The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1880-01-12
PERSONAL.
VINDICATION OF PATAPSCO BA-
KING-PONDER.

Our attention has been called TO tie card or
Gresham Brown, of the 29ih ullino. In which hey
his i the drst comnIaiot oS any Mud which has
been made against Ny. Myers. who has been In cur
employ constantly for SIX wears, iod has fullyex-
planned his course to In Richmond, We accept his
statements correct and We assume all tn. respon-
sbhty of his course. The complaint against our
agent was only a pretext TO commence an insfious
attack on our Putapsco Baking-Powdsr, through
Dr. Taylor, State Chemist. III Professor Iaylor VIII
correctly analyze the Pa,apsco Baking-Iowder and
give the percentage Of each ingredient, aud The re-
sidual salts they form and which Is eaten TN The
bread and then take two ieaspooafuls OF pure
and give OF these the Kind and quantity OF
residual salts In the bread, Ne Will CONFER
lasting beneht on the stare OF whic', ne u al, an
fullest inv estigatiOn INTO the neallhfu'ness OF The
Patapseo Baking Powder. Our Baking, Powder IS
protect ed by etters-pstent from the Crnud states
and Englh Governments. Our acid Is The TX
seccatra Ammonia Alum" which dlffeEs rs essen.
tally from ordinary alan as charcoal dlners rom
wood. or GOALS from diamonds. In poiDt Of heaiih-
fulness. when combined with baking. soda. " I'M
quesionabiy pref rable 10 cream-tar'ar. Ibis Ibis
point H. beyond cOnirC scrsy In the past three
years 25.000.00O pounus OF bakng-pOwcer maze
In accordance with our patent have been sodln Ills
country. Professor Horsf0rd- Of Harvard College,
twenty years ago recognized the necessity Of sub
siitute for cream tartar upon she gro.ndof heguh-
fuiness alone, and he prepared ana patented ,nc
Acid Phosphate of Lime; aud Notwithstanding mat
Professor Horsfori's PREPARATION + our greattst
competitor in Baltimore aud Eiehmond, we always
recommend his preparation a. vastly superior 70
any ere, m tartan baking powder. We instruct orr
agents TO advise the public against be use Of cream
tartar in baking, and all preparations Tor hking
that contain IT, We claim that our aeld possesses
advantages oy, all other substances used win SOFA
for baking. That these claims are wen foundeu,
cad the following conclusive testimony on the SUD-
jest: ,, ,,.,o ,o7o
Hessrs. Smith, Hdnlgdy d. Co., Baltimore M
Gentlemen.-I have prepared baking-poWuer
from the materials specified In your kters.pa'ent,
and find the bread baked iherefrom III my OWL
kitchen free from alum ,,, .,,
The ingredients ia your Patapseo foWufg stauu
ju such relation to each other as 10 90 MIR "oIn ~
the most efficient manner, ana ~ Ibeir enebIoa,,
constitution no action occurs unll hl2n ueSpsc ~,
heat IS reached In the oven. 1De nouehttpeI WIZ
the refore find your powders more convenient ,nau
those which require haste in getting the Ottch III
The oven lest IL fall. Eor the same reason erlnnle-
cakas made with your powders may ne mixsu u lplk
| lime before use wltbaUtlOss of lghtDses Inc moud
oS lie acid USED by You 81 igenious' ana
| believe original as applied 10 bakns-powders. As
II acts on the bicaSbODae OF soda seiing free tlo
gas to raise the bre id aud ohiGhy al bgn tempe
nature IL IL peculiarly well adapted 10 do It's work.
Your PatapscO Powders are In frequent snn sa'is-
| factory use In my own family | regard them as
aulte as free from objection the score OF health
| as any other baking powder now m use, ana as
| sunertor In copy enience and efficiency.
! The objections expressed against your powders
| are, think, without suffcie1t rea on snafen 10
| "A certain degree In these ohjecttons unlh eh
amintd The subject In the laboratory aud Dy Tue
practical expe FfeBce Of the XII chen ana tbe taOic'
u. sLLIMAN,
| State Chemist Tor Connecticut