Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1885-03-13
An IxPoRrAsr rooD nEroaM.

A. AAFORTANT FOOD REFORM.
Production Of Chemically Pare Cre.- n
i Tartar--Total Eliminafion Of All Limo
.nParttaes.-New Discoveries In 8eAn-
New York Tribune.
Discoveries of much importance on account
OF the relation they bear toward more
wholesome food supply and consequently upon
the public health, have been recently made in
the process Of refining cream of tartar.
Cream of tartar, a. is veil known, is q bitar-
frate OF potassa purified from the crude tartar,
or argol. which collects 10 . crystalline de-
post upon the bottom and sides of wine casks
curing the fermentation of the vine. This
tartar. IN its crude state, contains lime and
other impurities, which no process of refining
known prior TO that here described vas able
to entirely remove. 1t has been possible, it
IS true To neutralize the lime to some extent
oy the aid OF chemicals, and this method was
resorted to in order to procure cream of tar
tar in small quantities for pharmaceutical
purposes; but it was open to serious objection
10 view Of the fact that the chemicals employ ed
for this purpose we're not always washed out.
out remained in quantities thar were uncer-
tain and prejudicial to its quality. The sup
posed impossibility of removing the lime has,
accordingly. caused cream of tartar to be
ciassed aud sold as pure when it did not con-
tain more than five per cent of this impurity
Inc major part, however, of that used in COM
merce, or for culinary purposes, contains the
tartrate Of lime ~ extent much eater
than five per cent. 20. infrequ-niv being
found, upon analysis, debs.ed to a degree
equalling one-foufth or mora of its entire
weight.
In report upon the subject of food adul-
teration made TO the New York State Board
OF Health BY Professors Chandler and Love,
It is stated that Of 81 samples of cream Of tar
TAR bought from dealers as pure l6 were adult
tera;ed with various substances frem S to SO
per cent while of the remainder all contained
tartrate Of lime, some as high as TO- 50 per
cent.
The serious character of this adulteration
is more readily appreciated when it i. recol-
lected how largely cream of tartar 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 digestible all our bis
cult, cake. and other pastry, and is besides,
IN many communities, superseding the old
fashioned yeast for all leavening purposes, so
that it is employed to some extent in almost
every meal of which we est. The amount of
in baking powder and otherwise in the prep
sration of food, is estimated at ten million
pounds. If this were 80 per cent pure-a high
estimate-we would consume one million
pounds or more Of lime annually as a substi-
tute for bread So large a deterioration be-
comes appreciable in the deprivation OF our
food of portion of its nutritve elemen' not
only, but If, 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 impor-
tant to be overlooked.
The new process by which cream of tartar
is produced 100 per cent pure-that is, with
the lime totally elimnated.-by treating the
crude material under pressure instead of
using any chemicals whatever for the pur-
pose, was the discovery originally of a Ger
man chemist, but has been developed and per-
fected by the Royal Baking Powder Company
Of this city, through whose efforts few years
since in behalf of high standard of purity
in food, the public was rid of the poisonous
alum baking powders at that time so preva-
lent.
The determination of this company to
place upon the market only absolutely pure
goods. and the impossibitity Of doing this
from the cream Of tartar of commerce, made
it 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
refiners Of this country and Europe when sp-
preached upon the subject, declared such q
result impossible. and declined to incur the
expenditure necessary to make the trial. The
Royal Baking Powder Company, accordingly,
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 re-
suit, after several years of labor and the ex-
penditure Of over half million dollars in
the purchase of patents, perfecting of pro-
cesses. and the erection OF buildings and ma
chinery, was reached in the complete attain
ment of the end sought. The works (now
owned BY the New York Tartar Co are To-
Gated in Brooklyn, and exceed in size and
capacity any other similar refinery in the
world. They procure chemically pure
cream of tartar, which is now exclusively
used for pharmaceutical preparations, and in
the manufacture of the celebrated ROYAL
Baking Powder.
The energy and outlay that have effected
this, will undoubtedly be fully rewarded by
the public which will chiefly benefit by the
successful issue of the investigations Peo-
pie are coming daily to more fully appreciate
the value of pure and wholesome food. BY
the exclusive use of this chemically pure
cream of tartar, the ROYAL Baking Powder is
produced entirely free from lime, and abso-
lutely pure, qualities possessed by no other
baking powders yet made. A baking powder
entirely free from lime or other impurity
must not only contain more strength or leav-
ening power and produce better food and
therefore be more economical for use. but
what is more important, possess qualities of
superior wholesomeness. Chemists and
physicians have looked upon the expert
men's with much interest. and regard their
success as matter of much importance.
Business Notices.