274 THE ANALYST. N O T E O N A L U M I N B R E A D . By A. WYNTER BLYTH, M.R.C.S. Read before the Xociety of Pu61ic Analysts, 20th March, 1078. I HAVE found a small percentage of alum in the crust of certain bread, and only the usual minute quantity in the crumb. I understand from the trade that bakers use a strongly alumed flour technically called ‘‘ cones.” This flour is not made into bread, but is used as it mere tofGce the loaves. The hint may be valuable t o my brother analysts, as i t points to the advisability of making a separate analysis of the crumb and crust, I have not seen any mention of this in works I have access to.