The demand for oat products has
grown so rapidly the last year that mills are running to their limit.
Special machinery is required for its manufacture, so that a great
increase in the supply is not feasible in a short time.

_Barley and Rye_. In using barley and rye for bread we are only going
back to the methods of our forefathers. Barley is supposed to be
one of the first cereals used by man. Good barley flour is a very
acceptable substitute for wheat, but if too large a proportion of the
kernel is included, it may be bitter in flavor.

_Rye_, of all the cereals, makes bread nearest like wheat, though the
rye bread formerly made usually contained from 20 per cent to 80 per
cent wheat flour. The supply is far below what we could well use. For
this reason it is not included among the cereals which the housekeeper
is allowed to buy on the 50-50 plan, and since March 31, 1918, bakers
have not been allowed to use it as a substitute in baking on the same
basis as the other substitutes.

_Rice_. Rice forms the chief food of hundreds of millions of people,
and in many oriental countries is the staple cereal, like wheat with
us. As a wheat substitute we may use it cooked whole or ground into
a flour. The rice flour may be mixed with other cereals in making
bread and cakes. The rice polish, which is a by-product secured by
rubbing off with brushes the outside coating of the brown rice, is
much cheaper. It has been sold chiefly for stock-feed, but it has
possibilities as a flour substitute.

The rice-growers of the South are doing their best to supply the
country with rice in quantity and to make known the possibilities
of this cereal. The rice flour supply, though not large now, will
doubtless be much increased by next year. One Louisiana mill, for
example, is increasing its output from 150 to 1,200 barrels a day.

_Other Cereal Substitutes_. Besides the substitutes which are common
all over the country, there are products produced in too small amounts
to make them universal substitutes, such as buckwheat, cottonseed
meal, and peanut flour, any of which can be used with other flours for
baking. The Southwest produces both flour and meal from milo, kaffir,
and feterita.

Flours are made from the Irish and sweet potato, from tapioca, from
soy beans, and bananas, but they are manufactured in such small
amounts that they do not take the place of wheat to any great extent.
Potato flour comes nearest to doing this. It has al