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A Pare Baking Powdcr. A baking powder that can be depended u pon to be free from lime and aluin is a desiderátum in these daya of adulterateJ food. So far aa can be judged from the official reporte, the "R"yal" teems to be the only one yet found hy chemical analysis to be entirely without one or the oiher of these substances, and absolutely i,ure. This, it i ehown, remilts from the exclusive useby its manufio.turersof cream of tartar ptcjally refined and prepared by patent processes which totally remove the tartrale of lime and other impuritiea The cost of this chemically pure cream of tartar is oiuch greater than any other, and it is used in no baking pnwdtr except the "Royal," the mariufaclurere of which control the patents under which it. íb refinei. Dr. Edward G. Love, íormerly analytit-al ciiemiBt lor the U 8. -Governmeut, who made the analyRia for the New York State Board of Health, in their investiuation of baking powdera, and whose iniimate knowledgeof the ingredients of all tbose sola in this market enablea him to speak authoritatively, aays of the purity, wholeaomenesa, and superior quality of the "Royal:" "I flnd theRoyal Baking Powder composed of pure and wholesome ingredients. It is a cream of tartar powder, and does not contain either alum or phosphates, or other injurioua aubBtance." Prof. Love's teatB and the recent official tests by both the United States and Canadian Governments, show the Royal Baking Powder to be superior to all others in Btrength and leavening I power. It is not only the most economical in use, but makes the purest, flnest flavored and most wholesome food.