3545. The other substances bear the following proportions: four parts of cabbage to one of potatoes; three parts of turnips to one of potatoes; two parts of carrots and spinach to one of potatoes; and about three parts and a half of potatoes to one of rice, lentils, beans, French beans, and dry peas.
3546. 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.
3547. Pure and unadulterated flour may likewise be easily distinguished by other methods: seize a handful briskly, and squeeze it half a minute; it preserves the form 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.
3548. Indian Bread.—One quart of buttermilk, one quart of Indian-meal, one quart of coarse flour, one cup of molasses; add a little soda and salt.
3549. Bread making is an art, the importance of which is too frequently overlooked or underrated. Heavy, sour, hard bread should never be tolerated, because good bread is more palatable, more healthy, and it should be borne in mind, is really much less expensive. There is great saving in baking bread at home, and this saving is greatest when flour is cheapest.