44 



The Bulletin. 



RESULTS OF THE EXAMINATION 



3^ 



iJ2 



Material and Brand 

 from Label. 



6550 Vinegar, Apple Cider, 



White House. 



6551 Vinegar, Apple Cider, 



Mott's. 



6552 Vinegar, Apple Cider, 



60 gr. 

 6359 Vinegar, Distilled, colored 



Manufacturer or Wholesaler. 



Board, Armstrong & Co., Alex- 

 andria, Va. 



D. J. Gregory Vinegar Co., 

 Richmond, Va. 



do 



6163 Vinegar, Apple Cider. 



Haynes Bottling Works, Ruther- 

 fordton, N. C. 

 .^Louisville Cider and Vinegar 

 Co., Louisville, Ky. 

 6162 Vinegar, Distilled, colored Carolina Cider and Vinegar Co. 



Tarboro, N. C. 

 Vinegar, Bluegrass Belle _! Jones Bros. & Co., Louisville, 



Ky. 

 Vinegar, Distilled, coloredHaynes Bottling Works, Ruther- 



fordton, N. C. 



Retail Dealer or Party Who 

 Sent Sample for Analysis. 



E. Peterson & Co., Washington 



6161 

 6159 

 6157 



Vinegar, Apple Cider. 



The Hicks Co., Wilmington, 



N. C.t 



K. J. & H. L. Carpenter, Ruth- 



erfordton.t 

 Wiggins Grocery Co., Wilson... 



Wilson Grocery Co., Wilson 



do -■ 



K. J. & H. L. Carpenter, Ruth- 

 erfordton.t 



BAKING POWDERS. 



The subject of aeration or leavening of breadstuff s by baking pow- 

 ders and yeast was treated at length in the Food Eeport of this De- 

 partment, published in 1902. For information on the subject not 

 found here, the reader is referred to that report. The subject is an 

 important one and one that is well understood by chemists ; but as it 

 is not so well understood by housewives and grocerymen, we deem it 

 advisable to repeat, to a certain extent, facts that were set forth in 

 the former report. 



The aeration or leavening of bread products, whether by yeast or 

 baking powder, is accomplished by an evolution through the whole 

 mass of dough of carbon-dioxide gas, which in escaping makes the 

 'bread light and porous. Most of the gas is generated before the 

 process of baking begins, but, to a large extent, is mechanically held 

 in the mass, the heat causing the gas to expand and do its work more 

 effectively. 



Yeast introduces into the dough microscopic plants or ferments 

 which produce alcohol and carbon-dioxide gas, both of which largely 

 escape during the baking, and the plant is killed by the heat. 



Baking powder evolves carbon-dioxide gas in the dough, by the 

 chemical reaction of bicarbonate of soda with cream of tartar, acid 

 phosphate, alum, or other chemical, and leaves in the dough the non- 

 volatile product of the reaction, consisting partly or wholly of mineral 

 matter. 



The same chemical action takes place when bicarbonate of soda 

 is used in conjunction with sour milk, only a different residue is left 

 in the bread. 



tSamples sent to the Department for analysis. 



