The state republican. (Jefferson City, Mo.) 1871-1896, 1891-10-22
BAKING POWDER FACTS.
Brought Out Hby the Official
Government Tests.
Purity of Food Demanded by
the People-Which Bak-
ing Powder Will
Give 1t?
From the Chicago Tribune.

WV NAiS"SO illDullCs
The public is always responsive to
suggestions about the food it 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 Gu
linary department of our households.
Just now the subject of bakin g
powder is claiming public attention.
We all desire pure and wholesome
bread and this cannot be had with
the uso Of impure or poisonous bal1-
ing powder. There can be no longer
any question that all the cheaper,
lower grades of baking powders con-
tain either alum, lime or phosphate
acid.
The ottic's",. analysis by the United
.aves and Canadian governments
have therefore been studied with in
terest and have pretty clearly estab-
lished the facts upon this subject.
The United States government re-
port gives the 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
baking powder was found the highest
in ~leavening strength, evolving 1906
cubic inches of gas per single ounce
CT powder. There were eight other
brands of cream of tartar powders
tested and their average strength
was 11l.5 cubic inches of gas per
ounce of powder.
The Canadian government investi-
cations were of II still larger number
of powders. The Royal baking pow
der was here also shown the purest
and highest in strength, containing
1882 cubic inches of l~eavening 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 instl uctive
to the practical housekeeper. They
indicate that the Royal baking pow
der goes more than 50 per cent. fur
Their in use than the others, or is one.
third more economical. Still more
important than this, however, they
prove this popular article has been
brought to The highest degree Of pu-
rity--for to its superlative 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 amounts of inert
matters in the food. This fact is EN-.
phasised by the report of the Ohio
State Food Commissioner, who, while
finding the Royal practically pure,
found nc other powder to contain
less than 10 per cent. of inert or for
eign matters.
The public interest in this question
utS ihcWloc CduStu W Dc mduc iu-
vestigations by our local authorities.
Prof. w. S. Halnes CT Rush, Medical
College, consulting chemist of the
Chicago Board of Health, has found
results similar 10 those reported by
the national and Canadian authori.
ties. DR.. Haines says:
RUSH MEDICAL COLLEGE, CHICAGO, Ill.
I have recently obtained samples
of the chief baking powders in the
market, and have subjected them to
careful chemical examination 10 de-
termine their purity, wholesomeness
and leavening power. AS the result
of my tests l find the Royal Baking
powder superior to all the others in
every respect. 1t is entirely free
from all adulteration and unwhole-
some impurity, and in baking it
gives off a greater volume of leayen-
ing gas than any other powder. 1t is,
therefore, not only the purest, bu
also the strongest powder with which
l am acquainted.
WALTER S. HAINEs, NJ. NJ.
GonanItihu Ehah,;ot Chiaooa noa.1