Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1860-02-10
OK CREAM OF TARTAR

vi SUBSTITUTE - DANA, FARnAn & HYDE,
Agents, SO Broad Street, Boston.
i al'ss se s2aa s s ada &c, s sas a. . %
high price which Cream OF Tartar commands together
with the alarming extent 90 which s dangerous aduler
alton has been carried, warrants u Offering thc luc
qualcl Substitute, prepared by one OF che most skia
chemists OF the country.
The following true comparison Of It's nature, and re-
suits ofits with those " Cream Of Tartar vl cone
vince the most incredulous ofits value
Cream Of IaTtar is bi-taftrate Of Potash. IFS Suo,t
tutc Is q simple phosphate, and contains nothing huf
what found u beefstoak, wheat and other
ais, and is therefore highly nutritious.
Cream OF Iartar everybody kuows,makcs bread and
cake, which, when cold dry and tastCloss. The Sub
suute produces cold bread and cake which sweet
moist and grateful TO the palate.
Cream Of Tartar in cooking. requires the use Of c1u
siderable shortening the Substitute requires less.
Cream OF Tartar has no healthy action in food on the
The Substitute has health giving influence and sup
plies that Tor which there is continual demand ia the
system.
1t is made Of uniform strength equal in all eases 90
pure Cream OF Tartar and consequently can always be
The following are Extract. from Certificates. taken
from large number in possession of the agents
Dr. G. T. JACKsOS, OF Boston, State Assaycr, says:
II have examined Professor Horsfords Cream of Tar
tar Substitute, and his Yeast Powders, and md them 10
De suitable for bread making and have made use OF
them in my family cooking, for brief period, with sue
cess.
"The Cream Of Tartar Substitute IS chiefly an acid
phosphate OF lime and in mixing with the flour is made
20 act supercarbonae OF soda. as 90 produce ueu
carb1nic acid gas The resulting salts are, 80 far as OBJ
scryati0u goes harmless 20 the constitution, and in many
cases will doubtless act benehciay on the system.
IL have found that these powders produce good and
light bread, Of pleasant favor and quite white
DR. NICHOLS, distinguished chemist, having labor
atory no T. Central street, Boston, Of the Suh-
utc In letter under date OF May l. 1850 so have no
hesitation iu recommending IL 20 the public, as whole
some substitute for bitartrate Of poassa or Cream OF
Tartar in hreadmakng. 1t is found in wheat and other
cereals and indeed In every variety Of vegetation. IL is
introduced into the animal economy through the agency
o food and then subscUes very important end in sus-
tanning vitality and health"
PRoPEssoR SmnrARp. Of Providence. says your
Substitute for Cream Of Tartar, is undoubtedly most
useful and important invention IL is substituting per-
fccty and harmless substance In the place Of
one the continual of which has long been known 70
Nec iork. oct. S. 1853.
Gentlemen From an examination Of sample Of Pro-
fcssor Horsords Cream Of Tartar Substitute well
we have hesitation in recommending it as cheap and
valuable substitute for the article universally
used and believe its TO be beneficial rather than
prejudcial TO the health.
EVERETT & LIyERMoRE, Analytical Chemists.
On. c. c. HOLCoMB, OF Lee, Mass, says Against
the OF the Cream Of Tartar Substitute which you
have called my attention, rational objection can pos
bread making that Cream Of Tartar do, and yet by
no chemical change its constant use become inlur
Gus TO the animal economy
! DR.. c. WIGGIN, Of Providence, II. l., says -"Whe
the continued 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 highly nutrit-
GUS and heathul in its effects the animal organism,
must certainly contribute much to the welfare Of those
who use it"
DR. S. A. ARNOLD Of the place, says tit is
far superior to Cream OF Tartar, as a dietetic.'
For sale by the principal grocers. 1882