A Question Of Health
Bread, biscuit and cake, now generally made by the aid of baking powder, enter so largely into our daily food tliat their debnsement by the iutroduction of any injurious or deteriorating substance is a matter of serious concern to the public health. What baking powder sliall we use to avoid the lime and alum now found in so many leavening agents, and to insure pure, sweet and wholesome bread, is a question, therefore, of direct importance to eveiy individual. . It is an indisputable faut that all baking powdera with the single exception of the ' Royal" contain oiie or the other of these adulterants - lime or alum - in quantities from iive to twenty per cent. Alum is poisonous. Lime reduces their strength not only but (aside from its injurious cffects upon the system) by debasing our food with a useless substance robs it of a portion of its nutritious qualities, thereby depriving our Inblies of the full sustenance necessary to maintain tliat bodüy vigor requisita to protest us from disease. The importance of this matter in its hearing apon the lift and liealtli of the public is rnttch more fully realized in England, where seyere punishmeats, undei siringent lwa prliibiting mannfaotan and sale of adulterated artides ol food, are of frequent occurrence. Tlie "Roya!" has been determined by tho Government cheinists and the most prominent food analysts to lic the only baking powder made tliat is entirely f ree from lime, alum and other impnriües, and absolutely pure. It is made from cream of tartar ïeiined for its exclusive use by latent processes by which the tartrate of linie is totaUy eliminated. No other baking powder manufacturer uses chemically pure cream of tartar, and henee the adulteration of other hrands. The "Royal" i.s, accordiogly, the only baking jwwder that wil] produce perfectly pure bread, liisruit, cake, pastry, etc; and these artwlea ;ue now ptonounced more wholesome when raised by the Royal ifaking Powder than when leavened by any other agent. It is partieularly 1 question of health, therefore, what baking powder we shall use; and those vho appreciate the miseries of dyspepsia and otlier ailments that follow the use of impure food will not hesitate to select the "Royal."
Ann Arbor Courier