The Livingston enterprise. [volume] (Livingston, Mont.) 1883-1914, 1891-11-28
BAKING POWDER FACTS
Brought Out by Official Government
Tests.
Purity of Food Demanded by the Peo-
ple-W Which Baking Powder
Will 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 or 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 i'm
pure or poisonous baking powder There
can be no longer any question that all
the cheaper, lower grades of baking
powders contain either alum, lime or
phosphate acid.
The official analysis 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 we'll 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 1905 cubic
inches Of gas per single ounce of pow
der. There were eight other brands of
cream of tartar powders tested and their
average strength was 1115 cubic inches
Of gas per ounce of powder.
The Canadian government investiga-
tions we're 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. No other cream of tartar
powders were tested. their average
strength being reported to be 50 cubic
inches of gas per ounce.
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 more important than
|
article has been brought to the highest
degree of purity-for to It's superlative
purity this superiority in strength is 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 tc leave large amounts of inert
matters in tie 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 matters.
The public interest in this question
has likewise caused to be made investi-
cations by our local authorities. Prof
W. S. Haines of Rush Medical college,
consulting chemist of the Chicago board
of health, has found results similar to
those reported by the national and
Canadian authorities. DR.. Halnes says:
RUSH MEDICAL COLLEGE, CHICAGO, Ill.
i have recently obtained samples of
the chief baking powders in the market
and have subjected them to careful
chemical examination to determine their
purity, wholesomeness and leavening
power. As the result of my tests / find
the Royal Baking Powder superior to all
the others in every respect. 1t is en-
tirely free from all adulteration and un-
wholesome impurity, and in baking it
gives off greater volume of leavening
gas than any other powder. 1t is, there
fore, not only the purest, but also the
strongest powder with which / am ac-
quainted.
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 half Of all the cream
Of tartar consumed in the United States
for all purposes. 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 already
quoted Of the superiority Of this article
and Of it's indispensableness to modern
cookery,