Rock Island daily Argus. (Rock Island, Ill.) 1886-1893, 1891-12-02
OFF IAL FOOD TESTS.
The limited States and Canadian
Governments AnalyZe the
Bal ing Powders.
s,omrarstiye strength and Purity oil
the Diff rent Brands Omcia ~
H. teiminsd.
Prof. Haines, Consuitiag Chemist oil
the Chicago BOard or H. it"'
Gives His Opinion.
From Chicago Tribune.


The pubic Is always responsive to
suoges,ions about the food it eats. Great
interest has been taken in the investigs-
lions made by the United States and Can
adiau governments and by the different
boards of health to show the purity or
impurlty of milk, baking powders, spices
snd other articles of daily use in the cui
insrv department of our households.
Just now the subject OF baking powder
is claiming public attention. We all de
sire pure and VIII lesome bread and this
cannot be had with the use of impure or
poison Gus baking powder. There can De
no lon ger any question that ali the cheap
er. low r grades Of baking powders con-
tain either alum, lime or phosphate acid
The official analyses by the United
States and Canadian governments have
therefore been udied with interest and
have pretty clearly established the facts
upon this subject. the United States
govern ment reports gives the names OF
IS wei known powders. some OF them
advert sed as pure cream OF tartar baking
powders, that contain alum.
The report shows that the Royal oak-
ing powder was found the highest IN
leavenir g strength, evolving 1905 cubic
inches OF gas per single ounce OF powder
There we're eight other brands OF cream
of tartar powders tested and their average
srepgj b was III 5 cubic inches of gas
per ounce of powder.
The Canadian government inveiuga
tons we're of still larger numoer OF
powders The Royal baking powder was
here also shown the purest and highest IN
strength, containing 1908? cubic inches
of leavening gas per ounce of powder.
Nine her cream of tartar powders were
tested. their average strength being re-
ported to be 50 cubic inches of gas per
ounce.
These figures are very instructive to
the practical housekeeper. They lndi-
cate tn at the Royal baking powder goes
more than 33 per cent further in use than
the others, or is one third more economi-
cal Sill more important than this. how
ever, 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-snd con
sequently that By its use we may be in
sured 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 emphs'
sized 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 iHyestiga-
tions BY our local authorities Prof. ".
s. Haines, of Rush MEDICAL college, con-
sulting chemist of the Chicago board of
heslth, mas found results similar TO those
reported by the national and Canadian
authorities. DR.. Hsines says:
RUSH MEDICAL COLLEGE. CHICAGO, Ill q.
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,
wholesome sss, and leavening power.
AS the result of my tests find the Royal
baking powder superior to all the others
in every respect. II is entirely Tree from
all adul,eration and uuwholesome impur>
iiy. and in baking it gives off greater
volume of lesvening gas than any othe
powder 1t is, therefore, not only the
purest, out also the strongest powder
with which l am acquainted WALTER
S. HAr-Es. NJ. D., Consulting Chemist,
Chicago Board Of Health.
The statistics show that there is used in
the manufacture of the Royal baking
power n ore 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 combned-is perhaps even
q higher evidence than that sl-
ready quoted of the superb
ority Of this article, and of its indispensi
bleness &c modern cookery.