The Bridgeport times and evening farmer., 1918-09-09
ADMINISTRATOR |. EXPLAINS ABOUT NEW WHEAT RULES

Hartford, Sept. 9-Although the Food Administration revised wheat conservation program has been in operation since the first of the month, the office of Robert Scoville, Federal Food Administrator for Connecticut, has been almost overwhelmed with inquiries about the rules.
 Most of the inquiries about the new wheat rules as affecting retailers have to do not only with the amount of sub stitutes, but the class of substitutes which now must be sold with wheat flour. When the so-called Victory mixture flour comes on the market, it will contain 20 per cent of substi- tutes to 80 per cent of straight wheat and will be sold without substitutes. At present it is of course unprocur- able and with straight wheat flour the dealer now, instead of selling pound for pound, may sell four pounds Of wheat flour to one pound of sub stitutes and for substitutes he must carry in his stock corn flour or corn meal or barley flour. Although the list of substitutes which bakers may use in baking Vic tory bread, now an S020' substitute mixture, remains unchanged, there have been several important changes in the list of substitutes, to consumers and, generally speaking, breakfast foods have been eliminated.
 In making a sale of wheat flour, the dealer must offer with each four pounds, one pound of the three chief substitutes, corn flour, corn meal and barley flour, but, if he has them in stock and the customer states a pre- ference, he may sell with each four pounds of wheat flour, one pound of such substitutes as kaffir, milo, maize and feterita flour and meals, rice flour, oat flour, peanut flour buck wheat flour and bean flour.
 Pure rye flour Is a special substi- tute and if a customer wishes rye, il is necessary to take two pounds ot rye with each three pounds of wheat flour. Purchasers may now buy what. ever amount of wheat flour they de. sire, provided they do not have more than sixty days supply and this new rule rescinds the one-eighth barre regulation which has been in force in Connecticut for six months. Bakers output is no longer restricted to 7( per cent. of what it was in 1917. Al though, for their own convenience housewives are now permitted to buy large quantities of wheat flour up to 60 days supply, the Food Admins tratien is constantly warning tn, American public that it must no waste wheat flour and must contfnu, to conserve in order that an uninter rupted transport of wheat may con ttnue to go to American soldiers ant sailors and the soldiers and civilian of the Allied nations who are nov : for the first time since the war start ed guaranted a reasonable ration O
 bread stuffs as a result of Mr Hoov
 CTS recent conference in Europe wit l the Allied food controllers.
 Whole wheat or graham flour, whicl l contain 95 per cent of the wheat Der l ry, may be bought without substitute
 and the purchaser may also buy mix
 ed wheat, barley and corn flour i, the proportion of one pound of barle flour and one pound of corn flour t
 eight pounds of wheat four
 Retailers are no longer required [
 buy from the wholesalers an equiva
 lent amount of substitutes with eac1
 purchase of wheat flour, but the re
 tailers must sell to consumers 20 De
 cent of substitutes to each 80 De cent. of wheat flour and the Foo Administration made it clear toda
 that it purposed to enforce this rul
 ing by all retailers. The Food Admin I istration has ruled in response t l numerous inquiries that cream c = maize being a corn product, is a sub t stitute, because it is clearly not r breakfast food and is used in bakin
 bread. As to how much flour a per
 son may have on hand, the Food Ad t ministration has advised many inouir :. CTS that they should not have nor Y than a sixty days supply for norma z requirements