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Parent Issue
Day
31
Month
May
Year
1894
Copyright
Public Domain
OCR Text

NEW BAKI'(i FOWDER Tllllhs The Waf In Vlii h .Makers ui A il uil. eratcd Pinlcr Impose iipun lin Public- Au Iiaj ?IeaUK ol lete tiiin tlie l'i nul. Some of the baking powder comp,anies are operating a cunning trick upon housekeepers in sonding canvassers around, trying to impose upon the unwary what is called the foaming test. A chemieal analysis has recently been made of the baking powders in whose interest the fraud is being vorked, and is found that a drug has een introduced which makes a froth ike the syrup in soda water. Pure cream of tartar and soda never roduoe a froth like this ; but the trick s well calculated to deceive those who do not know the action of a pure bakng powder in producing leavening gas. f any lady is sufficiently interested in (he matter to prove the fraud, let her my at the drug store two ounces of )ure cream of tarter and one ounce of oda, mix them thoroughly, and put a ortion in a glass anüjadd water - thjs will reveal the action of a pure bakinjq )owder. Any powder that froths or oams differently from what the pure materials do is sure to contain some orm of adulteration. A baking powder manufactured in Chicago, and the one most actively used n humbugging the housekeepers lately, s known to contain albumen introduced for the special purpose of deceiving the eyo in these tests. This adulterant has no leavening power whatever ; it is a lilthy substanee, procured from the slaughter houses in Chicago, and is nothing more or less than decomp osecl blood. It is used simply because it makes a areat show of fr"oth - to deeoh ■ the house keeper. Persons to whom this so-oalled tost i.-. shown will do well to be careful, beforu using any such power, to ascertain the ' extent of lts adulteratioo. Pure cream of tarter naver froths in water; its action is to Libérate leaveaing ffas in the dough. it is a scientiüc faet that alum powders, and thoso composed of blood albumen, are the worst forms of adulterated powder. But these can always be distinguished by the froth they give off, instead of that natural efferveseence vvhich takes place with a a cream of tarter baking powder.

Article

Subjects
Old News
Ann Arbor Register