The Lamar register., 1891-12-12
BAKING POWDER FACTS
Brought out by the Oficial Cow
ernment Tests.
Purity Of Food Demanded BY the
Peopie.-WhIch Baking Pow
der viii Give 1t.
From Chicago Tribune.

The public is always responsive to
suggestions about the food it eats.
Great interest has been taken in the in
vestigations made by the United States
and Canadian governments and by the
different boards of health to show the
purity OF impurity of milk, baking pow
ders, spices, and other articles Of daily
use in the culinary department of our
households.
just now the subject of baking pow
der is claiming public attention. We
all desire pure and wholesome bread
and this cannot be had with the use of
impure or poisonous baking powder.
There can be no longer any question
that all the cheaper lower grades of bak-
ing powder contain either slum,, lime or
phosphate acid.
The official analyses by the United
States and Canadian governments have
therefore been studied with interest
and have pretty clearly established the
facts upon this subject. The United
States government report gives the
names Of eighteen well known powders,
some of them advertised as pure cream
Of tartar baking powders, that contain
alum.
The report shows that the Royal bak-
ing powder was found the highest in
leavening strength, evolving 1906 cubic
iuChcb oA goo POI bLhSlO o0hCo u POWuoLs
There were eight other brands of cream
of tartar powders tested and their aver
age strength was Ills cubic inches Of
gas per ounce of powder.
The Canadian government investiga-
tions were of a still larger number OF
powders. The Royal baking powder
was here also shown the purest and
highest in strength, containing 1892
cubic inches of leavening gas per ounce
of powder. Nine other cream Of tartar
powders were tested, their average
strength being reported to be SO cubic.
inches of gas per once.
These figures are very instructive to
the practical housekeeper. They indi-
cate that the Royal baking powder goes
more than 80 per cent further in use
than the others, or is one-third more
economical. Still moro important than
this, however, they prove this popular
article has been brought to the highest
degree Of purity-for to its superlative
due-and consequently that by it's use
we may be insured the purest and most
wholesome food.
The powders of lower strength are
found to leave large amounts of inert
matters in the food. This fact is en-
phasized by the report of the Ohio
State Food Commissioner, who, while
finding the Royal practically pure,
found no other powder to contain less
than 10 per cent. Of inert or foreign mat
tors.
The public interest in this question:
has likewise caused to be made inves--
LEGATIONS by our local authorities. Prof.
W. S. Haines, Of Rush Medical College,
consulting chemist Of the Chicago.
Board of Health, has found results sim.
liar to those reported by the national
and Canadian authorities. DR.. Hainess
says:
RUSH MEDICAL COLLEGE,
CHICAGO, Illinois.
I have recently obtained samples OF
the two chief baking powders in the
market, and have subjected them to
careful chemical examination to de-
termine their purity, wholesomeness and
leavening power. AS the result of my
tests I find the Royal baking powder
superior to all the others in every re-
spect. 1t is entirely free from all adul-
teration and unwholesome impurity.
and in baking it gives off greater vol
ume Of leavening gas than any other
powder. 1t is, therefore, not only the
purest but also the strongest powder
with which am acquainted.
WALTER s. HAINEs, M. D.,
Consulting Chemist, Chicago Board OF
Health.
The statistics show that there is used
in the manufacture Of the Royal baking
powder more than one-half of all the
cream of tartar consumed in the United
States for all purpose. The wonderful
sale thus indicated for the Royal baking
powder-greater than that Of all other
baking powders combined-is perhaps
even higher evidence than that that
already quoted of the superiority of this
article, and of its indispensableness 10
modern cookery.
cOR TRADE-Alfalfa hay for breading