Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1860-02-24
MAIZ RON.
CREAM OF TARTAR SUBSTITUTE.
DANA. FARRAR & HYDE, Agents,
So BROAD STREET, BosToS.

So BROAD STREET, BoSToS.
TINHIS article is confidently offered to the pub
| Il lie As a SUBSTITUTE for CREAM OF TARTAR,
| for domestic The high price which Cream OF
! Tartar commands together with tina alarming ex-
tent to which its dangerous adulteration has been
carried, warrants in offering the unequalled
substitute, prepared by one Of the most skillful
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 a SIMPLE 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
ohch S,rse,, most, and grateful 20 The palate
Cream Of Tartar, in cooking, requires the of
considerable shortening; the SUBSTITUTE requires
less.
Cream Of Tarer has no healthy action in food,
n Dc system, and supplies nothing which the
body requires The SUBSTITUTE has heahh-g'rIHg
nfsR1e, and supplies that for rieh there Is con
tiHl& Asm4rd IN the systsH.
It. made ~ uniform -rengtb. equal in all cases
to pure Cream Of Tartar, an6 consequently can al
WAYS be relied upon.
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 Horsfords Cream
Of Tartar Substitute, and his Yeast Powder, and
ma them 40 he suitable for bread making, and |
nave made use OF them - ny family cooking, for
/ 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 on super-carbonate Of soda, so
as to produce neutral phosphate of lime. and phos-
| phate Of soda, and to give of carbync acid gas
The resulting salts, are, far my observation
goes, harmless to the constitution. and in many
cases will dou btless act benefcally the system
have found that these powders produce good
and light bread, Of pleasant favor and quite
| white"
! DIR. NICHOLS. a distinguished chemist having a
laboratory at No :, Central street, Boston, says
Of the Substitute, in a letter under date of May
! l, 1851 have hesitation in recommending
il 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 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.
1t is SUI bstituting 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 sample
of Professor Horsfords Cream of Tartar Substi-
tute, we'll from a knowledge Of the process,
by which il is prepared we have no hesitation in
recommending it as a cheap and valuable substi-
tute for the article now so universally used, and
believe its to be beneficial rather than pre-
Judicial TO the health.
Yours respectfully,
EVERETT LIvERNoRE, analytical Ch,rst,.
Dr.. C. C. HoLcoxB Of Lee, Mass, says
Against the use Of the Cream of Tartar Sub
stitute, to which you have called my attention, no
rational objection can possibly obtain. 1t cannot
fail to do all in the process of bread making that
Cream Of Tartar can do, and yet by chemical
change can its constant become injurious to the
animal economy"
DR.. c. WIGGrS, of Providence, r. l., says
while the continued 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 heathful 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
1t is far superior to Cream Of Tartar, as a diet
tetic."
For sale by the principal grocers. w2lm3