The Dalles times-mountaineer. [volume] (The Dalles, Or.) 1882-1904, 1892-04-02
BAKING POWDER FACTS.
Brought Out by the Official Govern-
ment Tests.
Chicago Tribune,

Chicago Tribune
The public isalways responsive to sugges'
tions about the food it eats. Great interest
has been taken in the investigations made
by the United States and Canadian govern.
ments and by the different boards of health
to show the purity or lmpurity of milk.
baking powders. 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 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 analysis by the United States
and Canadian governments have therefore
! been studied with interest and they have
| pretty clearly established the facts upon
this subject The United States govern
ment report gives the names of eighteen
welI.know powders, some of them adver.
tised as pure cream of tartar baking pow
ders, that contain alum.
The report given shows that the Royal
Baking Powder was found the highest in
leavening strength, evolving 1906 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 Ill 5 cubic inches of gas per
ounce of powder.
The Canadian government Investigations
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 leavening
gas per ounce of powder. Nine other cream
of tartar powders were tested, their average
strength being report to be SO ubic inches
OF gas per ounce.
These figures ere 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 super
lative purity this superiority in strength Is
due-and consequently that by its use We
be insured the purest and most wholesome
food.
The powders of lower strength are found
to leave large amounts of inert matters in
the fnod. This fact is emphasized by the
report of the Ohio State Food Commission
er, who, while finding the Royal practically
pure, found no other powder to contain less
than IL per cent. of inert or foreign mat.
ters.
The public interest in this question has
likewise caused to be made investigations
by our local authorities. Prof. w. S.
Halnes, 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.
DIR. Haines says:
RUSH MEDICAL COLLEGE, CHICAGO, ILL.
have recently obtained samples of the
chief baking powders In the market, and
haye subjected them to careful chemical ex-
to determine their purity, whole
someness and leavening power. As the re-
suit of my tests find the Royal Baking
Powder superior to all the others in every
It is entirely free from all adul-
teration and unwholesome impurity, and in
baking it gives off greater volnme of leav-
sning gas than any other powder. 1t is,
not only the purest, but also the
strongest powder with which am acquaint-
I'd. WALTER s. HAINEs. M. d.
Consulting Chemist, Chicago Board Of Health.
The statistics show that there is used in
the manufacture of the Royal Baking Pow
der more than half of all the cream OF tar
Jar consumed in the United States fer all
The wonderful sale thus indI-
,ated for the Royal Baking Powder-great.
,r than that of all other baking powders
perhaps. even higher evil
ience than that already quoted of the supe.
.1ority of this article, and of its indispensa-
bleness to modern cookery.