One - Year Emergency Food Supply For One

One-Year Emergency Food Supply For One Adult(3,000 Calories per Day)Copyright © 2008,2010 by Robert Wayne Atkins, P.E.All Rights Reserved.
The following retail Cost of a "One-Year Emergency Food Supply" is based on prices as of February 2, 2010.At the beginning of 2008 the retail Cost of the "One-Year Emergency Food Supply" was equal to $1,385 on January 9, 2008.The total cost of the following one-year emergency food supply increased in price by 15.3% or $212 in twelve-months from January 9, 2008 ($1,385) to January 3, 2009 ($1,597).The total cost of the following one-year emergency food supply increased in price by 6.1% or $97 in twelve-months from January 3, 2009 ($1,597) to January 4, 2010 ($1,694).The total cost of the following one-year emergency food supply increased in price by $2 in one-month from January 4, 2010 ($1,694) to February 2, 2010 ($1,696).
Quantity
Calories
Cost
Item (Number In Parenthesis = Total Calories per One Bag, Jar, or Can)
70 Pounds
105,000
$ 42
Long Grain White Rice in 10 or 20 pound Bags (15,000 Calories per 10 lbs.)
70 Pounds
105,000
$ 24
Whole Wheat Berries or Flour (Not self-rising) (7,500 Calories per 5 lbs.)
30 Pounds
48,240
$ 14
5 lb. Bag Corn Meal (8,040 Calories per 5 lb. Bag)
36 Boxes
60,480
$ 36
16 oz. Box Spaghetti Noodles (Angel Hair or Thin) (1,680 Calories)
36 Boxes
9,360
$ 18
7 oz. Box Macaroni and Cheese (260)
4 Boxes
18,000
$ 13
42 oz. Box Quaker Quick 1 Minute Oats (4500)
4 Boxes
31,720
$ 10
5 lb. Box Quaker Quick Grits (7930)
4 Boxes
12,800
$ 9
32 oz. Box Aunt Jemima Buttermilk Complete Pancake/Waffle Mix (3200)
48 Cans
9,000
$ 72
5 oz. Can Bumble Bee Brand Tuna in Oil (Water pack has fewer calories) (187)
24 Cans
8,640
$ 49
12.5 oz. Can Chicken (360)
12 Cans
9,600
$ 37
16 oz. Can Dak Brand Canned Ham (No refrigeration required) (800)
24 Cans
24,480
$ 51
12 oz. Can Spam (1020)
24 Cans
9,000
$ 11
5 oz. Can Vienna Sausage (375)
24 Cans
9,000
$ 72
12 oz. Can Roast Beef (375)
48 Cans
10,080
$44
15.5 oz. Can Sloppy Joe Mix (210)
48 Cans
30,240
$ 109
24 oz. Can Armour Brand Beef Stew (with Potatoes & Carrots) (630)
48 Cans
33,600
$ 69
15 oz. Can Chili with Beans (700)
96 Cans
35,520
$ 65
15 oz. Can Beans (Assorted Different Varieties) (370)
180 Cans
25,200
$ 140
15 oz. Can Mixed Vegetables (Note: Green Beans have few calories) (140)
12 Boxes
41,280
$ 30
32 oz. Box Instant Potatoes (Add water only preferred) (3440)
48 Cans
15,120
$ 60
15 oz. Can Fruit Cocktail (315)
24 Cans
3,000
$ 13
6 oz. Can Tomato Paste (125)
36 Cans
15,120
$ 35
26.5 oz. Can Hunt's or Delmonte Spaghetti Sauce (420)
12 Cans
480
$ 9
4 oz. Can Sliced Mushrooms (not pieces) (40)
12 Cans
3,600
$ 14
10.75 oz. Can Cream of Chicken Soup (To eat if you get sick) (300)
12 Boxes
76,800
$ 197
64 oz. Box Powdered Instant Non-fat Dry Milk (6,400)
24 Cans
11,520
$ 23
12 oz. Can Evaporated Milk (480)
3 Boxes
7,680
$ 15
32 oz. Box Velvetta Brand Cheese (short shelf life) (2,560)
4 Jars
32,160
$ 38
34 oz. Jar Extra-Virgin Olive Oil (8,040)
4 Cans
49,720
$ 17
3 lb. Can Crisco Shortening (12,430)
12 Boxes
38,400
$ 26
1 lb. Box Butter (Shelf Life is short unless Frozen) (No Margarine) (3,200)
12 Cans
10,800
$ 36
8 oz. Container Hershey's Cocoa Powder (900)
8 Cans
9,600
$ 13
16 oz. Can Hershey's Cocoa Syrup (1200)
6 Boxes
10,080
$ 6
16 oz. Box Corn Starch (1,680)
25 Pounds
42,500
$ 14
5 lb. Bag White Granulated Sugar (8,500)
12 Pounds
10,200
$ 11
1 lb. Box Light Brown or Dark Brown Sugar (1,700)
12 Pounds
10,800
$ 11
1 lb. Box Confectioners Sugar (1,800)
12 Boxes
26,400
$ 17
20 oz. Box Brownie Mix (or Cake Mix) (2,200)
6 Jars
11,520
$ 9
18 oz. Jar Light Corn Syrup (1,920)
6 Bottles
21,600
$ 15
36 oz. Bottle Log Cabin Syrup (3,600)
9 Jars
10,240
$ 42
16 oz. Jar "Sue Bee Brand" Clover Honey (1,280)
12 Jars
36,480
$ 24
18 oz. Jar Peanut Butter (3,040)
12 Jars
15,600
$ 13
16 oz. Jar Jelly or Preserves (1,300)
