Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1860-03-02
MAIZA Il n.
CREAM OF TARTAR SUBSTITUTE.
DANA. FARRAR & HYDE. Agents,
90 Broad STREET, RosTON.
VI A / Y A X o N .

81 BRoiD STREET, BOsTON.
yTNHiS article is confidently offered to the pub
lie as SUBSTITUTE for CREAM OF TARTAN,
for domestic use. The high price which Cream of
Tartar commands, together with tina alarming CX-
tent To which its dangerous adulterati0n has been
carried. warrants us in Offering the unequalltd
substitute, prepared by one of the most skiliful
chemists Of the country.
The following true com parison of its nature,
and results Of its u,e. with those Of Cream of Tar
tar. will convince the most incredulous Of its val
ne.
Cream Of Tartar is a bi~-tartrate Of potash. Its
Substitute is a simpi, 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 rake
'ohich are s,oe,t. most, and grateful to the palate.
Cream of Tartar, in cooking, requires the use Of
considerable shortening; the SUBSTITUTE requires
less.
Cream ofTarsr has no healthy action in food,
4 the system, aid supplies nothing which the
body requires. The SUBSTITUTE has a lsath-grvIng
infnAee, and supplies thar for uhch there II a con-
tinuA Aemand IN the syster.
1t made of uniform strength, equal in all cases
to pur, Cram 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
Dr.. C. T. JACKSON, of Boston, State Assayer,
says
al have examined Professor Horsford's Cream
Of Tartar Substitute, and his Yeast Powder, and
find them to be suitable for bread making, and l
-A-.I- # them in my family cooking, for
9TH Cream of Tartar Substitute Is cnlvu, 49,
acid phosphate Of lima, 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 ~carbynic acid gas
Tho resulting salts, are, so far as my observation
goes, harmless TO the constitution, and in many
cases will doubtless act benefcially on the system"
al have found that these powders produce good
and light bread, Of a pleasant favor and quite
white"
DR.. NICHOLS, a distinguished chemist, having a
laboratory at No, Z. Central street, Boston, says
of the Substitute, in a letter under date of May
l., 1851 have no hesitation in recommending
it to the public, as a wholesome substitute for BIZ
~tartrate of potassa, or Cream of Tartar in bread
making. Il 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 un-
doubtedly a most useful and important invention.
II is substituting a 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, 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 it is prepared, we have no hesitation in
recommending it as a cheap and valuable substi-
tute for the article now so universally used, and
we believe its use TO be beneficial rather than pre-
judicial to the health.
sr- Yours, respectfully,
~. EVERETT 4 L~IvERNoRE, Analytical CHEMISTS.
DR.. c. C. H~oLcoxB, Of Lee, Mass, says
Against the use of the Cream OF Tartar Sub
~stitute, to which you have called my attention, 10
rational objection can possibly obtain. 1t cannot
fail to do all in the process of bread making that
Cresm of Tartar can do, and yet by no chemical
change can its constant use become injurious to the
animal economy"
DR.. C. WIeeIS, 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"
On. 8. A.. ARNOLD, of the same place, says
p cit is far superior to Cream of Tartar, as a diet
tetic." rf
For sale by the principal grocers. w2lm9