The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1880-01-09
OF PATAPSCO BA-
" KiNC-P0WDER.


or attention has been called TO the card !, Oh
Crenam q Brown Of the 2eth uliimo. ~ yhich ney
D uShcly complain of our agent. Mt. - I. Myers Z.
As fnis is the FIRST complaint or any KIND Wnch nas
ss<n made against Mr.. Myers who has been IN elir
employ constantly for sJ years, aud pas Iuily eA
paned his course 20 us ~ Richmond we "a, ac9ep1 M
sibity OF his course. TIE coinpiaint againsi our
agent was only nrcicrt to conn encc an nsinon
DR. TAYLOR state Chemist. II Professor Taylor VIII
correctly analyze the ratapsco Baking-Powder and
give the percent OF each Ingredient, and The re-
| sidual salts they form and which is aten IN me
bread. and then. take two tea.poonfnls OF pure
| cream.tsrtar and teaspoonfui OF baking-soda
and give Of these the kind and quantity OF
residual salts ia the bread he VII confer a
officer. We fnriie-we chaleDge-hlm 70: the
fullest Investigation into the beaiihfuness or the
Patapsco Baking Powder. Our Baking.Powder Is
protec ed byietters-patent from the United states
and Fngih h Governments. our acid IS the " Ex-
seccaira Ammonia Alum,- which differ. as essen
italy from ordinary alan as charcoal differs from
wood, or Goals from diamonds. In Toint Of healh-
fulness. when combined with baking soda, u - un
EXCEPTIONALLY preferable to creaIn-tartsr. This
loint Is now beyond controversy. In The past three
years % 100000 pOunGs OF ng-pow1er MADE
in accordance with our patent have been sold In tits
country. Professor Horsfurd- Of Harvard COLLEGE,
twenty wears ago recognized the necessity ~ sub
siiuie for cream-tartar upon the ground o. hegHh'
riness alone and ne prepsreo ana paenied me
Professor HorsfOrd's preparation Is our greatest
com pelitor In Baltimore aud fichmond. we always
recommend his preparation as vastly superior 10
any cream. tart ar baking. powder. We instruct our
agents 10 advise the public against The use Of cream
tartar in baking. and all preparations for tnkIng
that contsir, IT, We claim that oar acid POSSESSES
advantage, Over all other substances used with soda
| for baking That these claims are well founded,
read the following conclusive testimony on the sub
Jeet: .o,,,o ,e,o
! Nessrs Smith, HdnlodU a. Co., Baltimore, Nd. !:
Genilemen,-I have prepared bIkng-powder
from the materials specified IN your -patert
| and find the bread baked thereIrom n'my own
! kitchen fee from alum.
| The ingredients in your Pafapsco Powder stand
In such relation each other as 10 DO lh"r WORE IN
the most Efficient manner. and by lh"lr themlcaI
constitution no action occurs untIl bigb deerse OF
heat Is reached In The oven. The hou exc epef VIII
| therefore find your powders more convenient man
those which require haste in geiluR the O'tch In
the oven lest IL fail. For HE same reason gridole-
cakes made with yOur powders may be mixed long
time before use without loss Of igntness The mode
Of liueraIng The acid used by you j. ingenious, am
believe original as applied 10 b1klng-TowdCrs. A.
II acts on the b carbonate OF Soda setting free The
gas 10 raise the bre ~, and chiefly al high tempe
nature fl Is peculiarly well adapted to d" III work.
Your Pafapsco Powders are In frequent and salts
factory use In my own family. regard them as
ahite as free from objection on the score OF health
As any other baking-pOw5er now in usr. and "a
superior in convenience ana efficiency.
The objections expressed against your powders
are ! think. without sufficient rea' on. shared 10
"A certain degree In these objections un u | ex-
amn,d the subject ia the laboratory aud by the
practical experience OF the XII cncn and the table.
Yours respectfully.
!. ,.frff ff..ttta. rf.tq