The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1888-02-10

ny PROF. nhNRY LEFFMANN, NJ d., OF
rHILArELrHIA.
pecially made for the Annals Of Hygiene

Especially made for the Annals OF Hygiene.
We have considered that fair, i'm
partial and reliable report on Baking
Powders" was much needed, because
we have recently noticed the claim
set forth by two prominent manufact-
urers, each, that theirs was the ''only
baking powder free from adulteration,"
aud In each instance, among the list OF
names given as authority for this claim,
was to be found the name Of q promi-
nent New York chemist. Since it is
obviously impossible that this chemist
should have testified tha. each OF these
powders was the only one free from
Adulteration, we felt that the claims
set forth were unreliable, and that it
was clearly our duty to furnish the
public with reliable information on this
important question. We accordingly
bought from one Of our largest and
most reliable grocery stores one pack
age, or bottle, each of the following
powders, which, we we're informed,
were most in demand:
1. Rumford Yeast Powder.
2. Royal Baking Powder.
3. Peerless Baking Powder.
4. Sea Foam Baking Powder.
These powders were removed from
the boxes or bottles in which they
were bought, placed in packages, with
no marks save the numbers from to
4, lin the order above giveD), and sent
to Prof. Henry Lehman, who was re-
quested 70 aralyze them and make bis
report by numbers. 1t will be observ
ed that he did not know, and had nc
means of knowing, what powders ht
was examining.
We will FIRST publish Prof. Left
manns report and then make our com
ments thereon.
Common of Pennsylvania
Board of Acknowledgements Of
Hygiene and Food Inspector.
II. Lehman. M. d., Inspector
Philadelphia, Pa, Aug. 2, 1887
DEAR DooToR:--I transmit herewith
the results of the examination of th'
four samples Of baking powder. II
avoid repetition, may observe tina
baking powders are mixtures OF baking
soda (bicarbonate of soda, sodium aci'
carbonate), with some vegetable acit
or acid salt. In practice, tartaric ac'd
cream of tartar, acid phosphate ant
alum are used. The most approved
baking powders are those made will
either cream of tartar or acid phos
pilates. Some fine insoluble powde
(starch) is generally added to make tn
mixture keep well. Although there j
no positive evidence to show that alum
powders are unwholesome, yet the us
such powders is to be discouraged
They are, to say the least, put on tn
market as cheap substitutes for tn
higher class articles:
No. l. Phosphate Powder-N
Alum. No Ammonia. Corn Starcl
No. 2. Tsrtrate powder-no alum
Contains ammonia. Corn starch.
No. s. Alum powder.-corn an
potatoe starch. Contains ammmoni'
No. A. Tartrate powder.-no alum
Corn starch. No ammonia.
Yours, Henry LEFFMANl
To Joseph F, Edwards, M. D.
It vii be seen from the above repol
that the "Rumford Yeast Powder
holds q position absolutely Its own,
90 far as it is the only phosphate pov
der on the market. Of course phys
clans all know that there are many pc
sons to whom the use of the phosphat,
would prove very beneficial, and ther
fore this powder may be recommends
For the benefit of those who did M
see our July issue, we wish again
state that in all instances our examin
tions are made without any knowlede
on the part of the manufacturers thi
such examinations are contemplate
The goods will always be bought
open market. and the reports will
as accurate as science can make then
FROM Annals Of Hygiene, Sep
1887.