The Sentinel=record., 1918-02-01
LICENSING IS TO
 BE EXTENDED TO HOTELS AND OTHERS
REGULATIONS TO BE APPLIED TO ALL PLACES THAT DO THEIR
 OWN BAKING.
After February 3 Bakers of Bread and Rolls Must Use Five Per Cent of Substitutes for Wheat Flour and Must Later Be Increased to Twenty Per Cent.

Washington. Jan. 3I.--Iicensins regulations as applied to bakers were extended by President Wilson in a proclamation tonight 10 take in ho- tels, restaurants and clubs which do their own baking. to include thou sands of small bakers heretofore ex- empt and to cover the manufacture of bread of every kind. including cake. crackers, biscuits, pastry and other bakery products.
 At the same time the president put under license all importers and dis tributors of green coffee to prevent speculative prices in the coffee mar 1 ket
 All licenses must be obtained by February 4, when the new regulations become effective.
 I Bakers already under license are those who use not less than ten bar rels of flour a month Thereafter the limit will be placed at three barrels. A new set of baking regulations. issued by the food administration to accompany the shipment, limits the amount of flour bakers may purchase, makes changes in the quantity of in gradients other than flour used in bread manufacture and preScribes other changes in bakers practices. | Bakers of bread and rolls will be limited in their wheat flour pur- lchases to eighty per cent of their re quirements up to July 3l and bakers of O. her products, including crackers. biscuits. cookies. cakes, pies, fried cakes, pastry and sweet yeast doughs to seventy per cent for the same period
 After February DaKers of breads and rolls must use five per cent of wheat flour substitutes and the amount must be increased until they are using twenty per cent February l24 Bakers of other products are not required to use substitutes but are urged to do so.
 , An increase in the amount of sugar permitted in bread manufacture is allowed and the present bread for
 mula Is changed to permit the use of any milk in any form and quantity provided that bread containing milk is not sold at higher price than that containing none. In view of the sugar shortage makers are urged not to in- crease their consumption or cane and beet sugars
 Bakers of bread and rolls are per. mitted to apply the name Victory" bread to their product when 1t con- tains twenty per cent substitution for wheat flour and bakers of other products may use the name when one third of the contents consists of wheat flour substitutes.
 Victory" bread and other Victory" products may be sold on the two wheatless days, but the suggestion is made that makers will find 1t to their advantage to develop special breads containing higher percentage of substitution for sale on these days.
 statement given out with tho new regulations that food administra- ton will impose no restrictions on the amount of wheat flour substitutes a baker may use and al bakers are urged to employ as much substitution as possible.
 Bakers of other products than bread and rolls, although their pur- chases of wheat four will be re- duced to eighty per cent of their re- uuirements will not be required 10 cut their sales and food adininistra- tion officials look for that to keep their output up to normal by the use of the substitute.
 The list of wheat flour substitutes that may be used by bakers, as listed in the new regulations are. bran, shorts and middlings, corn flour, corn
 meal, edible corn starch, hominy, corn grits, barley flour, rolled oats, oat- meal. rice, rice flour. buckwheat flour, potato flour sweet potato flour, milo Hours and bean meal. peanut meal, casavaz. taro and banana Hours.
 Bread made of graham or whole
 wheat flour will be regarded as bread
 made with substitute flour.
 If potatoes are used as wheat flour substitute four pounds must be used where one of some other sub
 stitute Is required because of the high percentage of water in potatoes.
 Bakers are urged to purchase the substitutes in their own communities wherever possible