Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1885-03-12
New York Tnbanc.l

Discoveries Of much Importance on account
OF the relation they bear toward more whole.
sonie food supply and consequently upon the
pubtse health. have been recently made in the
process OF refining cream Of tartar. Cream Of
tartar. as Is well known, il bitartrafe OF uota.-
81 puriucd from the crude tartar, or aryol
which collects in crystalline deposit upon the
bottom and sides of wine casks during the
fermentation OF the wine. This tartar, in its
crude state, contains lime and other impurities
which no process Of refining known prior 10
that here described was able 20 entirely remove
u has been possible. IL Is true, to neutraize the
lime 70 some extent by the aid OF chemicals,
and this method was resortsd tn IN order to
procure cream OF tartar in small quantities
for pharmaceutical purposes /; but II was open
Ia serious objection in view af the fact that the
chemicals employed for this purpose were not
always washed out but remained in quantities
that We're uncertain and prsjudieial to it- quail
". The supposed impossihity OF removing
the anc has accordingly. caused cram Of lar
tar 10 be classed and sold as pure when il did
not contain more than five per cent. Of this
impurity. The major part, however, OF that
used IN commerce. or for culinary purposes
contains the tartrate of lime To nm extern. much
greater than five per cent. not infrequently
being found. upon analys deha-esl 10 degree
eqna!ing onc-foarth or more OF its eaiir.
weight
In report upon the subject If food a,lulter-
alton made 10 the New York State Board OF
Health by Professor. Chandler and Lave. II i
stated that OF = samples 81 cream Of tartar
bought from dealers rs pure. ii were aIuiirrat-
Ell with various substances from to ~ per
cent. " bile Of the remainder all contained TAR
trate of lime. some n high n 90 per cent.
The serious character Of this a.Iultsraiian |,
more readily appreciated when il i rr,-olected
how largely cream OF tartar enters into fhs.
preparation OF the food OF every family In
connection with soda in baking powder il il
the chief agent now employed for raisin., and
fIgsht md al
cake, and other pastry. and j. besides in many
communities. ,upersssiing the ol,i-fashione,l
yeast for all lrayening purposes "a that II /.
einpfnFef 10 some extent IN almost every meal
OF " hich W. eat. The amount OF cream of
tartar USED IN this country in wear in baking
powder and otherwise in the preparation Of
food. i estimated at ten million pounds IL
this Werr ~ per cent pure-a high tsitnat..--
We would consume one million pounds or more
OF lime annually substitute. for brrsl -
barge \ deterioration becomes ai,prcriabls in
the depFi Walton ~ our food of portion ~ H.
nutrisltr elements not only. but H. a. l. now
supposed. this excess ~ lime taken into thu.
sy>icin has 4 rejstion to The painful affections
OF Inc Kidneys 80 prevalent In this country.
~ bearing upon the health Of the rntir,. rom
mnnity j. too important To be overlooked
u he ncw process by which cream 81 tartar
i produced 100 per cent. purr-that r. with
the lime totally eliminaiFSl.-h treating, The,
cru'i" materials under pressure instead NJ using
- - ~. - '''''- - i'F itl' purpose W"
~, I'-",'tN ",'-i3aitE % hrrmsn h'nist.
n n, '*fh U.Nr"p'i ahl perfected by the
TO- = hiNihS F.Mi'r company p THIS city
through whose effort. frI wear. since in h.
half "f high standard Of purity IN fool. tli'.
P'o"' w 'hi 81 'ne l'ot'"t"t, alum baking
- Ell = ~ tithe 80 PITY attht.
tts' t'''t'h'ha."h - tbl~ company I" l'lare
ufT'n 'H' ma'A.t ph's ah,"lhi'lN putt &p"tiS,
and IL" iin.-p>>'l'llity OF dnng TIT. from H.,
~ am 81 tartar Of commerce. ma,is II apparent
-
u.s. t''ll' ~ m tn"' 4nu,t d. sought hY
90 ti'' ~ ''u'' bf PF'"hfti IN
- m" rom hlii' AMI eh"tnrailY
F".., -" ,titn ~ laFtAF FFhhfrS n ~"
Init wy t'4'ptT "h'h aPPF'acf'Ts urnn
w !' 5'f'' u 4 rt-hit Impossible,
'h't u '',of - ~ 'ntor ~ 'NT"ui,furr n''-r->t-
= 20 ''ilN' W. 'Fia'. H' h"'Ai nHNln% fpw-
tts+F tffltAiA accordingly, N al - solve