Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1859-12-31
MAZAIRON.
CREAM OF TARTAR SUBSTITUTE.

UKEhM VI lhRlAR DUBOIlI II.
DANA, FARRAR & HYDE, AeESrs,
THIS ARTICLE is CONFIDENTLY OF
fere1 t. the public a for CRRAM TAR
TAR for domestic The high price which Cream Of
commands together with the alarming extent to which
dangerous adulteraton las been carried
Offering this UNEQU ALLIED SUBSTITUTE prepared by one
Of the most sklfu chemists Of the country
The following comparison Of It's nature, and results OF
Its use with those of Cream Of Tartar will convince the most
Cream Of Tartar is bartrate Of potash. Its sUBsTI-
TUTE simple phosphate and contains nothing but what
found In beestcak corn, wheat and other cereals and is
therefore highly nutritious.
Cream of Tartar, everybody knows makes bread and
cake, which when ID are dry aud asteess The sUBsT
TUTEproduc cold bread and cake chich street, moist
and grateful 10 the palate.
bic Shortcomings the SUBSTITUTE requires less.
Cream of artar has healthy action in food the sys
TEN, and supplies nothing which the body requires The
SUBSTITUTE has hedithgiUing influence, and supplies
that for hch there is continual demand in the system.
1t is made of uniform strength, equal in all cases To pure
Cream Of Tartar, and consequently always be relied
upon.
The following Certificates, taken
large number in possession Of the agents.
DR. G. T. Jackson, Of Boston. State Assayer, says-
al examined Professor Horsfords Cream Tartar
Substitute, and his Yeast Powders and find them be sua-
BILE for bread making and have made usc of them in my
family cooking. for brief period with success
The Cream Of Tartar Substitute chiefly acid phos-
phate of lime and In mxngs with the -four II made TO
supercarbonate Of Soda to produce neutral phos
phat Of lime and phosphate Of soda and to give OF carbonc
gas The resulting salts, far my observation goes,
harmless to the constitution and in will doubtless
act benehcialy on the SYSTEM
found that these powders produce good AMI light,
bread, Of pleasant flavor and quite white.n
On. NICHOLS distinguished chemist, having laboratory
at Central Street, Boston, says the substic, in
letter under date May l. 1851 have hesitation in
recommending it to the public, wholesome substitute for
bi-tarate OF poassa, Cream Of Tartar in bread making
1t IL found In wheat and other cereals, and indeed In
every variety OF vegetation II Is introduced into the animal
economy through the agency food, and then subscrves
very important end in sustaining vitality and health"
PRoFRssoR SHEPARD Of Providence, says;"lour substi-
Cream Of Tartar, Il undoubtedly most useful aud
important invention 1t substituting perfectly innocent
use Of which has long produce
Eet8 YORK, Oct. s. 1859.
Genfiemen.-Prom examination Of IA sampe Of Profess
Iorsords Cream Of Tartar Substitute, we'll as from
knowledge Of the process by which il is prepared have
stuie article universally used and we believe
be beneficial rather than rreulcal to the health
Yours, respectfully,
EVERETT * LivERNORR, analytical Chomists.
Dr. c. c. HoLcoNB Of Lee, Mass says Against the
the Cream of Tartar Substitute to which have called
attention. rational objection possibly Obtain. 1t
fail do all in the process Of bread making that
Tartar do, and yet by chemical change
its constant become injurious the animal economy
On. c. wIGGIS of Providence, Il. l., says;-"whle the
continued Of Cream Of Tartar and ts constant introduce
the system, through the medium Of prominent
Of food fail producing injury, that Of its "Su
stitute" being In highly nutritious and healthul
the animal organism certainly
tribute much to the welfare Of those who use t.n
DR.. S. A. ARNOLD Of the place, says;-'lt is far
superior to Cream Of Tartar, as a diutetic"
For sale by 'he principal groccrs 3m46