Crossville chronicle. [volume] (Crossville, Tenn.) 1894-current, 1917-04-18
WAR BREAD FOR TENNESSEE.
It Is Nutritious and More HealthfuI
Than White Bread

How soon must Tennessee and other
states go on war bread" basis?
Since the beginning Of the war. the
belligerent nations have been forced to
increase their supply of -four by eating
"war bread" that is to say, bread
made of -four in which a greater per-
centage than usual of the whole wheat
berry IS used. Today about r. per cent
of the wheat put through the mills of
this country is converted into -four. In
England. 81 per cent of the wheat
ground is converted into -four, II Italy
IS per cent. inSwitzerland 80 per cent.
and in France n per cent.
European countries, furthermore,
are conserving their wheat supply TO a
large extent by making bread from
wheat -four mixed with rye, barley,
corn, or potato -four in various proper
lions. No one step could do as much
to increase our food supply Immediate
Iy as to put the nation on a war
bread basis.
A very good war bread can be made
from one part peanut meal or corn
meal mixed with three parts of ordl-
nary bread -four. The peanuts should
be shelled, hulled and roasted, and then
crushed with rolling pins. Soy beans
can likewise be ground up and mixed
with flour. Both of these breads are
delicious and nutritious, and should be
used to conserve the wheat supply.
In case 1T becomes necessary to IN
crease our wheat supply by strict econ
omy of consumption, in order to release
more wheat for the use of our allies,
the milling of wheat on an IS ger cent
basis Will have the effect of increasing
our wheat supply approximately 60,
900, 600 bushels. If our wheat were
mllled on 80 per cent basis, it would
take approximately $1,000, 900 bushels
less wheat to supply us with flour. If
the baker and housewife would use rs |
per cent substitute flour in making |
bread, it would further exc out our
wheat supply to the extent of some
125, coo, 900 bushels.
Now before necessity pinches US,
these are facts which should be consld-
cred IN all their possible practical
bearings. 1t Is stated on reliable au-
thority that IS per cent wheat flour can
be m manufactured IN our mills without
changing their machinery. The most
serious industrial change which would
be brought about by increasing the
yield OF flour from " per cent to IS
per cent Of the wheat would be that
the mIllers could no longer sell -four
accort ing to their well-known brands.
The European milIers, however, have
Subordlnated their bust
ness interests to the interest of the ,
country as whole, and believe, if {
the United States were to adopt a war
bread policy, that our nnllers would :
gladly cooperate.
"War Bread" or bread made from I
whole wheat flour, Is, Tor many people, a
more healthful than white bread, for :
although part of the bran is not assim-
liable even that part has distinct
JUNCTION IN the regulation of the human
ystem.
If the millers of the United States
,ere to make war bread" flour, there
,ouId necessarily be a shortage in the
uppIy of bran, shorts, and mlddlings
ow used as cattle feed, But our spec
alists declare that, as far as beet cat
lie are concerned, this deficiency could
e made up by cottonseed meal, and
hat wean ng pigs, now fed largely on
could be fed to almost as
,ood advantage on corn meal and tank
ge. Alfalfa, clover. COW peas, and
oy beans could be made to take the
lace of any part or all the bran now
ed to mich cows.
individuals who are unable to secure
Whole wheat -four at a reasonable price
as cheap as white -four can make it
wen more cheaply at home by grinding
Wheat IN small hand grst mill, a
,ractiue which the Department OF Ag
lculture has long recommended. Carl
1rooman, Assistant Secretary, U. 5.
agricultural Department.
AN HONEST CONFESSION.