Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1859-12-09
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CREAM OF TARTAR SUBSTITUTE.
DANA. FARRAR s. HYDE, Agrtg.
sa ERnAn- STEEL. BnsrnN

TgNHIS article is confidently offered 20 the pub
lie as a SUBSTITUTE for CREAM OF IARrAR
for domestic use. The high price which Cream Of
Tartar commands, together with tia alarming ex-
tent % which IT'S dangerous adulteration has been
carried warrants rs in Offering the uuequaued
substitute prepared by one Of the most sAiiliu'
chemists 0f the country.
The following true comparison Of its nature,
eod results of its use with those of Cream of Tar
TAR VIII conf che most ncredulous Of its val
Cream q Tartar is q bi-,artrate Of potash. ~
substitute is q simple Dl7ri1te "~' -''A'ls ~
ina, hnt what Is f-auI IN bect-stcaS, corn, wheat
ava -tie cereals and is therefore highly nutritious.
Cream of Tartar. as every body knows, mas s
bread and cake which, when cold. are dry aud
tastcIcss SUBSTITUTE produces cold bread and cake
irbi-i are gicee' moist, and grateful to the palate
Cream Of Tartar, In cooking requires the use OF
considerable Shortcomings the SUBSTITUTE requires
lass.
Cream Of Tartar has no healthy action in food,
on the system, and supplies nothing which the
body requires. The SUBSTITUTE has q hsat4guIHg
influence and suppl that for U4ct 'tere Is "a con-
tiHtsal d,naad IN The system
It is made of uniform strength equal in all cases
20 pure Cream ~ Tartar, anL consequently can al
ways be relied upon.
The following are Extracts from Certificates,
taken from n large number IN possession OF the
agents
DR.. c. T. JACKSON, Of Boston, State Assayer,
saws
." have examined Professor Horsford's Cream
Of Tartar Substitute, and his Yeast Powder, and
find them 20 be suitable for bread making, and
have made use Of them in my family cooking, for
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 super-carbonate of Soda SO
rs to produce neutral phosphate Of lime, and phos-
MID Of s,l1a IN ri of "a nh
The resulting salts, are, far as my observation
goes harmless to the constitution. and in many
cases will doubtless act benefcialy on the system.
d" I have found that these powders produce good
and light bread, Of a pleasant flavor and quite
white"
Dr. Nrruor-. d dIstin guished CD mist, having a
laboratory at No, :, Central street, Boston. says
of the Substitute. in a letter under date Of May
!, 1881 have no hesitation in recommending
it to the public, wholesome substitute for BIZ
tartratc of potassa. or Cream Of Tartar in bread
making. It 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 subserve, a very import
ant end in sustaining vitality and health
PRorEssoR SHE7ARD, of Providence, says
IS Your substitute for Cream of Tartar, is I'M
doub,edly "a most useful aud important invention.
tits substituting a perfectly innocent and harm
less substance iu the place Of one, the continual
of which ha. long been known TO produce Sc
rious gastric disturbances.
New ork, Oct. 5, 1883
Gentlemen Prom an examination Of q sample
Of Professor ITorsford's Cream of Tartar Substi-
tute, well rs from a knowledge of the process
by which it is prepared, we have no hesitation in
recommending 1t as a cheap and valuable substi-
tute for the article now universally used, and
believe its to be beneficial rather than pre-
judicial to the health
Yours. respectfully,
EVERETT LIvERMoRE, AnalUucqi Chemists.
DIR. C. c. HoLcoWB, Of Lee, Nass., says
Against tie of the Cream Of Tartar Sub
sttute. 90 which you have called my attention, no
rational objection can possibly obtain. It cannot
fail b. do all In the process of bread making that
Cream e Tartar do, and yet by no chemical
change its constant use become injurious to the
animal economy"
DR.. c. WrGGN, of Providence r. l., says
w lille the continued use Of Cream of Tartar
and IL constant Introduction into the system,
through the medium of a prominent article of
food, cannot fail Of producing injury that of its
g substitute" Being in its nature highly nutri-
tious, mi healthful in its effects on the animal
or ganism, must as certainly contribute much to
the welfare of those who use it."
DR.. S. A. ARNOLD, of the same place. says
" IL Is far superior to Cream Of Tartar as a diet
tetc."
For sale by the principal grocers w2lm3