The Dallas weekly herald. [volume] (Dallas, Tex.) 1873-1885, 1885-04-16
AN IMPORTANT room REFORM,

AN IMPORTANT FOOD REFORM,
PRODUCTION OF Chemically Pure Cream Of
Tartar-TotRi Elimination OF All Limo
Impurities New Discovery IN Refining
\ Long stride Toward Pure Food.
Discoveries OF much importance on ar-
coun: OF tho relation they boar toward a
moro wholesome food supply, and corr
sequeutly upon the public health, have
been recently made IN the proc 50 OF re-
dining cream OF tartar. Cream OF tartar,
as is well known, Is n bltartrato OF pJ-
tRssa purified from tho crude tartar, OF
arg0i, which collects In crystalline do
pOslt upon the bottom and sides OF wine
casks during tho fermentation of tho
wine. This tartar, In its crude state,
contains limo and other impurities,
which no process oil refining known
prior 10 that hero described was able to
entirely remove IL has boon possible,
IL is true, TO neutrRliZo the lime to some
extent by tho aid of chom!caIs, and this
method was resortoi to In orGer 10 pro.
cure cream OF tartar In small quantities
for pharmaceutical purposes; but IL WAS
open % 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 prejudicial to its
quality. Tho supposed imposslblliJy of
removing the lime has, accordingly,
caused cream of tartar TO be classtd and
sold as pure when IL did not contain
more than 8 per cent. OF this impuritv.
The major part, however, OF that used
In commerce, or for culinary purposes,
contains the tartrate of lime 10 an eX.
tent much greater than . per GEN., not
infrequently being found, upon au.ly-
sis, debased to degree eluhliag ono
fourth or more OF its entire weight.
In report upon the subject OF food
adulteration, made TO the New York
State Board of Health by Profs. Chan
dler and Love, IL is stated that OF q
samples of cream of tartar, bought from
dealers as pure, IL were adulterated
with various substances, from 3 TO 93
per cent, while of the remainder all
contained tartrate Of lime, some as high
as 1859 per cent.
The serious character of this adultera-
ton is more readily appreciated when
it is recollected how largely cream of
tarter enters into the prepal alton of the
food of every family. In connection
with soda in baking powder it is the
chief agent now employed for raising
and making light and digestible all our
biscuit, cake, and other pastry, and is
besides, in many communities, super
seding the old-fashioned yeast for all
leavening purposes, so that it is en-
ployed to some extent in almost every
meal of which we eat. The amount of
cream of tartar used in this coutry III u
year in baking powder and otherwise
in the preparation of food, is estimated
at &c, O0O, 900 pounds. If this was 80 per
cent. pure-a high estim ate--we would
consume 1,C000GO pounds, or more, of
lime annually as substitute for bread.
So large deterioration becomes appre-
ciable in the deprivation of our food Of
q portion of its nutritive elements not
only, but If, as Is now supposed, this
excess of lime taken into the system
has relation. to the painful affections
of the kidneys so prevalent in this
country, its bearing upon the health of
the entire community is too important
to DO 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 chemi-
calls whatever for the purpose, was the
discovery originally ola German chem.
ist, but has been developed and per-
fected by the Royal Baking Powder
company, OF this city, through whose
efforts, few years since, in behalf OF Il
high standard Of Of purity in food, the
a
baking pow ders at that time so preva-
lent.
The determination of this company to
place upon the market only absolutely
pure goods, and the impossbility of O.
ing this from the cream OF tartar OF com
MERGE, made it apparent that some new
method must be sought by which cream
of tartar could be procured in large
quantities, free from lime aud chemi-
'Hhl n "a II "a a.
of this country and Europe, when APP
preached upon the subject, declared
such result impossible, and declined
to incur the expenditure necessary TO
make the trial. The Royal Baking Pow |
der company, accordingly, resolved to |
solve the problem for itself, and having |
secured tho aid Of the best chemists 1t |
Europe and America, proceeded with its (
Investigations and discoveries until
Of Of labor and the expenditure Of
over half million dollars in the
purchase OF patents. perf9cting of !
processes, and tho erection Of buildings
and machinery, was reached in the |
complete attainment Of the end sought.
The works (now owned by the New
York Tartar Coz are located in Brook
lvp, and exceed in size and capacity
any other similar refinery in the world.
THEW prCuuC6 u Cu5lulCdiiy pure CT6din
of tarter, which is now exclusively used
for pharmaceutical preparations, and in
the manufacture Of the celebrated r ,yal
B liking Powder.
The energy and outlay that have ST.
fected this will undoubtedly be fully re-
warded by the public which will chiefly
benefit by the successful issue Of the
People are coming
daily to more 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 is 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 impurity must
not only contain more strength or
leavening power and produce better food
and, therefore, be more economical tor |
use, but what is more important, possess
qualities OF superior wholesomeness.
Chemists and physicians have looked |
upon the experiments with much in. |
terest, and regard their success as mat
ter of much importance.-[Fr From the
New York Tribune.