The Cordova daily times., 1918-09-18
WHEATLESS DAYS ARE NJ LONGER
 T0BEENF0RCED

The following are the new rules for | the sale and use of wheat flour and | substitutes issued by the food admin. l istration;
 Victory Mixed Flour.-It is desired | to insure supply of ready mixed | flour on the market. and to have mill. | CTS and dealers of all kinds encourage | the use and sale of this flour. so that the country may be on a mixed flour basis without the necessity of retail | ers' making combination sales of flour and substitutes.
 All such mixed Hours made accord ing to the following regulations | should be labed Victory Mixed Flour" and are to be labeled with the ingre | dients in order of their proportion The Hours so mixed must be milled | In accordance with the standards of the United States food admnistra- tion. No mixed fours" except pan cake Hours, shall be made or manu. factured except in the exact propor. tions as outlined below:
 Mixed wheat and barley flour shall be in the proportion of four pounds Of wheat flour to one pound of barley | four
 Mixed wheat and corn flour shall contain the proportion of four pounds of wheat flour to one pound of corn flour
 Mixed wheat, barley and corn flour shall contain the proportions of eight pounds of wheat flour to one pound of barley and one pound of corn flour 1
 Mixed wheat and rye flour shall contain the proportion of three i pounds of wheat flour and not less than two pounds of rye flour.
 Whole wheat. entire wheat. or Ora, ham flour or meal shall contain at least % per cent of the wheat berry.
 All the above "NiCtory Hours" may be sold without substitutes. but at no greater price from the miller. whole. saler or retail dealer than in the case of standard wheat flour.
 Retail Sale of Standard Wheat Flour.-The new regulations super sede the fiftyffty rule. The retail dealer selling standard wheat flour is required to carry in stock either bar ley flour, corn meal or corn flour, and with every sale of wheat flour must sell combination of some one or more of these in the proportion of one pound of substitute to each four pounds of wheat flour. No dealer may force any other substitutes in Combi- nation upon the consumer, and these standards fixed by the United States food administration.
 There are some localities where other substitutes are available and vhich the retailers may wish to carry In order to meet this situation the following Hours may be sold in such combination in lieu of the above Hours il the consumer so demands, at the ratio of one pound to each four pounds of wheat hour-that is. feter. ita flour and meals, rice flour. oat four kaffir flour, milo flour, peanut potato flour and buckwheat flour. Pure rye flour or meal may be sold as a substitute, but must be sold in pro- portion of at least two pounds of rye with three pounds of wheat flour.
 The foregoing rules apply to all custom and exchange transactions, as well as sales of flour to farmers. un- less modified by special announcement of the federal food administrator of the state where the mill is located, acting with the approval of the zone committee.
 Bakers.-In compliance with the general situation above. the following alterations are made in the rules and regulations governing the baking trade;
 Rule IA. The consumption of wheat flour In bakery products not to exceed 70 per cent of the 1917 con- sumption is hereby rescinded
 Rule PA. Wheat flour substitutes for bakers remain as heretofore, with the exception of rye. which will be a substitute when used upon a basis of not less than 40 per cent, which is two pounds of rye flour to every three pounds of standard wheat four When rye is used in this proportion or a greater proportion, no other sub stitutes are required. If less than this proportion of rye flour is used the difference between such amount