The Saline County journal. [volume] (Salina, Kan.) 1871-1893, 1891-12-24
BAKING POWDER FACTS.
Brought out by the Official Govern
ment Tests.

h1Cnt fSttbs
Purity Of Food Demanded by the People.
which Bskisg Powder viii
Give u.
The public Is always responsive TO
suggestions about the food IL 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 show the purity or impuriiy Of
milk, baking powders, spices, and
other articles Of daily use In the
culinary department Of our house
holds.
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 bak-
ing powder. There can be no longer
any question that all the cheaper
lower grades of baking powders con-
tain either alum, lime or phosphate
acid.
The official analyses by the Unit
ed States and Canadian govern
ments have therefore been studied
with interest and have pretty clearly
established the facts upon this SUBJ
ject. The United States govern
ment report gives the names Of
eighteen well. known powders, some
Of them aiver tised rs pure cream OF
tartar baking powders, that contain
alum.
The report shows that the Royal
baking powder was found the high
est In leavening strength, evolving
l60.6 cubic inches of gas per single
ounce Of powder. There were eight
other brands of cream OF tartar pow
ders tested and their average strength
was Ills cubic inches Of gas per
ounce of powder.
The Canadian government inves-
LEGATIONS were Of a still larger num-
Der Of powders. The Royal baking
powder was here also shown the
purest and highest in strength, con-
tanning 10 81 cubic inches Of leaven-
ing 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 housekeeper. They
indicate that the Royal baking pow
der goes more than 80 per cent, fur
Their i'm use than the Others, or Is
one. third more economical. Sill
more important than this, however,
d ey prove this popular article has
been brought to the highest degree
of purity-for to its superlative
purity this superiority i'm strength is
due-and consequently that by its
use we may be insured the purest
and most wholesome food.
r. e powders of3pwer strength are
found To leave large amounts OF inert
matters in the food. This fact is
Ohio State Food Commissioner, who
while finding the Royal practically
pure, found no other powder to con-
tain less than 10 per cent, of inert or
foreign matters.
The public interest in this ques-
ton has likewise caused to he made
Investigations by our local authori-
ties. Prof. w. s. Haines, OF Rush
Medical College, consulting chemist
of the Chicago Board of Health, has
found results similar to those report
ed by the national and Canadian au-
thorIties. DR.. Haines says:
RUSH MEDICAL COLLEGE, CHICAGO.
have recently obtained samples
OF the chief baking powders in the
market, and have subjected them to
careful chemical examination to de-
termine their purity, wholesome
ness and leavening power. As the
result Of my tests 1 find the Royal
baking powder superior 10 all the |
others i'm every respect. 1t Is entire
ly free from all sdulteration and un-
" holesome impurity, and in baking
IL gives off greater volume Of |
gas than any other pow
der. Ii is, therefore, not only the
purest, but also the strongest pow
der with which / am acquaiu'ed ed.
WALTER S. HAINEs, NJ. D.,
Consulting Chemist, Chicago
Board of Health.
The statistics show that there Is
used in the manufacture of the Royal
Da king pow der more than half OF ali
he cream OF tartar consumed in the
United States for all purposes. The
sale thus indicated for
he Royal baking powder-greater
han that OF all other baking pow
lers combined-is perhaps even a
higher evidence than that already
quoted OF the superiority of this ar
icle, and of its indispen sableness to
modern cookery.