But the adulteration-trade observing that the insertion of the “horrid array” of pernicious articles, which their diabolical ingenuity substituted in the stead of wholesome meal or flour, had an astringent effect on the human constitution, and, fearing the consequences of a detection, have lately had recourse to the introduction of jalap into their sponge, in order to give their mischievous composition a laxative or purgative effect on the constitution of their deluded customers. The best test of the insertion of this drug is its effects. Others counteract the constipating effects of the alum by the addition of subcarbonate of potash, which neutralizes the excess of the sulphuric acid of the alum, and promotes the disengagement of the carbonic acid gas, whereby the particles of the flour are more minutely divided, and the bread rendered lighter. Having stated the ready methods of ascertaining the good or bad qualities of bread, it is a necessary consequence that I should not be silent about those of flour. The following are the usual tests for ascertaining the quality of flour. Grasp a handful briskly, and squeeze it for half a minute; if pure and unadulterated, it preserves the form of the cavity of the hand in one piece when placed upon the table, although it may be roughly set down. Adulterated flour, on the contrary, soon falls down. That mixed with whiting, white clay, or the like materials, is the most adhesive, though it soon gives way; but if the adulteration be ground bones, gypsum, or plaster of paris, it almost immediately falls. Where there is the presence of much bran, the grasped specimen will soon crumble, and this fraud may, also, be discovered by the colour and feel. It may also be observed that genuine flour will retain the impression of even the grains of the skin longer than that which is adulterated, the latter soon throwing off the fine marks. Also, let a person, having a moist hand, rub flour briskly between the palms of both hands; if there be whiting in it, he will find resistance; but none, if the flour is pure. Or, partially dip the fore-finger and thumb into a little sweet oil, and take up a small quantity of the flour between them; if it is pure it may be rubbed for any length of time, and will not become sticky or adhesive, and the substance will turn nearly black; but if whiting is present, it will soon be worked up into the consistence of putty, and its colour but little altered. Lemon juice, or vinegar, dropped upon flour, will also show the presence of whiting or plaster of paris; if the flour is pure it will remain at rest; but if it is adulterated an immediate commotion takes place. Where there is time to try the unsoundness of flour, put a table-spoonful into a basin and mix it with cold water, until it is of the consistence of batter pudding; then set a small pan upon the fire containing half a gill of water, and when the water is hot, pour in the batter just before it