The Bridgeport evening farmer., 1917-08-03
MUST SECURE "A SUBSTITUTE FOR
 WHEAT BREAD
Price Increase Now Followed By Threat of Govern
 ment Control.

scientifically designed agencleS oA uo strnction. there Is one fact that stands out with glaring pre- e-eminence-ano that is that the world needs more bread. Not many of us realized the ,surrene importance of the role played by the humble loaf of wheat bread until the price doubled. and threat .ened to yo even higher. Not only mas the price gone up, but now we are De- ing urged by governmental and other food conservation organizatlons lo have at least one "wheatless" meal day, and yards of newspaper space are being devoted to the demonstra- ton of the value of the dry crust that srs.weia sosaa is ssy may a4e ins0 pree eee gaEpage can S1atlslfciahs a1o 1H
 eef1ffng amazing figures to show now much flour would be saved to help reed the European Allies if every bread eater in the United States would save but a single slice of bread day. In fact. a great many people seem 10 pc busy telling us how valuable IS the loaf of bread, and how scarce II IS go- ing to be, but very few apparently are giving any thought to improving con { ditions by giving us practical sugges- | -tioSzrevooufo dloNnenre 1nkxpD bake two { .loaea2s .s9rgA@t4a wAfere-cb,ltsEnre was baked before The logical and praot1- cal way to meet the situation when ! the demand for a product exceeds the i supply is to increase the supply TO i do this in the present instance seems to be rather difficult The world in it's present state of bel1igerency cannot s possibly double its production or wheat and rye, the great bread-maklns
 grains, so to double or materially ln- crease the supply of wheat or rye bread is out of the question. But -.f - xyiv fn donnie | or multiply the kinds of primary ma -terials from which to make bread II we have not enough wheat or rye flour from which to make the bread needed, make bread from corn, potato, pan ana. manico, or some other flour that Will be "Just as good"
 z There's the rub! To find a process Of making bread from some kind of Arur other than wheat or rye that Will be just as good This IS the problem presented in an interesting artfcfe in the current number of the Bulletin of the Pan American Union, Washington, D. C.. a problem which the writer is frank to say he is nor able to solve satisfactorily to himself, but which he states in novel and interesting way and toward whose so- -lution he suggests certain lines of f study and experiment. Why should wheat be the greatest of all bread 9rains? he asks, and in this connec- Hon continues:
 "Wheat on the whole is no more nu- .frftious than the other grains. In any other form than 1breadsits taste is no z; better. and to most people is not as good as the taste of corn, or buck wheat. or oats. Yet as a bread-mak- ing material wheat, at a higher,5prices does win its way against all the sub stitute grains. corn included. The an- gwer unquestionably to this apparent conundrum is that man has learned in bread making to bring out all the in herent good qualities of wheat and has not learned this lesson as to any other grain except perhaps rye. Tn other words. man has learned how to utilize wheat and has not yet learned how properly to utilize other grains. Furthermore, he has neglected the bread making possibilities of thou <, sands of fruits and vegetables appar- .entiy better economically suited for bread making than any of the grains. @"Since he first found out how to use fire to cook his food, man has made but. two other really important food discoveries. These are the preserving of meats and other perishables by halt, smoking, or drying, and the use ltof leaven in bread making. These two discoveries are both prehistoric.1 The s1nnporthncegof leaven in brean making c&hnot be overestimated, because without leaven wheat and rye would
 never become elading food grains
 Without leaven the cultivation o1 wheat and rye would practically cease Without 1eaven wheat is the most stubborn and intractable' of possible foods. Even an amateur cook car ,-fnake an edible bread from Indian .corn, CT barley four and water with out leaven, but professional would ibS@ stWD5lM&Eaebrwhaagen aafyeAing edible from wheat four and water alone V But with Ieaven, yeast or baking pow I der, wheat becomes the supreme bread-malxing grain In other words wheat, the least suitable of all the grains for use as human food, witf
 ieaven becomes the most suited. This
 is because it Is best suited for mak
 ing that kind of food, bread. which ii the base food of all civilized peoples
 Here we are al the root of one of th' most significant facts of present -da. tcivilizaztion. Man by the discovery O leaven has been able to raise on'
 grain. and that in it's natural stat
 the least promising of all grains. to b
 not only the prime grain but, tn
 prime food as. well. This marvel wa a WTOuBuL. Oy pIGLISIOTlC Il<1H Cdu l be possible that chemists of this az .cannot work an equal marvel witt
 corn? Or, if not chemists, the me cfanical inventors? It may be
 problem of chemistry, or 1t may be
 problem of mechanics."
 Tn short, what Is wanted Is a nev
 bread, bread made of corn, potato banana, mandioca, or some other kint of flour. that will be as paiataible, a
 cheap, as nourishing, and as accept
 able to all the world as the brea,
 made of wheat flor with the aid O
 elaven. Given such a substance, tn
 food problem of the world would b l.soived, and we could easily make tw
 -ioaves of bread where now we ca
 make but one. s(,
 NEPHEW FIGHTS tt
 VON HINDENBUR<