Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1888-02-24


COLUMBUS, O.. Jan. % 1898.
10 he Pudiic:
My attention has been called frequently
Of late TO the Royal Baking Powder com
panv's perversion of the official analyses
made by the Ohio Dairy and Food Commis-
sion of thirty brands of baking powder. |
had previously seen their garhled, false,
and misleading statements, however, and
had published in the Ohio State journal an
article denouncing their statements and de
auctions as being most perversely false. l
was at that time an officer of the state,
however, and could 90 no furtherthan sim
ply to expose the falsty of their statements,
and denounce their abuse of an impartial
official paper. Soon thereafter, however,
| resigned the commssionershp to accept
other responsible work
now observe that the Royal company is
causing the false and unfair statement TO
be published still more widely than ever IN
the local newspaper press, as paid adver-
tisement-it being so wOrded as to appear
as IA sort of semi official document. Against
such false showng-against such lmpu-
dence and cupidity in perverting an Official
paper | protest and now, as "A citizen, free
from the restraints of official importantly,
feel free to give the true Interpretation
of the results Of those analyses, as It re
fleets upon the relative merits OF the sever
al brands of powder analysed by the Com
mission.
The ROYAL Baking Powder company, in
comparing the analysis of their powder
with others as to the amount of gas pro
duced. drops the Ceveland's out of the list
doubtless because that powder was proven
to be richer in gas product, or in leaVenlhg
power, than theirs), and compares their
goods with the cheaper and inferior grades
of baking powder. But in comparing as
to resduum left in the bread they include
the Cleveland brand, And here is their
Justification most glaring.
The slightly increased percentage OF res
iduum in Cleyeland's baking powder Is due
TO the large amount of pure cream OF tar
tar and bicarbonate of soda 1t contains
and, considered in connection with It's rlch-
ness of carbonic acid gas the leaVenne
agent lit contains the highest percentage ui
carbonic acid gas of all the cream Of tartar
baking powders) is another and very strong
proof of its superiority to the Royal. 1t is
the percentage of carbOnic acid gas evolved
by the baking powder in the process ul
bread making that determines the amount
of baking powder residuun IN the bread.
The larger the percentage of carbonic acid
gas in the baking powder, the less the re
siduum in the bread Cleveland's baking
powder contains more carbonic acid gas
than the Royal consequently, bread mate
rial leavened by Cleveland's baking pow
der contains less residuum than does bread
material leavened by the Royal baking pow
der.
The state chemists analyses show the su-
periority Of Clevelands baking powder III
the four highest qualities of excellence
SIT is richer in cream OF tartar.
9nd 1t is richer in gas product, or leaveh-
ing power,
Bird. From its use there is less reslduum III
the bread material.
4th. 1t does not contain any unhealthtul
or offensive ingredient-such as
alum ammonia, lime, &c. The
Royal contains ammonia.
The analyses and comparison OF the best
eight brands of cream of tartar baking
powder show that Cleveand's superior hak
ing powder is the richest in cream of tartar,
and richest in gas product, or leaveninE
power, and having no unhealthful or i'm
pure element in it, it is absolutely the best
and most desirable baking powder manu-
featured. >. Ii, HURST
Late Ohio Dairy & Food Commissioner
lfthere eyerwa specific forany one complain ai.