Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1886-12-28


been questioned by local baking pow
der manufacturer. returns TO the 'utJse
and publi.h. the follo.ing interesting
in,,r,iew With Prof. Tucker. The facts
before stated are r,sthrmsd ard emPha'
.ir,d 10 the mos, breezy manner;
A Journal reporter rsesnily VISITED
Prof. Tueksr for the purpose OF ssinins
farther Information Ia references to ihs
baking powder question. lie -ss found
| In N, extensive lsbr.,ory Of the Medic.
College. hard At work. bu, gooi.na'ured
ly submitted to an inqaisi,ori.l ia'er''e-
the substance Of shieh. here given, ~ll
be found Of interest.
"Doeior." aid the reporter. "h 'P'
pear. ,ha, one Of our local baking pow
der manufacturers attempts 10 di'eied'
i, the vpor, some time $40 PaoIi'hsd IN
the Journal With reference 10 baking
powders, for which the analytic es.nih-
.,ion. v,r, made by yourself aud Prof
Mason. wsr, your analysis and oP'n'
ion printed correctly ?"
They ~srr." vPlsd Pot Tucker
literally"
81. there any par, Of the report. OF o.
your view. expressed therein. that you
would modify ?"
"No, word. Ny examination ~.'
mos, carefully aud accurately made 'h'
deduction. | drew from the tests ~ei'
the inevi,able oas.. aai the oplal'n' !
expressed w,fe unqu,s,ionsbly cor
rect" -,
"You say. Doctor. th., the Royal bak
ipg 20 o-dsr !. superior TO any other e.s. :,
ipg powder which you have examined
"rhs, !. my report
Have YOU examined many other OAK
ing pO-dsr"
"Qaiie number"
"whsr,in. Doctor consists this 'u'
periori,y which you hnd Ia the Royal
over other brands ?
"As stated In my report, IN the g'ea'
purity Of IL. ingredients. IN the unqus'
TONED propris,y and ~hols'onene" o'
,to,e ingredients. In the exact proPor'
ton. Of the same. and the Chemical ae'
eur.cy and skill with which they have
been combined. A. | 'sid before. u '',
| | believe. . baking powder 'antquaiec
for purity. strength and wholesome
ne,s
"DOe,or. the journals lady readers
would like you 20 inform them
~h., are the psealisr virtues OF good
baking powder over other aud more old
fashioned method. Of raising bread
ti,cui, and cake ?
THAT would require long answer,
something in the nature OF = lecture.
Briefly, however, the advantage Of sreh
baking powder over yeast consists IN
the quicker work !, seeompli.hss. In ihs
preservation Of some Of the bee, elements
Of the eouf which are destroyed In the
produe,ion Of the esrbonie acid &" by
The use Of yeast. and 10 the absolute
certainty Of sweet, lish, and tise''Ao'e
food. Over o,h-r methods Tor quick
raising, the merits OF pure baking pow
der are great. /, !, always ready for
use. the acid and slksli are combined IN
.,.e, proportions TO produce definite re.
suits. or TO render the lsrses, lmoun, o'
k.y,ning "a. and leave nothing more
than . neutral residuum. which IL not
the result where cream Of tartar and soda
are bought separately and mised In the
kitchen, for |, will always oSeur where
hi, Is done ,hs, one OF the ether of,he'e
substances will pr,dOmins,e, making The
food yellow. heavy. bitter and unwhols'
some. Besides the cream OF tartar
which can be procured by the hou'sksep'
er |. mostly sdultsra,ed. adding to the
uncertainty of,he results or the un-hole'
somene.s Of the food. AL these difh;ul'
ties are avoided In the use Of pure,
properly made baking powder"
"will baking powders keep! How
long will they hold their strength" J"
III properly made until used. A per
fec, baking powder must combine super
ls,ive strength with power TO retain u
indefinitely. Baking powders general,
are robbed Of the necessary preserving
agent ip order to give present strength
or else have their efficiency largely de-
s,roysd by the addition Of large quantities
Of -four to prevent premature deeomposi
ton. The method by which both ihes'
Qualities are retained in the hishes, de.
gree produces the perfect article. and
this believe is fully accomplished II
the Royal baking powder i have seen
m analysis Of taking powder which
showed 81 per cent Of Rochelle salts
The baking powder WAS no, fresh, On.
because Of the improper manner Ia whiel
| |, had been made the ingredients hs'
combined. forming the purgs,ive salt
give this ss an illustration OF thoss
baking powders whose keeping quali,ie
are sacrificed to presen, strength. Hos
10 get both strength and keeping quail
i,y Is the seers, OF baking powder sue
cess"
"DOc,or. wha, abou, smmonis In Be
king powdsr'" ,
"sesqai. carbonate Of ammonia !
sometimes used In the higher class o
baking powders" -.
.Is Il injurious or Objectionable"
"Nonsense! Quite the contrary.
has been used for generations In the fn
60, food. I, IL . very volatile agent
Hss, entirely evolves !, into gas. lssviol
no rssiduum. Were Il used in 'ufii
eisn, quantity to do the the entire vo'
j T. ;.eli nsd ln beliaxa