The Lee County journal. (Leesburg, Ga.) 1904-19??, 1918-06-14
WHEAT FLOUR SUBSTITUTES.

sorupulous manufacturers who are
placing laundry starch upon the mar
ket as 1T for human consumption. As
some Of this starch has been found
on sale in Georgia, note of warming
is sounded by the authorities. Such
starch contains no elements OF nutri-
ton and Is unfit for human consump-
ton. being considered deleterious to
health as we'll
J. ]. Stream, chief of the coarse
grain division of the United States
food administration, referring to the
practice of selling laundry starch as
food product, says This commodity
/ is technically known as pearl starch,
is used in laundries and textile indus
tries and it was determined by the de-
partment of agriculture some time ago
that it is unfit for human consumption
and deeterious to health" Under re-
cent rulings of the food administra
ton no starch of any kind may be soft
in the United States for domestic use
or export purposes, branded as corn
-four, or with any other name in which
, The words corn and flour appear. This
ruling, of course, does not not apply
to edible corn starch produced and
marketed as such by reputable starch
manufacturers and sold By retailers
in the ordinary course of trade
This directs attention to the num-
erous wheat -four substitutes now in
sale in this country.
There are now on sale in Americas
as well as elsewhere in Georgia, va
rious substitute flours, including pea
nut -four. rice flour, graham -four and
buckwheat. all of them more or less
new institutions to the average house
wife in this section. All of them how
ever, are being give ma trial, and it isl
probable several of these very nu-
tritious substitutes for wheat -four
will find permanent place upon the
list of household commodities, dis
placing to this extent wheat products,
without seriously interfering with the
quality of the bread served upon the
family table.
One grocer here has already dis
posed of several shipments of peanut
flour. which is reported as giving uni
versal satisfaction, although producing
\ slightly darker bread than the whole
wheat loaf This peanut Gcur is of
sweetish taste. and the negroes here
eat it readily before cooking, fire.
quently without seasoning of any kind
and apparently with great relish Mix.
ed with other cereals, or wheat flour,
peanut bread" as 1T is called is most
appetizing and promises to come into
general use before many months, I'M
less the war ends and the necessity
for exporting huge quantities of wheat
to Europe is done away with.
However, Of all the wheat flour sub
stitutes yet tried out in this section, it
is probable rice -four will in the end
prove most popular. This material
produces snow white loaf, even
lighter and altogether as palatable as
wheat flour biscuit, when mixed with
a small quantity of this latter mate
rial Probably because of its color, rice
flour will grow in popularity, and this
added to the fact that it is consdera-
bly, cheaper than wheat flour promises
to make it ere long a standard article
of diet upon Georgia dining tables.
There is, however, a considerable
period of experimentation ahead, and
it may even be years before the prob
lem of evolving a successful substl-
tute for wheat -four is solved AT
present people are beginning to real
ize the necessity for evolving such a
substitute, and it is not expecting too
much that once they are thoroughly
aroused to this necessity It will only
be short time before perfect sub
stitute for wheat flour IS not only
found but manufactured and generally
sold throughout this section