=Substitutes for Flour.=--Wholesome ingredients are used in part instead of flour in bread making, and when that fact is clearly made known the admixture of these substances with flour is not considered an adulteration. Bread which is made of an admixture of Indian corn meal with flour or rye flour with flour or other cereal products is well liked by many people. Potatoes are also used very often in bread making. Acorns, buckwheat, and other farinacious and oily substances are also employed. The admixture of inert substances with flour merely to increase the bulk and weight of the loaf, even if notified, cannot be regarded as other than an adulteration. In times of famine such admixtures are sometimes made in order to increase the size and weight of the loaf. Such substances are known in times of famine as “hunger bread.” Finely ground straw, bark, the hulls of nuts, etc., are often used for this purpose. These bodies practically have no nutritive value and serve no useful purpose except to deceive the eater respecting the quantity of bread he consumes. BREAD. The term “Bread” when used alone is understood in this country to apply to bread made from wheat flour or some form of wheat. If made from other cereals a prefix is used to distinguish this fact, as Indian corn bread, rye bread, etc. The term bread includes also the materials which are used necessarily therewith in the ordinary process of baking. Thus, the term bread would apply to a loaf which contains not only the wheat flour as the base and chief part of its mass but also the yeast or other leavening agent employed, together with salt, lard, or butter used in its preparation. The presence of these bodies, used in the sense above described, is not regarded as an adulteration. The term “bread,” however, is not to be used to include those other forms of nutriment made from wheat flour in which condimental substances, especially sugar, are used to such an extent as to give the dominant taste of the condiment or condiments employed. Thus, the ordinary cake of all descriptions, tarts, puddings, and other edible substances made largely from wheat flour, but to which the condiment or condiments impart a distinct taste, are not included under the term bread. In the generic sense the term bread may be used in the largest signification to signify food in general.