From most of the U.S. came the same bleak news: the meat situation was terrible, was fast becoming desperate. Honest butchers had only a scaleful of high-grade cuts, black markets were growing like a yearling, meat-hungry citizens paid outrageous prices—and practically nobody knew what to do. Harried Washington officials last week guessed that up to 20% of all livestock slaughtered is going to black-marketers; in New York City alone illegal meat sales total about $2,500,000 weekly.
> Cleveland Press Reporter Clayton Fritchey scouted the countryside, came back with grisly pictures of carcasses...
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