The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1891-11-03
BAKING POWDER
Facts Brought Out by the Official
Government Tests.
Purity OF Food Demanded by the People
Which Baking Powder Will
Give it2

Inc public is always responsive to sug-
gestlons about the food it eats. Great in.
terest 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 impurity of
milk, baking powders, spices and other
articles of daily use in the culinary depart
meLts OF our households.
just now the subject of baking powder
Is Claiming public atteut ton. We all desire
pure and wholesome bread and this can OF
De mad with the use of impure or poisonous
baking powder. There can be no longer
any question that all the cheaper, lower
graoes OF baking powders contain either
alum, lime or phosphate acid
Inc official analy ses of the United States
ana Canadian governments have therefore
Oeeh studied with interest and have pretty
clearly established the facts upon this sub :
lect. The United States government re-
port gives the names of eighteen we'll
KNOWN powders, some of them advertised
as pure cream OF tartar baking powders,
that contain alum.
Inc report shows that the Royal baking
powder was found the highest in leaven-
ing strength, ey diving 1906 cubic inches of
gas per single ounce of powder. There
were eight other brands of cream of tartar
powders tested and their average strength
was ILLS cubic inches of gas per ounce of
powder.
Inc Canadian government Investigations
were or still larger number Of powders.
The Royal baking powder was hers also
SHOWN the purest and highest in strength,
containing .32 Gu bic inches of leavening
gas per ounce OF powder. Nine other cream
OF tartar powders were tested, their aver
age strength being reported to be 50 Gu bic
lnches OF gas per ounce.
Ihese figures are very instructive to the
practical househeeper. They indicate that
% per cent further in use than the others,
or IS one-third more economical. Still
thore important than this, however. they
prove 1hls important article has been
Drought to the highest degree of purity
!or tolts superlative purity this superiority
IN strength is due-and consequently that
oy It's use we may be insured the purest
ana most wholesome food.
The powders of lower strength are found
TO ieaVe large amounts of inert matters in
tue 1000. This fact is emphasized by the
report OF the Ohio state food commissioners.
VINO, Whlte finding the Royal practically
pure, found no other powder TO contain less
tnan IN per cent. of inert or foreign mat.
tiers.
The public interest in this question has
likewise caused 10 be made Investigations
Il. w.
halnes, of Rush Medical college. consult
ing chemist OF the Chicago board of health.
mas found results similar to those reported
py the national and Canadian authorities.
DIR. Haines says:
Rush MEDICAL CoLLEGs, CHICAGO, Ill.
have recently obtained samples of the
chler baking powders in the market. md
nave subjected them to careful chemical
examination to determine their purity.
WholeSoneaess aud leavening power As
the result OF my tests l find the Royal
baking powder superior to ali the others in
every respect. 1t is entirely free from all
adulteratlon and unwholesome impuritv.
and In baking it gives off a greater volume
Oh leaVening gas than any other powder. II
Is, therefore, not only the purest, but also
the strongest powder with which am &C
quainted
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 powder
more than half of all the cream of tartar
consumed in the United States for all pur-
poses. The wonderful sale thus Indicated
1or the Royal baking powder-greater than
that OF all other baking powders combined
is perhaps oven higher evidence than
that already quoted Of the superiority of
this article, and of its indispensableness 70
modern cookery.-Chicago Tribune