The Americans who were in Belgium as representatives of the Relief Commission had two duties. First, to see that the Germans did not seize any of the food supplies, and second, to see that every Belgian who was in need should receive his daily bread. The ration assigned to each Belgian was 250 grams of bread per day. This seems rather small, but the figure was established by Horace Fletcher, the American food expert, who was one of the members of the commission. Mr. Fletcher also prepared a pamphlet on food values, which gave recipes for American dishes which were up to that time unknown to the Belgians. He soon got not only the American but the Belgian committeemen talking of calories with great familiarity. Some of the foods sent from America were at first almost useless to the Belgians. They did not know how to cook cornmeal and oatmeal, and some of the famished peasants used them as feed for chickens. Teachers had to be sent out through the villages to give instructions. A great deal of difficulty developed in connection with the bread. The supply of white flour was limited; wheat had to be imported, and milled in Belgium. It was milled so as to contain all the bran except ten per cent, but in some places ten or fifteen per cent of cornmeal was added to the flour, not only to enable the commission to provide the necessary ration, but also to keep down the price. As a result the price of bread was always lower in Belgium than in London, Paris or New York. Much less trouble occurred in connection with the distribution of bread and soup from the soup kitchens. In Antwerp thirty-five thousand men were fed daily at these places. At first it often occurred that soup could be had, but no bread. The ration of soup and bread given in the kitchens cost about ten cents a day. There were four varieties of soup, pea, bean, vegetable and bouillon, and it was of excellent quality. Every person carried a card with blank spaces for the date of the deliveries of soup. There were several milk kitchens maintained for the children, and several restaurants where persons with money might obtain their food.