Democratic Sentinel, Volume 19, Number 30, Rensselaer, Jasper County, 2 August 1895 — MPORTANT FOOD TESTS. [ARTICLE]

MPORTANT FOOD TESTS.

How to Produce More Economical ul Healthful Articles for the Table. The official food Analyses by the United States and Canadian governments have been studied with interest The United States government report gives the names of eighteen well-known baking powders, some of them advertised as pure cream-of-tartar powders, which contain alum. The report shows the Royal to be a pure cream-of-tartar baking powder, the highest in strength, evolving 160.6 cubic inches of leavening gas per single ounce of powder. There were eight other brands of cream-of-tartar powders tested, and their average strength was 111.5 cubic inches of gas per ounce of powder. The Canadian government investigations were of a still larger number of powders. The Royal Baking Powder was here also shown the purest and highest in strength, containing fortyfive per cent more leavening gas per ounce than the average of all the other cream-of-tartar powders. These figures are very instructive to the practical housekeeper. They indicate that the Royal Baking Powder goes more than 33 per cent, further in use than the otters, or is one-third more economical. Still more important than this, however, they prove this popular article has been brought to the highest degree of purity—for to its superlative purity this superiority in strength is due—and consequently that by its use we may be insured the purest and most wholesome food. The powders of lower strength are found to leave large amounts of impurities in the food. This fact is emphasized by the report of the Ohio State Food Commissioner, who, while finding the Royal practically pure, found no other powder to contain less than 10 per cent of inert or foreign matters. The statistics show that there is used in the manufacture of the Royal Baking Powder more than half of all the cream-of-tartar consumed in the United States for all purposes. The wonderful sale thus indicated for the Royal Baking Powder—greater than that of all other baking powders combined—is perhaps even a higher evidence than that already quoted of the superiority of this article, and of its indispensableness to modern cookery.