Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1886-12-15

the question of which is tho best and
wholesomest of these articles. The
analyses and tests required were under
taken by Professors W, G. Tucker, of
the Albany Medical College, and W.
P. Mason, Of the Rensseler Polytcch-
mic 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, Journal stated,
had been directed to procure from deal
ers in Albany and Troy packages of
baking powder, to analyze and criti-
cally examine them, aud to make their
reports of facts found entirely without
bias or favor.
The report proved matter of inter-
est and importance, and was widely
copied and commented upon. From
the facts presented housekeepers had
no difficulty in determining for them
selves the best and most wholesome
baking powder to use. The Journal,
its facts having been questioned by
local baking powder manufacturer, re-
turns to the subject and publishes the
following interesting Interview with
Prof. Tucker. The facts before stated
are reailirmed and emphasized in the
most breezy manner:
A journal reporter recently visited
Prof. Tucker for the purpose of gain
ing further information in reference to
the baking powder question. He was
found in the extensive laboratory of the
Medical College, hard at work, but
good-naturcdly submitted to an inquis-
itorial interview, the substance of
which, here given, will be found of in
terest.
doctor" said the reporter, sit ap-
pears that one of our local baking pow
der manufacturers attempts to discredit
the report some time ago published in
the Journal with reference to baking
powders, for which the analytical sx-
aminations were made by yourself and
Prof. Mason. Were your analysis
and opinion printed correctly"
"They WERE" replied Prof. Tucker,
"literally."
SIS there any part of the report, or
OF your views expressed therein, that
you would modify"
"Not word. My examination was
most carefully and accurately made;
the deductions l drew from the tests
were the inevitable ones, and the opin-
ions expressed were PROFESSIONALLY
correct"
"You say, Doctor, that the Royal
baking powder is superior to any other
baking powder which you have e1-
amined?"
"That is my report
"Have you examined many other
baking powders?'
"Quitc number"
"Wherein, Doctor, consists this SUI
periority which you find in the Royal
over other brands?"
"As stated in my report, in the
great purity of its ingredients, in the
unquestioncd propriety and wholesome
ness of those ingredients, in the exact
proportions of the same, and the chem
ical accuracy and skill with which
they have been combined. AS I said
before, it is, l believe, a baking pow
der 'unequaled for purity, strength and
wholesomeness.'
"Doctor, the Journals lady readers
would like you to inform them what
are the peculiar virtues of good bak.
ing powder over other and more old
fashioned methods of raising bread,
biscuit and cake"
"That would require long answer,
something in the nature of lecture.
Briefly, however, the advantage of
such baking powder over yeast con-
sists in the quicker work it accom-
plishes, in the preservation of some of
the best elements of the flour which are
destroyed in the production Of the car
bolic acid gas by the use of yeast, and
in the absolute certainty Of sweet, light
and digestible food. Over other meth
DDS for quick raising, the merits of
pure baking powder are great. 1t is
always ready for use, the acid and al
kali are combined in exact proportions
to produce definite results, OF to render
the largest amount of leavening gas
and leave nothing more than neutral
residuum, which is not the result
where cream of tartar and soda are
bought separately and mixed in the
kitchen, for it will always occur where
this is done that one or the other of
these substances will predominant,
making the food yellow, heavy, bitter
and unwholsome. Besides, the cream
of tartar which can be procured by the
housekeeper is mostly adulterated, ad-
ding to the uncertainty of the results
or the EMBELLISHMENTS of the food.
All these difficulties are avoided in the
use of pure, properly-made baking
POWDER
'Will baking powders keep? How
long will they hold their strength"
"If properly made, until used A
perfect baking powder must combine
superlative strength with power 10 re-
tain it indefinitely. Baking powders
generally are robbed of the necessary
preserving agent in order to give pres
ent strength, or else have their eff
cheney largely destroyed by the addi-
ton of large quantities of -four to pre-
vent premature decomposition. The
method by which both these qualities
are retained in the highest degree pro-
duceS the perfect article, and this l be-
lieve is fully accomplished in the Royal
baking powder. have seen an analy-
sis of baking powder which showed
81 Iper cent. of Rochelle salts. The
baking powder was not fresh, and be-
cause Of the improper manner in which
it had been made the ingredients had
combined, forming the purgative salt.
| give this as an illustration of those