The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1891-11-20
Tle United States and Canadian
Governments AnalyZe The
Baking Powders.
Comparative Strength and Purity Of
The Different Brands Officially
Determined.
Professor HaileS, Consulting Chemist of The
Chicago Board Of Health, Gives
Ills Opinion.


The public is always responsive TO 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 to show the purity or
impurity OF milk, baking powders, spices and
other articles of daily use in the culinary depart.
ments OF our households.
Just now the subject Of baking powder Is claim
ing public attention. We all desire pure and
wholesome bread, and this cannot be had with
the use OF impure or poisonous baking powder.
There en- be no longer any question that all the
cheaper lower grades OF baking powders contain
either alum, lime or phosphate acid.
The official analyses by the United States and
Canadian Governments have therefore been
studied with Interest and have pretty clearly es.
tabllshed the facts upon this subject. The United
States Government report gives the names Of
eighteen well-known powders, some OF Them ad-
vertisrd as pure cream OF tartar baking powders
that contain alum.
The report shows that the Royal Baking Pow.
der was found the highest in leaveniDg strength,
evolving 1906 cubic Inches OF gas per single
ounce OF powder. There we're eight other brands
OF cream OF tartar powders tested and their aver.
age strength was 111.b cubic Inches OF gas per
ounce OF powder.
The Canadian Government Investigations were
OF a still larger number OF powders. The Royal
Baking Powder was here also shown the purest
and highest In strength, containing 1882 cubic
inches OF leayening gas per ounce OF powder.
Nine other cream OF tartar powders were tested
their average strength being reported TO be SO
cubic inches OF gas per ounce.
These figures are very instructive to the Drac-
teal honsekeeper. They indicate that the Royal
Baking Powder goes more than 33 per cent fur
Their III use than the others, or Ia One-third more
economical. Still more important than this,
however, they prove this popular article has been
brought TO the highest degree OF purity-for to
Its superlatiye purity this superiority In strength
is due-and consequently that by its use we may
be insured the purest and most wholesome food.
The powders OF lower strength are found to
leave large amount; Of inert matters In The food.
This fact is emphasized by the report of The Ohio
State Food Commissioner, who, while finding the
Royal practically pure, found no other powder TO
contain less than 10 per cent OF Inert or foreign
matters.
The public interest IN this question has like
wise caused 10 be made Investigations by our
local authorities. Professor W. S. Haines of
Rush Medical College. consulting chemist OF the
Chicago Board OF Health has found results
similar TO those reported by the national and
Canadian authorities. DIR. Halnes says:
RUSH MEDICAL COLLEGE, CHICAGO III.
have recently obtained sample. of The chief
baking powders In the market, and have SUBJ
1ected them to careful chemical examination to
determine their purify, wholesOmeness and
leavenlng power. A the result of my tests /
md The Royal Baking Powder superior 10 all the
others IN every respect. 1t Is entirely f. ee from
all adulteration ana unwholesome impurty, and
In baking II gives of a greater volume OF eaveD-
log gas than any other powder. IL Is, therefore,
not only The puIest but also the strongest pow
der with which am acquainted.
WALTER s. HAINEs, Md,
Consulting Chemist, Chicago Board OF Health.
The statistics show that there is used in the
manufacture OF the Royal Baking Powder more
lhan half OF all tile cream OF tartar consumed
In tie United States for all purposes. The won
derful sale thus Indicated for the Royal Baking
Powder-ereater than that OF all other baking
powders combined-is perhaps even a higher
roriiy OF this article and of It's Undergraduates
10 modern cookery