, 1891-10-14
IA FEW FACTS
BROUGHT OUT by TaE OFFICIAL
GOVERNMENT TESTS.
purity of Food Demanded by tine
People which Baking Pow
der will give Tt.

der WEll Give IT.
From Chicago Tribune: The public is
always responsive to suggestions about the
food it eats. Great interest has been taken
in the Investigations made by the United
States and Canadian governments and by
the different boards Of health to determine
the purity or impurity Of milk, baking
powder, spices and other articles Of 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 poison
Gus baking powder. There can be no long
er any question that all the cheaper, lower
grades Of baking sspowder contain either
alum, lime or phosphate acid.
The official analysis by the United States
and Canadian governments have, there
fore, been studied with interest and ilaYe
pretty clearly established the facts upon
this subject. The United States govern
ment report gives the names of eighteen
well known powders, some of them adyer-
tlsed as pure cream OF tartar baking pow
ders, that contains alum.
The report shows that the Royal baking
powder was found the highest in leaYening
strength, evolving 1906 cubic inches of gas
per single ounce of powder. There were
eight other brands ofCream of tartar pow
ders tested and their average strength was
Ills cubic inches of gas per ounce of pow,
der.
The Canadian government investigation
we're 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 aver
age strength being reported to be SO cubic
inches of gas per ounce.
These figures are very instructive to the
practical housekeeper. They indicate that
the Royal baking powder goes more than
30 per cent further 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
superlatiYe purity this superiority in
strength is due-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 emphasized by the
report of the Ohio State Food Commission
er. who while finding the Royal practi-
Gdlly pure, lOuI1Q no .OGIl6r pOWu6T 10 COLL
tain less than 10 per cent of inert or for
eign matters.
The public interest in this question has
likewise caused to be made investigations
by our local authorities. Professor w. S..
Haines, of Rush Medical College, consult
ing chemist Of the Chicago board of health
has found results similar to those reported
by the national and Canadian authorities.
DIR. Haines says:
RUSH MEDICAL CoLLEGE, Chicago, I'LL.
have recently obtained samples Of the
chief baking powders in the Market and
have subjected them to careful chemical
examination to determine their purity,
Wholesomeness, and leavening power. AS
the result of my tests | find the Royal
baking powder superior to all the others in
every respect 1t is entirely free from all
adulteration and unwholesome impurity
and in baking it gives off a greater volume
of leayening gas than any other powder
1t is. therefore, not only the purest, but
also the strongest powder with which | am
acquainted. WALTER S. HAIEEs, M. ID,
Consulting Chemist, Chicago Board Of
Health.
The statistics show that there is used in
the Manufacture Of the Royal baking pow
der more than half Of all the cream Of tar
tai. consumed in the United States for all
purposes. The wonderful sale thus indi-
Gated for the Royal baking powder greater
than that of all other baking powders com
bined- lis perhaps even a higher evidence
than that already quoted Of the superior
ity of this article, and Of its indispensa-
bleness to modern cookery.