Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1860-01-13
MAIZA RON.
on
CREAM OF TARTAR SUBSTITUTE.
DANA, FARRAR g. HYDE, Agents,
So BROAD STREET, BosToS.


So BROAD STREET, BosToy.
rEIHIs article is confidently offered to the pub
1 lie as SUBSTITUTE for CREAM OF TARTAR,
for domestic use The high price which Cream OF
Tartar commands, together with thu alarming ex-
tent to which its dangerous adulteration has been
carried, warrants us in offering the unequailed
substitute, prepared by one OF the most sKlliiuI
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 increduous OF Its val
ne
Cream Of Tartar is bi-tartrate Of potash It's
Substitute is simple phosphate, and contains hoth-
ing but what is found in beef-steak, corn, wheat
and other 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 ana CAKE
ohch are street. nost, and grateful 70 the palate
Cream Of Tartar, in cooking, requires the use OF
considerable shortening; the SUBSTITUTE Tsq'"Te'
less.
Cream Of Tartar has no healthy action in food,
on the system, and supplies nothing which the
body requires. The SUBSTITUTE has hsahh-gIpfng
influence and supplies that for Uhieh theTe II con-
tinual d,nand N the system
Ii is made of uniform strength equal in all cases
10 pure Cream Of Tartar, anC consequently can al
The following are Extracts from Certificates,
taken from large number in possession of the
agents
DIR. C. T. JACKSON, Of Boston, State Assayer,
says:
have examined Professor H2Fs fg,s Cream Fan!
find them TO be suitable for bread making, and l
have made use Of them in my family cooking, for
a brief period, with success.
g The Cream Of Tartar Substitute is chiefly An
acid phosphate of limo, and in mixing with the
= 10 70 70 Of Soda
as 70 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 constitute n, and IN many
cases will doubtless act benefcially on the system
81 have found that these powders produce good
and light bread, Of pleasant flavor and quite
white"
| DR.. NICHOLS. distinguished Oh mist, having a
laboratory at No, :. Central street, Boston, says
! Of the Substitute in letter under date Of May
| l. IS59:-'I have no hesitation in recommending
| il to the public as wholesome substitute for bl-
| tartrate of potassa, 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 I'M
doubtedly most useful and important invention.
| It is substituting perfectly innocent and harm
less substance in the place Of one, the continual
use of which has long been known to produce Sc
rious gastric disturbances"
New York, Oct. s, 1889.
Gentlemen From an examination OF Q sample
of Professor Horsfords Cream Of Tartar Suostl-
tute as well as from knowledge Of the process
| by which it is prepared, we have no hesitation IN
recommending il as q cheap and valuable suosti-
tute for the article now so universally used, and
we believe its use to be beneficial rather than pre-
| judicial to the health.
! Yours respectfully,
| EVERETT LIvERMoRE, Analytical Chemists.
| Dr. c. C. HoLcoMB Of Lee, Mass, says
! against the use of the Cream OF Tartar Sub
| situte, to which You have called my attention. no
rational objection can possibly obtain. It 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"
DIR. c. WIGGIS, of Providence, X. l., says
"W 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 as certainly contribute much to
the welfare of those who use it..
DR.. s. 4 ARNOLD, Of the same place, says
alt is far superior to Cream of Tartar as diet
tetic"
For sale by the principal grocers. w2lm3