Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-05-16
NoEHING Il L8 il.

Before BAKING POWDERS were mad
or thought of, Cream of Tartar and Sodi
were used in every household for breat
raising. Their use would have continued t.
this day, were it not for the difficulty o
obtaining these ingredients pure.
Cream of Tartar is often adulterated with
CHALK, ALUM, CLAY, PLASTER OF
PARIS end other INJURIOUS MKT
URES, and SODA with COMMON SALT
Owing to this the housekeeper found it i'm
possible to depend upon what was procurable
The Bread was constantly varying in TASTE
and was generally unsatisfactory.
Then Baking or Yeast Powders began tc
be compounded, and found ready sale. Manu-
facturers pushed the resources of the Chem
list to the utmost to find out CHEAP SUB
STITUTES FOR CREAM OF TARTAR
Some manufacturers put out Baking Powders
composed of some of the following ingre
dents: ALUM, PHOSPHATES. LIME,
TARTARIC ACID, MURIATE OF AM
MONA; and add STARCH, FLOUR and
TERRA ALBA to give the mixture bulk
and weight, and at the same time preserve
the appearance of an honest powder.
The only merit of these powders is theil
raising properties, aud on these the manu-
facturers lay great stress. They do not make
good bread, and the ingredients have beer
proved to be positively injurious. WHO
WILL KNOWINGLY USE SUCH AT
THE EXPENSE OF HEALTH?
Other manufacturers, more careful of theil
reputation, make Baking Powders of Cream
of Tartar and Soda, and add Flour and
Starch for the purpose of CHEAPENING.
which of course impairs the strength. These
they call necessary preserves" and they
loudly claim that their powders possess NC
INJURIOUS QUALITIES.
On one point all the manufacturers agree
They claim that their powder is PURE
STRICTLY PURE, ABSOLUTELY
PURE, UNIVERSALLY PURE: bu
PURE WHAT?
To prove their assertions many publish
testimonials-extracts from paid advertise
ments. They advertise chemical analyses
showing amount of gas evolved in passing
given point, and vast amount of pleasan
and very readable matter which has nothing
whatever to do with the subject.
Which one of these by any accident tell
of what their Baking Powder is composed
Perhaps if they did the cheapness of the ma
terials used would be quite as much of
revelation to consumers as the material
themselves. WHY DO THEY NOT PUE
LISH THEM?
From the beginning up to the present tim
the Baking Powder business has been largel
REPETITION OF MISREPRESENTA
TON and FRAUD. and we look for an
amount of virtuous indignation at our Civ
ing it away to the public. But if it stop, il
part only, the use Of some of the VIII
MIXTURES for food purposes, we will con
slider ourselves well paid.
The ease and cheapness with which adul
terated powders can be made, ano the conse
quent large profits. will justify any amour
of advertising if the people can only be in
duced to buy them.
Nothing has yet been found to take tt
place of Cream of Tartar and Soda in pun
Baking Powder, in wholesomeness, strength
and eff ;iency.
THE NEW ENGLAND BAKING POW
DER is made on this principle. 1t is com
posed of Cream of Tartar and Soda of tt
highest grade and nothing else. WI
CLAIM NO SECRET PROCESS. Our pow
der is combined in proper proportions, thor
oughly mixed by Steam Power, so that il
using the smallest quantities the proportion
are ALWAYS THE SAME.
It is kiln.dried at given temperature, 81
that all moisture is expelled. soda an'
Cream of Tartar combined without careful
drying before packing will effervesce and de
teriorate in strength.) Then the powder i
put at once in tins air tight, and will keel
for years in any climate without deteriorat
ing or hardening.
1t is packed in tins OF or, or, II ant
16 c., FULL NET WEIGHT.
With these ingredients, pure, anybod.
can make Just as good Baking Powder a
the NEW ENGLAND, PROVIDED Away
they use the same proportions and quality o
material, and take the same care that we Go
We warrant our powder to be exactly a
we represent it.
WE INVITE CHEMICAL ANLYSI:
and the most rigid examination. 1T WILL
STAND THE IODINE TEST, which som
manufactures SO decry and ridicule, but which
nevertheless, will expose Starch and Flou
when used.
WE ASK FOR PRACTICAL TRIAL!
by housekeepers in comparison with an.
other powder, and we know the result will b
a verdict in favor of the NEW ENGLANI
POWDERIi
If housekeepers at distance are unable t
procure the NEW ENGLAND BAKING
POWDER, we will gladly forward sample
free on receipt of address, and mentioniD
this paper.
To those who prefer to use Cream Of Tar
tar and Soda in the old-fashioned way we
offer our brands of each, which we warran
to be pure. They are packed in LIB pack
ages, net weight.
1t has been said to us that we could no
succeed in selling Pure Baking Powder, Pur
Soda, Pure Cream of Tartar; that Califor
mans would not pay for them.
Our experience has been different. w
have now been packing these goods for som
time. and 1T Is NO EXPERIMENT. b
the Glow process of one telling another, gu
sales have been constantly increasing, aud "
now propose to see what AN OPEN STATE
MENT OF FACTS will do. 1t will at an
rate let the public know that PURE GOOD