The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1892-01-09
FACTS ABOUT AMMONIA.
Use and Value of the Carbonate
as a Leavening Agent
IN BREAD AND BAKING POWDER.
Physicians and Scientists Commend It and
Tell why 1t Makes Better, Lighter,
Moro Wholesome Food.

The use and value OF carbonate of ammonia
as a leayening agent has long been well known.
It has been employed. by the makers of the
finest bread, cake and confectionery for a hun
dred years. In 1903 Musprat wrote of il az
superior TO any other leavening agent Profess
sor Hassall, of the analytical sanitary commits
sion on foods appointed by the English govern
ment Cs5ll, reported as to the quick leaveniny
agents, "By far the best is the carbonate of am.
monia." English, French and German author
tiles, down to the present day, have called at
tention to the value of this SALT and to the
more digestible and wholesome food which its
use has produced TO mankind.
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 and with the great whole
someness of the leavening gas which 10 thereby
evolved
Professor Chandler OF Columbia College, New
York. and recent president OF the New York
state board of health; Professor ]. w. Malier OF
the University of Virginia: Professor Haines,
consulting chemist of the department of health
OF Chicago, and professor of chemistry in Rush
Medical College, Professor Davenport. the Of
fetal analyst OF the state of Massachusetts,; DR..
W. G. Tucker, professor of chemistry of Albany
Medical College. and Official ANALYST of
the state OF New York; Professor A. B. Prescott,
University OF Michigan, and Professor George
+. Barker, of the University OF Pennsyl-
vania. and president of the American
Chemical Society, has given the most
valuable information upon this important sub
iect. All of these gentlemen will at opce be
recognized by physicians, chemists and laymea
alike rs the highest possible authorities In this
country, and the accuracy OF whose work will
not be questioned By any one. The use of car
Donate of ammonia for leayening purposes. 1t is
shown by these authorities, is not oaly not I'M
wholesome, but positively beneficial When
used in baking powder II makes article that
more perfectly leavens, that leaves a less resid-
uum In the bread, and that serves 10 neutralize
any acid present in the -four
The result of these tests will be found OF
great value to bakers, baking powder makers
aud 20 the public generally. They will attract
wide attention. and a!d everywhere in the pre-
paration of more appstizing, digestibIa and
wholesome food
PROFESSOR CHANDLER, COLUMBIA COLLEGE, NEW
YORK
know of no reason why anyone should OBJ
iect 20 the presence OF carbonate of ammonia in
3 baking powder: on the contrary, know that
some Of the best baking powders slways contain
carbonate OF GInmouia-oaking powders which
l select myself for nay own Use.
have read some of the articles which have
been published by interested parties, in which
they attempt 10 prove that q small percentage of
carbonate Of ammonia in baking powder Is M
NG9tNsoIles UGCAAsG n GAAEtok4AAS0 sNkAEtoQ OF
free ammonia in vater-that is, spirits of harts-
horn OF aQa ammon:a--is cauStic, aud. taken
in a concentrated condition Into the stomach,
would prove injurious IL would. be about as
logical 10 say that IL would be dangerous to
drink glass OF water. because several people
have been drowned in millponas. A couoen-
iEaiei solution Of free ammonia is one thing,
and a moderate quantity OF carbonate OF am
Uonia IS another thing, sDd there Is no relation
between them; aud nothing that you can say
about one of them has Eny bearing upon the
whoiesomene<S OF the other.
c +. CHANDLER
Professor of Chemistry, Columbia College,
New York.
PROFESSOR MALLEr, OF THE UNIVERSITY OF
VIRGINIA.
As TO whether carbonate of ammonia ts a
proper Ingredient OF a baking powder, and
whether there Is sny objection 70 such use of il
from hygisnic standpoint. have 10 sav that
experiments made by myself have convinced
me
!. That no injurious consequences follow from
the use Of bread, otherwise good, made with