Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1883-09-25

Two teaspoonfus Of cream of tartar ant
" yne OF soda to quart of -four" was formerl,
.ne ..AnoinS direction in every kitchen fol-
'skinR hight biscuit. cake, etc II has beer
,ouna OF late thar the old rule won't work
oouoie this quantity of cream of tartar helms
frequently required to produce the formel
result. and even then, owing to the erea
variation In strength of the best cream o,
IArtar that can be purchased at the stores
UNIFORM results can NO longer b. depended
upon in its use.
The cause of this inferiority of modern
cream OF tartar is explained by the Massa.
Shuseus State Board Of Health. and also by
Tue new York State Board Of Health, which,
!" recent examination of q samples OF
cream OF tartar. claimed by dealers TO be O,
the best quality, found them adurerated with
alum, terra alba, phosphate of calcium. etc.
rom to 80 per cent. Five samples were
aduiterated with terra alba to such an extent
that they were really terra alba with a little
cream Of tara added. In the soda exam
lned from IL per cent of carbonate of lime
70 20 per cent of ground gypsum were found.
vi course 1t is impossible to produce light or
wholesome bread with such stuff a this for
ieavening material, and the best cooks. il
relying upon its use, must frequently fail in
Their work The old formula, therefore. no
longer to be relied upon, must give way 10
new methods
science, fortunately, comes TO the aid of
the COOK 10 this dilemma with the ever ready
oaKlng powder; but here again the greatest
care IS necessary in selecting q bakiny DOW
der, to avoid one that may not only spoil the
WORK OF the cook, but will make the cookery
produced an instrument Of danger TO the
health. Most of the baking powders and
DAD bread preparations of the market are
maze either from the very cream of tartar
ABOVE described. from alum, xhich is poison.
or from phosphates derived by disgusting
processes from the solution of old bones in
suiphurlc acid, and hence their use is At
tended with the same Inconvenience and
dangerous results that follow the use of
adulterated cream of tartar The only way
to overcome these difficulties would seem to
be In the selection of a baking powder of a
thoroughly well established reputation, whose
absolute purity, wholesomeness, and effective
power as leavening agent have been con.
nrmed beyond contrayentIon. The ROYAL
Baking Powder meets this want more nearly
than any other, and has been recommended
by the Government chemist as the most ac-
ceptabie and perfect substitute for the old
fashioned cream of tartar and soda 1t is
undoubtedly pure, and its merits have given
1t sale probably equaling that of all other
baking powders combined Its manufact-
urers have an advantage over all others in
possessing facilities for obtaining pure ma
terials. They refine their cream of tartar
direct from the imported crude grape acid by
means of patented processes, exclusively
their own. by which the cream of tartar is
rendered absolutely pure and uniform in its
strength. In addition to this. they employ
number Of expert chemists who thoroughly
test every pound of ingredient used, and ad-
init no material into the Royal Baking Pow
der compound until they have demonstrated
1t chemically pure. As consequence, the
action of this powder is always uniform, as
well as of tie highest degree of power, and
never fails to produce light, sweet, whole
some and palatable bread, biscuit or cake.
With its universal market, and the great
magnitude of its sales, this company finds it
to its interests to adopt these extraordinary
methods. which no baking powder maker
whose market is limited to a single State or
locality can afford.