The Big Sandy news. [volume] (Louisa, Ky.) 1885-1929, 1888-04-19
Dangerous Food AduIteration.
The Fraudulent use of Alum and Lime
In Cheap Baking Powders.

II consumers prefer 10 buy an adnlter-
ated article of food because it can be had
At II lower price, they undoubtedly have
the right to do so, provided the adulter-
ants are not ol character injurious TO
health. II such articles Are DOT falsely
sold as pure, aud the customer is not de-
celved as to their real character, the
transaction is not Ilegitlmae.
But the great danger in the traffic in
alulterated food arises from the decep-
ton that is practiced by manufacturers
usually class such goods as pure. This
Is almost invariably done when the adul-
terant is one that is injurious to health,
For instance, manufacturers of lime aud
alum baking powders not only fail to in-
form the public Of the real character of
their goods, but carefully conceal the fact
that they are made from these poisonous
articles. Most of these manufacturers
also clrim that their articles are pure and
wholesome, while some 20 still further
aud proclaim boldly that they are cream
of tartar goods, or even the genuine Roy
al Baking Powder itself. No consumer
will buy alum baking powders showing
", for 1t Is well understood that they are
detrimental to health. The sale Of lime
aud alum baking powders rs pure and
wholesome articles is, therefore, criminal,
end it is satisfactory TO notice that sever
al persons engaged in snch sale have al
ready been brought to justice in the
courts.
The Official analysts have recently been
active Ia the pursuit of these dishonest
Articles. The baking powders Of several
states have been carefully and critically
examined. The officials ere surprised at
the large amount of lime and alum goods
found. Ii is a suggestive fact that no
powder except the Royal has Been found
without either lime of alum aud many
costan both. Dr.. Prices baking pow
der has been found 10 contain - per cent.
of lfMe; Cleveland's II per cent of I'M
pun o.; the phosphate powders over Il
per ceuG. of lime,
The chief service of lime is to add weight
II Is true that lime, When subjected tc
heat. gives OF a certain amount u car
bonic acid gas, but a quek lime is let's
caastic OF mostpowerfui nature. Asmall
quantity of dry ll.neupoh the tongue, OF
4 In the eye, reduces painful effects; how
much more serious must these effects b,
on the delicate meinbranes OF the stcm
ach intes,incs and Kidneys, more partic
ularly when the Ii ne is ialan INFO the sys
TEN day after day, andwitltalnost every
meal This is said ~ physicians to b.
the ca,lses oi indigestion, dyspepsia, an'
those 1ainlul diseases of the Kidneys nos
} so prevalent.
Adnlteration with lime is quite rs mucl
TO be dreaded Is with alum, which ha
heretofore received the most emphati
condemnation from food analysts, ply
siciams and chemists, for the reason tha
while alum may be partially dissolved b
$ the heat OF ba.ing it's impossible to Dc
S stroy or change the nature of Tie lime
that the entire amount HI the baking pow
! der passes, with all it, injurious props
ties, into the stomach,
The large profits from the menui'.
z ture of lime and alum baking powdc
has placed many of them in the marke
e They are to be found In the stock of {
o most every Ietail dea'er, and are urg
j. upon customers ealing for basing 70
lers upon all occasions. Because of thu
- well-known detrimental character II
y desirable thit prompt means be taken
sui press their manufacture.
Pure baking powders are one of
chief aids to the cook In preparing p
Y tect and wholesome food. While TIN
ID. are to be obt ined of well-ostahlished r.
no utation, ike the Royal OF whose pur
y. \. there has never beena question, it Is pr
err to avoid all others.
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