Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1859-12-10
MAZAalIRON,
CREAM OF TARTAR SUBSTITUTE.


CREAM OF TARTAR SUBSTITUTE.
DANA, FARRAR HYDE, Acnxrs,
THIS ARTICLE is CONFIDENTLY OF
Il fcred to the public for CnuAM or TAR
TAR for domestic The high price which Cream Of Tar
tar commands together with the alarming extent to which
It's dangerous adutea,ion has been carried in
offering this UNEQU ALLIED SUBSTITUTE, prepared by one
Of the most skilful chemists Of the country.
The following comparison Of its nuurc and results of
It's with those Of Cream Tartar will convince the most
incrcduous Of It's value.
Cream Of Tartar Is bi-tarrae Of potash Its sUBsTI
TuTE simple phosphate, and contains nothing hut what
Is found in bseak, rn wheat and other cereals and Is
therefore highly nutritious.
Cream of Tartar, everybody knows makes bread and
cake, which when d. dry and tasteless The SBsTI
Eproiuces cold bread and cake hich are swoet roi
and grateful 10 the palate.
Of Tartar, In Cooking requires consdera
bic Shortcomings the SUBSTITUTE requires less.
Cream Of Tartar has healthy action in food the sys-
ten, and supplies nothing which the body requires The
SUBSTITUTE ha' hedithguing Influence, and supplies
that for whch there is continual demand in the system.
1t Is made Of Uniform strength, equal all pure
cream Of Tartar and consequently always be relied
upon.
The following Extracts from Certificates taken from
large number in possession Of the agen,s-
DR. @. 4. JACKsoS Of Boston, State Assayer says,--
81 have examined Professor Horsford's Or Of Tarta
Substitute and his Yeast Powders, and find them be
BILE for bread making, and have made Of them my
family cooking for a brief period, with
rhc Cream OF Tartar Substitute chiefly acid phos-
phate Of lime, and In miXngs with the flour Is made to act
supecarbonac Of soda so as to produce neutral phos
phate o lime and phosphate OF soda and 10 give OF carbonc
The resulting salts are 50 lar as my observation
harmless 10 the constitution. and In many will doubtless
act bcnencially on the system"
have found that these powders produce good and light
bread Of pleasant flavor and quite white"
Dr. NICHOLS distinguished chemist having laboratory
Mt No. Central Street, Boston, says Of the Subste, In
letter under date Of May 1S59f have hesitation In
rccomml ndng the public n wholesome substitute
bartate Of potassa Cream Of Tartar In bread making
1t Is found In wheat and other CEREALS and indeed in
every variety Of vegetation 1t introduced into the animal
economy through the agency Of food and then subseryes
very important end In sustaining vitality and health"
PROFESSOR SHEPARD, Of Providence, saysi"Your subs
Cream Of Tartar Is undoubtedly most useful and
important invention 1t Is substituting perfectly innocent
harmless substance In the place VI the continual
which has long been known produce serious gastric
disturbances"
Nee York, Oct s, 1859.
Genticmen:-From examination Of sample Of PROBES
Hor.OrPs Cream o Tartar substitute, well from
knowledge Of the by which is prepared have
RESTITUTION In recommending II as cheap and valuable sub
ute for the article universally used and beev,
Its be beneficial rather than prucal to the health
Yours, respectfully,
EVERETT lhvERMoRB, analytical Chemists.
On. c. c. HOLcoMB Of Lee, Mass Against the
Of the Cream Of Tartar Substitute, TO which you have called
my attention. rational objection possibly obtain
Tartar do, and yet by chemical change
It's become injurious to the animal economy"
DIR. C. wIooIS, Of Providence II. l., says.-"whle tn,
continued Of Cream Of Tartar and its constant nro1uc
into the SYSTEM through the medium Of prominent
cc Of food cannot fail u producing injury that Of its "Sub
stute" being In it, nature highly nutritious and heahfu
In its effects the animal organism must certainly
tribute much to the welfare Of those who use It,"
DR. s. A. ARNOLD Of the same place, saysi-"It is IA
superior to Cream Of Tartar, as a detetic."
For sale by The principal grocers. 3mi6