Springfield globe-republic. (Springfield, Ohio) 1884-1887, 1886-12-15
The journal" Reaffirms and Emphasizes
the Facts-Plain Talk from Profess
sor Tucker-His Opinion on
Ammonia and Bread
Risers Generally.

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 IA
vor.
The report proved a matter Of interest
and importance, and was widely copied
and commented upon. From the facts pre-
sented hOusekeepers had no difficulty In de
termining for themselves the best and most
wholesome baking powder TO use. The
Journal, its facts having been questioned
by a local baking powder manufacturer.
returns to the subject and publishes the
following interesting interview with Prof.
Tucker. The facts before are reaffirmed
and emphasized in the most breezy man
ner:
A Journal reporter recently visited Prof.
Tucker for the purpose Of gaining further
information in reference to the baking pow
der question. He was found in the eXten-
sive laboratory of the medical college, hard
at work, but good-nsturedly submitted to
an inquisitoTial interview, the substance of
which, here given, will be found of inter
est.
bOStol. Saiu hLe lCpOlbeI, IL sPPOssiS
that one of our local baking powder manu-
facturers attempts to discredit the report
some time ago published in the Journal
with reference to baking powders, for which
the analytical examinations were made by
yourself and Professor Mason. Were your
analysis and opinion printed correctly"
They were," replied Professor Tucker,
literally"
"Is there any part of the report, or of
your views expressed therein, that you
would modify?'
"NOt a word. My examination was most
carefully and accurately made; the deduc-
tons l drew from the tests were the inev-
liable ones, and the opinions | expressed
were unquestionably correct"
You say, doctor, that the Royal baking
powder Is superior to any other baking
powder which you have examined"
That is my report"
Have you examined many other baking
powders?'
| "Quite number"
wherein, doctor, consists this superior
ity which you find in the Royal over other
brands?''
''As stated in my report, in the great pur-
ity of its ingredients, in the uuquestioned
propriety and wholesOmensss of those in
gradients, in the exact proportions Of the
same, and the chemical accuracy and skill
with which they have been combined. As
| said before, it is, believe, 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 q good baking powder
over other and more Old-fashioned methods
Of raising bread, buiscuit and cake?"
That would require long answer,
something in the nature of a lecture.
Briefly, however, the advantage of such a
baking powder over yeast consists in the
quicker work IL accomplisheS, in the pre-
seryation of some of the best elements OF
the -four which are destroyed in the pro
duction of the carbonic acid gas by the use
Of yeast, and in the absolute certainty OF
sweet, light and digestible food. Over
methods for quick raising, the merits of q
pure baking powder are great 1t is always
ready for use. the acid and alksli are
combined In exact proportions TO pro
duce definite results. or to render the lar
sest amount of lesvening gas and leave moth
ing more than q neutral residuum, which IS
not the result where cream of tartar and
soda are bought separately and mixed in the
is done and one OF other of these substances
will predominate. making the food yellow,
heavy, bitter and unwholesome. Besides,
the cream of tartar which can be procured
By the housekeeper, is mostly adulterated
adding to the uncertainty of the results Ol
the unwhOlesomsness of the food. AL
these difficulties are avoided in the use of a
pure, prOperly-msde baking powder"
will baking powders keep? How Iona
will they hold their strength?'
''If properly made, until used. A per
feet baking powder must combine super
lative strength with power to retain il in
definitely. Baking powders generally art
robbed of the necessary preserving agent in
order to give present strength, or else have
their efficiency largely destroyed by the ad'
ditiOn of large quantities OF flour to prevent
premature decomposition. The method by
which both these qualities are retained in
the highest degree produces the perfect ar
ticle, and this | believe is fully accom-
plished in the Royal baking powder.
have seen an analysis of 3 baking powder
which showed 81 per cent. Of Rochelle
salts. The baking powder was not fresh,
and because of the improper manner in
which it had been made the ingredients had
combined, forming the purgatiye salt
give this as an illustration OF those baking
powders whose keeping qualities are sacri-
feed TO present strength. How to get both
strength and keeping quality is the secret
Of baking powder success"
doctor, what about ammonia in baking
POWDER"
'.Sesqui-carbonate of ammonia is some,
times used in the higher class of baking
powders"
rs it injurious or Objectionable"
Nonsense! Quite the contrary. 1t has
been used for generations in the finest food.
1t is a very volatile agent. Heat entirely
evolves it into gas, leaving no residuum.
Were it used in sufficient quantity TO 10 the
entire work of aeration, | am inclined to
believe it would be the acme of leayening
agents. Some of the highest authorities,
as Hassall, recommend its exclusive use for
this purpose in preference to yeast or other
kinds of leayen. 1t is universally admitted
TO be a wholesome and valuable agent. and
no chemist of reputation will class ii other
wise. / have become indignant when l
have read the silly charges that have fire.
quently been made through ignorance or
otherwise against it
| Then those manufacturers who adyer-
tise that their powder does not contain it,
| Confess that their powder lacks a most
useful, wholesome and excellent ingre-
dent"
but they say its origin Is filthy"
Its origin and method OF preparation
are no more filthy than are the origin and
preparation of bread. All this talk about
ammonia in baking powder and its filthy
origin is the veriest rubbish. A man dis
graces himself when he lends himself to
any such statements. 1t is particularly
unfair for baking powder manufacturers to
seek to pervert the truth, or prejudice the
! ignorant or unwsry by statements that ii is
either harmful or dirty. Ammonia exists in
the very air we breathe, and is largely pres
ent in nature as a wholesome substance"
Mrs. Catherine CreagOr. 63 north Factory
street. just purchashed an elegant Board
man & Gray piano from +. F. Brandon Il
Co. Guess Brandon Il Co. sell them all.
nd unuuaStipna hle raSnnuSi-