Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1885-04-14

substances from To 93 per cent, while
of the remainder, all contained tartrate
OF lime, some as high as 10 50 per cent
The serious character OF this adulter-
alton Is more readily appreciated
when IL IL recollected how largely
cream of tartar enters into the prepare
ton OF the food of every family. In
connection with soda in baking pow
der, IL Is the chiefsgent now employed
for raising and making light aud
digestible all our biscuit, cake and
other pastry, and Is besides, In many
communities, superseding the old
fashioned yeast for ali leaveniug pnr-
poses. so that it is employed To some
extent in almost every meal OF which
we eat. The amount OF cream of tar
tar used in this country IN a year in
baking powder and otherwise in the
prepare ion If food, is estimated at ten
million pounds. If this were 80 per
cent. pure---a high satimste--we would
consume one million pounds or more
of liue annually rs 3 substitute for
bread So large R deterioration be.
comes apprecisbIe in the deprivation
OF our food ola porti of its nutritive
elements not only, but IT, as is how
supposed, this excess Of lime taken
luNO tlit sNSNttu uAd ~ TtldbNiu W lut
painful all, ctione of the kidneys 20
prevalent in THE country, It's bearing
upon the health OF the entire commu-
nifty Is too important 10 be overlooked
The new process by which cream
OF tartar is produced 100 per cent.
pure --that is. with the lime totally
eliminaied--by treating the crude ma
terial under pressure instead Of using
an ah.tK.tnnla m NJ for 1,s
pDae, was the discovery originally of a
German chemist, but has been d.vel.
oped and perfected by the Royal
Baking Powder company of this city i,
through whose tflors few years
since 10 behalf OF a 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 ahso-
lutely pure goods, and the imposs bill
| ity of doing this from the cream OF
tartar OF commerce, made it apparent
that some new method must be sought
| by watch cream of artar could be pro
ured in large quantities, free fr N
lime and chemic Ilypur The cream
of tortar retineis of Tine country and
Europe when approached upon the
suhj rct, decl tred suoh result in1pos
sible, and declined TO incur the tx
| peDditure neoes- AIRY to make the trial
The Royal Baking Powder company
a cordihgly resolved to solve tn,
problem for itself; and having
secured the aid of the rbes'
chemists of Europe and Amer
lea, proceeded win its investigation
and discoveries until the result, afte
several years of labor aud the expendi
ture Of over half q million dollars in TIA,
purchase OF patents, petfectipg of pro
cessts, and the erection of building
and machinery, was reached in tn,
complete attainment Of the eud sought
Tue works (uow owned by the New
York Tar ar cnmpauy.) are located Il
Brooklyn, and exceed in si2e and cspa
city any other similar refinery in III
W rid. They produce chemically
pure cream of tartar, which.is nov
exclusively Used for pharmsceutica
preparaI ions, and in the nanufac ur,
of the celebrated Royal Baking Pow
der
The energy and outlay that hav'
effected this will und' ubtedly be full,
rewarded by the public which vii
chiefly bent fit by the successful issu
OF tue Investigations People AT,
coming daily TO more fully spprecist,
the value of pure and whOlesom
fnod. By the exclusive use of thi
chemically pure cream Of tartar, til,
Royal Baking P,woer Is prodGceC
entirely free from lime, and absolute
~ pure, qualities possessed by no othe
baking powders yet made. A bakinl
powder entirely free from lime o
ether impurity must not only iItair
more strength or leavening power an6
produce better food, and therefore b,
more economical for use, but what Il
more important, possess qualities o
superior wholesomeDe-s.
Chemists and physicians havt
looked upon the experiments will
much interest, and regard their sue
cess AS matter of much Importance