The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1893-08-25

II Is well 70 sound note 81 warning
in this direction or the change from
the Objectionable yeast to an impure
baking powder viii be a case of Jump
ing from the frying pan into the fire.
The best baking powder made Ia, nc
shown by analysis. the "Royal." II
contains absolutely nothing but cream
OF tartar and soda. refined 10 a che M
ical purity. which when combined un.
der the influence of heat aud moisture
produce &C rbonic acid gas, and having
done this, disappear. Its leavening
strength has been sound superior to
other baking powders, and as far as
know, II 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 ferinent and
there is also no lSneading necessary.
The two materials used in the ROYAL.
cream of tartar and soda. are perfectly
harmless even when eaten. But they
are combined in exact ccmpensating
weights. - that when chemical action
begins between them they practically
disappear, the substance OF both hav.
ing been taken up to form the carbonic
acid gas. More than this. the proper
method OF using the powder insures
the most thorough mixing with the
flour The proper quantity being
taken, it is mixed with the -four and
stirred around in it. The mixture is
then sifted several times md this in.
surcs that in every part of the flour
there shall be few particles of tho
powder. The salt aid milk or water
being added, the dough is made I'M a.
quickly as possible and moulded into
The loaves.
These are placed in the oven and
baked. But the very moment the
warmth and moisture attack the mix
ture of cream of tartar and soda, these
two ingredients chemically combine
and carbolic acid or ,eavening gas is
evolved. The consequence NAV be
seen at glance, the bread is raised
during the time it is baking in the
oven. and this is the most perfect Of
all conceivable 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 necessarily as
sweet as possible. there having been
no time during which il could sour.
This involves the fact that the bread
so made will keep longer. as il is less
likely to be contaminated by the germs
that affect the souring process.
II will be strange if the crowds of
visitors to the worlds fair do not great
ly increase the number of contagious
disease. which we will have to treat.
Under these circumstances is IL not
folly of follies TO open a single chan
mel through which these germs NAV
reach us? As it not the part OF wisdom
10 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 preparation of orr
food? To me il seems rs though there
could be but one answer to questions
like these.
have shown the danger Of using
the yeast raised bread. and with this /
have shown how that danger NAV be
avoided. The ounce of prevention
which in this case is neither diff
'ierlt nor expensive is certain
y worth many pounds of cure.
md the best thing about il is
that it may be relied on almost abso-
utely. Those who during the coming
summer eat bread or biscuits or rolls