The Republican. [volume] (Oakland, Md.) 1877-current, 1893-08-24

It Is we'll to sound a note of warning
in this direction or the change from
the Objectionable yeast to an impure
baking powder viii be case of jump
ing 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 a chem
zeal 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 l
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
thare 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
ase combined in exact compromising
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
-four. The proper quantity being
taken. it is mixed with the -four and
stirred around in it. The mixture is
then siftcd several times and this in
sures that in every part of the flour
there shall be few particles of the
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 1eavening 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 conceivab bic 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 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 of
visitors to the worlds fair do not great
| " increase the number of contagious
disease, which we will have to treat.
| Under these circumstances is it not
folly of follies to open a single chan
mel through which these germs may
reach us? is it not the part of wisdom
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 preparation of our
! food? To me it seems as 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 may be
avoided. The ounce of prevention
which in this case is neither diff
fcult nor expensive is certain
ly worth many pounds of cure,
that it may be relied on almost sbso-
lutely. Those who during the coming
summer eat bread or biscuits or rolls