Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-05-15
MorH1Na ELISE.

Before BAKING POWDERS were made
or thought of, Cream of Tartar and Soda
were used in every household for bread
raising. Their use would have continued to
this day, were it not for the difficulty Of
obtaining these ingredients pure.
Cream of Tartar is often adulterated with
CHALK, ALUM, CLAY, PLASTER OF
PARIS snd other INJURIOUS MKT
URES, and SODA with COMMON SALT.
Owing to this the housekseper found 1t i'm
possible to depend upon what was procurable.
The Bread was constantly varying in taste
and was generally unsatisfactory.
Then Baking or Yeast. Pc-wls--s bagan. "a,
be compounded, and found ready sale. Manu-.
facturers pushed the resources of the Chem.
ist 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 their
raising properties, and on these the manu-.
facturers lay great stress. They do not make
good bread, and the Ingredients have been
proved to be positively injurious. WHO
WILL KNOWINGLY USE SUCH AT
THE EXPENSE OF HEALTH:
Other manufacturers, more careful Of their
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 NO
INJURIOUS QUALITIES.
On one point all the manufacturers agree.
They claim that their powder is PURE,
STRICTLY PURE, ABSOLUTELY
PURE, UNIVERSALLY PURE: but
PURE WHAT.
To prove their assertions many publish
estimonials-e1trscts from paid advertise
ments. They advertise chemical analyses,
showing amount of gas evolved in passing =
given point, and vast amount of pleasant
and very readable matter which has nothing
whatever to do with the subject.
Which one of these by any accident tells
of what their Baking Powder is composed
Perhaps if they did the cheapness of the ma
terials used would be quite as much of o
revelation to consumers as the materials
themselves. WHY DO THEY NOT PUB
LIsH THEM.
From the beginning up to the present time
the Baking Powder business has been largely
REPETITION OF MIsREPREsENTA.
TION and FRAUD. and we look for any
amount Of virtuous indignation at our Civ.
ing it away to the public. But if it stop, in
part only. the use of some of the VILE
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 amount
of advertising if the people can only be in.
duced to buy them.
| Nothing has yet been found to take the
place of Cream of Tartar and Soda in pure
Baking Powder, in wholesomeness, strength
and efficiency.
THENEW ENGLAND BAKING POW.
DER is made on this principle. 1t is com.
posed of Cream of Tartar and Soda of the
highest grade and nothing else. WE
CLAIM NO SECRET PROCESS. Our pow.
der is combined in proper proportions, thor.
oughly mixed by Steam Power, so that in
using the smallest quantities the proportions
are ALWAYS THE SAME.
1t is kiln-dried at a given temperature, so
that all moisture is expelled. (Soda and
Cream Of Tartar combined without careful
drying before packing will effervesce and de.
teriorate in strength.) Then the powder is
put at once in tins air tight, and will keep
for years in any climate without deteriorat-
ing or hardening.
1t is packed in tins OF o., o., II and
16 o., FULL NET WEIGHT.
With these Ingredients, pure, anybody
can make just as good 3 Baking Powder as
the NEW ENGLAND. PROVIDED always
they use the same proportions and quality of
material, and take the same care that we do.
We warrant our powder to be exactly as
we represent it.
WE INVITE CHEMICAL ANALYSIS
and the most rigid examination. IT WILL
STAND THE IODINE TEST, which some
manufactures so decry aud ridicule, but which,
nevertheless, will expose Starch and Flour
when used.
WE ASK FOR PRACTICAL TRIALS
by houzekeepers in comparison with any
other powder. and we know the result will be
a verdict in favor of the NEW ENGLAND
POWDERI
procure the NEW ENGLAND BAKING
POWDER, we will gladly forward samples
free on receipt of address, and mentioning
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 warrant
to be pure. They are packed in lib pack.
ages, net weight.
1t has been said to us that we could not |
succeed in selling Pure Baking Powder, Pure
Soda, Pure Cream of Tartar; that Califor.'
mans would not pay for them.
Our experience has been different. We
have now been packing these goods for some
time. and IT Is NO EXPERIMENT. By
the slow process Of one telling another, our
sales have been constantly increasing, and we
now propose to see what AN OPEN STATE
MENT OF FACTS will do. 1t will at any
rate let the public know that PURE GOODS