Semi-weekly interior journal. [volume] (Stanford, Ky.) 1881-1905, 1891-12-25
w. p. WALTON.
BAKING POWDER FACTS
Brought out by the Official Government
Tests


Tests.
The public isalways responsive to sug
pestions about the food it eats Grea
interest has been taken in the investiga-
tons made by the United States ant
Canadian governments and by the diff
ierent boards OF health to SHOW the puri
" or impurity OF milk, baking powders,
spices and other articles Of daily use IN
the culinary department Of our house
holds.
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 I'M
pure 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 analysis 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 Is
well.known powders, some Of them ad-
vertised as pure cream of tartar baking
powder, that contain alum.
The report shows that the Royal bak-
ing powder was found the highest in
leavening strength, evolving 1906 cubic
inches of gas per single ounce OF pow
der. There were eight other brands OF
cream OF tartar powders tested and their
average strength was lll.5 cubic inches
of gas per ounce OF powder.
The 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 l2932
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 very instructive to
the practical housekeeper. They indi-
cate that the Royal baking powder goes
more than So 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 ofpurity-for to its superlative pu-
rity this superiority in strength is due
and consequently that by its use we may
be insured the purest and most whole
some food.
The powders of lower strength are
found to leave large amounts of inert
matters in the food. This fact is en-
phasized 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 investi-
cations by our local authorities. Prof.
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 Can
adian authorities. DIR. Haines says:
RUSH MEDICAL COLLEGE, CHICAGO.
| 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 leavenlng
power. As the result of my test | find
the ROYAL baking powder superior to all
the others in every respect. 1t is en-
tirely free from all sdulteration and nm
wholesome impurity, and in baking
it gives on greater volume of leavening |
gas than any other powders 1t is, there.
fore, not only the purest, but also the |
strongest powder with which | am &C
quainted.
WALTER 5. HAINEs, VI. D.,
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 indicated for the Royal baking pow
der-greater than that of all other bak-
ing powders combined-is perhaps even
a higher evidence than that already quo
ted of the superiority of this article, and
OF it's indspensabeness to modern cook
ery.-Chicago Tribune.
For the benefit of those who may |