Paste is required by the paperhanger, in different degrees of strength, according to the thickness and weight of the paper to be hung with it.

Paste should be made with the best white wheat flour.

The following receipts1 are for paste of different strengths, the strongest being the last: -

No. 1. - Beat up 4 lbs. of good white sifted wheat flour in cold water to form a stiff batter, taking care to get rid of all lumps; then add enough cold water to bring it to the consistence of pudding batter.

Pour boiling water over the batter, stirring rapidly. When the mixture swells and loses the white colour of the flour it is ready.

This makes about 3/4 pailful of paste, enough for a day's work. It should be used cold, and is adapted for ordinary work.

No. 2 is made in the same way as No. 1, except that just before the boiling water is poured on 2 oz. of alum are mixed with the batter.

The alum imparts strength to the paste, but is said to make it more difficult to lay on.

This paste is used for hanging flock papers.

No. 3. - Make a batter as in No. 1, but of less consistency, and to 2 quarts of batter add 1/2 oz. of pounded rosin; set the mixture over a moderate fire, stirring till it boils and thickens, then allow it to cool, and thin with thin gum arabic water.

This paste is used only where strong adhesiveness is required, and is indispensable in papering over varnished or painted surfaces.

No. 4 is the same as No. 3, but without gum, and is used for securing the edges of flock papers.