Since I wasn’t likely to be eating it, I doubted it was for seasoning, despite the strawberry aroma of the liquid. It could have been used as a preservative, but the remaining ingredients were more likely to kill microbes than was salt. Once dry and dressed, I was still curious, so ...
It exuded from each flour particle in my Model 10 as a liquid – the mobility no doubt aided by the trace of oil that was smeared on the subject’s body initially to assist with even distribution and weak attachment of the flour. Chemical composition of the liquid? Complex, but one that...