Eureka Reporter | 1906-09-07 | Page 3 | All Chemically Pure

all chemically pure the mistaken idea of a few years ago about alum in baking powders being injurious no longer prevails or scarcely exists it is a well lashed fact by chemical analysis that cream of bartar being less volatile than alum when exposed to heat is not entirely vaporized as is the case with alum but leaves a residue in the bread which is injurious alum on the contrary is entirely evaporated while performing its function during process of baking leaving no atom of injurious substance the words chemically pure erroneously used to designate cream of tartar from alum baking powder is a mis nomer baking powder made of pure alum is as chemically pure as made from pure cream of tartar these words mean nothing more nor less than pure chemicals and in no way can they imply that one baking pow der Is alum and another cream of tartar alum has been declared to be wholesome an established fact kv ery large water system in the cities along the missouri river use alum in large quantities to durity the water before pumping it into their water mains tor consumption cream of tar baking powder Is perhaps good enough for any one alum baking powder is better and very much cheaper