New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-05-09

It is pointed out by Assistant Secretary Vroo-
man. Of the Department of Agriculture, that even
if the tax upon mixed flour is not repealed good
may still result from the experiments, as the
housewife herself can do all the -four mixing that
is needed.
There are thirty substitutes that can be mixed
with wheat -four in making bread" said Mr.. Vroo-
man, "and many of them are more nutritious than
wheat -four Some are cheaper. and three or four
are staple products that can be bought almost any
where.
Potatoes. corn -four and rice can be used sue
cessfully in the proportion of one part to three
parts of wheat -four At least three-fourths of
the mixture however, must be good wheat -four
Potatoes have certain advantage in this re-
spect for potato bread can be made without going
TO the trouble of getting the commercial potato
meal. Plain mashed potatoes, four parts of
mashed potatoes to three parts of wheat -four,
will serve the purpose quite we'll. If the dry po-
tato meal or fake is used, the ratio should be one
part of potato three parts Of -four. Boiled rice
can be used in the same way.
Corn -four, which should cost about two-thirds
the price of wheat -four, may be mixed with wheat
flour direct, using part of corn -four to three
parts of wheat -four. Use the mixture just as
though it wheat four-and mix it yourself.
STARCHY MATERIALS, SUCH AS POTATOES,
MAKE THE LOAF LESS NUTRITIOUS.
at should be remembered that the addition Of
starchy materials such as potatoes or cornstarch'
tends to make loaf less rich in protein and hence
less nutritious than straight wheat -four. The
addition of corn -four makes little, if any, change
in the nutritve value of bread-but makes it
cheaper
an this connection it should be said that a
great saving could be effected if the housewife
would emulate the professional bakers and buy
low grade wheat flour. There are fours in the
market quite as good for home baking as the
fancy patent fours, which cost in bulk from % to
40 per cent less than the fancy grades. Such are
the so-caed second clear and low grade
fours which are graded lower than patents mere
" because they are darker not because they are
any less nutritious less palatabe. In fact, the
darker color may be evidence that the -four is
more nutritious than white -four.
The nub of the mixed -four que ton hangs on
who does the mixing. If the housewife does it
she gets the saving entailed If the baker does it
he is very likely get the saving additional
profit"
1t was pointed out, however, by r. NJ French, a
well known chemist and hour analyst IN this city,
who recently assisted in the Attorney Generals
investigation Of the price of bread, that the new
fours are not likely to succeed the pure wheat
article because their baking power is not so good
their size is not great and their nutrtive quail
tiles are open to question.
an our economic system we have to figure on
storage for a certain time" said Mr. French, "and
our fine white -four will keep sweet for five or six
times as long the whole wheat -four and certain
ether varieties. The germ, which is removed in the
milling, contains an oil which is likely to become
rancid under the action of ferments which il
also contains, particularly in hot weather. The
effect Of all the new combinations that are being
tried by the Department Of Agriculture is to