Norwich bulletin., 1917-11-19
BAKERS ARE DOING
 A PROSPEROUS BUSINESS
But Claim They Can't Make Pound
 Loaf for Seven Gents


 Notwith standing protests from bak- CTS in cities in Connecticut that have secured considerable publicity on claims that they cannot make a. one pound loaf of bread for seven cents. recent examination of the different clements of the problem indicates that as a class they are going prosperous business. This situation seems to be proven by street talk and by statls- tics gathered by investigators.
 Some of these Investigators have submitted some of their data to Rob- ert ScoviI1e. the federal food admins trator of Connecticut. and to George M Ianders, chairman of the COnnec- ticut Committee of Food Supply, and these two officials, it became known Saturday are scfutinizinf the situation that has developed within the past few weeks as result or the announce ment that Washington intends to fix the price and size of the standard loaf of bread.
 Passing the buck" has become one of the most popular sports among some of the manufacturers and dealers since the effects of the war began to be driven home on the American peo- pie and apparently the game is still being played in Connecticut by the boss bakers. Ask hotel proprietor if the bakers arc not making money and plenty of it, more than ever be- fore perhaps. and the hotel man will reply that most assuredly they are, and that they have no reason for com plaint against the Washington resu- lations because he. right in his own hotel can bake a good sized loaf of bread for about three cents. Ap- preaching the boss baker and putting that phase of the situation up to him, he is likely to talk about the horrors of war and point out the unusual prof its that the hotel keepers are now gleaning as indirect results of the war. The boss baker will compare the prices on the hotel menu of today with those of six months or year ago with particular attention to the bread and butter charge regardless. of how much the diner uses-
 Within very recent times the gross return to the baker on every barrel Of -four used in this shop was from $1S.50 to $16.O0 On the former five-ceht loaf Of bread, from $17.59 to $1S.50-. per barrel cn what used to be the ten cent loaves. It is claimed that today former ten-cent leaves of bread give a gross return of from s26 to $S2 on each barrel The bakers claim that flour costs from s11-25 to S12.25 per barrel and it is difficult to get it at any price. They think partial so- lution of tn edifficulty might be the fixed government price of about $1O barrel
 Impartial investigators claim the wholesalers find it difficult to secure
 
 af1 entire wheat flour and that one req son the bakers are not using these substitutes is that the nlillers are only filling whosalers' orders in part This phase of the problem tends to show that the shortage of wheat sub stitute bread is something for which the oilers are more responsible than the bakers and it is possible that in the near future some federal action by both the Washington and Hartford 1f yx,i% Gtaf E>zn6 A d ministration may make available a larger supply of the wheat substitutes in this state. No evidence has been gathered tending to show the house holder or the ultimate consumer is unwilling, except in few isolated cases. to observe the. food conserva- tion pledges and to cooperate in con- serving white flour.
 Some of the general rules and reg ulations governing all licenses manu- featuring bakery products are:
 'sThe hcensee in selling bakery pro- ducts, shall keep such products mov- ing to the consumer in as direct line as practicable, and without un- delay. Resides within the same trade without reasonable justi- fair practice.
 "The licensee shall net buy, con- tract for, sell, store or otherwise ham d1e or deal in any food ommodities for the purpose or unfeaSOnaDkV creasing the price of restricting the supply of such commodities CT of any of such commodi- ties.
 .sThe licensee shall not destroy any bakers products and shall not com
 "The 1icensee shall not accept re- turns of bread or other bakery pro- ducts nor allow credit. to any retailer for any unseld bread or other |. 1r~ r1fx < |
 Special rules and zregulatiens pro vide that: The hcensee shah rnanu- fracture bread and offer it for sale only in the following specified weights, or mu1tiples thereof. which shall be net weights. unwrapped, twelve hours
 Is oz units enet to. run over IT ounces} :.
 24 oz. units (not to run over 25 1-2 punces)
 NThe licensee shall manufacture rolls and offer them for sale only in units weighing from one to three ounces but no roll shall be manufactured or of . fered for sale which shall weigh, un- than one ounce or more than three ounces. The 1fcensee in mixing any dough- for bread or rolls shall not use the following ingredients in amounts unit of 1s6 pounds of any flour. or neal or any mixture thereof:
 Sugar: Not to exceed three pounds ,f cane or beet sugar, or in lieu tfere- of. 3-1-2 pounds of corn sugar. Where condensed milk is used, the icensee, in determining the permitted amount of sugar, shall deduct the add ed sugar content of such condensed mix from the net amount of other sugar, of the kinds herein designated.
 Milk: Not to exceed six, pounds of sresh milk from which the butter fats nave been extracted. or the equivalent thereof. Shortening: No shortening. shall ba lsotf except as follows: Not to exnrtd not more than Is per cent, of anin,a: ,ats.
 ...In. lien of such compounds, tho