Fisherman & farmer. [volume] (Edenton, N.C.) 1887-19??, 1893-08-25

| and an alkaIl which, If 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 IS II
the oven, and having done it, dlsap.
pears.
But care is imperative in selecting
the brand of baking powder to be GER
tain that it Is composed of non-inlurI-
GUS chemicals. Powders containing
alum or those which are compounded
from impure ingredients, or those
which are not combined in proper pro-
portion or carefully mixed and which
will leave either an acid or an alkah IN
the bread, must not be used.
1t is well to sound note OF warning
in this direction or the change from
the Objectionable yeast to an impure
baking powder will be case of jump
ing from the frying pan into the fire.
The best baking powder made IS, rs
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 anil moisture
produce carbonic acid gas, and having
done this, disappear. It's 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. It's 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 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 compensatine
weights, so that when chemical action
begins between them they practically
disappear, the substance Of both hay
ing been taken up to form the carbon
ic acid gas. More than this, the
proper method of using the powder
insures the most thorough mixing
with the -four. The proper quantity
being taken, it is mixed with the -four
and stirred around in it. The mix
ture is then sifted several times and
this insures that in every part of the
-four there shall be few particles of
the powder. The salt and milk or wa
ter being added, the dough is made up
as quickly as possible and moulded
into the loaves.
These are placal 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 carbonic acid or leavening gas is
evolved. The consequence may be
seen at a 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
md thence into the stomach, more
than that the bread is necessarily 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 souring process.
It will be strange if the crowds Of
visitors to the Worlds Fair do not
greatly increase the number of con-
tagious diseases, which we will have to
treat. Under these circumstances is
it not folly of follies to open a single
channel through which these germs
may reach rs? Is it not the part of
wisdom to watch with the greatest care
al that we eat and drink, and to see
that none but the safest and best meth
DDS are employed in the preparation
though there could be but one answer
TO questions like these.
I have shown the danger of using
the yeast raised bread, and with this I
have shown how that danger may be