33 per ct. difference. Strongest, Purest, Most Economical. Certain baking powder makers are publishing falsified extracts from the Government reports, with pretended analyses and certificates, wherein an attempt is made to compare their baking powders with the "Royal," or making bogus tests from house to house, their obvious purpose being to counteract the recent exposures of the inferiority of their own goods arising from their impurity, low strength, and lack of keeping qualities as shown by the Government chemists and others. As to whether any of these baking powders are SLÊS equal to the "Royal," the official tests clearly i========= mine. When samples of various baking powders were (jyr'ï'O purchased from the grocers, and analyzed by the Uniter'. ;$, . J States Government Chemists and the Chemists of State ! Mpfe& and City Boards of Health, the reports revealed the fact gif thatthe "Royal" contained from 28 per cent. to 60 per (i lV f I cent. more leavening strength than any other cream of ÍSJv-jIj ; tartar baking powder, and also that it was more perfectly xSgtf -J0 made, of purer ingredients, and altogether wholesome. As these powders are sold to consumers at the same price, by the use of the Royal Baking Powder there is an average saving of over one third, besides the advantage of assured purity and wholesomeness of food, and of bread, biscuit, and cake made perfectly light, sweet, and palatable - advantages not to be had in the use of the low-grade, cheaply made baking powders that contain lime, alum, and other impurities.