The Coming of 'War Bread'
Federal authorities mandate a shift in milling standards as Washington residents are warned to prepare for lower-grade flour and higher prices.
The story, cleaned up
A cleaned-up reading of the newspaper page: spelling and layout repaired, one story lifted off a crowded page. It follows the original closely but it is not a transcription. The original page is below; read it if a detail matters.
The people of the state of Washington may just as well prepare now as later on to eat war bread, for it is sure to be a stern reality during the present year. The big milling plants which have been turning out the fine patent flours have been told by the U. S. Food Administration to see that hereafter they use more of the wheat in the manufacture of their patent flour than they are using at the present. Fine patent flour is made of the very choicest part of the wheat. The less expensive flours come from the so-called cheaper parts of the wheat. But from now on there will be more of a mixture of these two flours and it is not improbable that some corn meal will go into the flour. However, there is not likely to be any reduction in the present price of flour, altho the flour will not be up to the present high grade. The Food Administration has ordered millers to hereafter make a very material reduction in their price of mill feeds in order that dairymen and poultrymen can continue to keep their stock at a profit.
“The people of the state of Washington may just as well prepare now as later on to eat war bread.”
Today's supply chain concerns and inflation fears echo this 1918 report, which captures the moment a government agency dictated the quality and price of basic household staples during a global conflict.
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