St. Paul daily globe., 1891-03-28
PURE FOOD ASSURED,
Royal Baking Powder Com
mended by Physicians and
Scientists.
State Chemist DR.. C. w. DreW's
Report Shows It's Great
Superiority.
It Lightens Women's Work
and Enhances Healthful-
ness Of Food.
Purity, Wholesomeness and
Goodness of the ROVaI
Purity, Wholesomeness and
Goodness OF the Royal
Unquestioned.

49,
baking powder adulterations, to know
that the powder used almost exclusively
in our kitchens is free from every taint
and suspicion of adulteration.
Columns of reports are appearing in
the press oflnvestigations made by pub
lie and private authorities showing the
character of these adulterations. 1t is
not remarkable that the Royal Baking
Powder. commended as it is in all these
reports as the purest and best, should
have attained the great use throughout
the country that it has. 1t has larger
sale than all the other baking powders
combined. 1t could not we'll be other
wise.
Dr. c. w Brew Shows the Superb
Ority of the Royal.
A most valuable addition to our
knowledge upon so important a subject
is furnished in the late official report of
DR.. c. w. Drew, the learned chemist to
the Minnesota State Dairy and Food
Commission. The doctor found seventy.
nine different brands of baking pow
ders sold in this state, and gives care
full analysis of all. He reports the Royal
and eleven others az cream of tartar
powders. All the rest are made Of alum
or alum and phoSphateS combined.
Upon page 263 of his report Prof.
Drew gives the result Of large num-
Der of chemical tests of the Royal Bak-
ing Powder and the two other brands
having the next largest sale. The av-
erage amount of leavening gas evolved
from one cubic inch of the Royal was
greater than from either Of the others.
Another remarkable fact is shown by
Prof. Drew's report, viz: the great keep
ing qualities of the Royal. Tests were
made of powders of various ages: But
per cent difference of strength was
found between the freshest and oldest
samples OF the Royal, while "a per cent
deterioration was found to have taken
place in the best of the others.
Uniformity of strength is highly i'm
portant factor in baking powder, as
every housewife knows. Unless pow
der is perfect in this respect many a
batch of food will be spoiled.
Prof Drew's investigations have
shown most conclnSively not only the
purity but the great superiority in
strength and keeping qualities of the
Royal Baking Powder over all others.
The public is wide awake upon the
subject of pure foods. Recent publica-
tiOnS have shown the amount of dele
terious stuff placed upon the market
under the name of food in which poison
turks.
Consumers thoroughly appreciate the
fact that there must be no experiments
with our food. Good health is too highly
important to permit experiments TO be
made upon it with the crude, cbeaply-
made baking powders. Only baking
powder tested and proved by long prac-
tical use to be perfectly pure. reliable
and wholesome can be tolerated for use
in our bread.
1t is not possible, therefore, that the
new brands. mostly of inferior grade,
Will be admitted, no matter with how
much eXaggeratiOn they are offered, in
place of the old, reliable, well-tried and
proven Royal.
Pre-eminentIy a Cream of Tartar
Powder.
A good deal is said now about cream
of tartar baking powders. In addition
to the fact, as reported by DR.. Drew, it
may be said that the Royal is the most
emphatic cream of tartar baking DOW
der made. There is used in making it
more than half of all the cream of tartar
consumed in the United States for all
purposes. Further than that, the Royal
Baking Powder Company makes its own
cream of tartar in its own mammoth re-
finery, and thus lnsures its unyarying
quality. Chemically pure cream of tar
tar could not be obtained in the market
of this country or Europe, which neces-
Stated the building of special works,
and the employing of special processes.
All other baking powders, when an
alyZed, show traces of lime and sui
phuric acid, which arise from the i'm
purities of the materials bought in the
market which their manufacturers use.
Government Chemist Edward G. Love
speaks of this character of the Royal
specificaliy:
"The Royal Baking Powder is COM
posed of pure and wholesome ingredi-
ents. 1t is cream of tartar powder of
high degree of merit, and does not
contain either alum or phosphates, or
other injurious substances.
f. G. LOVE, Ph. D."
Prof. Menke, Kentucky state chemist,
reiterates this:
81 find Royal Baking Powder to be a
cream of tartar powder not containing
any terra alba, alum or other deleteri-
Gus ingredients, everything being pure
and wholesome.
ALBERT E. MENKE."
Likewise Professors Wright and Mer-
rell, of st. Louis:
''We find Royal to be cream of tar
tar powder of the highest grade Of
strength, containing nothing but pure,
wholesome and useful ingredients.
JUAN II. WRIGHT, NJ. d.
"ALBERT MERRELL, M. D."
Monumental Evidence.
Some of the opinions of boards of
health, physicians and other scientific
men upon the great qualities of the
Royal Baking Powder will be particu-
larly interesting at this time. Certainly
no article of human food was ever so
universally commended for its sterling
qualities, its purity and wholesomeness
as this, nor is there an article used in
the economy of the household so great
a favorite with tie American women,
and justly so.
Prof Tucker, the official analyst of
the state of New York, was asked by a
reporter of the Albany journal wherein
consisted the great superiority of the
Royal Baking Powder over other brands
which he had already reported. His
reply was instructive:
''In the great purity of its ingredi-
ents, III the unqueStiOned propriety and
wholesomeness of those ingredients, in
the exact proportions of the same, and
the chemical accuracy and skill with
which they have been combined. AS L
said before, it is, | believe. baking
powder 'unequaled for purity, strength
and wholesomeneSs.'
THE advantage Of the Royal Baking
Powder over others consists in the
quicker work it accomplishes, in the
preservation Of some Of the best ele-