Concerns Our Daily Bread

CONCERNS OUR DAILY BREAD

Prof. Prescott Believes There is Serious Danger in the Alum Baking Powder

The high cost of cream of tartar, the chief ingredient of a pure baking powder, has induced some manufacturers to substitute burnt alum (which costs but three cents a pound) largely or wholly in lien of cream of tartar, making a very low cost but un-wholesome baking powder.

Our most eminent physicians are continuously warning the public against the use of alum baking powders because of the unwholesome qualities which such powders impart to the food. When such eminent authority as Prof. Prescott, of the Michigan University, declares that alum lessens the digestibilily of food, that its use in food has always been deemed contraband, and that it would be proper to suppress the alum baking powder by law, it is time for consumers to give he matter serious attention. They hound examine their store-rooms and their supplies as tbey come from the grocery.

Generally, alum baking powders are sold at a lower price than pure powders, but the difficulty of recognizing them from their appearance caused the Government Chemist to recommend as a matter of safety, the use of a well known brand of baking powder, such as the Royal which his tests showed, he says, to be made from the most healthful materials, entirely free from alum and every adulteration.