The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1892-01-08
OFFICIAL FOOD TESTS
The United States and Canadian Governments
Analyze The Baking Powders.
Comparative Strength and Purity of the DIFF.
ferent Brands Officially Determined.
Prof. Haines, Consulting Chemist of the
Chicago Board of Health, Gives
His Opinion.
From Chicago Tribune. ]

From Chicago Tribune.l
The public is always responsive to sug-
gestions about the food it eats. Great in
| terest has been taken in the inyestiga-
tons made by the United States and Can
adian Governments, 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 department Of our house
holds.
Just now the subject of baking powder
is claiming public attention. We all de-
sire 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 powders, some of
them advertised as pure cream of tartar
baking powders, that contain alum.
The reports show that the ROYAL Baking
Powder was found the highest in leaven-
ing strength, evolving 1906 cubic inches
OF gas per single ounce of powder. There
were eight other brands of cream of tar
tar powders tested and their average
strength was l1l.5 cubic inches of gas per
| ounce of powder.
The Canadian Government investiga-
tons were of a still larger number of
powders. The Royal Baking Powder was
here also shown the purest and highest
! IN strength, containing 1892 cubic inches
! oIleaVenlng gas per ounce ofpowder. Nine
other cream of tartar powders were
tested, their average strength being re-
! ported to be eighty-nine cubic inches of
| gas per ounce.
the practical 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 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 superior
! ity in strength is due-and consequently
that by its use we may be insured the
| purest ana most wholesome food.
The powders of lower strength are
found to leave large amounts of inert
matters in the food. This fact is empha-
! sized 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,
Inc pubic interest in this question has
likewise caused to be made Investigations
| by our local authorities. Professor w. s,
Haines, of Rush Medical College, CON
| sulting chemist of the Chicago board of
! Health, has found results similar to
| those reported by the national and Cana
dian authorities. DR.. Haines says:
RUSH MEDICAL COLLEGE.
CHICAGO, Ill.
| [ 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 leavening power.
AS result of my tests, I find
| the Royal Baking Powder superior
! to all the others in every respect.
/ 1t is entirely free from ali adulteration
and unwholesome impurity, and in bak-
| ing itgives off greater volume of leaven-
| ing gas than any other powder. 1t is.
! therefore, not only the purest, but also
the strongest powder with which I am
acquainted.
| WALTER S. HAINEs. NJ. 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 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, and of
its indispensablenes to modern cookery.