Comparative Worth Of Baking Powders

ROYAL (Abeolutely Pure).. MMÊÊKÊÊÊÊÊBÊÊIKÊlÊÊÊÊBKUÊÊÊKtÊ GRants (Aluin Pu w-der) . BBHHHBHUHBI RIMFORD'S, when fi, ■■■■■■■■■■■■■■■ HANFORD'S, when f'v-i, . ■■MHHMIBHHHaHfi REDHEAD'S ■■■■■■■■■■■■H ( ll.VRM (Aluin P..d.-ri ■■■■■■■BHBHI AM A ZON (Alom Ponden . ■■■■■■■■■■B M,i: kumi: ,, agHBBBI PIONEER (San Francisco)... ■■■■■■■■m car ■■■BKBHHHBH DR. PRICE'S HBBBBHHHB SNOW FLAKE (Groir.) . .. MHHHHH LEWIS' SHBHHHI PEARL (Andrews & Co.) ■■■■■I HECKER'S ■■■■ (ULLET'S ■■■ ANDREWS&CO.'Regar Milwauk'e, (ConUtal A lulu. BULK (Puwder 8old loose). . . . ■■ RUMFORD'S, whennotfresn ■ REPORTS OF GOVERNMENT CHEMISTS As to Puri t y and Wholesonieness of the Royal Baking Powder. " I havo toate.l a paekage of Royal Baking Powder, whlch I pnrehased in th6 open niarket, and flnd U coraposed of pure and wholesome ingrediente It isacream of tartar powder of a high degree of merit, and does not contain éithcr alum or phosphates, 'or other iujurious substauces. E. G. Lovb, Ph.D." 11 It is a scieuUflc fact that the Royal Baking Powder is absolutely pure "II. A. Mott, Ph.D." " r j}avo "amjnel a package of Royal Baking Powder, pnrehased by myself in the market. I flnd it entirely fres fromalum, terra alba, or any other injurious substance. Henky Mobton, Ph.D., President of Stevens Institute of Technology." " I have analyzed a pack-ige of Royal Baküig Powder. The materials of which U is composed are pure and wholeome. 8. Dína Hatm, State Assayer, Mass." The Royal Baking Powder reoeived the higheêt award over aU competltore at the Vienna Worid's Eiposition, 1873 ; at the Centcnnial, Philadelphia, 1878 at the American Institute, New York, and at State Faire throughuut the country. No other article of human food has ever received such high, emphatic and uniyersal endorsement from eminent chemists, physiciane, scientists, and Boards of Health all over the world. Note- The above Diaobam Uluatrates the comprativ6 worth of various Baking Fowders, as shown by Chemical Analysis and experiment made by Prof. Schedler. A pound can of each powder was Uken, the total leavening power or volume in each can calculated, the result bcing as indlcated. This practical test tor worth by Ptoí. Schedler only provea what cvery observant consumer of the Royal Baking Powder knows by practical experience, that, while it costs a few cents per pound more than ordinary kinds, tt is far more eeooomical, and, besides, affords the advantage of bctter work. A single trial of the Royal Baking Powder wiU convince anv fair-minded person of these (heto. T Ük'.Í" diffrm shows " of the Jun powder to be of a higher degre of strength than other powdere ranksd below them, a is not to be taken as lndfcat■ Sf ïobe avyofö m Cërou.1 Q "' hW hih thelr êtrenth'