The Bulletin. 



45 



OF VINEGAR. — Continued. 



Sodium Bicarbonate. 



Black 



do.... 



do.... 



No change 



Black 



No change 



Black 



No change 



Remarks and Conclusions. 



Apple cider vinegar. 



do. 



do. 



Distilled spirit vinegar, colored, 



below standard; sale illegal. 

 Apple cider vinegar. 



Distilled spirit vinegar, not properly 



labeled; sale illegal. 

 Apple cider vinegar. 



Distilled spirit vinegar, colored, 

 below standard; sale illegal. 

 Black [Apple cider vinegar. 



So far as the quality of the bread is concerned, there is no method 

 that will approach the natural process. This means of leavening is 

 at a slight loss to the bread, as the carbon-dioxide gas, which does 

 the work, comes from the decomposition of sugar and starch, and, of 

 course, to that extent, which is very small, lessens the value of the 

 bread ; but what is lost in quantity is gained in quality. The yeast 

 or natural process of leavening is slow, and cannot be used when 

 quicker rising is desired. 



CONSTITUENTS OF POWDERS. 



Two ingredients are essential in a baking powder: a carbonate 

 which contains the carbon-dioxide gas necessary to raising the dough, 

 and an acid or its equivalent, which in the presence of moisture 

 liberates carbon-dioxide from the carbonate. In addition to the 

 essential constituents, most baking powders contain a filler, consisting 

 of starch or flour, which is used simply to improve the keeping 

 quality. Some other substances, such as sulphate of lime, argolite and 

 tremolite, are sometimes used as fillers, but are highly undesirable 

 additions to food products. 



Sodium bicarbonate, also known as baking soda, is the principal 

 carbonate— in fact, practically the only one — used in making powders. 



There is more diversity in the acid constituents employed, the prin- 

 cipal ones being tartaric acid, cream of tartar, acid phosphate of lime 

 and the alums," the acid in which is sulphuric acid. 



The residue, the character of which depends upon the acid-furnish- 

 ing material left in the bread, is the main objection to the use of 

 baking powders, its amount and character determining, to a large 

 extent, the healthfulness of the particular powder. 



