If we confine the issue to the farina we have a distinctly promising outlook. British inventive effort has been encouraged, and has evolved a process and product of this character which are immeasurably superior to those of the foreigner. To us the domestic manufacture of farina is of far wider significance than its mere mention might suggest, inasmuch as it would prove of far-reaching value as an ingredient to the loaf. As a matter of fact the authorities, in their resolve to grapple with the national food question, provisionally ear-marked 2,000,000 tons of the 1918 British potato crop for conversion into farina, to be blended with the domestic wheaten flour, to induce the supplies of the last-named to go farther. The conclusion of hostilities rendered this precautionary measure unnecessary. In the eyes of many people the addition of potato-flour to wheaten flour for bread may seem reprehensible, and to savour of adulteration. Prejudice is a wellnigh insuperable obstacle to overcome. But in this instance such opposition is misplaced. The introduction of farina to the loaf cannot be regarded as an adulterant, substitute, or even a diluent. Rightly or wrongly, the potato is invested with a high food value: in some quarters it is even held to be an equivalent to the wheat flour. Doubtless opposition would arise from memories of the practice which obtained during the early days of the war. But the faults which were encountered then were due to the method and not to any shortcomings upon the part of the ingredient. The utilization of the potato for the production of bread is not even a modern innovation. It really represents a revival of a long-since abandoned and wellnigh forgotten art. In the early years of the Victorian era our bakers were compelled to make resort to the potato as a constituent of the loaf. The home-grown wheat physiologically was not adapted to the making of bread, and the same argument applies more or less to the domestically grown cereal of these days. Normally, only a certain volume can be used; it has to be blended with imported flour to obtain the requisite percentage of gluten in which the domestic cereal is deficient. The bakers of a century ago used the potato to obtain the gluten content. With the availability of the more glutinous imported flour recourse to the potato declined, until finally the practice was abandoned.