The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1885-04-15
AN IMPORTANT rooD REFORM


Production OF Chemically Pure Cream of
Tartar-Total Elimination of all Lime
Impurities-New Discovery in Refining
Long stride Toward Pure Food.
Discoveries OF much importance on ac.
coun; OF tho relation they bear toward a
moro wholesome food supply, and con-
sequehtiy upon the public health, have
been recently made in the process of re-.
ming cream OF tartar. Cream of tartar.
US Is WeIl known, is bitartrato of no
tassa puTiled from the crude tartar, or
aISUll "hIci collects IN cry staiiiu6 de-
post upon the bottom and Sides of vino
casks during the fermentation of Inc
VINE. This tartar, in its crude state.
contains lime and other impurities.
winch no process Of refining known
PRIOR 10 that here described was able In
entlrely remove 1t has been possible.
IL IS true, to neutralizo the lime to some
extent by the aid Of chemicals, aud this
nlethou was resOrted To In orr or TO pro-
cure cream of tartar in small quantities
IoI pharmaceutical purposes; but it was
open to serious objection in view of the
TACT that the chemicals employed for
thls purpose were not always washed
out, but remained in quantities that
were uncertain and prejudicial to its
quallty. IhO supposed impOssibility of
removing the lime has, accordingly. |
caused cream Of tartar to be classed and
sold as pure when it did not contain |
moro than per cent. of this impuritv. |
The major part, however, of that used |
In comm rec, or for culinary purposes, |
contains the tartrato of lime TO an ex.
tent much greater than per cent, not |
infrequentiy being found, upon analy- !
sis, debas6d to q degree equaling one |
fourth or more OF It's entire weight.
In report upon the subject Of food |
adulter8tiOu, made 10 the Now Yoik |
State Board OF Health by Profs. Cham |
dler and LJyo, IL is stated that OF 81 |
samples OF cream Of tartar, bought from |
dealers as pure, 10 were adulterated |
with various substances, from to 90 |
per cent, while of the remainder all |
contained tartrate Of lime, tom6 as high |
as 1859 per cent,
The serious character Of this adultera- !
ton is more readily appreciated when !
IL is recuilUCtcd how largely cryam of
tarter en- cIs into the prepa alton of the
iOod OF very family. In connection
with sol IN baking powder II Is the
chief az now employed Tor raising
and max < light and Gigestb!e an our
biscuit, cake, and other pastry, and is
besides, IN many communities, super
seding the Old-ieshioned 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 10 this COutry in a
year In baking powder and otherwise
IN tho preparation of food, Ia estimated
at 10000 pounds. If this was 90 per
cent. puro-a high estimate-wo would
consume 100000 pounds, or more, of
lime annually as a substitute for bread.
En lnrna characterization hnnAYnE.
ciable In the deprivation of our food OF
portion of its nutritive elements not
only, but IL, as Is now supposed, this
excess of lime taken into the system
has a relation 70 the painful affections
Of the kidneys so prevalent in this
country, its bearing upon the health OF
the entire community 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 'chemi-
calls whatever for the purpose, was the
discovery originally ola German chem
list, but has been developed and per-
fected by the Royal Baking Powder
company, OF this city, through whose
efforts, n iew years since, in behalf Of a
high standard of purity in food, the
public was rid of the poisonous alum
baking pow ders at that time so preva-
lent.
The determination of this company to
place upun the market only absolutely
pure goods, and the imp0ssibility Of o.
ing this from the cream of tartar OF com.
morce, made IL apparent that some new
method must be sought by which cream
Of tartar could be procured In large
quantities, free from lime and chomi'
oelly pure. The cream of tartar refners
OF this country and Europe, when up
preached upon the subject, declared
such result impossible, and declined
to incur the expenditure necessary tC
make the trial. The Royal Baking Pow
der company, accordingly, resolved e
solve the problem for ITSELF and having
secured the ala OF the best chemists o
EUROPE aud America, proceeded with its
Investigations and discoveries unit
the result, after several year
oil labor and the expenditure o
over half a million dollars In thu
purchase of patents, perfectlng o
processes, and tho erection of building
ana machinery, was reached in tn,
complete attainment OF the end sought
Inc works NOW owned by the New
York Tartar Coz are located In Brook
lyn, and exceed In size and capacit,
any other similar refinery in the world
They produce a chemically pure cream
OF tartor, which is now exclusively usot
!!9r pharmaceutical preparations, and II
me manufacture of Che celebrated Ryya
Baking Powder.
The energy and outlay that have ei
iected this will undoubtedly be fully re
warded by the public which will chief
benefit by the successful issue OF th
Investigations, People are comm
uMly 10 more fully appreciate tho valu
oi pure and wholesome food. BY the ca
elusive uso of this chemically pur
cream of tartar, tho Royal Bakin
noWder is,produced entirely free frol
nme, and absolutely pure, qualitie
possessed by no other baking powder
Yet made. A baking powder entirel
Iree from lime or other impurity mul
not only contain moro strength G
iea,eningpowera and produce better foo
ana, therefore, be more economical K