The united opinion. [volume] (Bradford, Vt.) 1881-1970, 1886-12-10
A Baking Powder Matter.
MORE OF THE ALBANY NEWSPAPER
INVESTIGATION.

MORE OF THE ALBANY NEWSPAPER
INVESTIGATION.
THE "JOURNAL" REAFFIRMs AND EN-
PHAsIzEs THE FACTs-PLAIN TALK
FROM PROF. TUCKER-HIs OPINION ON
AMMONIA AND BREAD RIsERs GENER'
ALLY.
The Albany, N. Y, Journal some
time since published an interesting re.
port upon the subject of baking pow.
ders, in which it gave the results OF
SEINE tests of an elaborate character
made for the purpose of determining
the question of which is the best and
wholsomest of these articles. The
analysises and tests required were un.
dertaken by Professors w. G. Tucker,
Of the Albany Medical College, and w.
p. Mason, of the Rensselaer, Polytech-
mic Institute, of Troy, chemists Of the
highest standing and reputation, well
known for their extended and valuable
servises 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 crit
ically examine them, and 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 a
local baking powder manufacturer, re-
turns to the subject and publishes the
following interesting interview with
Prof. Tucker. The facts before stated
are affirmed 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-naturedly submitted to an in
quisitorial interview, the substance of
which, here given, will be found of in
terest.
'Doctor," said the reporter, ''it ap-
pears that one of our local baking pow.
del manufacturers attempts to discred-
it the report some time ago published
in the Journal with reference to bak-
ing powders, for which the analytical
examinations were made by yourself
and Prof. Mason. Were your analysis
and opinion printed correctly?'
StIhpv rnnlinI Drnf T,1pl-n,
''literally."
els 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 ! drew from the tests
were the inevitable ones, and the opin-
ions l expressed were unquestionably
correct"
"You say, Doctor, that the Royal
baking powder is superior to any other
baking powder you have examined"
"That is my report"
"Have you examined many other
baking powders?
'sQuite number -
"Wherein, Doctor, consists this SUI
periority which you find in the Royal
over other brands?"
GAS stated in my report, in the great
purity of its ingredients. in the un-
questioned 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 | said before
it is, | believe baking powder 'une-
qualed for purity, strength and whole
sOmeness.'
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,
in the nature of lecture.
Briefly, however, the advantage of
such baking powder over yeast con-
sists in the quicker work it accomplish
es, in the preservation OF some OF the
best elements of the flour which are
DESTROYED in the production of the car
bonic acid gas by the use of yeast. and
in the absolute certainty of sweet,
light and digestible food. Over other
methods for quick raising, the merits
Of a good baking powder are great. 1t
is always ready for use, the acid and
alkali are combined in exact proper
ions to produce definite results, or to
render the largest amount of leavening
gas and leave nothing more than
Neutral residuum, which is not the re-
suit where cream of tartar and soda
ire bought separately and mixed in the
for it will always occur where
his is done that one or the other of
hese substances will predominant,
making the food yellow, heavy, bitter
md unwholesome. Besides, the cream
If tartar which can be procured by the
is mostly adulterated, add
ng to the uncertainty of the results
II the EMBELLISHMENTS of the food.
All these difficulties are avoided in the
Use of a pure, properly-made baking
,owder."
"Will baking powders keep? How
ong will they hold their strength"
of properly made, until used. A
perfect baking powder must combine