The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1878-11-23
BAKING POWDERS.
The Deleterlous Use Of Alum In Bread
and Baking Powders-Alum Being Sub

The DeIeterious Use OF Alum In Bread
and Baking Powders-Alum Being Sub.
stituted for Cream Of Tartar.
Extract FROM an article In the Scientific American oil
November 10, written by Henry A. Mott, !r.t PHI,
D., EN-.
"Having been appointed Chemist by the
United States for the Indian Department,
itbecame my duty to submit to chemical
analysis, among other articles, the various
baking powders offered the Department,
and as result OF my investigation l found
that at least fifty per cent OF the baking
powders offered were grossly adulterated;
After making this discovery, determined
to submit to analysis every baking powder
could find in the market, and to expose
such powders rs were adulterated, so that
the public might be warned from purchas-
ing them in the future.
"Instead OF these Baking Powders being
composed alone OF these constituents,
which have been demonstrated to be per-
fectly harmless and wholesome, the public
have imposed upon them, powders largely
adulteratcd with most injurious or hurtful
compounds. These injurious powders
contain alum, and often terra alba white
earth) insoluble phosphate of lime, &c,
&c. The effect Of alum when taken inter.
nally has been shown by Wilmer and
others to produce dyspepsia, consultative
vomiting, gripping, and even inflammation
OF the castro euteno mucus membrane.
Other great authorities, such as Carpen-
ter, Duredas, Thompson, Baron Leibig
and others all agree that the use OF bread
containing alum will bring about dyspcp-
sia and other troubles. DIR. Mott then
publishes the analysis OF several extern
sively advertised Baking Powders, show
ing that burnt alum is introduced into
them, instead OF cream OF tartar. None of
those OF which DIR. Mott publishes an an
alysis contain any cream OF tartar. The
motive for using burnt alum is apparent,
when the fact Is mentioned that It costs
only about one-tenth the price OF pure
cream OF tartar.
Not one pound Of these powders (says
DR.. Motif could be sold in England, as 1t
is against the law to use alum for making
bread. Why have we not such law?
BY exposing these injurious and un-
wholesome baking powders, the public
must not be frightened from using baking
powders when properly made. In fact,
HOWhSto btt 6atNb
as the constituents arc so combined that
their use Is always attended with success;
and thore Is no danger OF biscuits made
with them having an alkaline taste, or be-
ing impregnated with yellow spoeks or
streaks, as is often tho case whom cream
Of tartar and soda are used. This results
from tho fapt that tho ordinary cream OF
tartar found in tho market Is adulterated
from 10 to 90 per cent with foreign SUBJ
stances; consequently itbecomes necessary
to change the proportion to DO used with |
every new lot, whiel, can only be correct
ly arrived ut by q chemical analysis OF the
cream Of tartar,
Tho advantages Of using baking powder
in preference to yeast are, that with the
former none OF the nutritive parts Of the
flour are destroyed, a larger yield is OBJ
tanned, and the result accomplished with
great saving OF time, which would other
wise be required TO promote the fermenta-
ton when yeast Is used.
Tho advantages ofrs;ng baking powder
in preference to the ordinary cream OF
tartar and soda found on the market arc
not only that 1t Is more economical, but
the results are always attended with sue
cess, there being no fear, as stated, OF pro-
ducing an alkaline taste or yellow stroalss
in the product.