The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1880-12-24

and other ingredients, for raising
bread-whether injurious or notg
4. l think il is ddRgt rOttS to the di-
gestige organs, aud liable to produce
serious disturbance of the liver of the
individual making use Of such powders.
Henry Morton. president OF "Stey-
ems Institute, Tin behalf Of the plain
till, being duly sworn, testified as
follows:
q. You are president Of Stevens In
stitute?
A. am.
q. Aud have you for many years been
a ci.emistI
A. have.
q. Have you had occasion 10 exam
inc the substances which are used in
the composition of baking powdersy
A. have.
q. Did you, some time ago, exam
inc a sample Of Dooley' Baking Pow
derY
A. | did.
Q. Is that it sirY (handing CAM
A. Yes, sir; that is II.
q. Well, WHAT kind of alum did il
contain.
A. It contained potash alum.
q. Did you make any extract OF that
alum, to show the kindy
A. did; | extracted large guam
| tity of it rs potash alum, and il is in
that bottle which / have now here
(showing bottlel; that is potash alum
which came out OF the alum baking
powder that was in that can.
Plaintiffs counsel offers said can of
Dooley's Baking Powder in evi-
dence.
q. Now, sir, have you made any ex-
pertinent In the bread made from hals-
| ing powder, to see whether there was
any soluble alumina in the bread itself?
a. have; took portion OF this
powder and mixed II with Hour in the
directed proportions, and baked small
loaf with IL; then soaked this loaf
the interior part OF it-in cold water.
and made an extract, in which read
ily detected, by the usual tests, alum
that Is alumina In 4 soluble condition.
Q. Does any Baker Power in which
any alumina salts enter, contain alum
ina, in your opinion, which can bc al-
sorbed in the process of diges.ion-arc
not such OBJECTIONABLE
a. Very decidedly Objectionable, in
my opinion.
q. Why do you say-from what sys-
TEN OF reasoning do you make 1t out
that because alum is injurious, alumina
is injurious!
a. Because the injurious effects of
alumina, when 1t gets into the stomach
and reacts on the organs, are the same;
this hydrate OF alumina meets in the
stomach the gastric juices, and reacts
with them the same rs alum would; II
forms, in facts, "A kind of alum in the
stomach with these acids, and what
ever alum would do, il would do.
DIR. Samuel w. johnson, professor of
chemistry, in the scientific school, Yale
College, being duly sworn, testified rs
follows:
q. You have had much to do In the
examination of substances tina. enter
into food, and the adulteration of
food?
A. More or less; yes, sir.
q. After the use OF alum with soda, in
\ baking powder, in your opinion, is
there any Injurious substance left?
a. In my opinion, there is an inju-
rious substance left.
q. What, sir, two years ago, was the
prevailing opinion among scientific
men, rs to the effect of the use of alum
in Baking Powers?
\. As far rs my acquaintance with
scientific men is concerned, my per-
sonal opinion is derived from my inves-
tigation and from reading; and should
think that the opinion was that alum,
or any compound of alumina, would be
decidedly injurious.
q. DO understand you to say that
any baking powder in which there are
aluminous salts, or any resultant from
alum which could be absorbed in
digestion, is Objectionable and inju-
rious?
A. Er,ro1iely so.
Joseph fl. Raymond called, sworn
and testified as follows:
q. Would you be good enough to state
your profession?
A. l am n physician, sir, and pro-
fessor of physiology.
q. You also were, and have been for
some time, sanitary superintendent in
Brooklyn-is not that so?
A. have, sir.
q. Now, sir. will ask you your
opinion, from this experience, whether
the use of alum with soda, i'll n baking
powder, Is injurious or not, in its ply
siological effects?
A. consider it to be dangerous.
q. You examined this question for
the Board of Health in Brooklyn, some
years ago, did you not?
A. Two years ago, sir, in December.
by The Court:
q. What was the result of your in
vestigation rs to the use of alum in
baking powder?
A. The result of my investigation at
that time was this: that the change
which took place between the time that
alum baking powder was put in the
bread, and the time that the bread was
eaten, the chemical changes were SO
little understood by chemists, that as u
physician and physician and physiolo-
gist. l considered 1t dangerous exper-
iment.
DIR. Mott the, government chemist,
in his review of the subject in the Sea-
entifc American, makes special mention
OF having analyzed the Royal Baking
Powder, and found it composed of pure
and wholesome materials. He also ad-
vises tho public to avoid purchasing
baking powders as sold loose or in bulk,
as he found by analyses of many sam
pies that the worst adulterations are
practiced in this form. The label and
trade mark of well known and respon-
sible manufacturer, lie adds, is the best
protection tho public can have.
D