The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1891-10-22
BAKING POWDER FACTS
Brought Out by tho OfncIal Government
Test.
Purity Of Feed Demanded ny the
PeOpIe-.WhIch Baking Powder
Will Give IGP

Chicago Tribune: The public is always
responsive to suggestions about the food
Il 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 pow
ders, spices, and other articles Of daily
use in the culinary departments Of our
households.
Just now the subject Of baking powder
Is claiming public attention. We all de-
sire pure and wholesome bread and this
can not be had with the use Of impure or
poisonous baking powder. There can be
no LONGER any question that all the cheap
or, low grades Of baking powders con-
tain either alum, lime, or phosphate
acid.
The official analyses by the United
States and Canada governments have
therefore been studied with interest and
have pretty clearly established the facts
upon this subject. The United States
government report 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 bak-
ing 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 powders tested and their average
strength was Ills cubic inches Of gas per
ounce Of powder.
The Canadian government investiga-
tons were Of q still larger number Of
powders. The Royal baking powder was
here also shown the purest and highest
in strength, containing 1889 cubic inches
Of leavening gas per ounce Of powder.
Nine out Of cream Of tartar powders were
tested, their average strength being re-
ported 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 80 per cent further 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 purity
for to its superlatiye purity this super
iority in strength IL due-and consequent
ly 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 amounted inert mat
tiers 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
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. DR.. Haines says:
RUSH MEDICAL COLLEaE, CHICAGO, III.
Irecently obtained samples Of the chief
baking powders in tie market, and have
subjected them to careful examination 10
determine their purity, wholesomeness,
and leavening power. As the result Of
my tests I find the Royal baking powder
superior to all the others In every respect.
Il Is entirely free from all adulteration
and unwholesome impurity, and in bak-
ing Il gives of q greater volume Of leaven-
ing gas than any other powder. Is Is,
therefore, not only the purest, but also
the strongest powder with which l am
acquainted.
Consulting Chemist, Chicago Board Of
Health.
The statistics show that there Is used In
the manufacture Of the Royal baking
powders more than half Of all the cream
Of tartar consumed In the United States
for all purposes. The wonderful sale
thus indicated for the Royal baking pow
der-greater than that Of all other baking
powder combined-ls perhaps even 0
higher evidence than that already quoted
Of the superiority Of this article, and Of
its indispensableness 10 modern cookery.