24 Pkgs.
0
$ 12
5/16 oz. Package Hodgson Mill Brand Yeast (Store in Ziplock in Freezer)
12 Cans
0
$ 14
10 oz. Can Baking Powder (Store in Ziplock Bag in Refrigerator or Freezer)
12 Boxes
0
$ 6
16 oz. Box Baking Soda
6 Bottles
0
$ 27
2 oz. Bottle Vanilla Extract
48 Each
0
$ 12
Beef Bouillon Cubes
48 Each
0
$ 12
Chicken Bouillon Cubes
24 Pounds
0
$ 7
4 lb. Box Salt (Morton Brand Canning and Pickling Salt) (Pure Salt)
12 Jars
0
$ 12
2.6 oz. Ground Black Pepper (or Whole Peppercorns) (Walmart)
12 Jars
0
$ 6
3.12 oz. Onion Powder (Walmart)
2 Jars
0
$ 1
0.9 oz. Oregano (Walmart)
2 Jars
0
$ 1
2.5 oz. Garlic Powder (Walmart)
2 Jars
0
$ 1
2.37 oz. Cinnamon (Walmart)
1 Jar
0
$ 1
0.4 oz. Parsley Flakes (Walmart)
1 Jar
0
$ 4
1.75 oz. Cayenne Red Pepper
2 Jars
0
$ 9
2.62 oz. Cream of Tartar
2 Bottles
0
$ 4
15 oz. Bottle Lemon Juice (Short shelf life)
1 Jug
0
$ 3
1 Gallon Jug Apple Cider Vinegar
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Totals =
1,106,940
$1,696
One-Year Emergency Food Supply for One AdultComfort Foods: The above list contains 60 different food items. However, you should also purchase some Kool-Aid, Tang, Coffee, Tea, Soft Drinks, Beer, Wine, Miniature Tootsie Rolls, Caramels, Assorted Hard Candies, or whatever else appeals to you. These are referred to as "comfort foods" and they can definitely help make the hard times more bearable.Quantities: You should have enough food for each member of your family for at least six-months. If you are an experienced farmer or rancher living on your own land, then you should also have enough seeds to replenish your food supplies on an annual basis. You will also need your own canning jars and lids or a "root cellar." If you have no previous experience with farming then you would probably be better off with a two or three-years supply of food for each family member.Appetite Fatigue: Your emergency food supply must have a reasonable variety of different food items. If you only have a limited number of different food items to eat then appetite fatigue will result in your starvation even though you have food. Your mind and your body will simply reject the thought of eating the same food again and again and again. If you doubt the truth of this statement then conduct a simple test. Pick your favorite four food items that you enjoy eating more than anything else and then only eat those four food items for one-month. Before one-week has passed you will be repulsed at the thought of eating those foods again. Try it and see if you can force yourself to only eat those four foods for an entire month.Appetite fatigue does not occur when there is no food available. For example, long-term war prisoners in a POW camp will generally eat almost anything. Each day they do not have the option to eat or not eat. On many days they get nothing to eat. When they do get fed there is never enough food to satisfy their hunger and therefore they will eat almost anything at any time and be grateful for whatever it happens to be.Appetite fatigue occurs when you have food to eat and you have the choice to eat or not eat. This is one of the reasons old people in a retirement home usually lose weight and their health. The cafeteria serves the same basic bland food over and over again.Therefore you should have some reasonable variety in your emergency food supplies.Substitutions: If you are allergic to a food then do not buy it. If you do not enjoy the taste of one of the above recommended foods then do not buy it. Feel free to substitute any food item and name brands you prefer. However, you should try to keep a reasonable balance of meat, carbohydrates, vegetables, fruits, grains, and dairy products.For example, instead of buying 48 cans of Fruit Cocktail you may wish to buy a few cans of apples, peaches, pears, cherries, and pineapple based on your own individual taste preferences. The important issue is to have some canned fruits in your food storage plan.The same concept applies to vegetables. The above list recommends 180 cans of mixed vegetables, 96 cans of beans, 12 boxes of instant potatoes, 48 cans of beef stew (meat, potatoes, and carrots), and 48 cans of chili with beans. If you like the canned "Mixed Vegetables" then purchase