Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1860-02-17
VI A / z A II o y g.
MAIZA RON.
CREAM OF TARTAR SUBSTITUTE.
DANA, rARRAR & HYDE, AGENTS,
SO BROAD STREET, BosToN.

SO BROAD STREET, BosroN.
VIHIS article is confidently offered to the pub
Il lie as 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 adulteratlon has been
carried warrants US 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 incredulous Of its val
ue.
Cream Of Tartar is a bi-tartrate Of potash Its
Substitute Is 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, every body knows, MAKES
bread and cake, which, when cold, are dry aud
tasteless SUBSTITUTE produces cold tread and cake
tcbich are street. moist, and gratcui % 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 q hsat1-giUiHg
influence, and supplies that for rHe1 there Is con-
fiuu1l demand m the system
1t is made Of uniform strength equal in all cases
to pure Cream Of Tartar, anG consequently can al
WAYS be relied upon.
The following are Extracts from Certificates,
taken from a large number in possession of the
agents
DR.. C. T. JACKSON, Of Boston, State Assayer,
=. I have examined Professor Horsford's Cream
Of Tartar Substitute, and his Yeast Powder. and
find them to be suitable for bread making. and I
have made use 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 supercarbouate 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 III many
cases will doubtless act benefcially on the system
Il have found that these powders produce good
| and light bread, Of pleasant flavor and quite
white"
DR.. NICHOLS distinguish oh mist having a
| laboratory at No, :, 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 as a wholesome substitute for bi-
| 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 I'M
| doubtedly a most useful and important invention.
| 1t is substituting perfectly innocent ana 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, 1859.
| Gentlemen From an examination of a sample
of Professor Horsford's Cream of Tartar Substi-
| tute as we'll as from a knowledge of the process
| by which il is prepared, have no hesitation in
recommending it as a cheap and valuable substi-
| tute for the article now universally used, and
we believe its 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 of the Cream of Tartar Sub
sttute, to which you have called my attention, no
rational objection 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 use become injurious to the
animal economy"
DR.. C. WIGGIS, of Providence, R. l., says
"W lille 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 healthfu in its effects on the animal
organism, must certainly contribute much to
the welfare of those who use it,"
DIR. S. A. ARNOLD, of the same place, says
d" 1t is far superior to Cream Of Tartar, as diet
tetc"
For sale by the principal grocers w2lm3