Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1917-09-17
Problem of Three Squares a
Day for zoo, 900 Men is
Not Small One

4 cent Issue OIL lne Lucia! DlSesN.
II is his opinion, he says. that the
conclusions arrived at by this scientist
were quite contrary to those stated IN
the article in the Star-Bulletin. Tho
article follows:
THE best war bread is the best
quality of white bread that can De
made This is the dictum of Prof
Harry Snyder, Minneapolis chemist
formerly of the University of Mime
sofa, set forth in an address at con
vention OF the Tri-State master bak
ers, at Cedar Point, Ohio, on July l.
last Professor Snyder believes that
nothing can be gained from the stand
point OF nutrition or of cost by using
socalled bread substitutes even Of
| such substances as rye, corn, anC
whole wheat. He is. to be sure, II
favor of their use from the standpoint
Of conservation. There may, in other
words, not be enough wheat to &C
around, and II may be necessary 70
exc ii out with inferior break.stuffs;
but nothing is gained, he thinks, by
persuading consumers that in so doing
they are really getting something bet,
ter than white bread. In fact, other
cereals may best be administered IN
breakfast food form, and not as bread
at all Says Professor Snyder:
White bread is the NEST war bread.
Every war in which this country has
been engaged from the revolution to
the present time has been fought and
won on white bread. ." White bread
is the best in times of either peace or
war. II ii were not, any real defects
it might possess would long ago have
been discovered and white bread
would have been discarded.
Many honest attempts have been
made to find substitutes for bread,
and our journals, both popular and
technical, are full of suggestions. . >
That white bread is the cheapest and
best can be shown if one or two OF
the proposed substitutes are examin-
ed a little in detail.
Consider, for example, oa.s at 20
cents per bushel. and wheat at $3.50.
Naturally 1t would look as if it would
be economical to use oats as literally
as possible in bread mixture. A
bushel of 5oat- ---afohs 80 pounds and
bushel Of wheat 50, hence the ratio
Of price, instead of being four to one
on bushel basis, is more nearly two
to one on an actual price (pound)
basis. In milling oats 80 per cent or
more of practically worthless oat.hulls
are removed As feed, oat-hulls have
a very low value. as low, If not lower,
than straw. This materially increases
the cost of the edible part of the oat.
Two hundred pounds of rolled oats IN
wood at wholesale costs about So
when oats are 20 cents per bushel.
Oats can not be used alone for bread,
as they contain no gluten that will
undergo a bread-making process. Not
more than 30 per cent of oats can be
mixed with wheat flour, and then
the loaf is sogsv. poor, and unappe-
thing. There is no advantage
whatever from an attempt to use this
so-called oat-flour in bread.mixture,
even II the wheat costs four times as
much per bushel as the oats. "a
Rye and whole wheat mixtures
have been recommended for cheaper.
ing bread. The amount of rye that is
available is limited, and should 1t be
used in any quantity its price would
soon be on par with wheat. Ordin-
arily, at the grocers', rye flour, and
whole wheat flour are retailed at the
same If not higher price than the
white; hence their use would make no
reduction in the cost Of bread where
home-bread making is practisel. Then,
too, the whele-wheat flour is not as
nourisbing as the white. I" . = Tests
by our national department of agricul-
ture have shown that it takes upward
of log pounds of whole wheat, SO per
cent extraction OF. gray flour, to equal
in nutritive value 100 pounds. OF
straight white flour. Hence it is that
our wheat crop can not be stretched
as bread producer, and be made to
furnish any added nourishment by
grinding part of the wheat offal into
flour. About seventy.fiVe years ago,
Alexander Graham, dyspeptic food
eXhorter of New England, got the
country more thoroughly agitated over
the whole.wheat question than some
of the present day food reformers.
Then the question was new and less
was known of it. Periodically since
Graham's day the whole wheat prop
osition has come up for discussion,
and each time it receives less public
attention. The universal and exclu-
sive use of whole wheat flour is not a
sound proposition from any point of
view.
we hear a great deal about flour
substitutes. These are not ir
truth substitutes, as you can not make
bread of them alone. They are
flour. savers or conservers. 3 This
war emphasizes more than ever the
real value of flour and that there are
no substitutes for it, bu there are ma.
terials that can be used in the dietary
so as to conserve our valuable flour.
TO reduce the consumption of
bread during the period of the war,
the baker should encourage a liberal
use in the home of cereals other than
wheat, even if it causes an increase in
the cost of living and results in the
use of food containing less valuable
nutrients than bread. This is dis