=CEREALS AND THEIR PRODUCTS--Cereals.=--Particularly when bought in original packages cereals are generally pure and unadulterated. When bought in bulk there may be found dust, dirt, worms, insects, and excessive moisture. These may all be determined by careful inspection. The presence of an undue amount of moisture adds greatly to the weight of cereals and is therefore a fraud. Cereals should be dry to the touch and the individual kernels or particles separate and distinct. =Flour.=--By this general term is meant the ordinary wheat flour. It should not be too moist, should have a fine white appearance, remain lumpy, or hold its form, on pressure, not show any particles which cannot be crushed, and when a handful is thrown against the wall, part of it should adhere. The odor and taste should be fresh and clean and not musty or moldy. The common adulterants are corn and rice meal. If a sample of the flour be thrown on the surface of a glassful of water, the corn and rice, being heavier, will sink; grit and sand may be detected in the same way. If the flour has been adulterated with mineral substances it may be shown by burning a portion down to an ash; the ash of pure flour should not exceed two per cent of the total amount; if mineral substances are present the amount of ash will be greatly increased. Alum is sometimes added to flour in order to give it a whiter appearance and to produce whiter and lighter bread; it is most unwholesome. It can be detected by the so-called "logwood" test, which is prepared and used as follows: Make two solutions. The first: a five per cent solution of logwood chips in alcohol. The second: a fifteen per cent solution of ammonium carbonate in water. Make a paste of one teaspoonful of the flour and an equal amount of water; mix with it one-quarter of a teaspoonful of the logwood solution; follow this immediately with one-quarter of a teaspoonful of the ammonium carbonate solution. If alum is present, the paste will show a lavender or blue color; if absent, the mass will become pink, fading to a dirty brown. If the result is doubtful, set the paste aside for several hours, when the colors will show more plainly. =Bread.=--Bread should be well baked and not too light or too heavy; the crust should be light brown and adherent to the substance of the bread. The center should be of even consistency, spongy, and firm; it should not pit or be soggy or doughy. The pores or holes should be of practically the same size throughout.