Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1860-01-07
MAIAIRON.
CREAM OF TARTAR SUBSTITUTE.
DANA, FARRAR & HYDE, AGENTS,

CREAM OF TARTAR SUBSTITUTE.
DANA, FARRAR & HYDE, AeENrs,
IS Broad street, BOSTON.
TVHIS ARTICLE Is CONFIDENTLY OF
fcrcd the public a SUBSTITUTE for CREAM TAR
TAR, domestic The high price which Cream o Tar
commands, together with the alarming extent to which
its dangerous adueron has been carried, warrants US in
offering this UNEQU SUBSTITUTE, pr pared by
Of the most skllm chemists of the country.
The following comparison Of It's nature, and results Of
It's use with those o Cream Of Tartar will convince the most
ncrcdulous OF its value
Cream Of Tartar is u b-tarirae Of potash. Its sUBsTI
TUTEis s1plo phosphate, and contains nothing but what
found In beefsteak corn, wheat and other cereals and is
therefore highly nutritious.
Cream of Tartar everybody knows, makes bread and
cake which when d. dry aud tsteless The SUBSfI
TUTEproduco bread and cake hich Sweet mpis
and grateful to the palate.
Cream Of Tartar in Cooking requires the use Of corsid,ra
bic shortening; the SUBSTITUTE requires less.
Cream of Tartar has healthy action in food, on the y
tenn and supplies nothing which the body requires. The
SUBSTITUTE ha' hcaith-gring influence, and supplies
that for whch there is coHHnnR demand IN ne system
1t is made uniform strength, equal in all cases to pure
Cream Of Tarta, and consequently can always be relied
upon.
The following Extracts from Certificates, taken from
large number in possession Of the aFcnts;-
DR.. C. T. JAcrsoS, II Boston, State Assaycr, suysi
81 have examined Professor llnrsors Cr Of Tartar
Substitute, and his Yeast Powder. and find them to be uita
BILE for bread making and have made use Of them ia my
family cooking, for brict perhl with success
"Ihe Cream Of lr'ar Substitute is chiefly an aid pho-
supercarbonate of Soda to produce neutral pos-
phae Of lime and phosphate Of Soda and to give OH carbonc
harmless the constitution and in many will doubtless
act benefcaly on the system"
have fOunl that these powders produce good AMI light
bread, Of a pleasant flavor and quite white
DR. NICHOLS, distinguished chemist having laboratory
at Central Street. Boston, tays Of the suhstic, In
under date of May l. 1s59"I have no hesitation in
ndng it to the public, wholesome substitute for
bartratc VI poassa, Cream of Tartar in bread making
Ii Is found wheat and ether cereals, and indeed in
every variety Of vegetation. is introduced into the animal
economy through the agency " food and then suhrves
very important end in sustaining Vitality AMI hcalh
PROFESSOR SHtPARp Of Providence, saysio substi-
tuie for Cream Of Tartar, Is undoubtedly most useful and
and harmless substance in the pac Of one tn continual
which has long been known produce serious gastric
Disturbances
New York, Oct s, 1859.
GCnHcmen:-Frpm examination Of sample Vt Profess
IIorslorl's Tartar substitute well as from
hcsto In nding 1t cheap aud valuable subj
stute for the article universally used and we believe
its to he beneficial rather than pudicia to tie health
Yours, respectfully,
EVERETT LIyERMoRR, .iHdiyticdi CHEMISTS
DR. c. c. IoLcoMB, of Lee, Mass. says Against the
Of the Cream Of Tartar substitute which you have called
my attention. rational objection possibly obtain. 1t
fail do all in the process If bread making that
Cream of Tartar do and yet 10y chemical change
Its constant use become injurious tn the animal economy
DR.. G.. NGCIN, Of Providence, r. l., slys."Whie the
continued Of Cream OF Tartar, aud its constant utrouc
ton the system through the medium Of prominent
tCe of food fail Of producing injury that Of its Sub
ute," being in its highly nutritious, and hcalthfu
In its effects the animal organism, certainly
tribute much to the welfare Of those who use it'
pR. $ A. ARNOLD, Of the same place. says.-lt ia fai
superior to Cream of Tartar, a dictctic."
For sale by hc principal groccrs. Sml6