them. But you could purchase cans of corn, peas, spinach, or any other vegetable you wish. However, you should consider the nutritional value of each vegetable by reading the nutrition label. For example, green beans cost almost the same as all the other vegetables but they have very few calories. Therefore, green beans would be a poor choice from a nutritional value standpoint. There would be nothing wrong with having a few cans of green beans in your pantry for variety but the number of those cans should be very small compared to the other vegetables. However, most other canned beans have relatively high levels of protein and calories.You should also adjust the recommended quantities based on your family's actual needs. If you have several family members who drink a lot of milk, then you should purchase more dry powdered milk than suggested.Calories: An active adult engaged in normal physical labor can burn 3,000 calories per day without gaining weight. However, an adult who has a desk job would gain weight. Therefore the concept of a "One-Year Food Supply" is based on the average physically active adult. If you were not very active during a disaster event then you could easily reduce your calorie intake to 2,000 calories per day and still maintain your weight. Therefore, the above food reserves would last a non-active adult for 18 months with no weight loss. If you wanted to lose a little weight, then the above food could last for 24 to 30 months. (Note: For an investment of approximately $1,696 one adult could stay alive and in good health for two and one-half years. Or the above food could feed two adults for 15 months.)Brand Names: All the above foods are generic brand or store brand except where brand names are specifically indicated. For example, in my opinion Armour Brand Beef Stew is pleasant to eat but the cheaper brands are disgusting. Therefore, purchase and eat one can of each of the above food items to see if the flavor of that brand is agreeable to you before you purchase a year's supply of that item and then discover it tastes horrible.Taste is a very personal experience. Two people can have entirely different opinions about the same exact food. The limited number of brand name foods I recommend are based on my individual taste preferences and I do not have any financial interest in any of those food companies. You will need to make your own decision about which brands of food you prefer.If you are already happy with a specific name brand then it would probably be a better investment than a generic brand you are not familiar with. However, if there is a big price difference between the brands, such as 52 cents for the generic and 94 cents for your brand, then it would be a good idea to buy one can of the generic brand and take it home and eat it to see how it compares to your preferred name brand food item.Prices: All the above prices are the average retail price in United States Dollars in the southeast United States. None of the prices are special temporary sale prices. If you can find any of the above items offered at a really good discount, then you should stock up on that item during the week it is on sale.Package Sizes: Larger packages are usually a little cheaper per ounce, but if half the package spoils after you open it and before it can all be used, then you lose. Therefore resist the temptation to buy the large one-gallon size cans of food. If you need more food per meal than one regular size can then you can always open two cans. However, instead of opening two cans of the same thing you might consider opening one can of two different food items to provide more variety during the meal.Storage Area: You should carefully consider where you will keep your emergency food stored for the following reasons:
It takes a lot of space to store a one-year supply of food.
It will take a significant amount of time and effort to move all the food between locations.
The food should not be located where it may be accidentally discovered by anyone.
Absolutely no one, except your spouse, should know about your emergency food reserves.
The above recommended foods need to be stored in a temperature controlled environment for a variety of reasons.
