578 POODS AND FOOD ADULTERANTS. 



from its combination with soda can scarcely be less hurtful. And yet this is a ques- 

 tion about which " doctors disagree ; " any number of conflicting opinions and cer- 

 tificates can be had from eminent chemists on either side of this question. 



The official investigation of this class of baking-powders made in England to test 

 their health fulness resulted in their favor. But this conclusion rested upon the 

 statement of chemists that the resultant salt of hydrate of aluminium remaining in 

 the bread was insoluble, and hence unhurtful when taken into the stomach. But 

 some of the ablest chemists of this country declare that hydrate of aluminium is quite 

 soluble, and hence is as hurtful as the alum in other forms. So that the question is 

 yet an open one to be determined by further careful scientific investigation. 



As to the general healthfulness of cream of tartar and phosphate baking-powders 

 when properly used, there is but little difference of opinion ; but an intelligent 

 knowledge of their strength and freshness and of the manner and rapidity of the 

 chemical combinations in the process of bread-making is necessary to the baker in 

 order to insure good bread. 



These thirty brands were analyzed very carefully by Prof. H. A. Weber, State 

 chemist at Columbus, Ohio, and are such as are generally sold throughout the State. 

 The condition of some of these brands was not such as to show them at their best 

 advantage, since some were old while others were fresh. But since they were bought 

 in the open market without discrimination, they fairly present what the consumer 

 must buy. 



S. H. HURST, 



0/iio Dairy and Food Commissioner. 

 General S. H. HURST, 



Ohio Dairy and Food Commissioner : 



SIR : The following is a complete report of the analyses of baking-powders received 

 June 3 and July 7, 1H87 : 



The list, as will be seen from the analyses, includes three kinds of baking-pow- 

 ders, in which the acid principle is respectively cream of tartar, acid phosphate of 

 calcium, and alum. 



The carbonic acid evolved with water was determined with great care, and from 

 this the amount of bicarbonate of soda and the acid principle was calculated accord- 

 ing to well-known reactions. 



The starch, or as in some cases the flour, was determined directly, due allowance 

 being made in case of the alum powders for the loss of water of the aluminium hy- 

 droxide in the dried residue upon ignition. 



Accidental impurities of commercial drugs were not taken into account, as they 

 would be very small and unimportant in case of the alum powder, while in the cream 

 of tartar powder the ingredients used were found in the course of analysis to be prac- 

 tically pure. 



The excess of bicarbonate of soda or of the acid principle was determined volu- 

 metrically and added, as the case might be, to the results obtained by calculation. 



Respectfully submitted. 



H. A. WEBER, 



Chemist. 

 ANALYSES OF BAKING-POWDERS. 



CREAM OF TARTAR BAKING-POWDERS. 

 1. Royal. 



Carbonic-acid gas, 11.80 per cent. 



Bicarbonate of soda 25.21 



Cream of tartar 50.44 



Starch 17.10 



Tartrate of potassium and sodium, moisture, etc 7.25 



100. 00 



This powder contained a small percentage of ammonium carbonate, which was cal- 

 culated as bicarbonate of soda above. 



2. Dr. Price's. 



Carbonic-acid gas, 10.50 per cent. 



Bicarbonate of soda 21. 14 



Cream of tartar 44.90 



Starch 121. :iO 



Turtrate of potassium and sodium, moisture, etc I'-'- <>'> 



100. 00 



