Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1891-12-04
BAKING POWDER FACTS.
Brought out by thp Onlclal Goverp.
mrni Tests.
PURITY OF fOOD DEMANDED ny THE
PEOPLE. - WHICH BAKING row
DER WILL GIVE I12

lIrol CAicngo Irbu7si
Tho public Il always responsive 10
suggestions about the food II eats.
Great interest has been taken In the
Investigations made by the United
States and Canadian governments and
by the different boards Of health 10
show the purity or impurity Of milk,
baking POWDER, spices, aud other
articles Of daily use In the culinary
DEPARTMENT N our households.
Just now Ike subject Of balilng pow
der l. claiming public attention. We
all desire pure and wholesome bread
and this can not he had with the use Of
impure or poisonous baking powder.
There can be no longer any question
that all tho cheaper, lower grades Of
taking powder contain either alum,
lime, or phosphate acid.
The official analyses by tho United
states aud Canadian governments have
therefore been studied with interest
and have pretty clearly established the
facta upon this subject The United
states government report gives the
names Of eighteen well Known pow
defs, some OF them advertised NJ pure
cream Of tartar baking powders, that
contain alum.
The report shows that the Royal
baking pow der was found the highest
In lcavening strength, evolving 100. q
cubic inches OF gas per single ounce u
powder. There were eight other
brands OF cream Of tartar powders
tested and their average strength was
no cubic inches Of gas Der ounce Of
powder.
The Canadian government investl.
cations were Of n stili larger number NJ
powders. The Royal baking powder
was here also shown the purest AMI
highest In strength, containing 100. ~
cubic inches Of leavening gas per ounce
Of powder. Nine other cream OF tartar
pOwdcfn were tested, their average
strength being reported to be 50 cubic
inches 0f gas per ounce.
These figures are very Instructive
TO tho practical houseketper. They
indicate that the Royal baking pow
der goes more than ~ per cent further
In use than tho other, or "a onc.third
more economical. Still more impor-
taut than this, however, they prove
this popular article has been br0Jght
10 the highest legree OF puriiy-ior 10
It's superlatiye purity this superiority
In strength h. due--and consequently
that by It, use We may be Insured the
pufcst and most wholesome food.
The powders Of lower strength arc
found 10 leave large amounts Of inert
matters In the food. This fact IL em-
phssizel by the report Of the Ohio
state Food Commissioner, who, whilo
finding the Royal practically pure,
found no other powder 10 contain less
than IN per cent. VI inert or foreign
matters.
The public Interest IN this question
has likewise caused 10 be made inycsii.
cations by our local authorities. Prof.
W. ). Halnes, Of Rush Medical
College, consulting chemist OF Tho
Chicago Boarl OF Health, has found
results similar 10 those reported by the
national aud Canadian authorities.
DIR. Haines says:
RusH MEDICAL COLLEGE CHICAGO, III.
have recently obtained samples OF
the chief baking powders IN the mar
ket, and have subjected them 10 care.
fll chemical examination to determine
their purity, whOlcsomsness, aud
leavening power. As the result OF my
tests flnd the Royal baking powder
superior TO all the Others In every re.
spcct. II Is entirely free from all
adulteration and unwholesome I'M.
purity, aud In baking II gives of n
greater volume Of lrayening gus than
any other powder. IL is, therefore,
not only the purest, but also tn,
strongest powder with which am
acquainted.
WALTER \. HAiHEs, NJ. 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 ~ tartar consumed In the
United States for all purposes. The
wonderful sale thus Indicated for the
Royal baklng powder greater than
that u other baking powders combined
lis perhaps even n higher evidence
than that already quoted Of the superi.
GRITTY Of this article, and oil It, indispen.
sableness 10 modern cookery.
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