If a disaster unfolds rapidly and unexpectedly, you will need to be able to get to your food without drawing attention to your family.If possible, always purchase your food on cardboard flats for easy convenient stacking when you put it into a storage area. In other words, purchase canned goods in multiples of 6, 12, or 24 depending on the number that fit onto a standard cardboard flat. Take the cardboard flat with you through the check-out line when you pay for the food. If your store cuts one side off the front of the cardboard flats then take two cardboard flats and turn them end-to-end one inside the other to make one new cardboard flat that will hold your canned goods without collapsing.When items are on sale at your local grocery store they sometimes leave them on cardboard flats at the end of an aisle. Just pick up an entire cardboard flat of food and put it into your shopping cart. If appropriate, put two, three, or more flats of food into your shopping cart and then pay for them at the cashier station. It would not hurt to have a little more food than you think you might need.Usually it is much easier to buy large quantities of food at a place like Sam's Club or Costco. You can pick up entire cases of food already enclosed in plastic wrap and put them on your flatbed cart and take them to the checkout area. However, food items are very, very heavy so resist the temptation to purchase an entire year's food supply in one trip. Your vehicle may not be able to move 2,000 pounds of food in one trip. The only disadvantage of purchasing at a "Membership Warehouse" is that the store keeps a permanent record of all your purchases in its computer, even if you pay with cash. On the other hand, if you pay with cash at a grocery store and do not use a "Store Shopping Card" then there will be no permanent record of your food purchases. The lack of an electronic trail to your emergency food supplies may allow you to keep your food if the government decides to collect all the food purchased by "unethical hoarders" who made their food purchases just prior to a worldwide food shortage. If you need to use a credit card to finance your food purchases, then you should consider going to your local bank and asking your bank teller to give you a "cash advance" against your credit card. Most banks will do this regardless of which bank issued the credit card.Each time you go to the store it is usually better to purchase food in more than one food category instead of investing all your money in only one food item. This way you could gradually build your emergency food reserves. If a disaster were to occur before you finished, you would still have some food in each major food group, instead of having lots of rice and no vegetables, as an example.Either write or tape a simple label onto each cardboard flat of food indicating the date you purchased it.It is very easy to forget what you have already purchased so you should keep a written list of all the food items that you have added to your reserves. This list will help you to strategically build your food stores without overlooking something or buying too much of something else.The shelf life of most of the above items is five years or more, regardless of the expiration date printed on the package.Store food at temperatures between 40ºF to 70°F if possible. Higher storage temperatures shortens the shelf life, reduces the vitamins and calories, and changes the taste.Rotation: Long-term food storage advice usually includes the recommendation that you use your emergency food on a regular basis and replace it as you use it by employing a first-in first-out inventory strategy. This is good advice but it is very difficult for most families to execute. The sheer volume of any reasonable emergency food supply makes it very difficult to rotate your food without a tremendous investment in time and energy. Therefore most families simply buy their emergency food, put it into a suitable storage area, and then forget about it. May I suggest a compromise between these two extremes. Most of the recommended long-term storage food items have a shelf life of five-years or longer. The major exceptions are yeast, baking powder, spices, lemon juice, fresh butter, Velvetta Brand cheese, flour, and corn meal. If you will store these items where you can easily get to them then you could gradually use these items and replace them as they are consumed. If you discover that two or three years have passed and some of these items have not been used then you should consider replacing them with fresh food. However the balance of your emergency storage food should still be safe and enjoyable to eat, even though you did not rotate it the same way you did your short shelf life foods.Consumption: Carefully ration your food at the beginning of hard times. Don't wait until half your food is gone before you consider rationing.Cooking From Scratch: At the current time you may not use some of the food items in the recommended food list. However, in the event of an emergency you will probably discover you will need all the foods in the list, including the spices. I recommend that you access the recipes on my web site and print a hard copy of all my recipes. Then store those recipes in a three-ring binder with your emergency food supplies. During an actual emergency those recipes will help you to prepare an interesting and pleasant variety of meals using the basic staple foods and spices in the above recommended list of foods.Additional Food Items: If you have the money and the space, then purchase extra white rice, beans, and wheat.Beans: A small quantity of dry beans may be substituted for some of the canned beans. Dry beans can be planted as seed in a garden and they will produce a new crop of beans at the end of the summer growing season. Dry beans are sold at most grocery stores inside 1, 2, and 4 pound plastic bags. However, it should be noted that dry beans will continue to get drier and drier with the passage of time and they will gradually become too hard to cook and eat after about 3 or 4 years in storage. Therefore, if you anticipate storing your beans for an extended period of time then the canned beans are a better option. Canned beans are already fully cooked inside the can and they will be edible many, many years after the printed expiration date on the can. (Note: I have personally eaten canned beans that were ten years old and they tasted just like they had been recently canned.)Salt: The above food list recommends the purchase of more salt than you would need in one-year because almost all the canned and processed foods already contain adequate salt. The reason salt is on the list is to provide the option to cook, season, and/or preserve any fresh vegetables or meat that you may be able to obtain during a long-term disaster event. Salt is one of the basic ingredients that the human body requires to maintain good long-term health. At the present time salt is very cheap but during a disaster event it may become very difficult to acquire.Long-Term Storage Foods: Freeze-dried and dehydrated foods are also an outstanding choice for long-term food storage and you should include them in your food storage plan if you can find them available at a price that you can afford. Occasionally these items are on backorder and it may take weeks or months before the food is delivered to you. That is one of the advantages of buying food at your local grocery store. You take possession of your food immediately and you don't have to worry about receiving a very polite notice at some future date that your order has been canceled and it will not be shipped to you for reasons beyond the control of the seller.
