will then be able to manage the brush-sizing himself without the aid of an expert. A less, active person will take four or six months' practice.
The preparation of size from jawari and maize flour is just the same as from wheat flour, except that the flour of these cereals not being so fine as wheat flour, a larger quantity is required in their case.
Some people advise that wheat flour should be soaked for at least two days before it is boiled with water. It is said that the adherent quality of the flour is enhanced by this process.
Rice. The preparation from rice is simpler still. The required quantity of rice is boiled well with a quantity of water larger, than that used for ordinary cooking and is, allowed to remain for 12 to 24 hours. It is then strained through a piece of cloth tied over or into the mouth of a large vessel, more water being added as required in the process of straining. The strained matter is then reduced to consistent thinness; then oil is added to it in proportion as described above.
