Show WHAT POWDER SHALL WE AVE USE this plain question comes home to every housekeeper wo all desire desir pure epure and wholesome food and this cannot be had with the use of impure or poisonous baki baking ng powder there can be ba no longer a question that all tho the chea cheaper lower gg er grade rado of baking powders contain colita I 1 either alum alum lime or acid As loth admit mit mile much I 1 against as we maybe may be to I 1 so go what may have been some of our household gods godi there can be no gainsaying gain sayin saying i the anani unanimous allous testimony of the offic official M 5 chemists indeed analysts analyst it seem to find virder entirely free from no baking po powder some one of these objection object objectionable io liable ingredients 0 except tile royal and that tiley they report as chemically pure we find sonic of the baking pol powders vilers advertised advertiS CLI as pure to contain under the tes tests IS of prots ch andler abi rs bair and others nearly twelve per cent of lime while others are made from alum with no eroam eyeful of tartar this we lie presume accounts for their lack act of le avenins power as sometimes complained of by tile the cook and for the hitter bitter taste found in tile biscuits so frequently complained of by ourselves but aside from the inferiority of the worl work done by these powders tile tiie assure us that lime aud ami alum allun taken into the system iu in such quantities as this ire are injurious they are not decomposed deill by heat nor dissolved ill in mixing or baking they go go with the bread therefore into the bt where their physiological effects are indi indigestion estion dyspepsia or worse evils pasia ilio 11 e question diction naturally arises why do these cheap baking powder makers use these thins things thin s alum is three cents a pound lime still cheaper while cream of tartar costs thirty five or forty the reasons tor for the chemical purity of the royal baking powder were recently gi given ten in the new kew york times in an interesting tere te tin description of a new method for refill refining gin arbols or crude cream of tartar it seems that it is ia only under this process that cream of tartar can call be freed from the lime natural to it and rendered chemically pure that the patents and plant for tins this cost the royal ba baking ding powder company about half a million dollars and that they maintain exclusive control of the rights prof late chief chemist of the department of agriculture at washington D C in the interests of commerce made an all examination of this process arid and reported upon the results re attained I 1 t in the definod cream of tartar the following extract from liis his report would seem to anam answer dr the question repeated at the head of this article and chidi is so frequently propounded by the housekeeper 16 1 I have examined th the e cream of tat kaitar tar used by the royal baking pov powder der company in the manufacture of their I 1 baking akina M powder and find it to tie ile perfectly pure and free from lime in any form tile chemical tests to which 1 I have submitted the royal baking powder prove it perfectly healthful and free from every deleterious substance |