Revision HistoryRevised February 2, 2010 - Updated all food prices for the month of February 2010.Revised January 4, 2010 - Updated all food prices for the month of January 2010.Revised December 2, 2009 - Updated all food prices for the month of December 2009.Revised November 2, 2009 - Updated all food prices for the month of November 2009.Revised October 3, 2009 - Updated all food prices for the month of October 2009.Revised September 2, 2009 - Updated all food prices for the month of September 2009.Revised August 1, 2009 - Updated all food prices for the month of August 2009.Revised July 1, 2009 - Updated all food prices for the month of July 2009.Revised June 1, 2009 - Updated all food prices for the month of June 2009.Revised May 1, 2009 - Updated all food prices for the month of May 2009.Revised April 2, 2009 - Updated all food prices for the month of April 2009.Revised March 3, 2009 - Updated all food prices for the month of March 2009.Revised February 3, 2009 - Updated all food prices for the month of February 2009.Revised January 3, 2009 - Updated all food prices for the month of January 2009.Revised December 1, 2008 - Updated all food prices for the month of December 2008.Revised November 1, 2008 - Updated all food prices for the month of November 2008.Revised October 3, 2008 - Updated all food prices for the month of October 2008.Revised September 1, 2008 - Updated all food prices for the month of September 2008.Revised August 9, 2008 - Updated all food prices for the month of August 2008.Revised July 4, 2008 - Updated all food prices for the month of July 2008.Revised June 2, 2008 - Updated all food prices for the month of June 2008.Revised May 2, 2008 - Updated all food prices for the month of May 2008.Revised April 4, 2008 - Updated all food prices for the month of April 2008.Revised March 1, 2008 - Updated all food prices for the month of March 2008.Revised February 6, 2008 - Updated all food prices for the month of February 2008.January 9, 2008 - Created this new web page.Click on www.grandpappy.info/indexhar.htm for more Hard Times Survival Tips.Click on www.grandpappy.info for Robert's Home Page.Send e-mail to RobertWayneAtkins@grandpappy.info
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³ Treating for Cold Exposure and Frostbite ³ The following material may assist you in treating a victim forexposure to the cold and also how to deal with frostbite. Thisinformation is derived from "Advanced First Aid & Emergency Care,"2nd edition, by the American Red Cross. To obtain a copy of thisbook and to take instruction in first aid, please contact the localoffice of the American Red Cross. They are listed in the whitepages of your telephone book. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= The extent of injury caused by exposure to abnormally lowtemperature generally depends on such factors as wind velocity,type and duration of exposure, temperature and humidity. Freezing is accelerated by wind, humidity or a combination ofthe two. Injury caused by cold, dry air will be less than thatcaused by cold, moist air or exposure to cold air while wearing wetclothing. Fatigue, smoking, drinking of alcoholic beverages,emotional stress and the presence of wounds or fractures intensitythe harmful effects of cold. SIGNS AND SYMPTOMS The general manifestations of prolonged exposure to extremecold include shivering, numbness, low body temperature, drowsinessand marked muscular weakness. As time passes there is mentalconfusion and impairment of judgment. The victim staggers, hiseyesight fails, he falls and he may become unconscious. Shock isevident and the victim's heart may develop fibrillation. Death, ifit occurs, is usually due to heart failure. Frostbite results when crystals form, either superficially ordeeply in the fluids and the underlying soft tissues of the skin.The effects are more severe if the injured area is thawed and thenrefrozen. Frostbite is the most common injury caused by exposure tothe cold elements. Usually, the frozen area is small. the nose,cheeks, ears, fingers and toes are the most commonly affected. Just before frostbite occurs, the affected skin may be slight-ly flushed. The skin changes to white or grayish yellow as thefrostbite develops. Pain is sometimes felt early but subsideslater. Often there is NO pain; the part being frostbitten simplyfeels intensely cold and numb. The victim commonly is not aware offrostbite until someone tells him or until he observes his pale,glossy skin. The extent of local injury cannot be determinedaccurately on initial examination, even after rewarming. The extentof tissue damage usually corresponds to that in burns. In superfi-cial frostbite, there will be an area that looks