28 



The Bulletin. 



BAKING POWDERS. 



There are three classes of baking powders in general use. They 

 are tartrate powders, phosphate powders, and alum powders. The 

 acid present in the first is tartaric acid, the acid present in the second 

 is phosphoric acid, and the acid in the third or alum powder is sul- 

 phuric acid. 



The value of a baking powder, so far as its leavening power is con- 

 cerned, depends largely upon the amount of available carbon dioxide 

 present. If properly made and used anything like fresh, any or all 

 of them serve well the purpose for which they are intended, and it is 



RESULTS OF THE EXAMINA 



