Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1860-01-06
MAIZA RON.
OR
CREAM OF TARTAR SUBSTITUTE.
DANA, FARRAR & HYDE, Agents.,
SO BROAD STREET, BosToN.
VI A I 4 A II o n q.

SO BROAD STREET, BosToS.
ry,HIS article is confidently offered to the pub
! lie as a SUBSTITUTE for CREAM OF TARTAR,
for domestic use The high price which Cream Of
Tartar commands, together with tho alarming ex-
tent TO which its dangerous adulteration has been
carried, warrants us in offering the unequaueG
substitute, prepared by one OF the most sAlIilul
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 sr1pls 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. as every body knows, makes
bread and cake which when cold, are dry aud
tasteless SUBSTITUTE produces cold bread and cake
,ohicb are s,ceet mo,t, and grateful 20 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-glVing
influence, and supphs that for which there 'f con-
fiauai deupapd IN the system.
Ii 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 a large number in possession OF the
agents
IN u. -'---~ 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 of them in my family cooking, for
a brief period, with success.
The Cream Of Tartar Substitute is chiefly an
acid phosphate Of limo, 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 of carbynic acid gas
The resulting salts are so far as my observation
! goes harmless TO the constitution. and in many
cases will doubtless act benefcially on the system
q have found that these powders produce good
| and light bread, Of a pleasant favor and quite
white"
! Dr. NICHOLS a distinguished ch mist, having a
laboratory at No, !, Central street, Boston, says
| Of the Substitute, in a letter under date OF May
! l. 1887 have no hesitation in recommending
| it to the public as a wholesome substitute for BIZ
| tartrate of potassa Cream Of Tartar IN bread
making It 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 a very import
ant end in sustaining vitality and health
PROFESSOR SHEPARD, Of Providence, says
"Your substitute for Cream Of Tartar, Is I'M
doubtedly a most useful and important invention.
tits substituting perfectly innocent and harm
use of which has long been known to produce Sc
rious gastric disturbances"
New York, Oct. s, 1889.
Gentlemen From examination OF sample
| of Professor Horsford's Cream of Tartar euostl
tute as we'll as from a knowledge Of the process
by which it is prepared, we have no hesitation IN
recommending it as 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 & LIvERNoRE, analytical Chemists.
| DR.. c. C. HoLcoMB, Of Lee, Mass, says
against the use of the Cream OF Tartar SUB
stitute to which you have called my attention, nc
rational objection possibly obtain. II cannot
fail to do all in the process of bread making tha
Cream Of Tartar do, and yet by no chemlcs
change can its constant become injurious to the
animal economy"
| DR.. c. WIGGIY, of Providence. r. l., says
"While the continued use 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 on the animal
organism must as certainly contribute much to
the welfare of those who use it."
DR.. S. A. ARNOLD, of the same place, says
at is far superior TO Cream Of Tartar, a diet
tetic"
For sale by the principal grocers. w2lmS