An afternoon downpour held me for a day in Pegnitz. I improved the time by visiting most of the merchants in town, in my pseudo-official capacity. Of the three grocers, two were completely out of foodstuffs, the other fairly well supplied. They took turns in stocking up with everything available, so that each became the town grocer every third month and contented himself with dispensing a few non-edible articles during the intervening sixty days. The baker, who looked so much like a heavy-weight pugilist that even the huge grindstone loaves seemed delicate in his massive hands, was stoking his oven with rubbish from the surrounding forest, mixed with charcoal, when I found him. Fuel, he complained, had become such a problem that it would have kept him awake nights, if a baker ever had any time to sleep. Before the war the rest of the town burned coal; now he had to compete with every one for his wood and charcoal. His oven was an immense affair of stone and brick, quite like the outdoor bake-huts one finds through all Bavaria, but set down into the cellar at the back of his shop and reaching to the roof. He opened a sack of flour and spread some of it out before me. It looked like a very coarse bran. Yet it was twice as expensive as the fine white flour of pre-war days, he growled. Bread prices in Pegnitz had a bit more than doubled. He had no more say in setting the price than any other citizen; the Municipal Council had assumed that responsibility. Women, children, and men in poor health suffered from the stuff. Some had ruined their stomachs entirely with it. Yet Pegnitz bread had never been made of anything but wheat. In Munich the bakers used potato flour and worse; he had seen some of the rascals put in sawdust. He had heard that America was sending white flour to Germany, but certainly none of it had ever reached Pegnitz.