Pine Bluff daily graphic., 1915-03-02
Better and Cheaper 1'ha, All-Wheat Flour, Says
 U. $. Experts.
MAKES MORE MUSCLE
Bread Made of Thrae-fGurtlls Wheat ard One-fGur!Il t. 9ttCN Seed FIGur Contains Twice Amount of Pro
 tan as .tlI-WhCat Braads
GBy Jonathan Winfield.)

Washington March 1-Housewives take notice.
 You need not worry in these days
 of soaring prices Of wheat and q consequent threatened rise in the price Of bread Your Uncle Samuers experts in the bureau of chemistry, ever alert to protect your food from unscrupulous adulterators. have found means of preventing this i'm
 pending raid on your pocketbooks.
 They have found that bread can be made from potatoes, chestnuts, ba- nanas, rice and peas. Of course, ,t will be necessary to use wheat flour, but the reduced amount required n the making of the staff of life' un- der the new formula is said to 1 nYal'e than offset the increase ID price.
 In the federal bak@y at tte de- partment Of agriculture, the experts have carried on experiments which h3ve demonstrated that flour ma ie of other substances than wheat. y Of these substances mixed with wheat, might provide people with healtht' l food quite as nutritious as the pure wheat flour, and at the same tne cheaper.
 Bread has been baked in the gov ernment ovens that has been made from potato meal mixed with wheat flour, the experts using from 2o to 90 per cent potato meal and the bal anCe wheat flour The most satls- factory loaves, both as to economy and appearance. were those made with 30 per cent potato meal. The loaves made with more than 30 per cent potato meal were heavier and less attractive in form. In Austria new the bakers are compelled by law 10 use this quantity of potato-meai in their bread. This bread, while coarser in texture and darker in ap- pearance than the pure wheat flour product. possesses an agreeable flavor, the experts say, and does not .dry out" as quickly as the ordinary wheat bread And the big idea $ that it is cheaper.
 This potato-meal was made by sllc- ing, milling and drying potatoes on q small scale in the bureaus labora- tories, although some bread was baked with potato flour imported from Germany. The eXperlmenters are of the opinion that the ordinary cooked potato can be substituted TOT the prepared potato-meal, if the housewives can determine the rlght proportion to use. Too much potato makes a "scggy loaf" it is stated.
 The experiments with dried blnan- as ripe and unripe. chestnuts, bran. SOY bean. white bear cottons-ed flour, oatmeal. rice, peas, cassava' and many other products. have shown great possibilities as substitutes for wheat flour and give promise, of fur- nishins the public with cheap ana nutritious bread ..
 Ii is announced that the soy beans and cottonseed flour when mixed with wheat flour in proporhfns oi about g per cent gives bread that has about twice the amount Of pro tein (muscle- building pelement) that ordinary wheat bread contains.
 With this a mater of common knowledge" the announcement says "it is believed in times of over-pro- duction and the consequent favorap.e market priees of substances sulfable for mixiro wheat flour that bakers may wish to experiment with corta'h n,ixtures Care should be taSsh' however, n marketing or selhh% bread to which has been added in ap- preciable amount of any lngredleAe other than wheat, that no deception is practised and that the consumers arc aware of the kinc of bread bei'S furnished them
 Ono drawback. the bureau poin,a out, is that the food laws maNe It difficult for manufacturers to maSe mixed fleur satisfactory. so ma"Y rsstrictions are placed arouna snco business as to ma',e 1t unpopular. The mixed flcar act w"s passed ln ,sas before the Fooi and pruS Acti and its crisinal purpose was 10 raE. war revenue at a time wner the msh cost ef living was ro- s" s"rlous problem as il is now. A tex CT lou1 cents now IS imrosed on every oar'eI of mixed flour sold, and walle tnls i in itself is not a heavy burden, the l collection of it with the attenoan' resplations and restrictions serious