Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1859-12-23
WAIZ RON.
OR
CREAM OF TARTAR SUBSTITUTE.
DANA. FARRAR & HYDE, Agsnts,
So BROAD STREET, BosToS
VI A / Z A X o y


rE,HIS article is confidently offered to the pub
lie as SUBSTITUTE for CREAN OF TARTAR,
for domssG T6s 94 R RGe ThfR G5GR%
tent 10 which its dangerous adulteration has been
carried, warrants in offering the unequalled
substitute. prepared by one Of the most skillful
! chemists Of the country.
The following true comparison Of its nature.
and results of its use, with those Of Cream Of Tar
tar will convince the most ncredulous Of its val
!
Cream Of Tartar is bi-tartrate Of potash. Its
Substitute is SIMPLE phosphate and contains moth
ing but what is found in beef-steak, corn, wheat
and other cereals and is therefore highly nutritious
| Cream of Tartar, every body knows, MAKES
| bread and cake, which, when cold. dry aud
tasteless. SUBSTITUTE produces cold tread and cake
rohieb s1eet, most, and grateful TO 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 hsahh-gvIHg
influence and supplies that for 'rhch there rs con-
| tinual d,mand IN the system.
1t is made of uniform strength, equal in all cases
TO pure Cream Of Tartar, and consequently can al
| ways be relied upon.
The following are Extracts from Certificates,
taken from large number in possession of the
| agents
Dr. C. T. JACKSON, of Boston, State Assayer,
says
al have examined Professor Horsford's Cream
| Of Tartar Substitute, and his Yeast Powder, and
| find them to be suitable for bread making, and
have made use of them in my family cooking, for
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
as to produce neutral phosphate OF lime, and phos-
phate Of soda, and TO give off carbynic acid gas
Tho resulting salts are, far as my observation
goes, harmless to the constitution, and IN many
cases will doubtless act benefcially the system.
al have found that these powders produce good
| and light bread, Of pleasant favor and quite
white"
DR.. NICHOLS distinguished oh mist, having a
laboratory at No, I, Central street, Boston, says
| of the Substitute in a letter under date Of May
| !, 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 subscrves very import
ant end in sustaining vitality and health"
PROFESSOR SHEPARD, of Providence, says
"Your substitute for Cream of Tartar, Is
doubtedy most useful and important invention.
1t is substituting perfectly innocent and harm
less substance in the place of one. the continual
use of which has long been known to produce
rious gastric disturbances"
New York, Oct. 8, 1889
Gentlemen From an examination of a sample
of Professor Horsford's Cream of Tartar Substi-
tute as we'll as from a knowledge of the process
by which it is prepared, we have no hesitation in
recommending it a cheap and valuable substi-
tute for the article now so universally used, and
we believe its to be beneficial rather than pre-
judicial to the health.
Yours, respectfully
EVERETT & LIvERNoRE, analytical Chemists.
DR.. C. c. HoLCoNB, of Lee, Mass, says
against the use of the Cream of Tartar Sub
stitute to which you have called my attention, no
rational objection can possibly obtain. 1t cannot
fail to do all in the process of bread making that
Cream Of Tartar can do, and yet by no chemical
change can its constant become injurious to the
animal economy"
DR.. C. WIGGIN, of Providence, R. l. says
"While the continued of Cream of Tartar,
and its constant introduction into the system,
through the medium of a prominent article of
food cannot fail Of producing injury, that of its
Substitute" being in its nature highly nutri-
tious and healthful in its effects the animal
organism, must certainly contribute much to
the welfare of those who use it."
DR.. 5. A. ARNOLD, of the same place, says
"It is far superior to Cream of Tartar, a diet
tetc."
For sale by the principal grocers. w2lmS