§ Mr. FARRELLasked the Food Controller whether he is able to announce any improvement in the quality of the bread 626W at present sold in Ireland; whether he is aware that in some cases serious illness has been produced by the use of bread made from the war flour on sale in that country; and whether, in view of the prospect of increased wheat all over America, Australia, and the Home country, some less deleterious article could now with safety be given to the public?
§ Mr. CLYNESSome improvement has been already effected in the quality of the loaf by reducing the length of extraction from the wheat ground, by reducing the percentage of diluent cereals in Government regulation flour and by increasing the percentage of imported flour. The amount of dilution necessary to maintain such supplies as will admit of bread distribution without rationing will be settled from time to time in conjunction with our Allies. I am not aware that serious illness has been produced by the use of bread made from war flour. Careful investigations have frequently been made into this subject, and there is a consensus of opinion that the dietetic value of bread during the War has been satisfactory.
§ Mr. CLOUGHasked the Food Controller if he will state the prices of the 4-lb. loaf on 1st July, 1914, and 1st July, 1918, respectively; and if he can give a comparative table of their food properties?
§ Mr. CLYNESThe Board of Trade returns show that on 1st July, 1914, the price of the 4 lb. loaf varied from 4½d. to 7d., and having regard to the larger quantity sold at the lower figure, it was estimated that the average price for the whole Kingdom was 5½d. per quartern loaf. On 1st July, 1918, the price of the 4 lb. loaf in the majority of districts was 9d., as fixed by the Flour and Bread (Prices) Order, 1917. In areas where it appears that, by reason of exceptional circumstances, bread cannot be sold by retail at the maximum provided by this Order so as to provide a reasonable profit, the Food Controller has issued licences accordingly, and in the majority of these areas the quartern loaf is now sold at 9½d., and at 10d. in a few instances. The Royal Society has from time to time carefully investigated the food properties of bread, and has carried out elaborate experiments over a considerable period of time. I think it can be fairly stated that there is extremely little difference in the dietetic value of bread on the two dates mentioned.