Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1885-06-26
AN IMPORTANT ROOD REFORM

Production of Chemically Pure Cream
OF Tartar-Total Elimination OF MI
Lime Impuriiies-.New Discoveries
| In RehnIng-a Long Stride Toward
Pure Food.
(From the New York Tribune.)
discoveries of much importa nee on account
OF the relation they bear toward more whole.
some food supply and consequently upon the
public health, have been recently made in the
PROCESS OF refining cream of tartar. Cream O.
tartar, as is well known, is bitartarte of potas.
sa purified from the crude tartar, or argol,
which collects in crystalline deposit upon the
bottom and sides OF wine SKIS during the fer.
mentaiion ofthe wine. This tartar, in its crude
state, contains lime and other impurities, which
no process of refining known prior to that here
described was able to entirely remove. 1t has
been possible, 1t is true, to neut.alize the lime
| to some extent by the aid Of chemicals, and this
method was resorted To 10 order 10 procure
cream OF tartar in small quantities for pharma
ceutical purposes but IL was open to serious
| objection in view OF the fact that the chemicals
employed Tor this purpose were not always
washed out but remained in quantities that
were uncertain and prejudicial to its quality.
The supposed Impossbility of removing the
lime has, accordingly. caused cream If tartar
to be ciassed aud sold as pure when it did not
contain more ihar five per cent of this impur.
| ity. The major part. however, Of that used in
, commerce, or for culinary purposes, contains
| the tarirate OF lime In an extent much greater
| than five per cent, not infrequeutly being found.
| upon analSsis, debased to a degree equaline
fourth or more of its entire weight.
In report upon the subject of food adultera-
tion made to the New York Stale Board of
Health nv prnfaaanra Nhan /.
stated that Of "a samples of cream of tartar
bought from dealers Ms pure, 16 we're adultera-
ted with various substances from 3 to 03 per
cent, while OF the remainder all contained lar.
traIe of lime, some as high as 1889 per cent.
The serious character of this adulteration is
more readily appreciated when 1t is recoiected
how largely cream Of tartar enters into the
preparation OF the food of every family. In
connection with soda 10 baking powder it is the
chief agent nav employed for raising aud
making light and digestibe all our biscuit,
cake, and other pastry, and is besides, in mauy
communltie', supersedng the old fashioned
yeast Tor leavenlng purposes, so that il is en-
ployed to some extent 10 almost every mael Of
which We cal. The amount Of cream of tartar
used in this Country in a year 10 baking powder
and otherwise In the preparation Of food, is esti.
mated at ten million pounds. IL this were 90
per cent pnre-a high estinate-we would con-
sume one million pounds or more of lime aunu-
~
teroration becomes appreciable 10 the d.priva.
ton OF our food of portion OF It's putrilive eIe.
mems not only, butJf as Is now supposed, this
excess Of lime taken nto the sy stem has n re-.
'at'on to tue painful affections of the kidneys so
prevalent in This country, its bearing upon the
to be overlooked.
The new process by which cream of tartar IL
produced 100 per cent pure-ihat is, with tho
lime totally eliminaled,-by treating the crude
material under pressure instead of using any
chemical whatever for the purpose, was the
discovery originally OF a German chemist, but
has been developed and perfected by the Royai
Baking Powder Company of this civ. through
whose norls Few years since in behalf Of
nigh standard OF purity in food, the public W as
r,d OF The poisonous alum baking powders at
that time 80 prevalent.
The determination Of this Company to place
upon me market only absolutely pure goods,
aud the impossi6ilily of doing this from the
cream OF tartar OF commerce, made IL appearent
lhat some new method must be 8 ught by which
cream OF tartar could be procured in large
Quantities, free from lime and chemically pure, |
lhe cream oi tartar refners OF the country aud |
Europe when approached upon tho subject, de- |
cIarea sueh result timpossibe, and decliued to |
incur tbe expenditure necessary To make the |
Trial. The Royal Baking Powder Company,
acc'rdlng,y, resolved To solve the problem for
llseli aud having secured the aid OF the best
chemists In Europe and America, proceeded
with its Investigations and discoveries uu,iI ths
result, after several years of labor aud the or
pendilnre OF over half million dollars in the
purchase OF patents, perfectng of PROCESSES.
ind iie erection Of bnildins and machinei v, was
reached 10 the complete attainment of the end
sought. The works (now owned by The Now
York Tartar Co. are located 10 Brooklyn, and
'xceed 10 size and capacity and other similar
ehnery In the world. They produce chem
caIiy pure cream OF tartar, wbieh is now ex.
'lusively used for phaI maceuiical preparations,
ma In the manufacture Of the celebrated Royal
'aking Powder. '"
The energy and outlay that have effected this
WI und' ubiedly be fully rewarded by the pub.
10 which will chiefly benefit by the successful
rsne OF the investigations. People are coming
aily 70 more fully appreciate tho value OF pure
% Wholesome food by the exclusive use Of
his chemically pure cream Of tartar, the RoyaI
'akipg Powder ID produced entirely free from
me, ana absolutely pure, qualities possessed
no oiler baking powders yet made. A bsk- a
" powder entirely free from lime or other i'm. !
nriy must not only contain more strength or Z
'avening power aud produce better food and
'ereiore DO more economical for use, but what
more lmpoTlast, possess qualities Of superior
bOlesorDeness. Y
Chemists aud physicians have looked upon
10 experiments with much interest and regard !,
sir success aA matter VI much Importance. 4,