The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1882-01-26


The manufacture of the acid phosphate FROM
ton is made was commenced twenty-five years
ago.
A very high standard for the quality and
strength of the goods was adopted, and has
been fully maintained The Bread Prepare
ton is not only free from anything harmful or
injurious but actually contains in itself the
nutritious and strengthening phosphates
which are required by the system.
The production has steadily and largely in
creased, making business now of vast pro
portions, in spite of the almost superhuman
efforts OF number of competing baking pow
der makers, accompanied by mis-statements
and misleading advertisements.
This result has been obtained by supplying
strictly first class goods at reasonable prices,
instead of expanding large sums in advertising
and thereby necessitating an increased price
for the goods.
The acid phosphate was invented BY e. N.
Horsford, of Cambridge, Mass, formerly con-
nected with Harvard University as Professor
of Chemistry. He is also a recognized author
ity on wheat and its cow version into bread.
The attention of the prominent chemists
and physicians of the world was attracted to
this invention, and they gave it their hearty
commendation.
Baron Liebig, the world-renowned chemist,
wrote: 81 consider this invention as one of
the most useful gifts which science has made
to mankind. 1t is certain that the nutritive
value of -four will be increased ten per cent.
by the phosphate bread preparation"
The late Dr. Samuel jackson, of the Univer-
sity of Pennsylvania, of vide celebrity, wrote:
"Your substitute for cream Of tartar for the
raising of bread is decided Improvement
The acid of cream tartar is not a constituent
of the grains from which flour is made; i6 is
not nutritive principle, and often disagrees
with the alimentary organs. The phosphate
of lime, which is the principle ingredient Of
your preparation, is an essential constituent
of all grains 1t is further, an important
nutritive principle, and experiments have
proved it an indispensable element in the con
struction of all the animal tissues. Your pre-
paration, while it makes light, sweet and
palatable bread, restores to it the phosphate Of
lime which has been separated from the -four,
and thus adapts it as an aliment for the
maintenance of healthy state of the organ
ization."
In March, 1881, Prof. Habirshaw, Analyst
for the Chemical Trade of New York-Analy-
teal Chemist to the New York Produce Ex-
change, made a report in which he said ST
have examined Horsfords Bread Preparation,
and find the active agent to be Horsford's
Acid Phosphate. 1t contains no harmful or
injurious ingredient. 1 consider the acid
phosphate fully equal to cream of tartar or
other known acid salts, and on account of its
contributive value to the animal economy it is
considered by competent authorities to be
superior to cream of tartar and other acid salts
employed in the manufacture OF baking pow
der. determined the quantity of gas eff
Gent for the process of baking in comparison
with six other prominent baking powders f
different manufacturers, and find Horsford' g
Bread Preparation to have fully 10 per cent.
more gas than any of the others. Every
sample was purchased by me or by disinterest-
ed persons under my direction, at the retail
stores"
There is no cream of tartar or alum in Hors-
ford's Bread Preparation, the acid phosphate
being used instead, as described above.
N. d. ARNOLD, Treas.
Rumford Chemical Works.
Providence, r. l., Jan. "a, 1882.