The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1892-01-08
Its Value as a LedV0liDg
Agent.
Used In Bread AID Baking Powder.
PHYSICIANS and Scientists Tell Why II
Makes More Wholesome
FOGd.

II has been employed by the makers OF the finest
bread, cake and confectionery for hundred
years. In 1903 Musprat wrote Of IL as superior
to any other leavening agent. Professor Hassall
of the analytical sanitary commission on foods
appointed by the English Government Q65) re-
ported as TO the quick ledVening agents, "by Tar
the best is the carbonate OF ammonia" English,
French and German authorities down 10 the
present day have called attention 10 the value Of
this salt and 10 the more digestbe and whole
some food which It's use has produced to man.
kind.
Not so much has been written or said about
the use OF carbonate Of ammonia In this country,
although every physician and chemist, as a mat
ter OF course is familiar with Its highly volatile
character under heat, ana Of the great whole
sOmeuess OF the ltayeulng gas which is thereby
evolved.
series OF recent experiments, however, By
Professor Chandler Of Columbia College, New
York, and rec, ut President OF the New YORK
State Board Of Health; Professor }. w. Mallet
OF the University OF Virginia; Professor Haines,
consulting chemist 10 the Department OF Health
Of Chicago and professor OF chemistry IN Rush
Medical College; Professor Davenport, the ON
cial analyst Of the State Of Massachusetts; DR..
w. G. Tucker professor OF chemistry OF Albany
Medical College, aud official analyst OF The state
of New York; Professor A b. Prescott Uni
yersity OF Michigan, and Professor George f.
Barker OF the University OF pennsylvania ana
President Of the American Chemical Socleiy,
have given the most valuable information upon
this important subject, All OF these gentlemen
Will at once be recognized by physicians aud
laymen alike as the highest possible authorities
In this country, and the accuracy OF whose work
will MOI be questioned by any one. The use or
carbonate Of ammonia for leayening purposes IL
is shown by these authorities Is not only not
unwhOlesome, bat positively beneficial. When
used in baking powder it makes an article that
more perfectly leayens that leaves a less resi-
dunn IN the bread and that serves TO neutralize
any acid present IN the -four
The result OF these tests will be found OF great
vaIu- to bakers, bakiug-powder makers and 10
tie public generally They will attract wide
attention and aid everywhere in the preparation
OF more appetlzing, dlGestIbIe aud wholesome
food
PROFESSOR CHANDLER, COLUMBIA COLLEGE,
NEW YORK.
SCHOOL or MINEs. COLUMBIA CoLLEsE,)
NEW YORK. May L. 1881 !
In reply TO your inquiry would say that know
OF no reason Why any one should ect % the pres
euce OF c3rbo re Of ammonia ia a baking powder.
on the contrary, l know that some OF the best
baking powders always contain carbonate OF am
demonstrating powders which select for my own
Ihave read some OF the article, which have been
published by interested parties, in which they at
tempt prove that small percentage OF carbonate
Of ammonia Ia 3 baking powder is uuwholesome
because a concentrated solution OF free ammonia ia
Water-thar is. spirits OF hsr,sh0Tu aqua ANN Out7
Is causrfc ana ta.eu i'm a concentrated condition
Into the 81 omGch would prove Injurious. Il would
he about logical 10 say that II would be danger
Gus 10 drink glass OF water because several people
have been drowned ia milpJuds co uceutt ated
soiut on OF free ammonia IS one TIL &. and mod
crate quantity Of carbonate Of ammonia IS another
thing. and ;here IS no relation between them and
nothing that you can say about one o. them has any
bearing upon the who esomeness OF me other.
Pref .ssor Of Chemistry, Columbia college Sew
ork
PROFESSOR MALLFT OF THE UNIVERSITY OF
VIRGINIA.
UNIVERSITY OF VIRGINIA VA May 81. 1881
You have ASKED me my opinion rs 10 whether car
bouste ~ ammonia is proper Ingredient of "A bak-
ing powder. ana whether there Is any objection 10
such use Of Il from h}giealc standpoint.
Ia reply, have o. say THAR experiments made by
myself have convinced me
tust-Tnat no injurious consequences follow
from he Of bread ojAerw l5e good. made with
bsSiuL powder Ia winch carbonate Of ammonia is
used TO The extent found u the baking powders act
uaIly o. the American market.
Secoud-Ihat 40 injurious physiological effect Is
produced by swallowing carbonate OF ammonia.
taken AS simp dilute solution in water even II
amount originally contained in the baking powder
OF irsJ-c ass character used IN making pound OF
Th.rd-That this sat as used In baking powder.
IS Advantageous since IL serves 20 neutral any
Tactic OF other organic acid present in The -four or
acidIty developed boy fermeutatlye change. thus
serving the strength" II the four.
Upon toe whole, 1 am OF the opinion, based on
reason whatever for objection on sanitary grounds
- carbonate " ANN 1nla used in the best cream
OF tartar baking powders ia the market ana that IL
La, undou0. eddy the advantage % producing bet
ter color and texture lu the bread.
/ MAKE reference TO The absurd objections
sometimes urged against The use % carbonate OF
ammonia, based on the assertion that 10 10 not
clean salt. such statements OF claims disturt the
facts 70 the manufacture Of the SAT- and have
rational bearing It's ln the ordinary state OF
commercial purity. Precisely the same sort OF
reasoning TO the source Of production would
reject the OF -four Itself an article
Of food.
What have said refers, OF course, 10 the OF
Carbonate OF ammonia As subsidiary Ingredient Of
baking powders O-herw ise UnObjectionable IN char
acter. The presence OF sulphate Of ammonia a
constituent OF amm0Hla alum lu the alum baking
powders has altogether different significance.
powders made win alum. and have heretofore pub
lished my reasons FOR believing them injurious 10
health. j. ". MALLET,
Professor Of Chemistry, University Of Virginia.