The Stark County Democrat. [volume] (Canton, Ohio) 1833-1912, 1885-08-06

Impurities---Nsw Discoveries In hshn-
ing---A Long stride Toward Pure Food.
From tho New Yorh Tribune
Discoveries of much Importance on ac'
count OF the relation they bear toward
more wholesome food supply and o0nse
quently upon the public health, have
been recently made In the process Of re-
lining cream OF tartar, Cream OF tartar
as Ia we'll known, Ia a bitartrate OF po-
taesa purified from the crude tartar or
argol, which collects In a crystalline de-
p0sit upon the bottom and sides OF wine
caake during the fermentation OF the
wine. This tartar, In Ito crude state. con
talns lime and other Impurities which
no process OF refining prior TO that here
described was able 10 entirely remove.
II has been poealble, II Ia true, To neu
tralize tho lime 10 some extent by the
aid OF chemicals, and this method was
reeorted 10 In order 10 procure cream OF
tartar IN small quantities for Dharma'
ceutical purposes; butit was open 10 ser.
lous objection In view OF the fact that
the chemicals employed for this purpose
wero not always washed out, but 70.
mained In quantities that were uncer-
tain and prejudioial 70 ite quality.
The supposed possibility OF remov'
Ing tho time has accordingly,
cansed cream Of tartar to bo
claased aud sold As pure when II did not
contain more than . per cent. Of this
lmpnrity. The major part, however,
OF that used In commerce, or for cult
nary purposes, contains the tartrate OF
lime TO an extent much greater than :
per cent. not infreQuently being found,
debased 10 q degree eq Ealing 0ne-fourth
or more OF Its entire weight.
In q report upon the subject Of food
adulteratIon made TO the New York State
Board Of Health by Profe. Chandler and
Love, II 10 stated that OF 81 samples Of
cream OF tartar bought from dealers As
pure 10 we're adulterated with various
substances from Q 10 90 per cent. while
Of the remainder all contained tartrate
OF lime, some 40 high as 10.69 per cent.
The serious character OF this adulter'
alton Ia more readily appreciated when
II isrocollected how largely cream OF tar.
tar enters Into the preparation OF the
food OF every family. In connection
with soda In baking powder II Ia the
chief agent now employed for raising
and making light and dIgestible all our
cake, biscuit and other pastry, and IL,
besides, In many communities superse.
ding the old fashioned yeaat for baking
purposes, no that II 10 employed " some
extent In almost every meal we eat. The
amount OF cream OF tartar used In this
country In q year In baking powder and
otherwise In the preparation Of food 10
estimated nc ten million pounds. II thls
were 90 per cent. pure--a high estimate
we would consume one million pounds
or more Of lime annually ne q substitute
for bread. 30 large q deterioration be,
comes appreclable In the deprivation Of
our food OF a portion OF Ito nntritiye Gle.
mente, not only, but II, as 10 now sup
posed, this excess OF lime taken Into the
eystem has n relation TO the painful af-
fections OF the kidneys 30 prevalent In
this country, its bearing upon the health
Of the entire community is too Import
ant 10 be overlooked.
Tho new process OF which cream Of
tartar 10 produced 100 per cent. pure
that 10, 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 thie city. through whose efforts o
few years since Ia behalf OF high
standard OF purity In food, the public
was rid OF the poisonous alum baking
powders at that time 30 prevalent.
The determination Of this company
To place upon tho market only at1olute.
ly pure goods, and the lmpoeslbillty Of
doing this from the cream OF tartar Of
commerce. made II apparent that some
new method must be sought by which
cream OF tartar could be procured In
large quantities, free from lime and
chemically pure. The cream OF tartar
rennere OF this country and Of Europe
when approached upon the subject, de-
olared such result impossible and de-
cllned 10 incur the expenditure neces
sary 70 make the trial. The Royal Bak
Ing Powder Company, accordingly, re.
solved 10 solve the problem for itself;
and having secured the aid Of the best
chemiate OF Europe and America, pro
oeeded with Ito Investigations and dis i.
coveries until the rssult, after several
years OF labor aud the expenditure Of
over half q million dollars In the pur.
chase Of patents, perfectlng Of processes
and the erection OF buildings and ma
chinery, was reached In the complete
attainment Of the end sought. The
works lnow owned by The New York
Tartar Coz are located In Brooklyn, and
exceed In sixe and capacity any other
similar refinery In the world. They pro-
duce a chemically pure cream Of tartar,
which 10 now excluslvely used for phar.
maceutical preparations, and In the
manufacture OF tho celebrated Royal
Baking Powder.
Ths energy and outlay that have
effected this will undoubtedly be fully
rewarded by tho public which will
chiefly boneat by the euccessful Issue OF
tho Investigations. People are coming
daily 10 more fully appreciate the value
OF pure and wholesome food. BY the
exclusive use Of this chemically pure
cream Of tartar, the Royal Baking Pow.
der Ia produced entirely free from lime,
and absolutely pure, qualities possessed
by no other baking powders yet made
A baking powder entirely free from
lime or 0ther impurities must not only
contain more strength or leayening
power and produce better food aud
therefore be moro economical for use.
but what is more important, possess
qualities OF superior wholesomeness.
Chemists and physicians have looked
vtn0n tina exNarimant With mnch intor.