Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1886-12-18

The Albany, n. Y, Journal some time
since published an interesting report upon
tne SUBJECT of baking powders, in which it
gave the results of some tests of an elaborate
character made for the purpose of determin-
Ing the question of which is the best and
wnoiesomrst of these articles. The analyses
and tests required were undertaken bv Pro-
fessors W. G. Tucker. of the ALBANY Medical
College, and W. P. Mason, of the Rensselaer,
Polytechnic Institute, of Troy. chemists of
the highest standing and reputation. well
known for their extended and valuable ser.
ces as public analysts Messrs. Tucker and
Mason, the Journal stated, had been directed
to procure from dealers 10 Albany and Troy
packages OF baking powder. to analyze and
Critically examine them, and to made their
reports of facts found entirely without basis
or favor
The report proved matter of interest and
Importance, and was widely copied and COM
mented upon. From the facts presented
housekeeprrs had no difficulty 10 determining
for themselves the best aud most who esome
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 inter
view with Prof. Tucker. The fats before
stated are reaffirmed and emphasized in the
most breezy manner:
journal reporter recently visited Prof.
Tucker for the purpose of gaining further in
formation 10 reference to the baking powder
question. He was found in the extensive
laboratory of the Medical Cnllege, hard at
work, but good natu.edly submitted to an
inquisiorial interview, the substance of
which. here given, will be found of interest.
doctor" said the reporter, sit appears
that one OF our local baking powder m,nu-
facturers attempts to discredt the report
some time ago published in the Journal with
reference to baking powders, for which the
analytical examinations were made by your
self and Prof. Mason. Were your ANALYSIS
and opinion printed correctly p
They were" replied Prof Tucker, 'liter-
ally.'
SIS there any part of the report, or Of your
views expressed therein, that you would mod
ify 2"
mot word. My examination was most
carefully and accurately made ;the deductions
| drew from the tests were the inevitable ones
and the opinions l expressed were unques-
tionably correct"
you say, Doctor, that the Royal Baking
Powder is superior to any other baking pow
der which you have examined ?"
THAT is my report"
Have you examined many other baking
powders ?"
Quite a number"
"Wherein, Doctor, consists this superiority
which you find IN the Royal over other
brands ?"
las stated in my report,in the great purity
Of its ingredients, in the unquestioned pro-
priety and wholesomeness of those ingredi-
ents, 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, a baking powder I'M
squaled for purity, strength and wholesome
ness
doctor, the Journals lady readers would
like you to inform them what are the peculiar
virtues of good baking powder over other
and more old-fashioned methods of raising
bread, biscuit and cake ?"
"rhat would require long answer. some
thing in the nature of lecture. Briefly,
however. the advantage of such a baking
powder over yeast consists in the quicker
work it accompanies, in the preservation of
some of the best elements of the -four which
are destroyed in the production of the car
bonc acid gas by the use OF yeast, and in
the absolute certainty of sweet, light and
diyestible food. Over other methods for
powder are great. 1t is always ready for
use, the acid aud alkali are combined in ex-
act proportions to produce definite results,
or to render the largest amount of leavening
gas and leave nothing more than neutral
residum, 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 unwhoie-
some. Besides. the cream of tartar which
can be procured by the housekeeper is most
ly adulterated, adding to the uncertainty of
the results or the unwhoesomeness OF the
food. All the 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. perfect
baking powder must combine superlative
strength with power to retain it indefinitely.
Baking powders generally are robbed OF the
ecessary preserving agent 10 order to give
present strength. or else have their efficiency
largely DESTROYED BY the addition of large guam
titles of -four to prevent premature decompo-
siton. The method by which both these quail
tiles are retained in the highest degree pro-
duces the perfect article, and this l believe
is fully accomplished in the Royal baking
powder ! have seen an analysis of a baking
powd, which show ed 81 per cent. of Rochelle
salts. The baking powder wss not fresh, and
because OF the improper manner IN which II
had been made the ingredients had combined,
forming the purgative salt. | give this as an
illustration of those baking powders whose
keeping qualities are sacrificed to present
strength. How to get both strength and
keeping quality is the secret of baking pow
der success"
doctor, what about ammonia in baking
powder !?
IS soui-caIb nate of ANN onia is sometimes
used in the higher class of baking pos ders.
is it injurious or obj ectionable
Nonsense. Quite the contrary. 1t has
been used for generations in the finest food.
1t is very volatile agent Heat entirely
evolves 1t into ga, leaving no residuum
Were it used in sufficient quantity TO do the
entire work of aeration, | am inclined to be-
leve il would be the acme Of leavening agents.
Some of the highest authorities, as
Hassall, recommend its exclusive use for this
of heaven. Ii is universally admitted to be
wholesome and valuable agent, and no chem
st of reputation will class it otherwise. |
have become indignant when have read the
silly charges that have frequently been maize
through ignorance or othersise against il "
Then those manufacturers who advertise
that their powder does not contsia it,
an tk.at k.nsr lab,