The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-04-15

Production CT Chemically Pure Cream of
TRrtar-Toisl Elimination of All Lime
npurities-Se~ Discoveries In Refiains
A Long stride Toward Pnre Food.
New York Tribune
Discoveries much importance on &C
count of the relation they bear toward
more wholeseme food supply. and conss-
quently upon the public health, have been
recently made in the process of refining
cream of tartar. Cream OF tartar, as is well
known, is bitsrtrsts of potssss purified
from the crude tartar, or srgol, which col
lects IN q crystalline deposit upon the bot
TOM and sides Of wine casks during the fer
mentstion of the wine. This tartar, in its
crude state, contains line and other inlpuri.
ties. which no process of refining known
prior TO that here described was able TO entire.
Iy remove. 1t has been possible, it is true, to
neutralize the lime to some extent By the
ard OF chemicals, and this method wa
Tesorted 10 in order to procure crea n OF tar
tar in tmall quantities for pharmace utical
purposes: but it was open to serious obiec.
ton IN view of the fact that the chemical
employed for this purpose were not always
washed out but remained IN quantities that
we're w certain and prejudicia, to its quality
The supposed impossibility of its removing
the lime has, accordingly. caused creim OF
tartar TO be clessed and sold es pure when il
did not contain more than per cent. of this
imrurity. The major part, however, OF that
used IN commerce, or for culinary purposes
contains the tsrtIate of lime to an extent
much greater than . per cent, not infre
quently being found, upon analysis, dsbased
to degree equaling one-foOrth or more OF
its entire weight.
In report upon the subject OF food'ad
teIeiion made to the New York State Board
of Health BY Professors Chandler and Love,
it is stated that of twenty seven samples OF
cream OF tartar bought from dealers IS pure
sixteen were sdolteTated with various sub
stances from , to 90 Ter cent. while CT the re-
nslD0er all contained taltrSie OF lime some
ss high as 10 % per cent.
The serious character of this a1ulteration
is more readily appreciated when il is recol-
lected how largely cream OF tartar enters
INTO the preDaration of the food of every
family. In connection with soda in baking
powder it is the chief agent now employed
!Or raising snd making light aud digestible
all Our biscuit, cake, and other pastry, aud ie
besides, in many communities supsrsedipg
the old-isshiored yeast for all leayening pnr-
pOtes, so that 1t is employed to some extent
IN almost every meal of which We eat The
amount Of cream of tartar used in this conn
Try IN year in baking powder and othsr-
wise In The preparation OF food, is esti n:a,sd
at 10000 coo pounds. II this were 30 per
cent pure-a high esti.nate-we would con-
sun e one million pounds or more OF lime
snnually as a substitute for bread So large
a deterioration becomes appreciate in the
deprivation of our food OF q portion of its
nutritive elements BOT only, but il. as is now
supposed, this excess of lime taken into the
system has relation to the painful affsc
tons Of the kidneys % 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 leo per cent pure-that is. with
the lime totally eliminated,-by treating the
crude material under pressure instead of us-
ing any chemicals Whatever for the purpose,
Was the discovery originally OF q Gsrmsn
che mist but has been developed and per.
fected by the Royal Baking Powder Com
psny of this. city, through whose efforts
few years since ia behalf Of high
standard of purity in food, the public
wes rid of the poisonous alum baking
powders at that Il lie so prevalent.
The determine ion of this company 10
place upon the u ITket onlS abs0lutsly pure
goods, snd the inposslbiIty of doing tais
from the cream OF tartsr OF commerce., made
il apparent that some new method most be
sought by which cream OF tsTter could b
procured IN large quantities, free from line
snd chemically pure. The cream OF tarief
Iehners Of this country and Europa when
apbINdSESu upO1 lHS eUOlscL Gee area Sucl
a result impossiole ard declined 20 incur
the expend ture necessary IN make the tr al.
The Royal Baking Powder Company )ri
iDgly resolved ID solve the problem for itself
al d. having secured The aid Of the best
chemists CT Europe aud America proceeded
with its investigations and disc iyeTies until
the result, after several years OF labor and
the expenditure OF over 500 600 in the pur.
chase OF patents, perfecting OF processes and
the erection Of bui dings snd machinery, was
re ached in the complete attain ment
oil the end sought The works
now owned by tbs New York
Tartar Company are located in Brook
Ign, and exec 81 in size aid capacity ary
UIhtr eimilsr refinery in tie world. They
produce chemically pure cream of tartar
ahich IS nov extensively used for pharma.
ceuucsl preparations. and in the msnuiac
tUre OF tie celebrated Royal Baking Powder.
The energy and outlay that have effected
this will undoubtedly be fully rewarded by
the public which will chiefly benefit by the
successful issue of the Investigations. Peo-
pie are coming caily to more fully appreciate
the vsiue Of pUIe and wholesome food By
the exclusive Use OF this chemically pure
cream If ,trter, the Royal Baking Pc wder is
IRE duced entirely free from lime, and ALSO
lu'e!g pure qDa tiles possessed by no other
baking powders yet made. A baking powder
Ell tifsly free from lime or other impurity
n ust not orl y contain more strength or
leavsnirg power, and produce better food.
snd thtrtfiIe be more economical for use,
bit what is more important, possess quail