The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1885-04-23
AN IMPORTANT FOOD REFORM.
PRODUCTION OF CHEMICALLY PURE CREAM
OF TAhTAR-TOTAL ELIMINATION OF
ALL LIME IMPURITIFs-NEw DIS
CCVERIES IN RRFINISG-A
LONG STRIDE TOWARD
PURE FOOD,
(From the New ork Tribune.

recently made IN the process of refining
cream OF tartar. Cream Of tartar, as is
We'll known, Is Di;ar5iate OF potassa
purified from the crude tartar, or argol,
which collects In a crystalline deposit
upon the bottom and sides of wine casks
during the fermentation of the wine
This tartar, IN Its crude state, contains
lime aud other impurities, which no pro
cess Of refining known prior to that here
described was able 10 entirely remove
1t has been possible, 1t is true, to neut-
ralIze the lime TO some extent by the aid
of chemicals, and this method was resort
ed TO IL order to procure cream of tartar
IL small quantities for pharmaceutical
purposes; but it was opon to serious
objection in view of the fact that the
chemicals employed for this purpose were
not always washed out but remained in
quantities that were uncertain and pre-
judicial to its quality. The supposed
Imposslbillty Of removing the lime has,
accordingly, caused cream OF tartar 10 be
ciasoed aud sold as pure when it 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
all extent mach greater than five per cent
not Infrequentiy being found, upon
analysis, debased to degree equaling
eue-fourib or more of its entire weight.
In report upon the subject Of food
adul Grafton made to the New York State
Board of Health by Professors Chandler
and Love, it Is stated that OF 81 samples
OF cream of tartar bought from dealers as
pure 16 were aduiterated with various
Substances from to SO per cent, while
of the remainder all contained tarttate OF
lime, some as high as 10 SO per cent.
The serious character of this adulter
alton 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
i'll baking powder it is the chief agent now
employed for raising and making light
and dlgestible all our biscuit, cake, and
other pastry, and is besides, in many
communities, supersedlng the oldfasbion-
Ell yeast for all leavenng purposes, So
that it is employed to some extent in
almost every meal of which we eat The
amount Of cream OF tartar used il this
country in year in baking powder and
otherwise Ill the preparation OF food, is
estimated at ten million pounds. If this
were 80 per cent pure high estimate
we would consume one million pounds or
more Of lime annually as a substitute for
bread. So large deterioration becomes
app.eciGbie Ill the deprivation of our
food of a portion of its nutritive elements
not only, but if, as is now supposed. this
excess OF lime taken into the system has
Al relation to the painful affections of the
kidneys so prevalent in this country, its
bearing upon the health of the entire com
munltv is too important to be overlooked.
The new process by which cream OF
tartar is produced 100 per cent pure
that Is, with the lime totally eliminated,
by treating the crude material under
pressure instead Of using any chemicals
whatever for the purpose, was the dis
covery originally of German chemist,
but has been developed and perfected by
the Royal Baking Powder Company of
this city, through whose efforts a fen
years since in behalf Of high standard
OF purity i'll food, the public was rid OF
the poisonous alum baking powders at
that time SO prevalent.
The determination Of this Company to
place upon the market only absolutely
pure goods, and the impossibility Of do
ing this from the cream of tartar of COM
merce made it apparent that some new
method must be sought by which cream
of tartar could be procured III large guam
titles. free from lime and chemically
pure. The cream of tartar refuers of
this country and Europe when approach
al Ia
resGl: impossible, and declined to incur
the expenditure necessary to make the
trial. The Royal Baking Powder Gem
pany, accordingly, resolved to solve the
problem for itself; and having secured
the aid of the best chemists of Europe
and America, proceeded with its investi
cations and discoveries until the result,
after several years of labor aud the ex
penditure of over half million dollars
ia the purchase of patents. perfectine
of processes, and the erection OF build
ings and machinery, was reached in the
complete attainment of the end sought
The works (now owned by The New York
Tartar Go. are located IN Brooklyn, and
exceed in size and capacity any other
similar refinery in the world. They pIo
u,
which is now exclusively used for phar
maceutical preparations, and in the man
nfactnre of the celebrated Royal Baking
Powder.
The energy aud outlay that have effect
ed this will undoubtedly be fully reward
eddy the public which will chiefly ben
-Eil by the successful issue of the inves.
legations. People are coming daily to
more fully appreciate the value OF purc
aud wholesome food. By the exclusive
use of this chimicslly pure cream OF tar
tar, the Royal Baking Powder Is prOduc
I'd entirely free from lime, ana absolutely
pure, qualities posses ed by no other
baki g powder yet tnade. 4 baking
powder entirely free from lime or other
lmpurity must not only contain more
strength or leavening power and produce
better food and therefore be more econC-
nical for use, but what is more impor-
tant, possess qualities of superior whole
someness.
Chemists aud physicians have looked
u0ou the experiments with much interest
and reesrd their succsss as a matter of
much Importance.
The Oshkosh Northwestern tells Of
the misfortune of German residing in
that city. As he was passing along the
road he saw maple tree. Having an ax
and a wedge with him he thought il
would be a good thing to tap the tree and
get taste of sap. Cutting a good sized
cash in the tree with his ak he inserted
the wedge in order to keep it open and
then stocped down to get swallow of
sap; in his endeavor to get a 81 of the
sweet fluid he got his nose into the
opening he had cut, when suddenly out
slipped the wedge and the unfortunate
victim was caught by the nose and held
as securely as if hS proboscis was in
wise. For two whole hours that poor
man was held by the nose in q STOPPING
position unable to get up or down or yell.
At the end of two hours some people
passing along the road released him.