Mexico weekly ledger., 1885-04-30
AN IMPORTANT FOOD REFORM.
Production of Chemically Pure Cream
Of Tartar-Tetal Elimination OF
all Lime Impurities-New Dis.
~ceyeries In Refning-A
Long Stride Toward
Pure Feed.
Prom the New York Tribune.
ALWAYS Cash In Advance.

IL tIlC Dott0Al kuN VI WAN
Iuring the fermentation of the wine.
his tartar, In its crude state, contains
ime and other impurities, which no pro-
ess of refining known prior to that here
described was able to entirely remove.
t has been possible, it is true, to neutra-
ize the lime to some extent by the aid OF
chemicals, and bis method was resorted
% In order to procure cream OF tartar in
small quantities for pharmaceutical pur-
poses; but it was open to serious oblec-
ion In view Of the fact that the chemicals
employed for this purpose were not al
ways washed out but remained in guam
titles that were uncertain and prejudical
to its quality. The supposed impossible
ty of removing the lime has, accordingly,
caused cream OF tartar to be ciassed and
sold as pure when it did not contain more
than five per cent of this impurity. The
major part, however, of that used in
or for culinary purposes, con-
tains the tartrate of lime to an extent
much greater than five per cent, not in-
frequently being found, upon analysis,
debased to a degree equaling one fourth
or more Of its entire weight.
In a report upon the subject of food
a%dulteration made to the New York State
Board of Health by Professors Chandler
and Love, it is stated that Of p samples
of cream of tartar bought from dealers
as pure Is were adulterated with various
substances from 8 to 90 per cent, while OF
the remainder all contained tartrate OF
lime, SOM as high as 10 80 per cent.
The serious character of this adultera-
ton is more readily appreciated when 1t
is recollected how largely cream of tartar
enters into the preparation of the food of
every family. In connection with soda in
baking powder 1t 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, superseding the oldfashion-
ed yeast for all leavening purposes, SO
that 1t is employed TO some extent In al
most 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 ten million pounds. If this
were 80 per cent pure-a high estimate
we would consume one million or more
of line annually as a substitute for
bread.
So large a deterioration becomes appre-
ciable in the deprivation of our food Of a
portion OF its nutritive elements not only,
but II, as is now supposed, this excess OF
lime taken into the system has a 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 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 chemicals
whatever for the purpose, was the dis
coyery originally of a German chemist,
but has been developed and perfected by
the Royal Baking Powder Company of
this city, through whose efforts a few
years since in behalf of o high standard
of purity in food, the public was rid OF
the poisonous alum baking powders at
that time so prevalent.
The determination of this Company to
place upon the market only absolutely
pure goods, and the impossibility Of do
ing this from the cream Of tartar of COM
merce, made it apparent that some new
method must be sought by which cream
of tartar could be procured in large guam
titles, free from lime and chemically pure.
The cream of tartar r~efners of this coun-
try and Europe when approached upon
the subject, declared such a result impos-
sible, and declined to incur the expendi-
ture necessary to make the trial. The
Royal Baking Powder Company, accord
ingly, resolved to solve the problem for
Itself; and having secured the aid of the
best chemists of Europe and America,
proceeded with its Investigations and
discoveries until the result, after several
years of labor and the expenditure OF
oyer half q million dollars 10 the pur-
chase Of patents, perfecting of processes,
and the erection of buildings and ma
chinery, was reached in the complete at
ta:nmsnt of the end sought. The works
frow owned by The New York Tartar
Co. are located In Brooklyn, and exceed
in size and capacity any other similar re-
anery In the world. They produce q
chemically pure cream of tartar, which
is now exclusively used for p~harmaceuti-
al preparations, and In the manufacture
OF the celebrated Royal Baking Powder
The energy and outlay that have ef-
fected this win undoubtedly be fully re-
warded by the public which viii chiefly
benefit by the successful issue Of the in
vestigations. People are coming daily te
more fully appreciate the value OF pure
and wholesome food. By the exclusive
use CT this chemically pure cream of tar
tar, the Royal Baking Powder is pro
duced entirely free from lime, and ALSO
lutely pure, qualities possessed by M
other baking powders yet made. 4
baking powder entirely free from lime O.
other imrurity not only contain NOR
strength or leavening power and produe'
better food and therefore be more eco
nomial for use, but what Is more impor
tant, possess qualities Of superior whole
someness.
Chemists and physicians have locke
upon the experiments with much interest
and regard Their success IS q matter G
much importance.
See the advertisement OF DR.. Cha
se's New Recipe Book in this paper
It Is the book for the million, for
contains information on every sui
ject. Its recipes are reliable. n
family can afford to be without it,
it can be had for the low price OF tw
dollars.
II you want any kind Of Dire