The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1897-12-11
Rochelle Salts in Bread.

An article has recently been going the
rounds of the papers in which a number
of baking powders are falsely stated to be
as solid reading matter, but is, we are re-
Mably informed in reality a paid adver-
tisement published by the Price Baking
toliing the virtue Of their own product,
take this method of injuring competitors.
The result which the authors wish to at
tain is to prejudice the people against all
them to believe that their lives are in
danger If they use any other powder, to
force them to pay extortionate prices for
baking. powder and to divert attention
from the fact that in food prepared from
their baking powder there is concealed
large quantities of Rochelle salts.
stances which depends for it's bread rails
ing efficiency upon a chemical reaction
which takes place in the process of bak-
ing. In this reaction The nature of the
original ingredients is entirely changed SO
that to say that a baking powder is a
cream of tartar powder gives the uninitia-
left in the food. What the consumer real
ly wants to know is what he eats.
The so-called cream of tartar baking
powder consists OF bi-carbonate Of soda.
cream Of tartar N starch. The chemical
reaction which takes place in the baking
is between the soda and the cream of tar
tar, the starch acting only as a filler or
keeper. The o and the cream Of tar
tar react upon each other in such a way
as to free carbonic acid gas and to form
water and Rochelle salts, which drug re-
mains in the bread n all it is
eaten.
Dr.. Prices baking, powder, according to
analysis, contains about 2S per cent of BIZ
carbonate of soda, which will require GU
per cent of cream of tartar for neutraliza-
ton and the two will make over 90 per
cent of Rocaelle salts such as is Dun in
Of baking powder Weighs about 2o6 grains
and will MAKE IA ounces of bread or
twelve coed sized biscuits: In these
salts. With an average meal. at which
three biscuits are eaten, one would take
into the system 46h grains of Rochelle
salts.
Rochelle salts ds the active ingredient
of Seidlitz powders and is a most excel
lent medicine in its place, but is it a
the daily consumption of from so to $50
grains will seriously derange the stomach,
bowels and kidneys. When we consider
baking powder is simply a Seidlitz pow
DER, Diluted with starch. Below is given
the opinion of a eastern medical authority
on this constant dosing with Rochelle
salts.
DIR. A. Warner Shepard, formerly health
officer in Brooklyn, said: II have not the
slightest doubt hat the mental and ply
injured by the excessive use of Rochelle
salts. in impure beer, bread and other
forms of food and drink. 1t Is certainly
a factor i'm the alarming increase of
Bright's disease Of the Kidneys and SINH
lar complaints. It irritates the stomach,
bowels and kidneys aad may therefore
produce the must unfortunate results
In an interview the manufacturers Of
Calumet baking powders. one Of the
powders, mentioned in the article referred
to, stated that food prepared with their
product was entirely free from Rochelle
salts, alum, ammonia, lime or any in
furious substance.
The Price Baking Powder Co. has ad-
vertised that all baking powder sold at
adulterated. Notwithstanding this they
sell their Cream baking powder in New
York and other eastern states, where
they cannot obtain the extornionate
prices demanded in the West, at a price
which will allow 1t to be protitably re-
tailed at 30 cents per pound.