New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1885-02-14
AN IMPORTANT FOOD REFORM.
PRODI cTION OF CHEMICALLY PURE CREAM OF
TaRTAR-TOTiL Eli iiINATI0N OF ALL LINE
IMPURITIEs-NEW Discoveries IN REFINING
A LONG STRIDE TOWARD PURE FOOD.

A LONG STRIDE 1ONAHD Pth rOOD'
Discoveries of much importance on account OF the
relation they bear toward a more wholesome food
supply. and consequently upon the public health,
have been recently made in the process OF refining
cream of tartar Cream of tartar. as is well known.
!, a bitartrate of potassa purified from tho crude
tartar, or argol, which collects in crystalline
deposit upon the bottom and sides OF VINE casks
duripg the fermentation of the wine This tartar
in its crnde state contains lime and other impurI-
ties. which no process of refining known prior to
that here described able to entirely remove. 1t
has been possible it true, to neutrazc the lime TO
some extent by the aid of chemicals, and this
method was resorted to in order to procure cream of
tartar in small quantities for pharmaceutical pur
poses but il open to serious objection III view
of the fact that the chemicals employed for this
purpose were not always washed out but remained
in quantities that uncertain aud preudlcia to
its quality The supposed impossibility of TemOv
ing the lime has, accordingly, caused cream of
tartar to be classe and sold pure when il did not
contain more than five per cent of this mpurity
The major part however, of that used in conn cree
or for culinary purposes contains the tartrate OF
lime to an extent much greater than five per cent
not inirequeutly being found. upon analysis.
debased to degree equallng oAe-fOurth more Of
its entire weight.
In a report upon the subject of food adulteration
made to the New-York State Board of Health by
Professors Chandler and Love, it is stated that Of
twenty-sev samples of cream OF tartar bought
from dealers rs pure sixteen were adulterated with
various sub stances from per cent to 80 per cent
while of the remainder all contained tartrate OF
lime some as high as 1883 per CEN;
The serious character of this adulteration is more
readily appreciated when it is recollected how
largely cream of tartar enters into the preparation
of the food of every family. In connection with
soda in baking powder ii is the chief agent now
employed for raising and making light and digesti
BILE all our biscuit, cake and other pastry and Is
besides in many communities, supersedng the old
fashioned yeast for all leaven.ng purposes, that
il is employed to some extent III almost every meal
of which cat. The amount of cream OF tartar
used in this country in veal IN baking powder and
otherwise in the preparation of food is etimatcd at
ten million pounds IL this were 90 per cent pure
q high estimate-we would consume one million
pounds OF more of lime annually a'subStitute for
bread So large a deterioration becomes apprecia-
BILE in the depri walton OF our food OF portion OF its
Dutritve elements not only, but II, as Is now sup
posed. this excess Of lime taken into the system
has relation to the painful effects OF the Kidneys
prevalent in this country, its bearing upon the
health OF the entire community Is too important to
he overlooked.
The new process by which cream Of tartar is pro-
duced 100 per cent pnre-that Is, with tho lime
totally eliminated-by treating tho crude material
under pressure instead of using any chemicals what
ever for the purpose, the discovery originally of
German chemist, but has been developed and
perfected by the Royal Baking Powder Company of
tins city. through whose efforts few years since in
benaii OF nigh standard of purity in food. the
baking
ders at that time so prevalent.
-. Inc determination OF this company to place upon
the market only absolutely pure goods and the
impossiblty OF doing this from the cream of tartar
of commerce., made it apparent that some new
method must be sought by which cream of tartar
could lie procured in large quantities free from lime
and chemically pure The cream of tartar refners
of this country and Europe when apprOac he'd upon
the subject. declared such result impossible and
declined TO incur the expenditure necessary TO
make the trial. The Royal Baking Powder Com
pany accordingly. resolved to solve the problem
itself; 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 u million dollars in the purchase OF
buildings and machinery, was reached in the com
plete attainment of the end sought. The works
NOW owned by the New-YOrk Tartar Company are
located in Brooklyn andexceed in size and capacity
any other similar refinery IN the world. They pro-
duce chemically pure cream OF tartar, which is
now exclusively used for pharmaceutical prepare
tons aud 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 successful Issue of the
| Investigations People are coming daily to more
food BY the exclusive use OF this chemically pure
cream OF tartar, the Royal Baking Powder Is pro-
duced 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 impurity must not only contain more strength
or leavenlng powder and produce better food and
therefore be more economical for use but what is
more important. possess qualities OF superior whole
sOIneness
Chemists and physicians have looked upon the
experiments with much interest. and regard their
success AZ a matter ofmuch Importance