The Columbia herald. [volume] (Columbia, Tenn.) 18??-1935, 1891-12-25
BAKING POWDER FACTS
Brought out by the Official Govern.
ment Tests.


From Chicago Tribunal
| The public is always responsive 10
suggestions about the food it eats.
Great interest has been taken In the IN
vestigatlons 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
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
impure 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 analyses 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
States government report gives the
names of eighteen well-known pow
ders, some OF them advertised as pure
cream of tartar baking powders, that
contain alum.
The report shows that the ROYAL bak-
ing power was found the highest in
leavening strength, evolving 1905 cubic
inches OF gas per single ounce of pow
der. There were ! ight other brands of
Il ,ream of tartar pc 0uers tested and their
i
Of gas per ounce of powder.
Inc Canadian government investiga-
tions 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 leavenin 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 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
economical. Still more important than
this, however, they prove this popular
article has been brought to the highest
degree of purity-for TO its superlative
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 10 leave large amounts of inert
matters in the food. This fact Is em-
phasized by the report of the Ohio State
Food Commissioner, who, while find
ing 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 Investi-
cations by our local authorities. Prot
w. s. Halnes, of Rush Medical College,
Board of Health, has found results SINH
lar to those reported by the national
and Canadian authorities. DIR. Haines
says:
Rush Medical College, Chicago, III.
have recently obtained samples of
the chief baking powders in the market,
and have subjected them to careful
chemical examination to determine
their purity, wholesomeness and leaven-
ing power. As the result OF my tests 1
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 baking
it gives of a greater volume OF ieaven-
ing gas than any other powder. 10 ~,
therefore, not only the purest, but also
the strongest powder with which l am
acquainted.
WALTER s. HAINEs, M. D.,
Consulting Chemist Chicago Board
of II ealth.
The statistics show that there is used
in the manufacture Of the Royal bak-
ing powder more than half of all the
cream of tarter consumed in the United
States for all purposes. The wonderful
sale thus indicated for the Royal baking
powder-greater than that of all other
baking powders combined-is perhaps
even higher evidence than that al
ready quoted of the superiority Of this
article, and Gifts indispensableness 70
morn cookery.