Lee v. Fleming

158 F.2d 984, 1946 U.S. App. LEXIS 3024
CourtEmergency Court of Appeals
DecidedDecember 13, 1946
DocketNo. 270
StatusPublished
Cited by9 cases

This text of 158 F.2d 984 (Lee v. Fleming) is published on Counsel Stack Legal Research, covering Emergency Court of Appeals primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
Lee v. Fleming, 158 F.2d 984, 1946 U.S. App. LEXIS 3024 (eca 1946).

Opinion

MARIS, Chief Judge.

The complainant is engaged in Milwaukee in the milling, by a special stone-grinding process, of whole wheat. flour from wheat grown in Deaf Smith County, Texas. The complainant calls his product Deaf Smith Flour and he claims for it nutritional value higher than that of the so-called standard or commercial whole wheat flours. He bases this claim both upon the method of milling by which approximately 95% of the wheat berry, including its essential oils, minerals and vitamins, is recovered and upon the type of wheat used. He asserts that the soil of Deaf Smith County, Texas, contains far more than the normal amount of phosphorus and calcium and that this is reflected in the mineral content of the wheat grown there.

Revised Maximum Price Regulation No. 296, issued November 30, 1943,1 established dollars and cents maximum prices for sales of wheat flour, semolina and farina. Section 16(6) (iii) states that flour from wheat includes whole wheat flour. . Section VI of Appendix A, as amended,2 provides the following maximum prices for sales of small packages of family cake flour and family whole wheat flour, which are the maximum prices applicable to sales of complainant’s flour:

“VI. Maximum prices for family cake flour, and family whole wheat flour, and for [985]*985family farina, enriched and unenriched.— (a) At all destinations, the maximum prices for family cake flour and family whole wheat flour shall be as follows:

“A. When packed 12 2-3/4 pound packages or 24 1% pound packages to the case, $2.75 per case. When packed in cases of other sizes the maximum price shall be determined by dividing $2.75 by 12 when pricing 2-3/4 pound packages and by 24 when pricing 1J4 pound packages and multiplying the applicable result by the number -of packages packed in the case.
“2. When packed in packages containing 5 pounds or less, other than the package and case sizes covered by 1 hereof, 7-1/3 cents per pound plus the cost of packages, labels and shipping containers.”3

The prices which complainant charged for his Deaf Smith Flour, both before and after the issuance of RMPR 296, were substantially in excess of the maximum prices fixed by that regulation. In January, 1945 the Price Administrator commenced an action against the complainant in the United States District Court for the Eastern District of Wisconsin seeking an injunction against further violation of the regulation and treble damages for violations theretofore committed. On August 4, 1945 judgment was entered in that action against the complainant. Thereafter the District Court granted the complainant leave under Section 204(c) of the Emergency Price Control Act, 50 U.S.C.A. Appendix, §' 924(e), to file in this court the present complaint which seeks to have RMPR 296 declared invalid as to the complainant.

The administrator filed an answer to the complaint which raised certain issues of fact. This court granted leave to the complainant and the Administrator to introduce evidence which, at the Administrator’s request, was presented to him in the first-instance. A transcript of that evidence was subsequently filed by the Administrator in this court accompanied by a statement by him with respect thereto. From the pleadings and the evidence after full argument we find the pertinent facts to be as follows:

Specially milled whole wheat flours of the type and kind of Deaf Smith Flour have been and are produced in various parts of the country and throughout the world. These flours, sometimes termed “whole meal flours,” are ordinarily stone-ground and their distinctive feature is the retention in the flour of substantially all of the germ, bran and endosperm of the wheat berry in nature’s exact proportion. Standard, commercial whole wheat flours, on the other hand, are ordinarily produced by the roller milling process by which commercial white flours are now almost universally produced. The Administrator in his statement of considerations accompanying RMPR 296 described that process as follows:

“To prepare wheat for milling, it is first cleaned by screening and often washed to remove dirt and other foreign matter. The grain is adjusted to the exact moisture content desired by either drying or wetting and is then ready for the milling process. This consists of a gradual reduction or crushing of the wheat berry in a number of stages. In the first of these, the wheat moves through two corrugated metal rollers which crack the berry without actually pulverizing it. A sifter then separates the crushed product into stocks of various granulations, some of which are flour. The coarser stocks go on through five or six other ‘breaks’ and siftings until all the bran, mid-dlings and germ have been separated from the finely ground flour.
“Some flour is obtained at each separation. The many operations give rise to numerous ‘streams’, each of which has different baking characteristics. When the various streams are all combined, the flour is known as ‘straight’. Usually the streams are separated or mixed in certain special combinations. The poorer ones are called ‘clears’ and ‘cut-offs’. When they have been taken out, the balance is known as a ‘patent’.”

[986]*986In the production of standard or commercial whole wheat flour by the roller milling process the practice often followed is to add selected streams of middlings to selected streams of white flour, the proportions being chosen to give the required quality and characteristics. Others produce whole wheat flour by weighing the appropriate quantities of white flour and mid-dlings into a batch mixer. In either case, the particles of endosperm are sometimes treated with chemical agents to obtain bleaching and artificial aging effects.4

In the production of his Deaf Smith Flour complainant uses a specially designed stone-grinder mill which is capable of milling to an unusual degree of fineness all but a small percentage of the wheat berry, only about 5% of the berry being eliminated from the flour in the bolting process. The grinding of the flour to extraordinary fineness is intended to eliminate hard particles which may be irritating and the flour produced by the complainant has a fineness which permits its, use instead of standard commercial flours for most purposes. At the same time it contains approximately 95% of the essential oils, minerals and vitamins of the original wheat berry. As a result of the use of the stone-grinding process such flour carries a much larger proportion of the thiamine of the wheat than do flours milled by the roller milling process. The complainant’s flour is not bleached or sterilized. It is milled in small quantities each day and is shipped to customers immediately since, because of its character, it attracts insects.

Specially milled whole wheat flours of the type and kind of Deaf Smith Flour have for many, years been recognized in the trade as being different and distinctive from the standard, commercial whole wheat flours produced by the ordinary roller milling process. By reason of what is believed by many physicians' and other members of the public to be their higher nutritional values they are sold to hospitals, sanitariums, health food stores and bakers of health bread throughout the country.

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Bluebook (online)
158 F.2d 984, 1946 U.S. App. LEXIS 3024, Counsel Stack Legal Research, https://law.counselstack.com/opinion/lee-v-fleming-eca-1946.