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Baking Powder Analyzed

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Tiro severo ehominal tests to whioh the vuriuus bakiuK powders of the market bave from tiiie to time beeu paoed have been most valuable to the public íd enabliuR consuméis to discrimínate betweeu the good and the bad. The latest of these tests, those by Prof. R. C. Kedzie, of the Michigan Agricultural College, are the most important, Prof. Kedzie's extensivo work in the examination of the food articles sold in Michigan, carried on in his official capacity as State AnaJyst, have made him an authorïty whose report and opinions will be nndisputed. It is indeed fortúnate for the public that the baking powdor in largcst use in this commrmity was ascertaiued by these exhaustivo analyses to be the best and puiest and of most wbolesoniequaiity.' Dr. Kedzie says: "My tests show the Royul Baking Powder of very superior leaveuing power and a most commendable pr paratiou. It is a cream of car tar powder of ihe highest purity, containiiig no alnm, lime, ammouia, or any unwholesome material." This important recognition, not ouly of the absolute purity and wholesomeness of the Royal Baking Powder, bnt of its superority over other powders in strength and efficiency as a leavening agenjfc, will add to the already wide popularity of this well known arrii'le and will be especially gratifying to its hosts of friends among the housekeeperg.


Ann Arbor Argus
Old News