GERMANY’S FOOD.

Stratford Evening Post, Volume XXV, Issue 76, 1 April 1915, Page 7

GERMANY’S FOOD.

“BLOOD BREAD” RECOMMENDED.

The sharpness of the economic pinch in Germany is attested by the rigorous measures taken to regulate food supplies. Early last month the Government seized over three million bushels of grain, which will be withheld from

■onsumption until the summer. At die same time it was announced that 12,000 special constables had been appointed by the council of Greater Berlin to guard the bakers’ shops. The magistrates of Berlin, in conjunction with the suburban authorities, wrote the “Tagliche Rundschau,” have issued regulations to bakers to produce only three-quarters of their previous average output, and to restrict supplies to 4|lb. per head pei week for the whole population. Infringement of this order is punishable by imprisonment up to six months or by a fine not exceeding £7/5. No wheat loaf may exceed 2Joz. in weight, but rye bread may lie made in loaves of 2Jib., 31b., or 41b. No cakes may contain more than 10 per cent, of wheat flour. Food supplies are at hand if they are husbanded intelligently; no one need starve, but all are bound to reduce their former extravagant requirements within the strictest limits. A Berlin message reports that Professor Rudolf Robert has suggested in the “Frankfurter Zeitung,” an ingenious means of solving the problem of the bread famine in Germany. He urges the people to eat “blood-bread,” which, he says, was cbnsu'rtie'd -by the Russians 100 years a|p f and is very nourishing. Tint recipe is simple : Mix pigs’ blood with a little flour, and cook it in an ordinary baker’s oven. Eaten fresh, it has an excellent taste, and possesses greater nutritive qualities than ordinary bread. The professor proposes to make the first experiment in the prisons, and believes that his scheme will prove to be a great success.