The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1891-11-26
BAKING POWDER FACTS.
BROUGHT OUT BY THE OFFICIAL GOVERN
MENT TEST.
Purity of Food Demanded by the Peo-
pie, Which Baking Powder
will give it?
From Chicago Tribune.

1he puDllc is always responsive 10 SuS-
gestions about the food 1t eats. Great
interest has been taken in the investiga-
tions made by the United States and
Canadian governments and by the differ
ent boards of health to show the purity
or lmpurity Of milks, baking powders
spices, and other articles of daily use IL
the culinary department of our house
holds.
Just now the subject of baking power
is claiming public attention. We all de-
sire pure and wholesome bread and this
canuot DO 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 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 well known powders, some of
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 powder
There were eight other brands of cream
of tartar powders tested and their aver
age strength was 1145cu inches of gas
per ounce of powder.
The Canadian government investiga-
lions 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 50 cubic
inches of gas per ounce.
These figures are very instructive to
the practical housekceper. They indi-
,, cate that the Royal baking powder goes
more than 33 per cent. further in use
than the other. or is one-third more ecc-
nomical. 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 and
| consequently that by its 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. commissioners, who. while finding
the Roycl practically pure, found no
other powder 10 contain less than 10 per
cent. of inert or foreign matters.
The public interest in this question has
likewise cause to be made Investigations
BY our local authorities Prof. w S.
Halnes, of Rush Medical College, con-
sultng chemist of the Chicago Board of
Health, has found results similar to those
reported by the national and Canadian
authorities. DR.. Haines says:
Rush MEDICAL COLLEGE, CHICAGO. Ill.
L have recently obtained samples of the
chief baking powders in the market, and
have subjected them 10 careful chemical
examination to determine their purity,
wholesomeness and leavening powder.
As the results of my tests L find
Royal baking powder superior TO all the
others IN every respect. It is entirely
free from all adulteration and unwhole-
some impurity, and in baking 1t gives off
a greater volume of leavening gas than
any other powder. 1t is. therefore, not
only the purest, but also the strongest
powder with which 1 am acquainted.
WALTER S. HAINEs. MD.
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 pow
der greater than that of all other bak-
ing powders combined-is perhaps even
a higher evidence than that already
quoted of the superity of this article.
and or Its lndlspensableneSs to modern
cookery.