Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1892-04-21
BAKING POWDER FACTS
Brought ont by the Official Government
Taz<r

Brought out by the Official Government
Tests.
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 20
shew the purity or impurity of milk,
baking powder, spices, and other
articles of daily use in the culinary de-
partnent 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 Cana
dian governments have therefore been
studied with interest and they have
PAOtSf SAO8&if Oob6DllCAC0 lDC 41OAlauBOA
this subject. The United States govern
ment report gives the names of eigh-
teen well-known powders, some of them
advertised as pure cream of tartar bak-
ing powders, that contain alum
The report shows that the Royal
Baking Powder was found the highest
in leayening 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 sof gas
per ounce of powder.
The Canadian government inveshga@
tions were of still larger number of
powders. The Royal Baking Powder
was here also shown the purest and
highest in strength, containing 1899
cubic inches of leayening 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 ill.,
dicate that the Royal Baking Powder
goes more than 3S per cent, further in
use than the others, or is one-tAird mere
economical. Still more important than
this, however, they prove this popular
article has been brought to the highest
degree of purity for to its superiative
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 emphasized by the Ohio
State Food Commissioner, who, while
finding the Royal practically pure,
found no other powder to contain less
than 10 per cent. of inertoor foreign
| matters.
The public interest in this question
has likewise caused to be made in
vestigations by our local authorities.
4 IO3. w D. 1dluCo, VI huon -ACOiC11
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 III
have recently obtained samples of the chief bzk-
ing powders in the market, and h<se subjected
them to careful chemical examination TO determine
their purity, holesomeness and leaven5ng power,
Powder superior TO ali the Others in every Respect
1t is entirely free from all adulteratlon and un-
wholesome lmpurity, and IN baking II gives OF =
greater volume of leavening gas than any other pow
der 1t is therefore. not only the Puresfs bGt the
| strongest powder with which am acquainted.
( WALTER s. HAINks, Nj. d.
| 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 sal
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 of its indispensableness, to
mOdcrn cOOkery-l,hicapo Tribiine