The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1882-06-22
AMMONIA.
Its Use in Baking Powder, and Its
Importance ~ . Culinary Agent.

Its Use in Baking Powder, and Its
Importance ~ . Culinary Agent.
Pioneer Press, St. Paul, June4. --..
- The Scientific American, not only an
absolutely Independent journal, but the
highest possible authority, gave what
follows as an editorial in its issue of Nav
81 last. AS bearing upon the subject in
question, nothing can we'll be more con-
clusive:
The recent discoveries in science and
chemistry are fast revolutionizing our
daily domestic econimies. Old methods
are giving away to the light of modern
investigation, and the habits and meth
oes of our fathers and mothers are STEP
ping down and out, to be succeeded by
the new ideas, with marvellous rapidity
In no department oil science, however,
have moro rapid strides pecn made than
in its relations to the
prewaration and preparation
of human food. Scientists, having dis
covered how to traverse space, furnish
heat, and beat time itself, by the applica-
ton of natural force, and to do a hund-
red other things prOmotive Of the COM
fort and happiness of human kind, are
naturally turning their attention to the
development of other agencies and DOW
or that shall add to the years during
which man may enjoy the blessings set
before him.
Among the recent discoveries in this
direction none is more important than
the uses to which common ammonia can
be properly put as aleavening agent, and
which indicate that this familiar salt is
hereafter to perform an active part in
the preparation Of our daily food.
The carbonate ammonia is all exceed
ingly volatile substance. Place small
portion of it upon a knife and hold it
over a flame, and it will almost imme-
diately be entirely developed into gas and
pass off into air. The gas thus formed
is /; simple composition of nitrogen and
hydrogen. No residue is left from the
ammonia. This gives it it's superiority as
4 leavening powder over soda and cream
Of tartar when used alone, and has in
duced its use as a supplement to these
articles. A small quantity Of ammonia in
the dough is effective in
producing bread that will be lighter,
sweeter, and more wholesome than that
risen Nv any Otnef leiVeNlnS agent.
When it is acted upon by the heat of bak-
ing the leavening gas that rises the
dough is liberated. In this act it uses
itself up, as it were; the ammonia is en-
tirely difiused leaving no trace of resi-
dunn whatever. The light, fluffy, flaky
appearance, so desirable in biscuits, ETC.,
and SO sought after by professional cooks,
is said to be impaired to them only by
the use of this agent.
The bakers and baking powder manu-
facturers producing the finest
goods have been quick to avail
themselves Of this useful discovery,
and the handsomest and best bread and
cake are now largely raised by the aid of
ammonia, combined of course with other
leavcning material.
Ammonia is one of the best known
products Of the laboratory. If, as seems
to be justly claimed for it, the applica-
ton OF its properties to the purpose of
cooking results in giving us lighter and
more wholesome bread, biscuit and cake,
it will prove boon to dyspeptic HUI
manity, and will speedily force itself into
general use in the new field to which ST.
cnce has assigned it.