The public ledger. [volume] (Maysville, Ky.) 1913-1968, 1918-08-30
CHANGES MADE
IN WHEAT FLOUR
SALE REGULATION
Victory Mixed Flour 10 BE Sold Doing
Away With "Flfty-fifty"
Regulation.

Cochran yesterday issued the follow
ing statement:
The attention of all dealers in the
county is called to the following radi-
cal changes in the regulations of the
Food Administration, with reference
to wheat flour and its sale. =,
Ready Mixed Flour For Sale as Vie
tory Mixed Flour
at Is desired to insure supply of
ready mixed -four on market and to
have millers and dealers of all kinds
encourage use and sale of this flour
so the country may be on a mixed
flour basis without necessity of re-
tailers making combination sales of
-four and substitutes. All such mixed
flours made according to the follow
ing regulations should be labeled vic
tory mixed flour, and are to be label
ed with the ingredients in order of
their proportion.
"The flours so mixed must be mill
ed in accordance with the standards
of the United States Food Administra-
ton. No mixed flours Except Pan
cake fours) shall be made or manu-
featured except in the exact proper
lions as outlined below:
"Mixed wheat and barley flour shall
be in the proportion of four pounds
wheat -four to one pound barley -four
Mixed wheat and corn -four shall con-
tain the proportion of four pounds
wheat -four to one pound corn -four.
Mixed wheat, barley and corn -four
shall contain the proportions of eight
pounds wheat flour to one pound bar
ley and one pound corn flour. Mixed
wheat and rye -four shall contain the
proportion of three pounds wheat
flour and not less than two pounds
rye flour. Whole wheat, entire wheat,
or graham -four, or meal, shall con-
tain at least ninety-five per cent of
the wheat berry
"All the above victory mixed flours
may be sold without substitutes, but
at no greater price from the miller,
wholesaler, or retail dealer than in
the case of standard wheat -four.
Retail Sale Of Standard Wheat Flour
THE new regulations supercede the
fifty-ffty rule. The retail dealer SELL
ing standard wheat -four is required
to carry in stock either barley -four,
corn meal, or corn -four, and with ev-
cry sale of wheat -four must sell
combination of some one or more Of
these in the proportion of one pound
substitute to each four pounds of
wheat -four. No dealer may force any
othed substitutes In combination upon
the consumer, and these substitutes
must conform to the standards fixed
by the United States Food Administra-
ton. There are some localities where
other substitutes are available and
which retailers may wish to carry.
In order to meet this situation the fol-
lowing fiours may also be sold in such
combination in lieu of above flours if
the consumer so demands, at ratio of
one pound to each four pounds wheat
-four. That is, kaffir -four, milo -four,
feteritta flour and meals, rice -four,
oat flour, peanut flour, bean -four, po-
tato -four, sweet potato flour, and
buckwheat flour. Pure rye flour or
meal may be sold as a substitute but
must be sold in proportion of at least
two pounds of rye with three pounds
wheat flour.
1.-The foregoing rules apply to all
custom and exchange transactions as
we'll as sales of -four to farmers, I'M
less modified by special announce
ment of the Federal Food Administra-
tor of the state where the mill is
located, acting with the approval of
the zone committee
Bakers
"In compliance with general situa-
ton above, the following alterations
are made in rules and regulations
governing baking trade:
Rule 1 A. The consumption of
wheat -four in bakery products not tc
exceed seventy per cent. of the nine
teen seventeen consumption is hereby
rescinded.
"Rule 2 A. Wheat -four substitutes
for bakers remain as heretofore, with
exception of rye which will be a sub
stitute when used upon bisis of not
less than forty per cent, which is
two pounds rye -four to every three
pounds standard wheat flour. When
rye Is used in this proportion or a