Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1893-08-19

It is we'll 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.
Phe best baking powder made is, ae
shown by analysis, the Royal" 1t
contains absolutely nothing but cream
of tartar and soda, refined to a chem
ical purity, which when combined un-
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. 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 compensating
weights, so 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
Hour. The proper quantity being
taken it is mixed with the flour and
stirred around in it. The mixture is
then sifted several times and this in
sures that in every part of the flour
| fhn1.a cbnl1 hn n farx- ,-finlnc nf tho
powder. The salt and milk or water
being added, the dough is made up as
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 carbonic acid or leavening gas is
evolved. The consequence may 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
| Unan UnbU UllS OTedu Is necessarily ds
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.
1t will be strange if the crowds o.
visitors to the worlds fair do not great
ly increase the number of contagiou:
/ disease, which we will have to treat
Under these circumstances is it no
folly of follies to open a single chan
S mel through which these germs may
reach us? Is it not the part of wisdom
t to watch with the greatest care al
Y that we eat and drink, and to see tina
S none but the safest and best method
v are employed in the preparation of ou
4 food? To me it seems as though thert
Y could be but one answer to question
f like these.
Y have shown the danger of usini
C the yeast raised bread, and with this
t have shown how that danger may b
f avoided. The ounce of prevention
n which in this case is neither dit
f. ficult nor expensive is certain
e ly worth many pounds of cure
= and the best thing about it
- that it may be relied on almost absc
h lutely. Those who during the comm
G summer eat bread or biscuits or roll