The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1886-11-18

" WV l. l11k\O 1\Jx\s .
This new bank building is one of
which our people may we'll feel proud.
We could once claim that the AD.
VANCE block was the handsomest in
the town, but We announce now with
positive pleasure and harmless envy
that the ADVANCE block is only a
village" structure compared to this
fine ''city" bnilding. A railroSd of1ici-
al who travels all over the st. Paul &
Omaha road, informs Us that there is
no building on the lines equal to this
in finish and beauty, outside of the
large cities.
OUR CRITICS.
\ correspondent of the Lancaster
Gazette says:
Tie Chicago Inter. Ocean gives Mr..
Abraham p. Miller. the editor and po-
ct, great praise IN two column artl-
Gle, in which it extols his poetical ge-
MUS, and his excellence rs i man. Mr..
Miller's book of poems, recently issued.
is said to be meeting with great favor:
perry" rs we always called him. Is a
native uf Basil, and his aged mother
and sister still reside here.
The Inter- Ocean folks have certainly
done us 4 handsome turn. They sent
for photograph, gave us ''picture"
and a two column notice of our little
book, sent us 125 extra copies, and
when we sent for bill, they sent us
''their compliments. We call this ex-
ceedingly handsome treatment extend
ed to a mere country editor.
Thus far we have said very little in
the ADVANCE about the reception ac-
corded our little volume of poems, hut
hereafter we think it may not be amiss
to publish some Of the appreciative no
tices. Our friends may be pleased to
see them, and even our bitter and un-
just enemies may be benefited by
learning that poetical writer has
fame save in his own country.
A letter dated October 16, from one
of the editors of The Worlds Advance
IhOughC, says:
Allow me personally to thank you
for the beautiful little volume Of high
ly inspirational poems bearing your
name as author. 1t is greatly priced,
and would have been still more so, had
you written your autograph on the fly
leaf
''The Ghost" will appear in the next
Issue of 1.-The Advance Thought"
Your inspiration must have come di.
rect from heaven. 1t is even more
beautiful than the Raven.
WHAT BAKING POWDER SHALL WE
USEs
This plain question comes home to
every hoasekeeper. We desire pure
| and wholesome food, and this cannot
be had with the use of impure or pois.
onous baking powder. There can be
no longer Il question that all the cheap.
er, lower grades Of baking powder cou
tain either alum, lime or phosphate
acid. As 10th AS we may be to admit
SO much against what may have been
some Of our household gods, there can
he no gainsaying the unanimous testi-
mony Of the official chemists. Indeed,
analysts seem to find no baking pow
| uCA CuChCIy llVC AlOu oOIjc OIC VI
these objectionable ingredients except
chemically pure. We find some of the
baking powders advertised as pure. to
contain, under the tests Of Profs.
Chandler, Habirshaw and others,
nearly L. per cent Of lime, while others
are made from alum, with no cream of
tartar. THIS, we presume, accounts
for the lack Of leavening power as
sometimes complained of by the cook,
and for the bitter taste found in the
biscuits 50 frequently complained of
by ourselves.
But aside from the inferiority of the
work done by these powders, the
Psychologists assure us that the lime
and alum taken into the system in
such quantities rs this is injurious.
They are not decomposed by heat nor
dissolved in mixing or baking. They
go with the bread therefore, into the
stomach, where their physiological ef-
fects are indigestion, dyspepsia, or
worse evils.
The question naturally arises, why
do these cheap baking powders use
these things? Alum is three cents Il
poundss lime still cheaper, while cream
Of tartar costs thirty-five or forty.
The reasons for the chemical purity Of
the Royal Baking Powder were recent
ly given in the New York Times in III,
interesting description of a new meth
cd for refining argOls. or crude cream
of tartar. 1t seems that it is only un.
der this process that cream of tartar
can be freed from the lime natural to
it and rendered chemically pure; that
the patents and plant for this cost the
Royal Baking Powder Company about
half q million dollars, and that they
maintain exclusive control Of the
rights.
Prot. McMurtrie, late chief chemist
Of the Department of Agriculture at
Washington, D. c., in the interests OF
commerce. made an examination OF
this process, and reported upon the re-
suits attained in the refined cream OF
tartar. The following extract from
his report would seem to answer the
question repeated at the head of this
article, and which is so frequently pro-
pounded by the housekeeper:
II nave examined the cream Of tar
tar used by the Royal Baking Powder
; Company in the manufacture of theil
baking powder, and find it to be per
fectly pure and free from lime in an,
form. The chemical tests to which
have submitted the Royal Baking
Powder prove it perfectly healthful
and free from any deleterious sub.
stance"
THE JUNCTION.
The depot building at the Junction
or Summit is up and receiving it's Goa
, Of paint. 1t is 16x32. two stories
platform all around. An operator ant
station agent will be on hand in few
= days.
; n. A. Call, the hay dealer and boom
or nE Aln S.,no 10 l,..;ldsu, Ii am ~,