OCR Text |
Show superlative purity this" snpwBiuy" in strength is due and consequently conse-quently that by its use we may be insured the purest and most wholesome whole-some food. The powders of lower strength are found to leave large amounts of inert matters in the food. This fact is emphasized by the report of the Ohio State Food Commissioner, Commis-sioner, who, while finding the Royal practically pure, found no other powder to contain less than 10 per cent, of inert of foreign matters. The public interest in this question ques-tion has likewise caused to be made investigations by our local authorities. authori-ties. Prof. W. S. Haines, of Rush Medical College. consultinechemist of the Chicago Board of Health, has found results similar to those reported by the National and Canadian Cana-dian authorities. Dr. Haines says: Rush Medical College, Chicago, HI. I have recently obtained samples of the chief baking powders in the market, and have subjected them lo careful chemical examination to determine their purity, wholesome-ness wholesome-ness and leavening power. As the result of my test I find the Royal baking powder superior to all the others in every respect. It is entirely en-tirely free from all adulteration and unwholesome impurity, and in baking it gives off a greater volume of leavening gas than any other powder. It is, therefore, not only the purest, but also the strongest strong-est powder with which I am acquainted. ac-quainted. Walter S. Haines, M. D. Consulting Chemist, Chicago Board of Health. The statistics show that there is used in the maunfacture of the Royal baking powder more than half of all the cream of tarter consumed con-sumed in the United States for all purposes. The wonderful sale thus indicated for the Royal bakir.g powder greater than that of all other baking powders combined is perhaps even a higher evidence than that already quoted of the superiority of this article, and of its indispensablcncss to modern cookery. |