Comparative Worth Of Baking Powders

ROY AL (Abaoiutüiy Purei.. mHHBBBflBHHiMHBHi URANT'S (Alum Powder) . ¦¦¦lilV Rl'MFORD'S, when a-oiiii.. HBHlBHBIHilBVB HANFORD'S, when be. . . BHBBnBBSSH REDHEAD'S BBBBHBiBHi CU ARM (Alum Powder)... ¦HBBHHHHB AMAZON (Alum Powder) . BHBflEDWBI ('i.KVKi,vM-s,,i,ntwt.i.)HHHHBBBBB PIONEER (SaaPraucÍ8C0... ¦¦¦¦BHBHII CZAR ¦BBBBHBMBBHI DR. PRICE'S BBBHEaRHHB SNOW FLAKE (Orofl-s) . . . ¦IBBBEBBi LEWIS' K2SSHM PEARL (Andrews Co.) BHBH '' HECKER'S BBBBKS GILLET'S HHi ANDREWS&CO."Regal"HB Mtlukefl, (CuuUlii Alum.) BULK (Powder sold loóse). . . . BH RL'MFORD'S, whcniiütfreh ¦ REPORTS OF GOVERNMENT CHEMISTS As to Purity andWholesomeness of the Royal BakingPowder. " I have tcsted n paokage of Royal Baking Powder, which I purchased In the open market, aud find lt composed of pure and wuolesome ingredients. It isa cream of tartar powder of a high degreo of merit, aud doos not contain cithcr alum or phosphates, or other injurious substauces. E. G. Lote, Ph.ü. " It Ís a scienüflc fact that tho Royal Baking Powder is absolutely pure. j " I have cxamlned a packago of Royal Baking Powder, purchased by myself in tho market. I flnd it entlrely freo from alum, terra alba, or any other injurious substance. Hbnkt Morton, Ph.D., President of Stevens Instituto of Technology." " I hnve analyzed a pao.knpe of Royal Baking Powder. The materials of which It is cüinpobed aro pure and wholesome. 8. Daxa IUtbs, 8Ute Assayer, Mass." The Royal Baking Powder received the highest award over all competitors at the Vienna World's Kxpositiou, 1873 ; at the Centennial, Phlladelphia, 1870 ; at tho American Instituto, New York, and at Stato Fairs throughout the country. No other artielo of human food has ever received such high, emphatic, and universal endorsement from eminout cheuiiats, physiciaus, scleutists, and Boards of Health all over the woiid. Note- The abovo Diagram illustrates the comparative worth of various Baking Powders, as shown by Chemical Analysis and experiments made by Prof. Schedler. A pound can of each powder was taken, the total leavening power or volume in each can ealculated, the result being as indicated. This practical test for worth by Prof. Schedler only proves what every observant consumer of the Royal Baklnij Powder knows by practical experience, that, while it costs a few cents per pound more than ordiuary kinds, it is far more economical, and, besides, affords the advantage of better work. A single trial of the Royal Baking Powder will conviuce any fair-mmded person of these facts. While the diagram 6hows some of the alum powders to be of a higher degrpr of strength than other powders ranked below them, it ia not to be taken as indlcatIng that they have any value. All alum powders, no matter how high thelr strengt are to be avoided as dungerous.