Comparative Worth Of Baking Powders

HO Y AL (Absoiuteiy Pure). . . ■BHKHSÜPHMníiHHHH GRAXT'S (Alum Powder) . . .■■■■■■■■■■■■■■■■■■■i KUMFOKD'S (Ptaosphate) f rsh .■■■■■■■■■■■■■■■■i lUNFORD'S, when fresh ■■■■■■BBB HEDHEAD'S miWW- - (HARM(Alum Powder) ■■■■■■■■IB AHAZ" (Alum Powder) . .iHHIHMMHMHBHH r;.KUUM)'N ■HHBBBHHMBHHMi Í'IONEEB (San Francisco) ■■■■■■■■■■■■H (zak aoHHHoaBMni IB. PBICE'S IMHIBHMMaBMB SHOW FLAKK, (Groff'i, St. Paul)HHBBiBHi luw mhmmhmb ('OXGBESS aMOnH IIKCK1 lfS WKÊÊÊÊM (ÍILLET'S ■■■■ HANFOBD'S, when not fre&h. .. ■■HH XM)KEWSCO. (containa alum)_ Milwaukee.)"Regal." ....m III LK i Powder sold loóse) ■■ lUMFORD'S, when not fresa.. .B REPOETS OF GOVERNMENT CHEMISTS v As to Purity and Wholesonieness of the Royal Baking Powder. " I have tested a package of Royal Baking Powder, which I purchased in the open market, and flnd it composed of pure and wholesome ingrediente. It Ís a cream of tartar powder of a high degree oí merit, and does not contain either alom or phoephates, or other injurious substances. E. O. Love, Ph.D." " It it a Bcientiflc factthat the Royal Baking Powder is absolutely pure." "H. A. Mott, Ph.D." " I have examined a package of Royal Baking Powdr, pnrchaêed by myelf ta the market. I find it entirely fre from alura, terra alba, or any other injurious sub;tance. Hbnbt Morton, Ph.D., President of Stevens Institute of Technology." " I have analyied a package of Royal Baking Powder. The material of which it is composed are pure and wholesome. S. Dama Hatss, State Assayer, Mase." The Royal Baking Powder received the highest award over all compeUtors at the ViennaWorld's Ezposition, 1873 ; at the Centennial, Philadelphia, 1870 ; at the American Ingtitute, and at State Fairs throughout the country. No other article of human food has ever received such high, emphatic, and universal endorsement from eminent chemists, phyeicians, scientiBtt, and Boards of Health all over the world. Note.- The above Diagram illustrates the comparative worth of varióos Baking Fowders, as shown by Chemical Analyais and experimenta made by Prof. Schedler. A one pound can of each powder was taken, the total leavening power or volume in t-ach can calculated, the result being as indicated. Thi 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 cent per pound more than, ordinary kinds, it is far more cconomical, and, hesides, afEords the advantae;e of better work. A single trial of the Royal Baking Powder will convine any fair minded person of these iacts. While the diagram shows some of thé alum powders to be of a higher degree of strength than other powders ranked below them, it is not to be taken as indicating that they have any value. All alum powders, no matter how high their strength, re to be avoided as dangerous.