A Hak ing Powder Trlck. All kinds of sel...

A Hak ing Powder Trlck. All kinds of sellóme and tricks are resorted to by unprincipled persons to obtain unfair advantages over their neighbors. The latent and most dishonest of these that has come to our notice is one by which certain manufacturerers of baking powder have sought to prejudice consumera against the use of other branda that have an eutablished reputation as the best and purest in the market, for the purpose of introducing their owii. Their method, we are informed, is to heat a can of baking powder of a well-known brand over a lamp or stove, when, ïf there is gas given off having the odor of amonia.the powder is condemned as being made of amouia and unflt for use. The prejudices of the unsuspecting ure thus excitad against the baking powder submitted to the so-called test, and the grocer who has a quantity of it on hand suffers a serious loss in consequence. If the intelligent consumer will stop a a momunt to think, she will readily perceive that this "test," if sucoessful, proyes nothing but the superiority of the baking powder tested. The aim of all baking powder makers is to produce an article that shall most readily, under use, give off lts leavening gas. The powder that does this with a moderate heat, at the same time evolying the largest quantity, is scientifically the best. There is probably not an article prepared for food that can not be manipulated to prove that something is wrong about it ; and when a person goes into a kitchea or before a housekeeper who is not to be preaumed lo understand chemcal relations, and performs an experiment of the simplest character, it is not dfficult to impresa one that something awful is the matter. As to baking powders we could suggest a dozen tests that would be as ridiculous in giviiig a fair idea of their relative merits to an uninstructed mind as the one here mentioned. The true domestio value of a baking powder consists in lts purity, wholesomeness and leavening power. It is only the chemist, with his chemioal appliances, who can determine these qualities scien(ifically and exactly. Aside f rom this, the best test for a baking powder is to try it in making bread, and see which makes the most and the best. To this pracücal test all the established brands have been put, and housekeepers have very generally made up their minds which they prefer, and the treksters will ñnd ultimately that a brand that has been in a household for yeais will not be displaced by reason of any trioks which they man show.