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Comparative Worth Of Baking Powders

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KIM VI. 'ïutHy Ture'. ¦ ¦ IMBMBMBMBHMBBi GRAXT'4 i Aluin Powder) ¦ ¦¦¦iBBB BHHiai'N (Phusphate) frsh . ' II iXFOliü'S, when trein ¦¦¦¦¦¦¦¦BMBMIBB BKOBXAD1 ¦¦¦¦¦¦MM (HiUJi Aluin Powder) . . . . ¦¦¦¦¦¦¦¦B" A MADN Aluin I'iiwilnn . ¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦ CI.EVKL.IMI'S ¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦B PION'EKB (San Francisco) ¦¦¦¦¦¦¦¦¦¦¦ il ït ¦¦¦¦¦¦¦¦¦¦¦¦¦¦¦ DB. PRICE'S ¦¦¦¦¦¦¦i SMI FLAKK(Oroff'l, St. l'uul.iBBBHHBIHii LEW1S' ¦¦¦¦¦¦¦¦¦ COSfl RESS ¦¦¦¦¦ iiKkin-s tÊÊÊÊmm illet's WÊmÊmm II A KtUlK'S, when not frh. .. ¦¦¦¦ 1XDKEWS4C0. (containg alum) (Milwaukee.) "Kegal."# BULK (Powder aold loou) ¦¦ RCMKOBD'S, when nat fresb . . .¦ REPORTS OF GOVERNMENT CHEMISTS As to Purlty and TVholesomeness of the Royal Baking Powder. "I have testcd a package of Royal Baking Powder, which I purchased In the open market, and flnd ft eomposed of pure and wholesome ingrediënt. It is a cream of tartar powder of a high degree of merit, and does not contain either alum or phosphates, or other injurious substances. E. G. Love, Ph.D." "It it a scientiflc factthat the Royal Baking Powder is absolutely pure." "H. A. Mott, Ph.D." " I have examincd a package of Royal Baking Powder, purchased by myself in the market. I flnd it entirely free from alum, terra alba, or any other injurious substance. HïNBr Morton, Ph.D., President of Stevens Institute of Technology." " I have analyied a package of Royal Bakine Powder. The materials of which it is composed are pure and wholesome. S. Dana Hayes, State Assayer, Mass." The Royal Baking Powder received the highest award over all competitorg at the Vienna World's Exposttion, 1873 ; at the Centennial, Philadelphia, 1876 ; at the American Institute, and at State Fairs throughout the country. No other article of human food has ever received euch high, emphatic, and universal endorsement from eminent chemists, physicians, scientiste, and Boards of Health all over the world. Notk.- The above Diagram lluetritpR the comparatire worth of various Baking Powders, as shown by Chemical Analysis and experiment made by Prof. Schedler. A one pound can of each powder was taken, the total leavening power or volume in each can calculated, the result being as indicated. Thi practical test for worth by Prof. Schedler only proves what every observant consumer of the Royal Baking Powder knows by practical experience, that, while it costs a íew cent per pound more than ordinary kinds, it is far more economical, and, besides, affords the advantage of better work. A single trial oí the Royal Baking Powder wili convince any fair minded person of these facts. f While the diagram hows some of the alum powders to be of a higher degree of strength than other powders ranked below them, it is not to be taken as indicating that they have any value. All alum powders, no matter how high their strength, v to be avoided as dangerous.


Ann Arbor Courier
Old News