Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1886-12-17
4 BAKING POWDER MATTER.
More Of the Albany Newspaper InVesti'
cation.

THE JOURNAL REAFF1RMs AND EsPHA-
SIZES THE FACTs-PLAGN TALK FROM PROF.
TUCKER-HIs OPINION ON AMMONIA AND
BREAD RIsERs GENERALLY.
The Albany, N. Y, journal some time
since published an interesting report upon
the subject Of baking powders, in which it
| gave the results of some tests of an elabo-
rate character made for the purpose of de
! terminng the question of which is the best
| and wholesomest of these articles. The
analyses and tests required were undertake
en- by Professors w. q. Tucker of the Al
bany Medical College, and W. p Mason of
the Rensselaer, Polytechnic Institute of
Troy, chemists of the highest standing and
reputation, well known for their extended
and valuable services as public analysts.
Messrs Tucker and Mason, the Journal
stated had been directed to procure from
dealers in Albany and Troy packages Of
baking powder, to analyze and critically
examine them, and to make their reports
of facts found entirely without bias or fla
vor.
The report proved matter of interest
and Importance, and was widely copied and
commented upon. From the facts presented
housekeepers had no difficulty in determin-
ing for themselves the best and most whole
some baking powder to use. The Journal.
its facts having been questioned by local
baking powder manufacturer, returns to
the subject and publishes the following in
terestng interview with Prof Tucker The
facts before stated are reailirmed and EN-
phasized in the most breezy manner:
Journal reporter recently visited frot. tuck
in reference to the baking powder question. He
was found IN the extensive laboratory Oh tle Meu
ical college hard at work but good noturedly sub
! a Al W.,
OF Whlch heI" gwen WIN Us Iounu Oh interest,";
Doctor, said the reporter, 1t appears That
one OF our local baking powder manufacturers
attempts to dscredt the report some time ago
published IN the journal with reference 10 baking
powders Tor when the analytical examinations
were Inade ny youIstli anu TIoii MASON, were
your analysis ann ophion prlhnh correctly , .
They were, replied frpi. tucker hteIaly
| rs there any part OF the report, or OF your
views expressed therein, that you would modityr
Not word. MY examination was most care
fully aud accurately made; the deductions drew
from the tests were the inevitable ones, ana the
opinions expressed were unqiestOilaDly correct.
GU say doctor, that the Royal baklhg pow
der Is superior To any other BAKING powder "hich
you nave examiner
| That Is my report
Have you examined many other baking pow
uttst
Quite number
Wherein. doctor, consists TINS superiority which
As stated in my. report, in the great purity OF
It's ingredients III the unquestlQned pruprlety ana
wholesomehess OF mos ihgIeaiehtS, III tIs eNac'
racy ana skin WIN when they nave been com
bned As SAID before II Is believe a BAKING
powder 'unequaled Tor purity strehgth ana Whole
somehess. ia.
DOCTOR the journal : mdy readers Wouiu IKE
you to inform them what are the peculiar virtues
OF a good baking powder over other ana more Oh
fashioned methods OF raising bread biscuit ana
, cake
That would require long answer, something
IN the nature OF ieciutei bIltnyi noNtNeI' IN,
| advantage OF such baking powder over yeast
consists IN the quicker work II accpmpllsles' Il
ne preservation oil some oil the pest elements o.
the hour when are dtstoStu Ill tht production OF
the carbolic acid gas by the use Of yeast, and in
the absolute certainty Of sweet, lght ana digestl
BILE food. over other methods for quick raising
the merits OF pure baking powder arr great great Il
Is always ready Tor use. the acld ana alkali ar
A | combined IN exact prop1luohs 20 produce 9ehmu
results, or To- render the largest amount OF leayeh
lug gas ana leave nothing more than neutral ~
A slduuin which Is not the result where cream o
a tartar and suia are bought separately ana mlXtt
IN the Kitchen Tor II Wlll always occur where TIM
Is done that one or other ot these substances WI
4, predoInlnate making thS i93d Stilo", heaNy, Dlt
r. Ter anu unWhoesone Besides, the cream OIL TAR
tar which can b. procured by the housekeeper l.
mostly adulterated. adding TO the uncertainty
I the results or the unwhotsoneness OF the FOOD
I All these difhcultles are avoided III the'use OF
purv; Ir9Itriy -nadt Easing powder. - II,
5 VIM BAKING powders keep! now long VII
they mold their strength
II properly made untll used. a perfect bak
ing powder must combine superlative strength
with power 70 retain IL indefinitely BAKING pow
ders GENERALLY are robbed oil the necessary pre-
serving agent IN order 10 give present strength,
tlSe nave Their ethclency largely DESTROYED oy IN
ADDITION OF large Quantities OF nouf 70 proven
premature decomposition Inc method by whle
both these qualities are retained III the highest de
gre produces the perfect article, ana TINS oeheV
IS tully accomplished IN the Royal baking powder
have seen m analyst oil a baking powder Whic
il showed y per cent 81 Rochelle salts. Inc bakln
n powder was not iFesn anu because OF the HhpIol
a. er manner IN winch II had been made me lngred
IN ents had conoih1 FORMING we i'urgdtiNNe siit
Il. - - ~ =