Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1859-12-02
VI A / II A X o n g.

HyHIS article is confidently offered to the pub
lie as a SUBSTITUTE for CREAM OF TARTAR
for domestic use. The high price which Cream O.
! Tartar commands, together with the alarming ex
tent To which its dangerous adulteration has beer
| carried, warrants us in offering the unequalled
| substitute, prepared by one of the most sklllfu
| 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 incredulous Of its val
|
Cream Of Tartar is a bi-tartrate Of potash It's
Substitute is SIMPLE phosphate, and contains moth
| ing but what is found in beef-stea+ corn, wheat
and other cereals and is therefore highly nutritious
Cream Of Tartar. every body knows, MAJ es
bread AMI cake, which, when cold, are dry aud
tasteless SUBSTITUTE produces cold bread and cake
,oAich are slDeet uloist 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 a hsath-lUrng
iufuenee and supplies that for Wleh there rs con-
| rHHal dsrnGnd IN the system.
1t is made of uniform strength, equal in all cases
to pure Cream Of Tartar, anc 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,
II 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, Tor
brief period, with success.
% The Cream Of Tartar Substitute is chiefly an
acid phosphate or lime. and in mixing with the
-four is made to act on super-carbOnate of soda,
as TO produce neutral phosphate of lime, and phos-
phate of soda, and 10 give of carbynic acid gas
ff-1frS Re re IA T n m
goes harmless to the constitution, and in many
cases will doubtless act benefcially on the system
Il have found that these powders produce good
and ight bread, Of pleasant flavor and quite
white"
Dr. NICHOLS, a distinguished Oh mist, having a
laboratory at No, I, Central street, Boston, says
OF the Substitute, in a letter under date of May
l, 1881 have no hesitation in recommending
it to the public, 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 subserves very import
ant end in sustaining vitality and health"
PROFESSOR SHEPARD, of Providence, says
"Your substitute for Cream of Tartar, is IN
doubtsdly most useful and important invention.
1t is substituting perfectly innocent and harm
less substance in the place of one, the continual
Of which has long been known to produce Sc
rious gastric disturbances"
New York, Oct. s, 1859.
Gentlemen From examination of a sample
Of Professor Horsford's Cream Of Tartar Substi-
tute, as well from knowledge of the process
by which it is prepared, have no hesitation in
recommending it a cheap and valuable substi-
tute for the article universally used, and
we believe its use to be beneficial rather than pre-
judicial to the health.
Yours, respectfully,
EVERETT LIvERMoRE, Analytical Chemists.
DIR. C. c. HoLcoNB, of Lee, Mass, says
against the of the Cream OF Tartar Sub
stitute, to which you have called my attention, no
rational objection 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 use of Cream Of Tartar,
and its constant introduction into the system, |
through the medium of 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 on the animal |
organism, must certainly contribute much to
the welfare Of those who use it."
DR.. S. A. ARNOLD, of the same place. says
" 1t is far superior to Cream of Tartar as diet
tetic."
For sale by the principal grocers. w2lm3