The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1891-11-27
OFFICIAL FOOD TESTS.
THE UNITED STATES AND CANA
DIAN GOVERNMENTS AEALYzE
THE BAKING POWDERS.
Comparative Strength and Purity Of
the Different Brands Officially
Determined.
Prof Haines, Consulting Chemist Of the
Chicago Board OF Health, Gives
His Opinion
From Chicago Tribune.

From Chicago Tribune.
The public is always responsive to sug-
gestions about the food il ests. Great In
terest has been taken in the Investigations
made by the United States and Canadian
governments and by different boards OF
health to show the purity or lmpurity or
milk, baking powder, spices, and other arti-
cles of daily use in the culinary depart
ment of our households.
Just now the subject Of baking powder
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 the subject The United States gov
ernment report gives the names OF eighteen
welI-known powders, some of them adver-
tised as pure cream OF tartar baking pow
der. that contain alum.
The report shows that the Royal baking
powder was found the highest in leaven-
ing strength, evolving 1000 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 1115 cubic inches Of gas per ounce Of
| powder.
The Canadian government investiga-
| tions were of IL still larger number OF
powders. The Royal baking powder was
| here also shown the puFest and highest IN
| strength, containing i29 80 cubic inches OF
| leavening gas per ounce of powder. Nine
| other cream of tartar powders were tested,
| their average strength being reported to
! be 50 cubic inches of gas per ounce.
| These figures are instructive TO the prac-
! tical housekeeper They indicate that the
| Royal baking powder goes more than 50
| per cent further in use than the
| Others, or is one third more econ
omical. Still more important than
this, however, they prove this popular
article has been brought to the highest de-
gree of puritY-for its supeIlative purity
| this superiority in strength is due-and
consequently that by its use we may be In
sured the purest and most wholesome food.
! The powders of lower strength are found
| to leave large amounts OF inert matter IN
| the food This fact is emphasized by the
report of the Ohio state food commits
siOner, who, while finding the Royal prac-
I
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. Professor W. 5.
! 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.
Dr. Haines says
RUSH MEDICAL COLLEGE, CHICAGO, Ill
l have recently obtained samples OF the
chief baking powders in the market, and
| examination to determine their purity,
| wholesomeness and leavening power. As
the result of my tests find the Royal bak-
| ing 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 leaveniDg
gas than any other powder. 1t is, there
fore, not only the purest, but also the
strongest powder with which l am &C
quainted WALTER NJ. 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 half of all the cream Of
tartar consumed in the United States for
all purposes The wonderful sale thus in
dicated for the Royal baking powder
greater than that of all other baking
powders combined-is perhaps even a
higher evidence than that already quoted
of the superiority of this article, ana of its
indispensableness to modern cookery.