The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1885-08-14
An IMPORTANT FOOD REFORM.

FOOD.
New York Tribune.
Discoveries of much importance OF
account of the relation they bear tow
ard 4 more wholesome food supply and
consequently upon the public health
have been recently made in the procesl
OF refining cream of tartar. Cream OF
tartar, as is well known, is 3 bitartrate
of potsssa purified from the pure tartar
or argol, which collects in crystalline
deposit upon the bottom and sides OF
wine casks during the fermentation OF
tho wine. The tartar in its crude state
contai' lime and other impurities,
v ich no process of refining known pri-
or o that here described was able to en-
tireiy remove. 1t has been possible, it
is true, to nsutralizs the lime to some
extent by the aid of chemicals, and this
method was resorted to in order to pro-
cure cream Of tartar in small quantities
for pharmaceutical purposes, but it was
open to serious objection in view of the
fact that the chemicals employed for
this purpose were not always washed
out but remained in quantities that were
uncer tain and prejudicial to it, quality.
The supposed impossibility of removing
the lime has, accordingly, caused cream
Of tartar to be classed and sold as pure
when it did not contain more than per
cent of this impurity. The major part,
however, of that used in commerce, or
for culinary purposes, contains the tar
trate of lime to an extent much greater
than per cent, not infrequently being
found, upon analysis, debased to = de-
gree equalling ons-fourth or moro Of it,
entire weight.
IN report upon tho subject of food
adulteratiOn made to the New York
state board OF health by Professors
Chandler and Love, it is stated that of n
samples of cream of tartar bought from
dealers as pure 16 wore adulteratsd
wi b various substances from 8 to SO
per cent, while Of the remainder all
contained tartrate of limo, some as high
as 1889 per cent.
The serious character of this adultera-
ton is more readily appreciated whenit
is rscollectsd how largely croam of tar
tar enters into the preparation OF the
food of every family. In connection
with soda in baking powder it is the chief
agent now employed for raising and
making light and dgsstibls ell our bis
cult, CAKE and other pastry, and is be-
sides, in many communities, enpersed-
ing the Cli-fasbioned ysnst for all leav-
enirg purposes, so that it is employed
to some extent in almost every msal We
eat. The amount of cream of tartar
used in this country in year IN baking
powder and otherwise in the prePara-
ton of food, is estimated At ten million
pounds. II this was 90 per cent. pure
q high imate-so wou d consume one
million pounds or moro OF lime annual |
ly as substitute for bread. So large .
becomes sppreciablo in the
of our food Of its nutritive |
not only, but if, rs is now
supposed, this excess OF lime taken into |
the system hi, relation to tho painful |
affections of the kidneys 80 prevalent in
this country, its bearing upon the health
OF the whole community i, too import
ant to be overlooked.
The new process BIZ which cream OF
tartar is produced 100 per cent. pure
that is, with the lime totally eliminated
by treating tho crude material under
pressure instead Of using any chemicals
whatever for the purpose, was the DIS
covery originally Of \ Gsemau chemist,
but has been devslopsd and perfected BY
the Royal Baking Powder company OF
this city, through whose efforts > few
years since in behalf Of the high stand
ard Of food, tho public was rid OF the
poisonous alum baking POW doris at that
ims 30 prevalent. -
Tho determination of this company TO
place upon the market only absolutely
,urs goods, and the impossibiity OF do
ng this from the cream of tartar Of
mado it apparent that some
low method must be- sought by which
'rcsm OF tartar could be procured in
args quantities FREQ from lime and
homicallv pure. The crosm OF tartar
ehncrs of this country and Europe,
ghsn approache d upon the subject, de-
Jared such a result impossible, and de-
lined to incur the expenditure nscss-
ary 10 make the trial. Tho r )yal Bak-
ny Powder company, accordingly, re-
olvcd to solve tho problem for itself;
nd having secured the aid of tho bsst
hemists Of Europe and America, pro-
seded with its Investigations and dis
ovsries Until the result, after several
ears of labor and the expenditure OF
YER half million dollars in the pur-
base OF patents, perfscting Of processes
nd the erection OF buildings and ma
ninsry, was reached in the complste
ttainmcnt of the end sought. The
-orks (now owned by the New York
artar Co. are located in Brooklyn and
rceed in size and capacity any other :
rnilar refinery in the world. They
reduce chemically pure cream of
4rtar, which is now exclusively used for
pharmaceutical preparations, and in the
lnufacturs Of the celebrated Royal
aking Powder.
The energy and outlay that havs Of