New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-01-27
. NctoryBread"
Is Decreed in
Mew FoodRules
Continued from page l

License regulations to mix per cent
Of other cereals with their wheat
Hour. both in bread and rolls, and
will be required gradually to increase
this substitution until, beginning
February "a, minimum of 20 per
cent of such cereals is to be used.
The food administration strongly
urges ON consumers the buying Of
this bread, which will be known as
..Nictory bread" and will contain not
less than 20 per cent Of cereals other
than wheat. Graham or whole wheat
bread will also be given that name,
because, containing, as they do, 25
per cent more Of the wheat grain
than ordinary white bread, they, too,
viii serre the purpose of saving
wheat flour.
II you bake bread at home, use
wheat substitutes: if you buy it, buy
only "Victory bread"
Z. Manufacturers of macaroni, spa
ghetti, noodles. crackers, break
fast foods, pie, cake and pastry are
not to purchase to exceed 10 per cent
OF the wheat flour they used during
the corresponding months of 1917.
These manufacturers will be per-
uSlnP
cereals other than wheat in their
productions.
d. Wholesalers will be required.
under license regulations. not
to buy more than 70 per cent of their
purchases Of flour from millers as
based on their purchases for the cor
responding months Of the preceding
year. and their. sales to the retail
trade must be in the proportion Of
one pound Of wheat -four to one
pound Of other cereals, this being
the same proportion in which the
the wholesaler satisfies himself that
the substitutes have been already
purchased from another source.
ruling has been made that, in
making any com ination sales under
this programme, dealers shall name
a price for each of the articles so
sold which shall not represent more
than normal pre-War profit on any
one of the articles sold.
s. Millers OF flour arc to distribute
their output through their
customary channels and markets in
such manner that each city, town
and district may receive it's usual
proportion. The wheat millers have
been required to produce one barrel
of -four G96 pounds) from 264
pounds Of wheat. This is white
-four and represents from per cent
to per cent higher extraction than
from last years harvest.
E To assist further in conserva-
ton Monday and Wednesday
OF each week arc to be observed as
wheatless days. and one meal of each
day as a wheatless meal. his applies
both in the home and in the public
eating place. and on such days and
meals no crackers, pastries. macaroni,
breakfast foods or other cereals con-
tanning wheat should be used. The
only exception to this is such small
amounts of -four as may be needed
as binder in cornbrcad or other
cereal breads.
7 On wheatlcss days, and at wheat
less meals, the Food Administra-
ton urges that bread baked in the
home be other than wheat bread.
Where bread is purchased either for
use in public eating places or in the
home. "Nictory bread" should be
used. if no wheat substitutes can be
found.
The Federal Food Administrator
IN each state will announce the meal
TO be observed as whcatlcss meal in
his state. If no meal is designated,
tho United States food administrator
prefers that the evening meal be
wheatIess.
& 1t is further desired, in order that
meat and pork products be con-
served. that one meatless day Clues
day. in every week, and one meatless
meal in every day, be observed, and,
in addition. two porkless days (Tues-
day and Saturday. in every week, be
strictly kept. BY meatless is meant
without hog, cattle or sheep products.
On other days use mutton and lamb
IN preference to beef or pork BY
porkless is meant without pork, ba-
con, ham. lard or pork products. fresh
eggs.
9. For local situations, where cxccp-
tions are necessary, application
should be made to the state food ad-
picfroforo