The Portland daily press., 1885-03-12

that the chemicals employed for this purpose
were not always washed out but remained In
quantities that were uncertain and prejudicial
to its quality. The supposed impossibility OF
removing the lime has, accordingly, caused
cream of tartar to be clsssed and sold as pure
when 1t did not contain more than five per
cent of this impurity. The major part, however,
OF that used in commerce, or for culinary
purposes, contains the tartrate OF lime to an
extent much greater than five per cent, not
infrequently being found, upon analysis, de-
based to degree eqoaling one-fonrth or more
of Its entire weight.
In report upon the subject OF food adulter.
tion made to the New York State Board OF
Health by Professors Chandler and Love, it is
stated that of n samples OF cream of tartar
bought from dealers pure 16 were adulter-
ated with various substances from to SO per
cent, while of the remainder all contained
tartrate of lime, some as high as 1888 per cent.
The serious character of this aduiteration ia
more readily appreciated when 1t Is recOlleeted
how largely cream of tartar enters into the
preparation OF the food of every family. In
connection with soda in baking powder il il
the chief agent DOW employed for raising and
making light and digestible all our biscait
cake, and other pastry, and is besides, in many
communities, supersedlng the old-fashioned
yeast for all leavening purposes, SO that it is
employed TO some extent in almost every meal
of which we eat. The amount OF cream of tartar
nsed In this country in a year in baking powder
and otherwise In the preparation of food, ia
estimated at ten million pounds. II this were
80 per cent. pure-a high estimste-we would
consume one million pounds or more of lime
annually as asubstitute for bresd. So large a
deterioration becomes apprsciable in the de-
privation OF our food of portion of its nutri.
tive elements not only, but If, as is now sup.
posed, this excess of lime taken into the sys-
tenn has relation to the painful affe ctons OF
the kidneys so prevalent in this country its
bearing upon the health of the entire com
muDity is too in portant to be overlooked
The new process by which cream OF tartar ia
produced 100 per cent pure-lhat is, with the
lime totally eliminated by treating the crude
material under pressure instead of Using any
chemicals whatever tor the purpose, was the
discovery originally of German chemist, but
has been developed and perfected by the Royal
Baking Powder Company of this city, through
whose efforts 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 90 prevalent.
Inc determination of this Company to place
upon the market only absolutely pure goods,
aud the impossibility of doing this from the
cream OF tartar Of commerce, made it appar-
emit that some new method must be sought by
which cream OF tartar could be procured in
large quantities., free from lime and chemical
~ pure. The cream of tartar refiners of this
country and Europe when approached upon
the subject, declared such result i'm Dossi Bile,
and declined to incur the expenditure
necessary to make the trial. The
Royal Baking Powder Company, &C.
cordingly resolved to solve the problem for it.
self: and having secured the aid OF the best
chemists of Europe and America, proceeded
with its investigations and discoveries until
the result, after several years of labor and the
expenditure of over half a million dollars in
the purchase OF patents. perfecting of process
es, and the erection of buildings and machin-
cry was reached in the complete attainment OF
the end sought. The works (uow owned by
The New York Tartar Coz are located in
Brooklyn, and exceed In sizs and capacity any
other similar refinery in the world. They pro.
duce chemically pure cream of tartar, which
is now exclusively used for pharmaceutical
preparations, and in the manufacture of the
celebrated Royal Baking Powder.
The energy and outlay that have effected
this, will undoubtedly be fully rewarded by the
public which will chiefly benefit BY the sue
cessful issue OF the Investigations. People are
coming daily to more fully appreciate the val
ne OF pure and wholesome food. By the exclu-
sive use of this chemically pure cream of tar
tar the Royal Baking Powder is produced en-
tirely free froml ime, and absolutely pure quail
tiles possessed by no other baking powders yet
made. a baking powder entirely free from
lime or other lmpurity must not only con tain
more strength or leavening power and pro-
duce better food and therefore be more eco
nomical for use, but what is more important,
possess qualities Of superior wholesomeness.
Chemists and physicians have looked upon
the experiments with much interest, and re.
gard their success as matter of much impor-
tance