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Show HOW B RE Alt IS RAISED. Tne High Qualities of Carbonated of Ammonia Am-monia as a Leavening: Agent. It Is a well known fact that carbonate of ammonia has from time immemorial been ue.sd by bakers in the preparation of the finest and wholesomest bread and cake. The carbonate of ammonia, when thus used, is all evolved in gas by the heat of the oven, and leaves no trace of itself in the food, and it is this that gives it its great value as a leavening agent in the opinion of the physicians. physi-cians. For these reasons it has of late years been used in all the high class baking powders. Piofe ssor Hassall of Loaidon w-ill at once I be recognized as high authority on such a subject. In his celebrated work on "Food and its Adulteration," after narrating the various substances used for raising bread etc., without yeast, he says: "Of these, by-far by-far the best is the carbonate of ammonia This is a volatile 6alt and its great advantage advant-age is that it is entirely dissipated by the heat employed in the preparation of the bread, and thus the necessity effect is produced pro-duced without the possibility of injurious results ensuing." The most celebrated physicians and hy-gienists hy-gienists of America likewise agree that carbonate car-bonate of ammonia adds to the value of a baking powder. It makes a powder of stronger power, that will keep longer, leaves le-s residue in the bread, and that is more wholesome. Prof. Chandler of New York says, '-The best baking powders, such as I select for my own use. always contain carbonate of ammonia." Prof. Haines of Rush Medical college, Chicago, says that he is "thoroughly "thorough-ly convinced that carbonate of ammonia in baking powder is positively beneficial." lrof. Mallet of the university of Virginia testifies to the same effect, while Dr."Mc-(Jowan, Dr."Mc-(Jowan, health o flicer of Los Angeles, calls httention to the fact that the use of this salt in bread is advocated and advised by the greatest authorities on food hygiene in the world. The ridic ulous stories about ammonia told by the new- baking powder companies in the hope of prejudicing consumers against the higher grade brands md to detract? attention from the inferiority and impurity in their Dwn goods, are undoubtedly well understood as "fakes" by the intelligent public. The anunouia they are talking about ao tla am-' monia or hartshorn) is never used in baking-powder, baking-powder, and is a very different thing from c arbonate of ammonia, which is a pure clean and wholesome 6alt. ' |