Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-02-12
FOOD RULES INCREASE
DEMAND FOR CORNMEAL
viii Require Much Larger
Corn Crop Throughout
Nation

AS a result of the new regulations OF
the federal food administration, govern
ing the use of flour for the manufactur,
ing of foodstuffs, an unprecedented de-
mand for corn meal has been created In
the south this year.
Reports received in Atlanta by DR.
Andrew NJ. Soule, fe deral food admins.
traitor for Georgia, indicate the univer-
sal use of corn meal in quantities that
will require an enormous increase OF
the nations corn crop to meet the act
ual demands of the country within the
next few months.
One case of particular interest, that
| is typical of the American solution OF
the food problems, devised by one OF
the largest milling and distributing
firms in New York, shows that recent
order was placed by the firm for 10000
barrels of corn meal through southern
agencies.
This company requested that the
cargo be sent to New York on coast
wise steamers, instead of, utilizing rail
road transportation" said Dr. Soule.
This firm, which is loyalty supporting
the federal food administration, comes
forth with the suggestion that other
business houses in the north and on
the Atlantic seaboard can assist in re-
lieveing freight congestion by follow
ing similar plans"
Replying to numerous inquiries the
local Office of the food administration,
on the use of potatoes as IAN Offset
in the purchase of flour by the house
wife, gives the following list of substt-
tutes officially recognised by govern
ment regulations: ..s
THE schedule of substitutes has been
made as wide as possible. 1t includes
bran, shorts and middlings, corn -four,
corn meal, edible cornstarch. hominy,
corn grits, barley -four, rolled oats, oat-
meal rice, rice flour, buckwheat flour,
potato flour, sweet potato flour, milo
-four and similar fours and meals, bean
meal, peanut meal casava, taro and
banana f1ours and other products of a
similar nature. Bread made of gra-
ham flour, or so-called whole wheat
flour, complies with the wheat substi-
tute rule on account of the high per-
centage of wheat grains utilized in mill
ing. Potatoes may be used as a wheat
flour substitute, but four pounds of po-
tatoes must be used where one pound
of other substitutes would be required
since three-quarters of the potato is
water 1t is expected that bakers will
use substitutes locally produced wher-
ever possible in order to secure them
at the lowest price and with least trans
portation.'
1.-THE provision for -four substitutes
in cases of bakers substantially applies
to the principle to be adhered to by the
indi vidual, except as to bran, shorts and
middlings. The range of substitutes is
so wide no trouble at all should be ex-
perienced by a willing American pa
triot in supplying every possible food
want and, in doing so. fully and abund-
antIy complying with the government
requirements. Individual purchasers,
as we'll as bakers, may adhere to the
following clause of the substitute rule:
Potatoes may be purchased as wheat
flour substitute. but four pounds or po-
tatoes must be purchased where one
mound of other substitutes would be re-
ouired, since three-quarters of the po-
tato is water"