Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1886-08-13

Public investigation of the qualities of
the Baking Powders-The wide differ
ence in their purity and whoIesomeness
Professors fuckers aud Mason's An
alyses and mountaineering to
Housekeepers.
From the AbdnB Erening journal
In the interest of the many thousand
house keepers OF this city and State, who
look to The journal for information rela-
tive to the live topics of the day, two of the
most prominent chemists of this vicinity,
Prof. Tucker of the Albany medical I'M
iversity, and Prof. Mason of the Rens-
seaer institute of Troy, were some time
since requested to make a thorough an
alytical examination upon much mooted
question of baking powder supremacy.
These gentlemen are we'll known as chem
lists of high standing and for their extend
ed services as public analysts, and the
journal recognized the fact that any re
port to which they affixed their sigma
lures would stand without question as to
the correctness and impartality of its
statements.
The claim made by the Royal baking
powder company that it manufactured
the only absolutely pure baking powder
IN the country, and that all others con
tanned either lime or alum, was very
sweeping one. If true, Il large number of
hOusekeepers who were using other bak-
ing powders, relying upon the statements
OF Their manufacturers that they were
pure, had an interest in knowing the
facts, If the claim was an eXtrava-
4ant one, that the public might
teel assured of the safety of using other
goods, and for he credit of our local man
utacturers, that fact 1t was felt should al
so be made known.
PrOfs. Tucker and Mason were there
fore especially directed to procure from
the dealers of lbany and Troy packages
OF the Royal baking powder to aualyZe
ana critically examine and compare them
with other brands on the market, and re
port, without bias and without prejudice
whether these claims of the Royal baking
company that their goods were superior
to all others and exclusively pure, were
true or not.
The matter of purity and cleanliness in
human food is one of the most important
affecting as 1t does the health and com
Tort OF every one, that can engage our at
tention. The reports which we publish
below should settle beyond dispute all
question with reference to the use of one
of the most largely employed of all our
culinary articles
REPORT OF PROF. TUCKER.
CHEMICAL LABORATORY, ALBANY NED
ICAL COLLEGE, ALBANY, n. VI have eX-
amined the Royal baking powder, pur-
chased by myself of dealers in Albany,
and find that the constituents of the same
are all of extraordinary purity and that the
powder Is entirely free from alum, acid
phosphate OF lime, or any other substitute
for cream of tartar. and contains no i'm
purltles, adulterants, or unwholesome
constituents whatever. The cream of
tartar employed IN its manufacture is free
from the lime which is Il constituent of
the improperly refined cream of tar
tar OF the market used by manufac-
turers of other baking powders, and of
most of the substitutes therefor which
enter INTO the composition of many pow
ders, and in this important respect, as
well as in its general purity and whole ,
someness, the Royal baking powder is
superior to any other powder. which have
examined. The constituents are so pro-
portioned AS to secure the best results and
yield baking powder unequalled for
purity, strength and wholesomeness.
WILLIS q. TUCKER, NJ. d., Phi. d.,
Professor of Inorganic and Analytical |
Chemistry, Albany Medical College |
Aibdny July |, 1856.
PROF MAsoN's REPORT.
RENSSELAER, POLYTECHNIC INSTITUTE,
TROY \. y, July IA, lSS6.--After a care
ful examination Of the Royal baking pow
DER, AS sold in different cities, find it to
he compounded of carefully prepared.
wholesome materials.
The cream of tartar used in its manu-
tacture is refined to an extent greatly in
advance OF the ordinary commercial arti-
Gle, and the result is the obtaining of A
product much purer than other baking
powders which have come under my OBJ
servation.
The main objection to inferior grades of
cream Of tartar is the presence of a large
percentage OF tartrate of lime, and this
the new and perfected refining process OF
the Royal succeeds in overcoming.
| pronounce the Royal" to be IA baking
powder Of the first quality.
WILLIAM p. MASON,
Professor of Analytical Chemistry