The times. (Owosso, Mich.) 1882-1897, 1891-12-04
BAKING POWDER FACTS!
Hrough. out by the Official Govern
ment Tests.
From The Chicago Tribune.


From The Chicago Tribune.
The public is always responsive to sug-
gestiOns about the food 1t eats. Great inter
est has been taken In the Investigations mahe
by the United States and Canadian govern
ments and by the different boards of health
to show the purity or impurity of milk, bak-
ing powders, spices, and other articles or
daily use in the culinary department OF our
households.
Just now the subject of baking powder 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 powder contain either lime,
alum. 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 sub
ject. The United States government report
gives the names of eighteen we'll known
powders, some of them advertised as pure
cream of tartar baking powders, that contain
alum.
The report shows that the Royal baking
powder was found the highest in leavening
strength, evolving 1905 cubic inches or
gas per ounce of powder. There were eight
other brands of cream of tartar powders
tested and their average strength was lll.5
cubic inches of gas per ounce of powder.
" The Canadian government Investigations
were of still larger number OF powders.
The ROYAL baking powder was here shown
the purest and highest in leavening strength
containing 1879. 80 cubic inches of leavening
gas per ounce of powder. Nine other cream
of tartar 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 Indicate tnat
the Royal baking powder goes more than 80
per cent farther in use than the others, or
is one-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 superla-
tive purity this superiority in strength Is due
and consequently 10y 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 matter IN
the food. This fact is emphasized by the
report of the Ohio State Food Commissioner,
who, while finding the Royal practically
pure, found no other powder to contain less
than ten per cent of inert or foreign matters.
The public interest in this question has
likewise caused 10 DE maze Investigations ny
our local authorities. Prof. w. 5. 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. DR.. Haines
says:
RUSH MEDICAL COLLEGE, CHICAGO, ILL.
| have recently obtained samples of the
chief baking powders on the market, and
have subjected them to careful chemical ex-
animation to determine their purity, whole
someness and leavening power. AS result
of my tests / find the Royal baking powder
superior to all the others i'm every respect.
1t IS entirely free from all adulteratiOn and
unwhOesome purity, and in baking it 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 l am acquainted.
WALTER s. HAINEs, M. D.,
Consulting chemist Chicago Board of Health,
The statistics show that there is used in
the manufacture of the Royal baking DOW
der more than half of all the cream of tartar
consumed in the United States for all pur-
poses. The powerful sale thus indicated for
the Royal baking powder-greater than that
of all other baking powders cOmbined-is
perhaps even higher evidence than that
already quoted of the superiority of this
article, and Of its indispensableness to mod
ern cookery.