The weekly tribune. [volume] (Great Falls, Mont.) 1891-1894, 1891-10-24
BAKING POWDER FACTS
Brought out by the Official Govern.
ment Tests.
Purity Of Food Demanded by the Peo-
ple-Which Baking Powder
Will Give it?
From the Chicago Tribune.

From the Chicago Tribune.
The public is always responsive to
suggestions about the food it eats.
Great interest has been taken in the IN
vestigations made by the United States
and Canadian governments and by the
different boards of health to show the
purity or impurity Of milk, baking pow
ders, spices, and other articles of daily
use in the culinary department of our
households.
Just now the subject of baking pow
der is claiming public attention. We all
desire pure and wholesome bread and
this cannot be had with the use of i'm
pure or poisonous baking powder. There
can be no longer any question that all
the cheaper, lower grades of baking
powders contain either alum, lime, 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 subject. The United
oJdLtS EONcIIlllCnl ICpOIl SlNCS Viz
names of eighteen well known powders,
some of them advertised as pure cream
of tartar baking powders. that contain
alum.
The report shows that the Royal bak.
ing powder was found the highest in
leavening strength. evolving 1906 cubic
inches of gas per single ounce of powder.
There were eight other brands of cream
of tartar powders tested and their aver
age strength was l11.5 cubic inches of
gas per ounce of powder.
The Canadian government investiga-
tons were of a still larger number of
powders. The Royal baking powder was
here also shown the purest and highest
in strength, containing 129.32 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 tC
the practical housekeeper. They indi.
cate that the Royal baking powder goes
more than 33 per cent further in use than
the others, or is one-third more eco
nomical. Still more important than this
however, they prove this popular article
! has been brought to the highest degree
Of purity-for to it's superlative purity
this superiority in strength is due-anc
consequently that by it's use w may bt
insured the purest and most wholesome
food.
The powders of lower strength arr
, found to leave large amounts of iner
matter in the food. This fact is empha
sized by the report of the Ohio state foot
5 commissioner, who, while finding thu
t Royal practically pure, found no Othe
, powder to contain less than 10 per cen
, of inert or foreign matters.
t The public interest in this matter ha
likewise caused to be made investigation
by our local authorities. Prof. w. S
Haines of Rush Medical college, consult
ing chemist of the Chicago board o
health, has found results similar to thos'
/ reported by the national and Canadian
authorities. DR.. Haines says:
5 RUSH MEDICAL COLLEGE, CHICAGO, III
| have recently obtained samples Of tn
!. chief baking powders in the market ant
| have subjected them to careful cheinica
Y examination to determine their purity
4 wholesomcness and leavening power. a
| the result of my tests ! find the Roya
V baking powder superior to all others i
every respect. 1t is entirely free iron
) all adultcration and ~unwholesome in
purity, and in baking it gives off a great
: er volume of leavening gas than an
5 other powder. 1t is, therefore, not onl
the purest, but also the strongest powde
n with which | am acquainted.
q WALTER $ HATNEs, NJ. d.,
Consulting Chemist, Chicago Board q
Health.
The statistics show that there is use
in the manufacture Of the Royal bakin
v powder more than half of all the crear
d of tartar consumed in the United State
It for all purposes. The wonderful sal
thus indicated for the Royal bakin
a powder-greater than that of all othe
a baking powders combined-is perhap
O even a higher evidence than that alread
|, quoted of the superiority of this articl
=" and of It's indispensableness to moder
cookery.