The Bozeman weekly chronicle. (Bozeman, Mont.) 1883-1889, 1885-07-01
An Important Food Rsform.

qnentiV V7upoh the public health hayt
been made I'M the process ofarefninl
cream oftarEaT. Cream Of tartar, as i:
well known, is bftartrate of potassa
pnrified fionf the crude tartar, orargol
which collects Inefyst alline depositnpon
the battoEn and sides ofWina casks dur
ing the feimenta alton Of the vine. This
tartar In its crude state contains lime
and ether impurities, which no process
Of refining known prior to that here
described was able 10 entirely remove.
1t hasshaaai pbSsihle, it, is qtrue, to neu-
tralizetlesliHnea 10 some extent by the
sid of chemicals, and this method was
Fesorted to In order to procure cream of
tartar In small quantities for pharmaceu-
tieal purposes, but it was open to serious
objection in view of the fact that the
chemicals employed for this purpose
wee not always washed out but remain
ed n quantities that were uncertain
and prejaaioal to It's quality. The sup.
posed inlpossibihtg ofFemoYhig the lime
has, accordingly, caused cream Of tartar
to be elassed and sold as pure when it
did not contain more than FIVE per cent.
of this inpurity. The major part, how
ever, ofthat 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 debased to degree
equalling one-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 Professors
Chandelier and Love, it is stated that of
"a samples of cream of tartar, bought
from dealers as pure, l6 were adultarated
with various substances from 3 to SO per /
cent, while the remainder all contained
tartrate ofIime, some as high as 1859 |
per cent.
The serious character OF this adulter-
alton is more readily appreciated when
it is reoonected how largely cream of !
tartar enters into the preparation 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 digestihle all our
biscuit; cake and other pastry, and is,
besides, in many communities, superced-
ing the old fashioned yeast for all leaY-
ening purposes, 50 that it is employed to
some extent in almost every meal of
which we eat. The amount of cream of
tartar used in this country in a year
in baking powder and otherwise
in the preparation of food, is estimated
at tillion pounds If this were 80 per
cent pure-a high estimate-we would
one million pounds or more of
lime annually, as substitute for bread
So large deterioration becomes appreci-
able in the deprivation of our food of
portion Of its nutritive elements, not
only, but il, as is now supposed, this ex-
cess Of lime taken into the system has a
relation to the painful affections of the
kidneys 50 prevalent in this country, its
bearing upon the health of the entire
community is too important to be over
ooked. 1
The new process by which cream of
artar is produced 100 per cent. pure
hat is, with the lime totally eliminated
by tresting the crude material under
pressure instead Of J using any chemicals
for the puFpose, was the dis
overy. originally Of German chemist,
nut has been developed and perfected By i
he Royal Baking Powder company of !
his city, through whose efforts, q few
ears since in behalf Of the high stand
I'D ofpqriEy IN food, the public was nd
f the poisonous alum baking powders
t that time 50 prevalent
The determination Of this company to
lace upon the I market only absolutely
,ure goods, and the impossibility Of. do
ng this nom the cream oftartaF Of COM
aerce, made II apparent that some new
Method must be SOaght by which cream [
f tartar could be procured in large
free from lime and chemically
,ure. The cream Of tartap Tefners Of /
his country and Europe, when approach
d upon the subject, declared such q
esult impossible, and declined to incur
he expenditure necessary to make the /
rial. The Royal Baking Powder COM
any, accordingly, resolved to solve the
,roblen for ITSELF; and having secured Il
he aid Of the best chemists Of Europe
nd America proceeded with its inyes-
igations and discoveries until the result,
fter several years of labor and the ex-l
ofever half a million dollars
n the purchase Of patents perfeetng Of
Processes and the erection OF buildings
nd machinery, was reached in the COM
,lete attainment Of the end sought The
rorks (now owned hy the New York
'artar Co, are located IN Brooklyn and
xceed IN, size and capacity and other
imilar Fe6nery ia the world. They Il
,rodune a chemically pure cream Of staT-i E
ar, which Is now exclusively used for E
'harnaceutieal prepafsGtious, and in the
of the celebrated Royal
sakin9 Powder +
The energy and outlay that have Of
ectedt this, win undoubtedly be fully E
ewaFded BY the public which. will chief. e
Y benefit BIZ the successful issue of the lg
People are coming daily
0 more fully appreciatethe value ofsplre
nd wholesome food. BY the exclusive
lse OF this chemically pure cream Of tar
ar; the Royal Baking Powder is pro-
lucea entirely free from lime, and abso-
utely pure, qualities prodnced BY no
ltheE baking powders yet made. A bak-
ng powder entirely free from lime Or
lther ilnPurfty must not only contain
nofelstrength or leapening power and
,ro4raon ho&Ao,.-- {.,,tl -s.,,s7- &1,o~afaro 1,o