Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1859-11-18
NJ A z N
CREAM OF TARTAR SUBSTITUTE.
DANA, FARRAR & HYDE, Agents,
SO BROAD STREET, HosToN.

SO BROAD STREET, HosToy.
THIS article is confidently offered to the pub
Il lie as a SUBSTITUTE for CREAM OF TARTAP.
for domestic use. The high price which Cream o
Tartar commands. together with thu alarming eX'
tent to which its dangerous adulteration has beer
carried, warrants us in offering the unequalled
substitute, prepared by one of the most skllliul
chemists of the country.
The following true comparison OF It's nature,
and results of its use, with those of Cream of Tar
tar. will convince the most incredulous of its val
nc.
Cream Of Tartar is a bi-tartrate Of potash. us
Substitute is a SIMPLE phosphate, and contains moth
ing but what is found in beef-Steak, corn, wheat
and other &c reals, and is therefore highly nutritious.
Cream of Tartar, as every body knows, ma e.
bread and cake, which, when cold, arc dry aud
tasteless. SUBSTITUTE produces cold bread and cake
tshich are sweot, most, and GRATEFUL 10 the palate.
Cream of Tartar, in cooking, requires the use OF
considerable shortening; the SUBSTITUTE requires
less.
Cream of Tartar has no healthy action in food,
on the system. and supplies nothing which the
body requires. The SUBSTITUTE has a h'ahi-gi0Hy
nfuence, and suppl that J0r 1cach hDe rs a can
nHuai demand IN the yytc1t.
1t is made Of uniform strength, equal in all cases
to pure Cream Of Tartar, anc consequently can al
ways be relied upon.
e The following are Extracts from Certificates,
taken from a large number in possession OF the
agents
DIR. c. 7. Jackson, Of Boston, State Assayer,
'I have examined Professor Horsfords Cream
Of Tartar Substitute, and his Yeast Powder, ana
find them to be suitable for bread making, and l
have made use of them in my family cooking Tor
a brief period, with success.
"The Cream of Tartar Substitute Is chiefly an
acid phosphate of lime, and in mixing with the
-four is made to act on super-carbonate Of soda, so
- 20 produce neutral phosphate of lime. end nh"'-
pirate OF s1ad and O. give ot csrDyLic ~o'o as
Ine resulting salts, are, SO far A. my observation
goes. harmless to the c~onstituti Il. and in many
cases will doubtless act beneficialiy IN the system
al have found that these powders produce good
and light bread, Of a pleasant flavor and quite
white"
Dr.. N1cnoLs. a distinguished chemist, having a
laboratory at No., Z, Central street, Boston, says
Of the Substitute, in a letter under date Of May
l. 1851 have no hesitation IN recommending
it TO the public, as a wholesome substitute for BIZ
tartrate OF potassa, or Cream Of Tartar in bread
making. 1t is found in wheat and other cereals,
and indeed in every variety Of vegetation. 1t Is
introduced into the animal economy through the
agency of food. and then slbserves i very import
ant end in sustaining vitality and health"
PRorEssoR SHEPARD, of Providence, says
"Your substitute for Cream Of Tartar, is IN
doub,edlv 4 mo t useful and important invention.
1t is substituting a perfectly inn. ut a7t harm
less substance in the piac Of BE c~eLt.Hual
use Of which has long been known g. produce Sc
rious gastric dist1r5anccs-'
New York, Oct. $, 1853.
Gentlemen From an examination Of a sample
of Professor Horsford's Cream Of Tartar Substi-
tute. as well as from a knowledge Of the process
by which it is prepared, we have no hesitation IN
recommending it a a cheap and valuable suostl-
tute for the article now SD universally used, and
vo believe ITS use 20 he beneficial rather than pre-