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lí h I (. POWDERS. Official Tests by the Ohlo State Food Coinmission. Anal)Hl8 of the hief Brands of the Country- Thelr Strength and Valne Aseertoioed. Thfi Ohio State Dairy and Food Comiuis8ioii under the direction ot' the legislatiire of that state, has made public the result of its recent official examinatlon of the baking powders of the market. As iii.uiv of the branda analyzed are in use Uiroutfhout the country, the report of the oommissiou will be found of general interest. The startllng fact is brought out by the report that of the thirty different brands of baking powder aualyzed, twenty are made tïoin alum, asubstance declared by the liighest medical authorities to be injuriousto health when used u food. The commission classify the bakinopowders into three general división?, according to their value: lst. Creain of Tartar Bakinc Powclers; 2d. Phosphate Baking Powders; 3d. Aluin Baking Powders; The commission explains that tue beat baking powder is that whicu, tlie ingrediente being healthful, gives off the largest amount of leavenlng gas and leaves the smallest amount of residuum In the bread. A small amount of carbonate of amraonia, which is con6idered healthful, i ased In some of tbc creain of tartar DOWders toglve them a higlier strength. The commission says that alum is undoubtedly a hurtful salt. The report ranks the powders and shows the amount in each of inert resultants, which in usinj? it would appear as residuum in the bread as follows: Per Cent. Inert, Name. or residuum. CBEAH OtT TAKTAK POWDKRS. 1. Royal 7 2f, 2. Dr. Prlce's 4 8. Pearson's H 3 4. Cleveland'g ïu.io 6. Snow Drift 174 6. UpperTen 942 7. DeLaod'8 ;¦ .-, ; 8. Sterling .."flMI PH03PHATIC UA.KIN8 POWDERX. 8. Horslord' 38 4V Lü. Wheat se.23 AI.L'M BAKIXU POWDKRS. 11. Empire 3428 12. Gold :tu,t4 13. Veteran a.36 14. Cook'a y a vori te '.""34.92 15. Sunüuwer 35 9D 18. Ken ton .SiJT 17. Patapsco , ... '4D.0K 18. Jersey ig 05 19. Backeye 29.85 0. Peerless 26 'is il. SllverStar 318 13. Crown j69 Ö. Crown (Special) 25 0 U. OneSpoou 58 6K . Wheeler's No. 15 1 '.!.'.! 27.73 26. Carleton giM i7. Qem a B. Sfioto , 1!9. Zlpp's Qrape Crystal 11 99 iO. Forest City 2404 The large amount of inert matter, or residuum in both the phosphate and alum powders will be noted. This in the phospowders is largely of lime; in the alum powders it is chiefly alum. It will be gratifyinof to the public to observe that the powder in most general use, the Royal, is also the purest. In comparitie the lirst two powders on tho list, for instance- the Hoyal and Dr. Price's- the inert matter in Price's is seen to be about öve In seven more than in the former, a difierence of 71 3-7 por cent., the Koyal being purer than Price's by aeorrespoiidingflure. The carbonic or leavening gas produceil by the powders indicates tlieir strength; and their true value may be ascertained by considering the amount of this gas in connection with their inert matter or residuum as shown above. The higher the percentage of gas and the lower the percentage of residuum the better the baking powder. These percentages as found in someof the most familiar powders, are giyen as follows: Per Cent. of Per Cent. of Name. Leaveulng Gas. lleslduum. noyal 11.80 7.J.3 Sterling 11 12.8.1 Price'8 10.50 12.66 De Land's 10 S2.5i Geni, Alum 8.45 .MU7 Forest City, Alum 7.80 24.01 Hllver Star, Alum 6 90 31.88 Krui.. n, Alum 6 20 88.17 Patapsco, Alum ti 40.08 Empire, Alum 5.80 34.26 Cook'sKavorlte, Alum. 5SD 84.82 One poon, Alum 5.75 58.68 With the foregoing explanation the study of these llgures will readily give Consumen a knowledge of the compHrative value of the different brands. To illustrate with the percentages given the two powders beforecompared; the Royal containlng 11.8 parts of leavening gas to 10.5, or 12.4 per cent. Royal is therefore 12.4 per cent stronger, as well as 71 per etmt. purer than Price'i, etc. The relative strength and purity of all the powders can be computed in like manner.