Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1860-01-06

M aaron, OR CREAM OF TARTAR
WI SUBSTITUTE. - DANA, FARRAn HYDE,
Agents, SO Broad Street. Boston.
This article is confidently offered to the public
Substitute Tor Cream Of Tartar for domestic Ths
high price which Cream Of Tartar commands togethtr
with the alarming extent which its dangerous adultu
alton has been carried, warrants us in offering the I'M
9aaled SUBSTITUTE prepared by one Of the most skii
The following true comparison of its nature and r.
suits Of It's use with those q Cream Of Tartar, will co.,
Cream Of Tartar is bi-tartrate Of Potash Its Subs-
tute is simple phosphate and contains nothing but
what is found in beesteak corn wheat and otner cer
ais, and Is therefore highly nutritious.
Stean o. lattaI' a, everybody k1owsmakes bread AM
cake which when cold, are dry and iastcess The Su
sttue produces cold bread and cake which are sweet
moist, and grateful to the palate.
Cream Of Tartar, in cooking. requires the Of col
siderable shortening the Substitute requires less.
Cream Of Tartar has no healthy action in food thr
system, and supplies nothing which the body requires
The Substitute has health giving influence, and sup
plies that for which there is continual demand in thu
II is made ofuniform strength equal in all cases -
pure Cream Of Tartar, and consequently always be
relied upon.
The following are Extracts from Certificates taken
from large number in possession Of the agents.
DR.. c. T. JACKSON Of Boston, State Assayer, says:
Il have examined Professor Horsfords Cream Of Tar
Substitute and his Yeast Powders and find them
be- suitable for bread making and have made Of
them in my family cooking, for brief period, with
"The Cream Of Tartar Substitute is chiefly an acid
phosphate OF lime and in mixing with the flour is made
to act supercarbonate Of soda to produce
trail phosphate OF lime phosphate Of Soda and to give off
carbonc acid gas The resulting salts are, far OBJ
seryaon goes harmless 70 the constitution, and in many
will doubtless act benefoially the system.
~ have found that these powders produce good and
light bread, Of pleasant favor and quite white"
DR. NICHOLS, distinguished chemist having labor
aory at No L Central street Boston, says Of the subs
tute, in letter under date Of May l. 1883 ~ have no
hesitation in recommending It to the public whole
substitute for b-tartrate OF potassa Cream Of
Tartar in breadmaug II Is found in wheat and other
cereals and indeed in every variety of vegetation. II is
introduced into the animal economy through the agency
Of food and then subservCs very important end in
tanning vitality and health"
PRoFEssoR SHEPARD Of Providence. says:-"Your
Substitute for Cream Of Tartar Is undoubtedly most
useful and important invention Ii is substituting per-
fecty innocent and harmless substance in the place Of
one, the continual Of which has long been known
produce serious gastric disturbances"
Gentlemen From examination OF sample Of Pro-
fessor Horsfotds Cream Of Tartar Substitute, well as
from knowledge Of the process by which it is prepared
VIC have no hesitation in recommending II cheap and
valuable substitute for the article universally
used and believe its be beneficial rather than
prejudicial to the health.
Yours, respectfully
EvERRTT LivERMoRR, Analytical Chemists.
DR. G. @. HoLcoMB, of Lee, Mass, says Against
the Of the Cream Of Tartar Substitute which you
have called my attention, rational objection pos
sby obtain 1t cannot fail to do all in the process Of
bread making that Cream Of Tartar do and yet by
no chemical change its constant become njuri-
Gus to the animal economy"
On. c. WIoGIN, OF Providence r. l., says a-''while
the continued Of Cream Of Tartar and its
introduction into the system, through the medium Of
that Of It's Substitute being in its nature highly nutriti-
GUS and heaithul in its effects the animal organism,
certainly contribute much TO the welfare Of those
who IT,
DN. $. A ARNOLD, Of the same place. says --"Itis
nI superior to Cream OF Tartar, as a dietetic"
For sale by the principal groeers. 1882