Evening capital journal. (Salem, Or.) 1888-1893, 1892-01-15

baking powder, II makes an article
that more perfectly leavens, that
leayes less residuuni in the bread,
and that serves to neutralize any
acid present In the flour.
The result of these tests will be
found of great value to bakers,
baking powder makers, aud to the
public generally. They will attrack
wide attention, and aid everywhere
in the preparation of more appeti-
zing, digestible, and wholesome
food,
PROFESSOR CHANDLER, COLUMBIA
COLLEGE, NEW YORK, SAYS;
"I know of no reason why any
one should object to the presence Of
carbonate of ammonia in a baking
powder; on the contrary, 1 know
that some of the best baking pow
ders always contain carbonate of
ammonia-baking powders which /
select for my own use.
81 have read some of the articles
which have been published by inter
ested parties, in which they attempt
to prove that a small percentage OF
carbonate of ammonia in a baking
powder is unwholesome, because a
concentrated solution of free AMI
monia in water-that is spirits of
hartshorn or aqua ammonia - is
caustic, and, taken in a concentrated
condition into the stomach, would
prove injurious. 1t would be about
as logical to say that it would be
dangerous to drink glass of water
because several people have been
drowned in mill ponds. A conceE-
trated solution of free ammonia is
one thing, and a moderate quantity
of carbonate of ammonia is another
thing, and there is no relation be-
tween them; and nothing that you
can say about one of them has any
bearing upon the wholesomeness of
the other"
PROFESSOR MALLET, OF THE UNI
vERsITY OF VIRGINIA, SAYS:
AS to whether carbonate of am
monia is a proper ingredient of a
baking powder, and whether there
is any objection to such use from a
hygienic standpoint, l have to say
that experiments made by myself
have convinced me-
II. That no injurious conse-
quences follow from the use of bread,
otherwise good, made with baking
powder in which carbonate of
ammonia is used to the extent found
in the baking powders actually on
the American market,
"2. That this salt, as used in bak-
ing powder, is advantageous, since
it serves to neutrallze any Tactic or
other organic acid present in the
flour, or acidity developed by fer
incentive change.
"I am of the opinion, based ou
careful investigation of the subject,
that there is no reason whatever for
objection on sanitary grounds to
carbonate of ammonia as used in
the best cream of tartar baking
powders in the market, and that 1t
has undoubtedly the advantage of
producing a better color and texture
in the bread"
PROFESSOR HAINES, RUSH MEDICAL
COLLEGE, CHICAGO, SAYS:
"After thorough investigation, /
am wholly of the opinion that one
per cent of carbonate of ammonium
in baking powder is entirely free
from even the slightest unwhole-
someness. When such powder Is
practically used in baking, the car
Donate of ammonium is volatilized
by the heat of the oven, and passes
off in the form of gas, raising the
dough and giving lfghtness to it as
it is expelled. Should a small por-
tion be left behind in the bread, 1t is
incapable of producing any bad
effects. On the contrary, by its
alkalinity any traces of carbonate of
ammonium left behind are really
beneficial; they neutralize whatever
acidity may exist in the bread,
making the latter lighter, more
palatable, more acceptable to the
stomach, and more digestible.
81 am thoroughly convinced by
my Investigations that a small per-
centage of carbonate of ammonium
in baking powder is, therefore, not
only not unwholesome, but positive
ly beneficial"
PROFESSOR DAVENPORT, MAssACHU-
sE1Ts STATE ANALYST, SAYS:
81 consider carbonate of ammo
mia, as used In baking powders,
perfectly harmless, and we have the
assurance of very eminent authority
that it is even actually advanta-
geous. The facts above stated are in
full accord with this.
"Traces of ammonia are to be