The Leader, enterprise and press. (Fitzgerald, Ga.) 1915-1921, 1918-09-13

wholesaler or retail dealer than in the
case of standard wheat flour.
Retail Sale Of Standard Wheat Flour
Inc new regulations supersede the
$3.50 rule. The retail dealer selling
standard wheat -four is required to
carry in stock either barley -four, corn
meal or corn -four, and with every
sale OF wheat -four must sell a combi-
nation OF some one or more of these
Ia the proportion of one pound sub
st1tute to each four pounds of wheat
Hour. No dealer may force any other
substitutes in combination upon the
consumer, and these substitutes must
CONFORM to the standard fixed by the
| United States Food Administration.
There are some localities where 9TH
er substitutes are available and which
retailers may wish to carry in order
TO meet this situation. The following
| fiours may also be sold in such combi-
nation in lieu of the above flours if the
consumer so demands at the ratio of
one pound to each four pounds wheat
| flour: kaffir Hour, milo -four, feterita
flour and meals, rice -four, oat -four,
peanut -four. bean flour, potato flour,
sweet potato -four, and buckwheat
-four.
Pure rye flour or meals may be
sold as substitute, but must be sold
in proportion of at least two pounds of
rye with three pounds wheat -four.
The foregoing rules apply to all GUS
tom and exchange transactions as we'll
as sales of -four to farmers, unless
modified by special order of the Fed
eral Food Administrator of the State
acting with the approval of the Zone
Committee.
Bakers Regulations
In compliance with the general sit
uation above, the following alterations
are made in rules and regulations
governing the baking trade:
Rule la. The consumption of wheat
-four in bakery products not to exceed
20 per cent of the 1917 consumption is
hereby rescinded.
Rule "a. Wheat flour substitutes
for bakers remain as heretofore with
the exception of rye, which will be
substitute when used upon a basis of
not less than 40 per cent, which is two
pounds of rye -four to every three
pounds of standard wheat flour. When
rye is used in this proportion,
or greater proportion, no 9TH
er substitutes are required. II less
than this proportion of rye -four is
used the difference between such
amount used and 40 per cent must be
made up Of other substitutes.
Rule Ga. Bakers will be required to
use one pound of substitutes to each
four pounds of wheat -four in all ba-
kerry products, including bread, except
Class ga crackers, in which only 10
per cent substitutes other than rye
are required. The use of the name
Victory will be allowed in all prod
ucts containing the above proportions
Of substitutes.
Revision of Previous Rules
The previous rules limiting licenses,
| millers, wholesalers and retailers and
bakers to thirty days supply of flour
. will be changed to permit sixty days
supply.
The rules limiting sales by retailers
of wheat flour to one-eighth of a bar
rel in cities and quarter barrel in
sparsely settled districts are rescind-
ed
The rule limiting the sale of -four
by millers to wholesalers, or whole
salers to retailers, in combination
with substitutes or certificates there
for, and the rules restricting the sale
to 20 per cent Of previous sales are
rescinded
Manufacturers of alimentary pastes
and wheat breakfast foods are limited
to their normal consumption of wheat
or wheat flour with the understanding
that they are not to unduly expand
their ordinary consumption of wheat.
Rules prohibiting the starting of
new plants ready for operation prior
to July 1, 1918, are rescinded. 4
| Where millers sell directly to con-
sumers they shall obey same regula-
tons as retail dealers.