The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1891-10-03
Baking Powder Facts.

The public is always responsive to
suggestions about the food it eats.
Great interest has been taken in the in
vestigstions made by the United States
and Canadian governments, and by diff
ereut boards OF health to show the purity
or impurity of milk, baking powders,
spices, and other articles of daily use
in the culinary department Of ouI
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 oi
impure 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 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 Uni
ted States government report gives
the names of eighteen well-known
powders, some of them avertised as
pure cream of tarter baking powders,
that contain alum.
The report shows that the Royal
baking powder was found the highest
in leavening strength, evolving 1906
cubic inches of gas per single ounce of
powder. There were eight other
brands of cream of tarter powders tes-
ted and their averagestrength was ILL.,
5 cubic inches of gas per ounce OF pow
der.
The Canadian government investi-
cations we're Of a still larger number
of powders. The Royal baking pow
der was here also shown the purest
and highest in strength, containing
1922 cubic inches OF leavening gas per
ounce OF powder Nine other cream
of tarter powders were tested, their
average strength being reported to be
80 cubic inches of gas per ounce.
These figures are very instructive to
the practical housekeeper. They in
dictate 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 import
ant than this, however, they prove
this popular article has been brought
to the highest degree of purity-fo 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.
Tho powders Of lower strength are
found to leave large amounts OF inert
matters in the food. This fact is
emphasized by the report of the Ohio
State Food Commissioners, who, while
finding the Royal practically pure,
found no other powder to contain no
less than 10 per cent, of inert or foreign
matters.
The public interest in this question
has likewise caused to be made inves
LEGATIONS by our local authorities. Prof.
w. 8. Haines, of Rush Medical College,
consulting chemist of the Chicago
Board of Health, has found results
similar to those reported by the ma
tional and Canadian authorities. DIR.
Haines says:
RUSH MEDICAL COLLEGE. CHICAGO, ILL.
I have recently obtained samples Of
the chief baking powders in the mar
ket, and have subjected them to careful
chemical examination to determine their
purity, wholesomeness, and leavening
power. AS the result Of my tests I
find the Royal baking powder superior
to oil the others in every respect. 1t
is entirely free from all adulteration
and unwholesome impurity, and in bak-
in q IL gives off q greater volume 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. HArNEs, NJ. D.,
Consulting Chemist, Chicago Board Of
Health.
The statistics show that there is used
in the manufacture Of the Royal bak-
ing powder more than one half of all
the cream Of tartar consumed in the
United States for oil purposes. The
wonderful sale thus indicated for the
Royal baking powder-greater than
that OF all other baking powders COM
bined-is perhaps even q higher evi-
dence than that already quoted OF the
superiority of this article, and Of its
indispensableness to modern cookery y