Comparative Worth Of Baking Powders

BOYAL (AbiKlaUl:rPure)..gmHBHBHBIIHHH"iH GRANT'S ( Alum Powder) . ¦¦¦iBHBBiBlBBHIHH BUMFOBD'S, when fr.h . ¦¦¦¦¦¦¦¦¦¦¦¦¦ HANFORD'S, wneu frosh. ¦¦¦¦¦¦¦¦¦¦¦¦¦¦ REDHEAD'S ¦¦¦¦¦¦¦¦¦¦ CH ARM (AJum rowder) ... HiHHBHM amazon (Aiom Powder) . ¦¦¦¦¦¦¦¦B CLETELAND'S(.uortwtioZ.iaBHBiHHB PIONEER (San Francisco) . . . ¦¦¦¦¦¦¦B CZAR ¦¦¦¦¦¦¦¦¦¦ DR. PRICE'S ¦¦¦¦¦¦¦¦ SNOW FLAKE (Oroff ')... ¦¦¦¦¦¦¦ LEWIS' ¦¦¦¦Mi PEARL (Andrews & Co.) HHIMBI HKíKKH'S ¦¦¦¦ GILLErS ¦¦¦ , ANDREWSACO."Regal"aM Mllwtukeo, (CtutlDi Alom.) BULK (Powder oold loóse) .... H RUMFORD'S,whennotfresh ¦ REPORTS OF GOVERNMENT CHEMISTS As to Purity and Wholcsomeness of the Royal Baking Powder. I have tested a package of Roval Baking Powder, which I pnrehased in the orjen market, and flnd lt composed oí purc and wliolesome ingrediente. It te a creara oí Urtar powder of a high degree of merit, and does uot contain eithcr aluni or phosphates, or other injuriou aubstances. E. G. Lovk, Pü.ü. " It U a scientifle fact that the Royal Baking Powder Ís absolntely pnre. "H. A. Mott, rh.D." " I have examined a package of Royal Baking Powder, pnrehased by myself in the market. I flnd lt entírely free from alnm, terra alba, or any other lnjurious substa; Hbhbt Morton, Ph.D., President of Stevens Institute of Technology." ' T have analyzed a package of Royal Baking Powder. The materials of which lt Ís composed are pure and wholesome. 8. Dana. Hatbs, State Assayer, Mass." Tho Roval Baking Powder received the highest award orer all competitor at the Vienna World's EpoBition, 18TJ ; at the Centennial, PhUadelphla, 187B ; at the American Institute, New York, and at 8tate Fairs throughout the country. No other article of human food has ever received such high, emphatic, and universal endorsement from eminent chemisU, pbysiciaDS, sclentlsts, and Boards of Health all over the world. Note- The above Diagram Illustratcs the comparativo 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 calculated, the result being as indicated. This 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 few cents per pound more than ordinary kinds, it is far more eeonomical, and, besides, affords the advantage of better work. A single trial of the Royal Baking Powder will convince any fair-minded person of these facts. Whfle the diagram 6hows some of the alum powders to be of a higher degrer of strenirth than other powders ranked below tbem, it is not to be taken as indihat ing thatthey have any value. All alum powders, no matter ho w high thelr etrengt are to be avolded as dangeroiu.