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bedifcoverableevcn by the moll ordinary taflc; 

 but as fomc adulterations of this nature have cer- 

 tainly ber n pradiced, the following experiments 

 may ferve to gratify curiofity, or difcover frauds, 

 where r^ny fuch exlll. 



*^ To difcover whether flour be adulterated 

 with whiting or chalk, mix with it fome juice of 

 lemon or good vinegar. If the flour be pure, 

 they will remain together at reft ; but if there be 

 a mixture of whiting or chalk, a fermentation, 

 like the working of yeft, will enfue. The adul- 

 terated meal is whiter and heavier than the good : 

 the quantity that an ordinary tea-difh will con- 

 tain, has been found to weigh more than the fame 

 quantity of genuine flour, by four drachms, and 

 19 grains, Troy. ^ 



" The regular method to dete6l thefe frauds 

 in bread is this : cut the crum of a loaf into very 

 thin flices ; break them, but not into very fmall 

 pieces, and put them into a glafs cucurbit, with a 

 large quantity of water. Set this, without (bak- 

 ing, in a fand furnace, and let it ftand, with a mo- 

 derate warmth, four and twenty hours. The 

 crumb of the bread will in this time foften in all 



it& 



