in "1-point" stamps. For example,
if you must give him a 5-point stamp to pay
for a 4-point purchase, he can give you a
1-point stamp as change. But he cannot use
the 2-, 5-, or 8-point stamps as change.
Make sure, however, that the "1-point"
•stamp has a letter on it which is valid at the
time you receive it.
4. Your storekeeper cannot always cut
meat or cheese to the exact pound weight
you wish. That means you must know how
many points you should pay for ounces, too.
A special table has been provided on the
r
J«—•3J74-1 «. I COVIIMVMT -3/>a
Post IMortem
He—We’d have won the game if
j our captain hadn’t lost his head.
She—Mercy; was it as bad as
I that? I heard it was only an ear.
Try It on Joe
Harry—There were three monkeys. I
One's name was Dough. The other 1
was Ray. What was the third’s name’
1 Bill—Me!
j Fast Worker
Policeman Did you ever get
pinched for going too fast?
Wiseacre No, but I’ve been
slapped!
Was That Nice?
Wifey—l had a very interesting
conversation this morning.
Hubby—lndeed! Who was the lis
f tener?
Wishful Thought
“Figures don’t lie, you know.”
“True; but when I look at my
bank balance I wish to heaven thev
did.”
Official Table of Consumer Point Values for
just such cases. This table breaks the point
values per pound down into ounces. If one
of your purchases has an ounce value of less
than half a point you do not have to pay at)
additional point. But if it is one-half point
or more, your retailer can collect a full point.
5. Budget your point!. Spend Red
Stamps carefully. Make them last for the;
entire ration period. When you receive
"1-point" Red Stamps as change, use them
the next time you shop, if possible, and be
sure that they don't expire unused.
6. Remember, you still use. the Blue
Stamps for processed foods and stamps from
War Ration Book One for sugar and coffee.
No change can be made in Blue Stamps.
( romr nttrmm j
/ urtsyif
Baseball Repartee
First Base—l don’t believe I
caught your name?
Stranger—l don’t believe I threw
it.
Silly Question
Draftee—Doctor!
I Camp Doctor—Well?
Draftee—Of course not. I wouldn’t
come to you if I were.
Inducement
“What’s your idea of alimony?”
It s certainly one of the greatest
inducements matrimony offers.”
Finished Well
“Poor Danny! He died from drink
ing shellac.”
“At least he had a fine finish.”
Sure Sign
“Does Tom know that girl well’”
“He must! I heard him lellin;; .
her she was ger'in-.- fat.”
Neon Tubing biarks Highways
Neon tubing covered with trans
parent plastic is being produced for
marking the center of highways. i
“Always Remember”
■‘Remember Always that the lumber you use could I
be used to shelter some mother’s son.
Remember Always that it is to be used to I
build and repair ships to transport or I
convoy him to the battlefields.
“Remember Always that it is to be used to provide ]
hospital facilities in order that he may better survive ?
the wounds that will be inflicted upon him.
“Remember Always that it is to be used to i,
build munitions plants and to box and crate
the material therefrom to give him the tools
to defend himself, to save his life, to win the
war and to save the nation. Certainly, every
thing we may be called on to endure is worth
such an end,”
Tolleson Lumber Co.
Phone 91 Perry, Ga.
~WHYI
DO BANKS MAKE A SERVICE
CHARGE FOR HANDLING
CHECKING ACCOUNTS?
Although few people stop to consider it, business could
not function smoothly without our banking system which
permits transference of funds through the simple de
vice of drawing a check. Because this system func
tions as smoothly as it does, it is difficult to visualize the
vast amount of detail that goes on behind the scenes,
and the expenses involved.
The fact that customers are not conscious of its opera
tion is a prime compliment to the efficiency of the bank
ing organization. Here are some of the services the
bank is called upon to render:
Supplying checks, passbooks and deposit slips.
Verifying and paying checks drawn by the depositor.
Collecting checks on other banks and other
items deposited.
Keeping cash available to meet the demands of
the depositors.
Furnishing statements covering all transactions.
In addition to this we are paying a large premium for
Federal Deposit Insurance whereby accounts up to
$5,000.00 are insured by the Federal Government.
These services have to be paid for, banks cannot main
tain them at a loss. In view of this, we have to have
service charges lor checking accounts under $lOO.
NO OTHER SERVICE GIVES YOU SO MUCH
FOR SO UTILE!
Perry Loan & Savings Bank
ESTABLISHED 1889 PERRY GA
Member Federal Deposit Insurance Corporation ’
Maximum Insurance for each Depositor $5,000.00,
Pepsi-Cola Company, Long Island City, N. Y.
Franchized Bottlers; Pepsi-Cola Bottling Co. of Macon.
—>———— ——mmmmm
LEGAL BLANK FORMS
BLANK MORTGAGES, BILL OF SALE,
PROMISSORY NOTES, RETAIN TITLE
NOTES, and Various Other Forms
FOR SALE AT
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