white or grayishand the surface skin will feel hard but the underlying tissue willbe soft. With deeper involvement, large blisters appear on thesurface, as well as in underlying tissue, and the affected area ishard, cold and insensitive. Destruction of the entire thickness ofthe skin will necessitate skin grafting and will constitute amedical emergency, because gangrene may result from loss of bloodsupply to the injured part. FIRST AID The objectives of first aid are to protect the frozen areafrom further injury, to warm the affected part rapidly and tomaintain respiration. Formerly, it was recommended that victims offrostbite be treated by slow warming -- rubbing with snow andgradually increasing the temperature. But recent studies have shownconclusively that much better results are obtained if the affectedpart is WARMED RAPIDLY in running or circulating water, unless thepart has been thawed and refrozen, in which case it should bewarmed at room temperature (from 70 to 74 degrees Fahrenheit). DoNOT use excessive heat, as from a stove, hot water bottles, elec-tric blankets or other devices. FROSTBITE1. Cover the frozen part.2. Provide extra clothing and blankets.3. Bring the victim indoors as soon as possible.4. Give him a warm drink (not alcoholic!).5. Rewarm the frozen part QUICKLY by immersing it in water that is warm but not hot. Test the water by pouring some over the inner surface of your forearm or place a thermometer in the water and carefully add warm water to keep the temperature between 102 degrees and 105 degrees Fahrenheit. If warm water is not available or practical to use, wrap the affected part in a sheet and warm blankets.6. Handle the area of the frostbite GENTLY and DO NOT MASSAGE IT. Severe swelling will develop rapidly after thawing. Discon- tinue warming as soon as the part becomes flushed (turning red). Once the part is rewarmed, have the victim exercise it.7. Cleanse the affected area with water and either soap or a mild detergent (NOT laundry or dishwasher detergent, though; they can be caustic and cause a chemical burn). Rinse it thorough- ly. Carefully blot dry with sterile or clean towels. Do NOT break the blisters.8. If the victim's fingers or toes are involved, place dry, sterile gauze between them to keep them separated.9. Do NOT apply other dressings unless the victim is to be transported to medical aid.10. Elevate frostbitten parts and protect them from contact with bedclothes.11. Do NOT allow the victim to walk after the affected part thaws, if his feet are involved.12. Do not apply additional heat and do not allow the victim to sit near a radiator, stove or fire. The numbed part may be severely burned and the victim might never realize it is happening to him.13. If a person with frozen feet is alone and MUST walk to get medical assistance, he should NOT attempt thawing in advance.14. If travel after receiving first aid is necessary, cover the affected parts with a sterile or clean cloth.15. Obtain medical assistance as soon as possible. If the distance to be covered is great, apply temporary dressings to the hands if they have been affected by frostbite.16. Keep injured parts elevated during transportation.17. If medical help or trained ambulance personnel will not reach the scene for an hour or more AND if the victim is CONSCIOUS and NOT VOMITING, give him a weak solution of salt and baking soda at home or while enroute (1 level teaspoon of salt and 1/2 level teaspoon of baking soda in each quart of water, neither hot nor cold). Do not give alcoholic beverages. Allow the victim to sip S-L-O-W-L-Y. Give an adult about 4 ounces (a half glass) over a period of 15 minutes; give a child from 1 to 12 years old about 2 ounces; give an infant (under 1 year old) about 1 ounce every 15 minutes. Discontinue giving fluids if vomiting occurs. Fluid may be given by mouth ONLY if medical help will not be available for an hour or more and is not otherwise contraindicated. PROLONGED EXPOSURE1. Give the victim artificial respiration, if necessary.2. Bring the victim into a warm room as quickly as possible.3. Remove wet or frozen clothing and anything that constricts the victim's arms, legs or fingers and might interfere with circulation as the frozen part is thawed and swelling begins.4. Rewarm the victim rapidly by wrapping him in a warm blanket or by placing him in a tub of water that is warmed to 102 to 105 degrees Fahrenheit. If a thermometer is not available, make sure the water is not hot to YOUR hand and forearm.5. If the victim is conscious, give him hot liquids (but not alcohol) by mouth.6. Dry the victim thoroughly if water was used to rewarm him.7. Carry out the appropriate procedures as described under frost-bite.