Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1859-11-19
MAIAIRON,
CREAM OF TARTAR SUBSTITUTE.
DANA, FARRAR & HYDE AGENTS,

3s broad street. BOSTON
TINHIS ARTICLE IS CONFIDENTLY OF
1 fcred to the public for CRRAM TAR
for domestic The high price which Cream Of Tar
commands, together with the alarming extent to which
its dangerous adulcraon has been carried, in
offering this UNEQU ALLIED SUBSTITUTE, prepared by
of the most skllfu chemists OF the country.
The following comparison Of its nature and results OF
its with those of Cream Of Tartar will convince the most
ncredulous OF its value.
Cream of Tartar is b-tartrae Of potash Its sUBsTI-
TUE simple PHOSPHATE and contains nothing but what
is found in beesteak corn wheat and other cereals and
therefore highly nutritious
Cream Tartar, everybody knows, makes bread and
cake which when d. dry and tasteless The 81 BSTl
TCTEprOduccs cold bread and cake Whch spoe moist
and grateful TO the palate.
Of Tartar in Cooking requires the Of cOnsera
bic shortening; the SUBSTITUTE requires less.
Cream Of Tartar has healthy action in food the sys
tenn and supplies nothing which the body requires The
that for nhch there is a continual demand in the system
1t made Of uniform strength, equal in all cases to pure
Cream Of Tartar aud consequently can always be relied
The following are Extracts Certificates, taken from
large number in possession of the agents.
DR. G. 4. JACKSON, of Boston, State Assaycr, says
~ have examined Professor Horsfori's Or am Of Tartar
Substitute his Yeast Powders, and find them be sta
BILE for bread making, and have made use of them in
The of Tartar Substitute chiefly acid phos
plate of lime, and in miNngs with the flour is made to
phat Of lime and phosphate OF Soda and to give of carbonc
gas The resulting salts far observation goes,
harmless to the constitution and in many cases will doubtless
act beneiciay on the system"
have found that these powders produce good and light
DIR. NICHOLS distinguished chemist, having laboratory
at No. Central Street boston, says Of the subse in
letter under date Of May l. 1S5o"l have hesitation in
recommending to the public wholesome substitute for
bartratc of poassa Cream Of Tartar in bread making
II is found in wheat and other CEREALS and indeed In
every variety vegetation 1t is introduced into the animal
through the Of food and then subserves
very important end in sustaining vitality and health"
PROFESSOR SHEPARD, Of Providence, says.-"Iour subs
for Cream Of Tartar is undoubtedly most useful and
important invention. 1t is substituting perfectly innocent
and harmless substance in the place Of the continual
IT which has long been known produce serious gastric
disturbances"
Netc York. Oct. S, 1859.
GenHomen;-Fro examination Of u sample of PROBES
llorsiords Cream OF Tartar Substitute, well as from
knowledge Of the by which is prepared we have nc
hesitation in recommending it cheap and valuable sub
stute for the article universally used and believe
its to be beneficial rather than prudcal to the health
Yours respectfully,
EVERETT y LvERNoRs, analytical Chemists.
Dr. c. G. HOLCOMB, Of Lee, Mass. Against the use
O the Cream Of Tartar Substitute to which have CALLED
attention. rational objection possibly obtain
fail do all in the process Of bread making tina
Cream of Tartar do and by chemical change car
its become injurious to the animal economy"
Dir. C. wIGGIS, of Providence, r. l., says:-"Whle tn
continued Of Cream Of Tartar and its constant ntroiuc
into the system through the medium Of prominent
ce Of food fail of producing injury that Of its "sub
suten being in its highly nutritious, and healthu
in its effects the animal organism, certainly
tribute much to the welfare Of those who use it,"
Dr.. 5. A.. ARNOLD Of the place, says-"it is ia
superior to Cream Of Tartar, rs Il dieetic."
For sale by 'he principal grocers. 3mi6