Fergus County argus. [volume] (Lewistown, Mont.) 1886-1946, 1891-10-29
K POWDER FACTS.
Brought out by the Official Government
Tests.
Purity of Food Demanded by the People
Which Baking Powder Will Give TT
IChicago Trihnne.l

The public is always responsive to sug-
gestions 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 If
milk. baking powders, spices. and other
articles of daily use in the culinary depart
ment OF our households.
Just now the subject of baking powder is
claiming public attention. We desire pure
andwholesome bread and this cannot be had
with the use of impure or poisonous baking
powder. There can be no longer any ques.
ton that all the cheaper. lower grades OF
baking powder contain either alum, lime
or phosphate acid.
The official analyses by the United States
and Canadian governments nave therefore
been studied with interest and have pretty
clearly established the facts upon this sub
iect. The United States government report
gives the name OF eighteen well known pow
ders, some of them advertised as pure
cream of tartar powders, that contain
alum.
The report shows that the Royal baking
powder was found the highest in leavening
strength. evolving 1905 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
111.5 cubic inches of gas per ounce OF pow
der.
The Canadian government Investigations
were OF a still larger number OF powders.
The payoi haEipo ,aular rra bara o1a1
shown the purest and highest in strength,
containing 1898 cubic inches of lea vening
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
33 per cent further in use than the others,
or is one-third more economical Still
more important than this, however, they
prove thisp popular article has been brought
to the highest degree of ~purity-for to its
sup~erlative purity this superiority in
strength is due-and consequently that by
it's 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 She
report OF the Ohio state food. commissioner
who, while finding the Royal practically
pure, found no other powder to contain
less thar ten per cent OF inert or foreign
matters.
The public interest in this question has
likewise caused to be made Investigations
by our local authorities. Prof. 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, LII.
/ have recently obtaiued samples OF the
chief baking powders in the market, and
| have subjected them to careful chemical ex-
animation to determine their purity. whole
someness and leavening power. As the re-
suit OF my tests l find the Royal baking
powder superior to all others in every re-
spect. 1t is entirely free from all adultera-
ton and unwholesome impurity, and in
baking it gives off a greater volume OF
leavening gas than any other powder. 1t
is, therefore, not only the purest, but also
the strongest powder with which am ac-
qaaiatod-
WALTER s. HAINEs, NJ. ID.
Consulting Chemist,
Chicago Board OF Health.
The statistics show that there is used in
the manufacture of the Royal baking powder
more than hall OF all the cream OF tartar
consumed in the United States for all pur-
poses. The wonderful sale thus indicated
for the Royal baking powder1greater than
that OF all other baking powders combined
is perhaps even a higher evidence than
that already quoted of the superiority OF
this article, and OF its indispensableness to