People's voice. [volume] (Wellington, Sumner County, Kansas) 1890-1917, 1893-08-18

and an alkall which, II properly COM
bined, should when they unite at once
destroy themselves and produce car
bonic acid gas. A good baking pow
der does its work while the loaf IL in
the oven, and having done it, disap-
pears.
But care is imperative in selecting
the brand of baking powder to be
certain that it is composed of non-in-
furious chemicals. Powders contain
ing alum or those which are COM
pounded from impure ingredients, or
those which are not combined in pro-
per proportion or carefully mixed and
which will leave either an acid or an
alkali in the bread, must not be used.
1t is well to sound note OF warn
ing in this direction or the change
from the Objectionable yeast to an
impure baking powder will be a case
of jumping from the frying pan into
the fire.
The best baking powder made is, as
shown by analysis, the Royal" 1t
contains absolutely nothing but cream
of tartar and soda, refined to chem
ical purity, which when combined I'M
der the influence of heat and moisture
produce carbonic acid gas, and having
done this, disappear. Its leavening
strength has been found superior to
other baking powders, and as far as |
know, it is the only powder which
will raise large bread perfectly, Its
use avoids the long period during
which the yeast made dough must
stand in order that the starch may
ferment and there is also no kneading
followe&, has rounded off this sequence
of events.
/ have already pointed out that the
germs of disease are to be found in
the air and dust. The lOngerany SUBJ
stance to be eaten is exposed to the
arr, the greater the chance that germs
will be deposited on it. Bread raised
with yeast is worked down or kneaded
twice before being baked and this
process may take anywhere from four
hours to ten. 1t has, then, the
chance Of collecting disease germs
during this process of raising and it
has two periods of working down or
taken, it is mixed with the -four and
stirred around in it. The mixture is
then sifted several times and this iEsur-
es that in every part of the flour there
shall be few PARTICLES of the powder.
The salt and milk or water being add
ed, the dough is made up as quickly as
possible and moulded into the loaves.
These are placed in the oren and
baked. But the very moment the
warmth and moisture attack the mix
ture of cream of tar.ar and soda, these
two ingredients chemically combine
and carbOnic acid or leavening gas is
evolved. The consequence may be
seen at glance the bread is raised dur
ing the time it is baking in the oven,
and this is the most perfect of all con-
ceivable methods of raising it.
Here, then, there is no chance for
germs of disease to get into the dough
and thence into the stomach, more
than that the bread is neee ssarily as
sweet as possible, there having been
no time during which it could sour
This involves the fact that the bread
so made will keep longer, as it is less
likely to be contaminated by the
germs that affect the s0uring process.
1t will be strange if the crowds of
visitors to the worlds fair do not great
ly increase the number of contagious
diseases, which we will have to treat.
Under these circumstances is it not
folly of follies to open single chan
mel through which these germs may
reach us? Is it not the part of wis
dom to watch with the greatest care
all that we eat and drink, and to see
that none but the safest and best
methods are employed in the prepare