Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1891-11-18
Baking Powder Facts
Brought Out by the Official Govern
ment Tests.
Purity of FOOD Demanded by the Peo-
pIe.--Wfe5cf1 Baking Powder
WIFE Give It2
From Chicago Tribune.

From Chicago Tribune.
The public is always responsive to
suggestions about the food it eats. Great
interest has been taken in the investI-
cations made by the United States and
Canadian governments and by the diff
ferent 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
impure or poisonous baking powder.
There can be no longer any question
that all the cheaper lower grades Of
baking powders contain either afum,
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 ofeighteen 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
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 Ills cubic
inches of gas per ounce of powder.
The Canadian government investiga-
tons were of a still larger number of
powders. The Royal baking powder
was here also shown the purest and
highest in strength, containing 1902
cubic inches of leavening gas per ounce
of powder. Fine other cream of tartar
powders were tested their average
strength being reported to be SO cubic
inches of gas per ounce.
These figures are very instructive to
the practical housekeeper. They indi |
cate that the Royal baking powdergoes !
more than 80 per cent. further In use
than the others, or is oTge-thIrd more
economical. Still more important than
this, however, they prove this popular
article has been brought to the highest !
degree of purity-for to its 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 to leave large amounts of inert |
matter in the flood This facs 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. Hainesz of Rush Medical College, !
consulting chemist of the Chicago
Board of Health, has found results SINH
lar to those reported by the national i
and Canadian authorities. DR.. HaInes
says:
RUSH MEDICAL CoNkEGE, CHICAGO, I'll.
| have recently obtained samples Of
tie chief baking powders IN the mar
ket, and have subjected them to care
full chemical examination to. determine
their purity, whoEesomeness and leav-
ening power. AS the result of my tests
l find the Royal baking powder supe-
rior to all others IN every respect. 1t
is entirely free from all adulterati0n
and unwholesome ImpurIty, and 1n
baking il gives of greater vOlame of
Leavening gas than any other powder.
It is, therefore, not only the purest,
but also the strongest powder" with
which | am acquainted.
WALTER S. HAINEs, NJ. D.,
Consulting Chemist,