dried after it has been used.  Tools rust out very readily if they are not kept dry and thoroughly oiled ...  So careless are some farmers that hoes, shovels, mattocks, wrenches, saws, and axes are thrown down in the field or woods to lie there until it is again necessary to use them.  It often takes hours to find an article thus misplaced or thrown aside.  It is economy of time to know just where to find everything on the farm. [Footnote:  The Teaching of Thrift, by H. R. Bonner, Assistant State Superintendent of Schools, West Virginia, pp. 22, 23.]

The topics on page 180 from publications of the States Relations Service of the Department of Agriculture are suggestive: 

Preventing loss of food in the home: 
  Suitable food storage places and equipment. 
  Essentials of a good refrigerator. 
  The care of winter vegetables and fruit. 
  The care of perishable vegetables and fruit. 
  Prevention of spoilage of milk, meat, and fish. 
  Preservation of eggs. 
  Care of bread and other baked products. 
  What should not go into the garbage pail. 
  Good cooking and attractive serving. 
  Failure to use perishable food promptly. 
  Failure to use left-overs completely. 
  Failure to use all food materials (fats, meat and fish bones, etc.). 
  Leaving small portions of food in mixing and cooking dishes. 
  Lack of accurate measuring and mixing, so that food is not palatable. 
  Allowing food to be scorched or otherwise spoiled in preparation. 
  Providing over-generous portions in serving. 
  Failure to eat all food served. 
Preventing loss of food in the market: 
  Sanitary display cases for food. 
  Prevention of “sampling” and handling of food. 
  Food protection in food carts and delivery wagons. 
  Proper care of milk. 
  Proper care of meat and fish. 
  Prevention of cereal products from deterioration. 
  Protection of fruits and vegetables. 
  The care of bread and bakery products. 
  Careful selection of food. 
Following are special points which might be discussed: 
  The well-planned house. 
  Saving steps by better arrangement of equipment. 
  Lessening work by systematizing it. 
  Menu-planning for lessened work in preparation. 
  Household lighting. 
  Labor-saving equipment in the laundry, the kitchen, and the sewing room. 
  Labor-saving devices for house cleaning. 
  Leading a simple life.

Apply to your home demonstration agent, or write to States Relations Service, for publications relating to thrift in food, clothing, fuel, etc.

THRIFT IN INVESTMENT

(4) Thrift involves a wise use of savings.  They may be invested in a home, a wise use because of the satisfaction that a home produces.  If the home is well located, well built, and well kept up, it will probably also increase in money value.  Savings may be invested in machinery for farming, manufacturing, or mining; in a stock of goods to be sold at a profit; in houses or office buildings to be rented to others; or they may be lent to others who pay interest for their use.  In all these cases money represents capital—­capital being the machinery or tools and other equipment with which wealth is produced.