Royal Baking Powder Co.
I caution] I nrHE greatly íncreased príce of cream of tartar, the I X chíef ingrediënt of a pure baking powder, has ínfc f duced some manufacturers to substítute burnt alum J (whích costs but 3 cts. a pound), largely or wholly ín I líeu thereof, makíng a very low cost but a very un wholesome bakíng powder; and great efforts are made gj to foíst these inferior powders upon consumers by the j & índucement of a lower príce and by grossly false repreS fe sentatíons as to theír íngredíents and comparatíve valué. 6 1 Alum bakíng powders have been dedared by the most Sjj y competent authorítíes ínjuríous to health. Therefore " 6 every precautíon must be taken to keep them out of S Í the house. They masquerade under many ñames, and 9 new brands are contínually appearing. 9 It is safe to avoid all new brands. Baking S powders that are sold either wholesale or retaíl at 9 a lower price than Royal are almost ínvaríably .8 made from alum and therefore not only inferior g in quality, but positively dangerous to health. 8 H Consumers can be more certainly protected from alum bakíng powders, and make the wholesomeness a of theír food doubly sure, by rígídly refusíng all sub i stítutes for Royal Bakíng Powder. The Royal ís cer & tifíed by the Government and State chemísts free from , g alum, absolutely pure, and superlatíve in leavening power. _ Sr 9 It is unwise to take chances by the S ñ use of other brands. ñ 106 WALL ST., NEW-YORK. ö
Article
Subjects
Old News
Ann Arbor Courier