The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1888-06-28

The fare will be 3i.05 Tor the round
trip. The Society meets every Satur.
day night at the school house in dist.
AZ.
School in dist. AZ will close on Fri.
day Of this week.
Herman Mauske and wife, now of
Cottonwood county, are visiting at his
sisters, Mrs. Carl Leisticos.
There will be school picnic in Lar
sons grove, in Hersey Tp., on Friday.
QUESTION OF HEALTH
WHAT BAKING POWDER SHALL WE
USE?
This plain question comes homo to
every house keeper. We all desire pure
and wholesome food, and this oannot
be had with the use Of impure OF pois-
OnOus baking powders. There can be
no longer question that xll the Cheap.
or. lower grades Of baking powders con.
tain either alum, lime or phosphate &C.
id. AS loath AZ we may be to admit 80
much against what may have been some
Of our household gods, there can be no
gainsaying the unanimous testimony Of
the official chemists. Indeed, analysts
seem to find no baking powder entirely
free from some one Of these objection.
able ingredients, except the Royal, and
that they report a. chemically pure.
We ind some Of tho baking powders
advertised ~ pure, to contain, under
tho tests OF Professors Chapdies. Ha-
birshaw, and others, nearly II per cont
OF lime, while others are made from a.
um with no cream of tartar. This. ne
presume, accounts for their lack OF
leavening power as sometimes COM
planned of by the cook, and for the Bit
ter taste found in the biscuits so fire.
quently complained of by ourselves. "
But aside from the inferiority OF the
work done by thes powders, the physi.
cians assure US that lime and alum TAX
en- into the system in such quantities
as this are injurious. Their physiolo-
gical effects are indigestion, dyspepsia,
or worse evils.
The question naturally arises, why
do these cheap baking powder makers
use these things? Alum is three cents
pound, lime still cheaper, while cream
Of tartar costs thirty five or forty. The
reasons for the chemical purity of the
Royal Baking Powder were recently
given in the New York Times in an in
teresling description of new method
for refining argols, or crude cream of
tartar. It seems that it is only under
this process that cream of tartar can be
freed from the lime natural to it and
rendered chemically pure; that the pat
ents and plant for this cost the Royal
Baking Powder Company about half 4
million dollars. and that they maintain
exclusive control of the rights.
Professor McMurtrie, late chief
chemist Of the Department of Agricul-
ture, at Washington, D. G., made..an
examination of this process, and re.
ported upon the results attained in the
refined cream of tartar. The follow
ing extract from his report would seem
to answer the question repeated at the
head of this article, and which is so fire.
q"ently propounded Ivy the housekeep
er:
II have examined the cream of tar
tar used by the Royal Baking Powder
Company in the manufacture of Their
baking powder. and find it to be per.
fectly pure and free from lime in any
form. The chemical tests to which
have submitted the Royal Baking Pow
der prove it perfectly healthy and fret
from every dileterious substance. TIT
Royal Baking Powder is purest in quail
| ity and highest in strength of any bak
ing powder of which have knowl
edge"
THE REV. GEO. II. THAYER o.
Bourbon, Ind, says: Both myself
and wife owe Onr lives to SIIlIOH'$
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