To Test Flour, people in the trade generally knead a small quantity by way of experiment; if good, the flour immediately forms an adhesive elastic paste, which will readily assume any form that may be given to it, without danger of breaking. Pure and unadulterated flour may likewise be easily distinguished by other methods: seize a handful briskly, and squeeze it half a minute; it prese ves the f)rm of the cavity of the hand in one piece, although it may be rudely placed on the table; not so that which contains foreign substances, it breaks in pieces more or less; that mixed with whiting being the most adhesive. but still dividing and falling down in a little time.