Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1917-11-26
COTTONsEED FLOUR IS
SPLENDID BREAOsTUFF

AUSTIN, Tex, November 26.-Cot-
tonseed flour is being manufactured
and shipped in considerable quanti-
ties to various points in Texas ana
outside of the state zy G. A. Baum
gauten of Schulenberg, according to
advices received by the home eeonom-
les department of the University OF
Texas Two bakeries in the east, one
one located in Boston and the other
in New York city, are regularly us'gg
cottonseed flour in the making of
bread. Much interest has been Great
ed in other parts of the country IN
this new food product, and prospects
are favorable for IS adoption by many
people.
1t is noteworthy that two women,
Prof Anna F. Richardson and Miss
Jennie r. Bear, of the home economics
department of the University Of Texas
are largely responsible for bringing
to public attention the value of cot
tonseed -four as human food. They
began scientific investigation of
this product some time ago with
view to learning whether it could be
used to conserve the supply Of wheat
-four. Incidentally, their investiga-
ton had for It's purpose the promot-
ingTof wider use of cottonseed oil.
They conducted a series of five dl-
gestfve experiments in the nutrition
laboratory of the university, using
women as their SUBJECTS For FIVE
days the diet of these women was
made up of cottonseed flour in combi-
marion with cornmeal, butter, sugar
and grape juice. During that period
each one OF the women had 100
grams, abuot 1-2 ounces, of cotton
seed -four in the form of bread The
results of the experiments showed
an average digestibility for the protein
of cottonseed flour to be about 80
per cent. This places it along with
other cereals and breadstuffs. 1t was
demonstrated that cottonseed fiiur con-
ta'ns very high per cent of tissue
building material. 1t is stated that
it would replace to advantage one
third of the wheat -four in all respects
where flour Is used.
Food economists attach great I'M
Iortance to the experiments conduct
ed by Prof. Richardson and Miss Bear
in the use of cottonsed flour. In
urging the wider use Of the product,
these authorities say:
ut is we'll known that the United
States faces a very serious food situa-
ZION. Not only is there a great short
age in our staple articles Of food
wheat potatoes and meat-as Is shown
by a comparison of the government
reports for the past few years but the
demands upon our food supply have
vastly increased. When the United
States entered the war we assumed the
burden of supplying large part of the
food for our allies, as well as of Bel
GUM and the neutral nations. This
burden, plus our shortage Of crops,
forces us to utilize as never before
every available foodstuff.
The south has an almost untouched
source of food in cottonseed. The
United States raises each year an
enormous crop of cotton. and until
only a few years ago the fiber was
the sole marketable product while
the seed was considered practically
waste Only recently has there
been an attempt to manufacture an
edible product from the cottonseed
meal.
After some experimentation we now
have on the market very palath'e
brand of cottonseed flour. In its
the kernel has been sub
jected to a roasting process and the
meal has been highly bolted with the
result that the greater part of the
rein and fiber have been removed and