Seattle daily post-intelligencer. [volume] (Seattle, W.T. [Wash.]) 1881-1888, 1885-08-16
Az InreRrAxr Feop RERe.u

- - S@As
aeasen ef Chemically Pare cresu
- 'artar--retsI <mtaasta. .r a,
Aane fmBarffses-New nj ea,e~,..
~ Hsn"sas--A LsnG stride Tevara
PuFe Fssa.
(Eev York Trihune.l
discoveries Of mach importance IN
account OF tue relation teey bear To-
waro u more wholesome food s0nnIv
anu nonss q1entiy upon tae pn6lie
nshitn, Rave recently been made IN tha
psuoess o. re1ninR cream Of tartar.
.hean OF t1rtAf, - is we'll kaown. ia
oitaruste OF poEasss purified from the
efuae tartar, or arRol. which eSllsets 10 4
cfsSalllne deposit upos sbe bottom and
sloes of vine casks during the fsrrusu-
ation OF she vine. fhis tartar io Il.
crude state oortains lime and other i'm
paflties, Ehioh no process OF r.dainO
kntswgi PRIOR 20 this hsre described v a
aois 10 entirely reml vs- Il hiss b-ep
possible, u - sruS, to neutralizs the
line ID some e1tent BY the aid Of ehsu
tcsls, and this method was fssor ed sa
IN order TO procure cream of tartar n,
smAll quantities for phgrmaceutIca nur
poses, but n was 0pen to ssrIoos obiee
ton III view Of the fact that the ch-un.
ieals employed for this puraose wsrs
not always washed oat bus remained in
7uh0tatles thst were unc-rtaiu and
prs1ndieial 10 its qnallty. Toe supDosra
impossibiIity of reanoviaR the II ne has
aceordineiy, oau-ed cream of tartar 10
be slassed and sold as pure when il did
not contain more than i've pSr cent. OF
this iulpurity. The major part, how
ever. CT that used In oomnerce. or for
culinary purposes, contains tue tartrate
OF Inns to much greater extent than
nv0 par cent, not infrequently being
found upon analysis, deoased 70 de-
Rrsa eQaaAsuR one fourth or more of ia
entire weight.
in report upon the sabjecs Of food
adalterssion made 30 the New York
State Board OF Health by Professors
Chandler and Love, it is stated that of
q samples of cream Of tartar bought
from dealers a. pure 16 we're adulter-
ated With various Substances from 3 90
.03 par csnt while Of the remainder all
contained tartrate Of lime, some as hiah
80 l0-lD per cont.
The serious character OF this adulter.
tion In more readily appreciated when
IL is r0eollected how largely cream Of
tartar enters into the preparation Of the
food OF every family. In eoanection
with seda In baking powder IL 10 the
chief agent now eRaployed for raising
and making light and digestible all our
busouit, cake and other pastry, and il
beaio4s. in many oommuaitiss, super-
seding the old-fashioned yeast for all
leavering purposes, 30 that il is employ
ed to aouae extent In almost every meal
OF which ne eat The amount Of cream
Of tartar used In this conntry In q year
ia baking powder and otherwise In the
preparation OF food, 10 estimated az ten
million pounds. II this were 80 per
cent purs-s high estim 4te-we would
consume one million pounds or more Of
lime annually as Substitute for bread.
DO large deterioration becom g appre-
oiable in the deprivation Of our food OF
portion Of lite nutritive elements, not
only, bot II. a. Is nov supposed, this
excess OF lime taken INTO she system
has relation 70 the painful affections
OF the Kidneys 30 prevalent In this
country. its bearing apon the hsalth of
the entire commnnity ie too important
10 be overlooked.
Tho new process by which cream Of
tartar is produced 100 per cent. sure
that IL, with lime totally yeliniinated-by
treating the crude material under pres
sure instead Of using any chemicals
whatever for the p1rp9se, was tee dis
ooysry originally OF German chemist,
but has been developed and perfected
by ths Royal Baking Powder Company
OF this CITY, through whose eff orts few
years s,noe In behalf of the high stan
dard OF purity Ia food. the public vas
rid OF the poisonous alum baking DOW
ders ut that time so prevalent.
The determination OF the company 10
place spon the market only absolutely
pare goods, aud the impossibility Of do
ing this from the cream of tar ar of
comulercs, made 70 apparent that come
nsw uastnsd mast be sought by which
cream of tartar could he procared in
large quantities FREQ from liue and
chemically pure. TIE cream OF tartar
rehners OF this courtry ard Europe
when appsospchod upon the subioct. de-
ciarea saoh q result impossible, and de-
clinesa TO incur the expsnditate neces-
safy TO make abe trial. Tue X ,yal Bsk-
iRR Powder Company, accordingly. re-
solved to solve sue problem for itself
and having secured the aid Of the besi
chemists OF Earope and America, pro
oeedad With It's Investigations and dis.
ooyeiies until the result, after several
years OF labor aud the expenditure of
over half unillion dollars In the pur-
chase OF patents, perfeotine of processes
aud the erection of buildings and ma
chinery. was reached In the complete
attainment Of the cod sought. The
works (now owned BY the New York
Tartar COMPANY are located In Brook
lyn, llnd excesd u sizs and capacity any
nahet similar refinery In the world.
fhey produce chsmisslly pare cream
of tartar. which is nov exclusively used
for rhafmsceutical preparations. aud in
the naanu' seizure OF the celebrated Royal
Baking powdsr.
The energy and outlay that have
effected this, viii undoubtedly be fully
rewarded by the public which will
benefit by the successful issus Of the
Investigations. People are coming daily
10 ussso fully appreciate the value OF
pure and wholesome food. BY the ex-
elusive use of this chemically pure
cream OF tartar. the Royal Baking
Powder IA produced entirely free from
lime, and absolutely pure. qualities pos-
sssssd BY no other baking powders yes
made. A baking powder entirely free
from lime or other impurity must mos
onlg contain more strenRth OF lsaveuine
peestF and pFsiues better food. and
thersferu be more economical tor ase,
hus what 10 more important, possesses
qualities OF sapesiog wholesomenesa-
Ctesaists and physicians have looked
upon the experiments vita ranoh inter
eet. and regard sheir success a. matter
ef much importsncs.
-
CIV. swrSKfosp.-rhe newly appoint
cd Governor os Alaska. Me-. A. P.Ssise-