The Stark County Democrat. [volume] (Canton, Ohio) 1833-1912, 1885-06-25

Production OF Chemically Pure Cream o
Tartar-.Totai Elimination OF all Lime I'm
purities--New Discoveries In Refining A
Long Stride Toward Pure Food.
From tho New YOlk Tribune
Discoveries OF much Importance on a."
count OF the relation they bear toward
more wholesome food supply and conse
Quently upon the put lie health, have
been recently made In the process OF re
fDiDg cream OF tartar. Cream Of tartar
as Ia well known, Ii q bitart ate OF p0
tassa purified from the crude tartar. OF
arg0l, which collects In a crystalline dc
pOait upon the lotion and sides Of winl
casks during the fermentation of thu
wine. This tartar. IN Its crude state
contains lime and other impurities
which no process OF refining prior Il
that here described was able to entirely
remove, II has been possible, II IL tue
TO ntutral'ze the lime 10 some extent by
the aid o. chemicals. and this method
was reeOTled TO In order 10 procure cream
OF tartar In small quantities for phar
maceutlcRl purposes; but u was open Ia
serious objection In view OF the fact that
the chemicals employed for this purpose
were not always washed out but re-
mained In quantities that we're uncer-
tain and prpjldlcial 10 Its quality.
The supposed impOsibility Of remoy.
Ing the lime has accordingly.
caused cream OF tartar TO be
classed and sold 40 pure when II did not
contain more than 8 per cent Of this
impurity. The major part, however.
Of that used In commerce, or for Gull.
nary purposes, contains the tartrate OF
lime 10 an extent much greater than B
per cent. not infreQuently being found,
debased 10 degree equaling one.fourth
or more Of ite entire weight.
In report upon the subject Of food
adulteration made TO the Neg York State
Beard II Health by Pr0fa. Chandler and
Love, II 10 stated that Of 81 samples OF
cream nj tartar bought from dealers az
pure, 10 were adnlterated with various
substaI ces from 3 10 93 per cent. while
OF the remainder all contained tartrate
OF lime, some as high an 1888 per cent,
The serious character OF this adulter-
alton Ia more readily appreciated when
II isrecollected how largely cream OF tar
tar enters Into the preparation OF the
food OF every family. In connection
with soda In baking Cowder II is the
chief agent now employed for raising
and making light and diges,ible oil our
cake, biscuit and other pastry, and IL,
besides, In many communities, superse'
ding the old fashioned yeast for baking
purposes, 10 that II Is employed TO some
extent In almost every meal we eat. The
amount OF cream Of tartar used In this
country In year In baking powder and
otherwise In The preparation OF food ls
estimated at ten million pounds. II this
were 90 per cent pure-a high estimate
we would consume one million pounds
or more OF lime annually as q substitute
for bread, so large q deterioration be-
comes appreclable In the deprivation OF
our food OF a portion OF Its nutrltiye ele.
mente, not only, but II, as IL now sup
posed, this excess OF lime taken into the
system hdg relation to the painful af.
fections OF the kidneys 30 prevalent In
this country, Its bearing upon the health
Of the entire community is too import.
ant TO be overlooked,
The new process Of which cream OF
tartar Ia produced 100 per cent pure
that II, with the lime totally eliminated 4
by treating the crude material under
pressure instead OF using any chemicals
whatever for the purpose, was the dis.
coyery originally OF German chemist,
but has been developed and perfected
by the Royal Baking Powder Company
OF this city, through whose efforts q
few years since In behalf OF high
standard OF purity In food, the public
was rid OF the poisonous alum baking
powders at that time 30 prevalent.
The determination OF this Company
10 place upon the market only absolute.
ly pure goods, and the impossibllity Of
doing this from the cream OF tartar OF
commerce, made II apparent that some
new method must be sought by which
cream Of tartar could be procured In
large quantities, free from lime and
chemically pure. The cream OF tartar
rehners OF this country and Europe
when approached upon the subject, do
claTed such result impossible and do
clined TO incur the expenditure neces.
sary 10 make tho trial. The Royal Bak.
ing Powder Company, accordingly, r..
solved TO solve the problem for itself;
and having secured the aid Of the best
chemists OF Europe and America, pro.
ceeded with its Investigations and dts
coverles until the result, after several
years OF labor and the expenditure OF
over half n million dollars 10 the pur
chase OF patents, perfecting Of processes,
and the erection OF buildings aud ma
chlnery, was reached In the complete
attainment ~ the end sought The
works (nOw lwned by The New York
Tartar 60 } are located In Brooklyn, and
exceed la sizs and capacity any other
eimilar refinery In the world. They pro-
ducea chemically pure cream Of tartar,
which Ia now exclusively used for phar-
maceutical preparations, and In the
manufacture Of the celebrat, d Royal
Baking Powder.
The energy and outlay that have
effected this will undoubtedly be fully
rewarded by the public which win
chiefly bene1t by the successful lssne Of
the Investigations. Paopls are coming
daily 10 more fully appreciate the value
Of pure and Wholesome food. BY the
exclusive use Of this chemically pure
cream Of tartar, the Royal Baking Pow
der " produced entirely free from lime
and absolutely pure, qualities possessed
by no other baking powders yet made
A baking powder entirely free from
lime or other impurities must not only
contain more strength or leavening
power and produce better food and
therefore be more economical for use
but what Ia more important, possess
qualities OF superior wholesomeneses,
Chemists and physicians have looked
upon tho experiments with much inter