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Parent Issue
Day
13
Month
June
Year
1888
Copyright
Public Domain
OCR Text

A QUESTIOX OF HEALTH. VYhat Baking Powder Símil Ve l-o I This plain que3tion romos home to svery houskeeper. Wo all desire pure ind wholesome fooil, and tliis cannot be liad witli the use of impure or polsonour bakinff powder. There can l;e nolonüei a ijuestion that all the cheaper, lowor gradea of buking powders contaln either alum, lime or pho&phatlc acid. As loath as ve may lie to Bdmlt So much against what may have been sonie of our household eoods, there can be no galnsaylna the aottntmoui testimony of tlie oílicial chemists. Indeed, analysis seem to lind no baking powder eutireiy free from some one of these objectionable iqgredienM except the Koyal, and that they report as chemically pure. We lind some of the bak Ing powders advertised as pure, to coman., under the tests of Preteton Chandler, Habirshaw and others, nearly twelve per cent, of lime, while others are made from alum with no creani of tartar. Tliis, wo presume, accouuts for tlicir lack of leaveuing power as sometimes coniplained of by the cook. awd for the bitter taste fouud in the bUcaltt so frequcntly complained of hy ouiielves. But aside from the inferioiity of the work doue by these powdcrs. the phVWclans assuie us that lime and aluin taken into the sjtem n such quantitio as this are Injurious. Their pliyalological effecta are Indigestión, dyspepsin or worse eviU. The question naturally arises, wliy do these cheap baklog ponder makers use these thingif Alum is three cents ¦ jound, lime ütill cheaper, while creain ot artar costs thiity-livc or forty. The reasous for the oheinical purity of the Uoyal BakiiiK Powder were recently given in the New York Times in an ïuretÜBg deacriptlon oía new mcthod for retín ing argola, or crudo ereain of tartar. Itseems that it is ouly nnder this process that croaiu of tartar eau bc treed from the lime natural to it and renderedeheiuicallypure; that the patents and plant for this cost the Koyal Baking Powder Company about half a million dollars, and that they uiaintaiu exclusive control of the riihts. Professor McMurtrie, lutechief chemist of the J)epaitmeut of Agriculture, ut Washington, 1). U.. made au examination of this process, and reported opon the resulta attained and retinad creain o! tartar. The following extract from bil report would seem to answer the question repeatcd at tlie liend of this articlc, and which Is so frequently pröpounded by the hoiü-ekeeper: "L have exunioed the crean of tartnr used by the Hyal BaWng Powder Coinpany in the manufacture of tlieir b:ikin powdOT, and lind it to be perfectly pure and free from lime in any fonn. The chemical tt-sts to wliich 1 have submitled the üoyal BakinR l'owder prove II pi'ifectly healtliful and free from everv deleterious substance. The Roya] Baking Powder is pUIWSt In qoallty and hiiihest in strength of any baking powder ¦! which 1 have knowledge." The eld notion tliat blood will teil II a veiu conccit. Muiiy mn of iiuuiy nalnda; M;uiy pills ol varluiis kluds. lint for n milil, oltVc'.ive, MgMaMt purSatlve, jou hail betlir g Dr, l'iorce's Pleasant Purgitive Pellets. Tlicy eure sick headaah blllou beadaobe, diralnesi, constipatiou, indirestion, and Iiillons attncks; K catot R vi:il, by ilruists.

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Subjects
Ann Arbor Courier
Old News