The question naturally arises, why
do these cheap baking powder makers
use these things? Alum is three cents
a pound, lime still cheaper, while cream
of tartar costs thirty-live or forty. :
The reason for the chemical purity of
the Moyal Making Powder were recent
ly given in the Xew York Times in an j
interesting description of anew method
for refining argots, or crude cream of
tartar. It seems that ii is only under
this process that cream of tartar can
he freed from the lime natural to it
and rendered chemically pure; that tie
patents and plant for this cost the
Moyal Making Powder Company about
half a million dollars, and that (hey
maintain exclusive control of the rights.
Prof. McMurtrie, late chief chemist
of the Department of Agriculture at
Washington, D. in the interests of
commerce, made an examination of this
process, and reported upon the result
attained in the refined cream of tartar.
Tiie following extract from his report
would seem to answer the question re
pealed at the head of this article, and
which is so frequently propounded hy
the house-keeper:
** I have examined the cream of tar
tar used hv the Moyal Making Powder
Company in the manufacture of their
baking powder, and find it to be per
fectly pure, and free from lime in any
form. The chemical tests to which I
have submitted fin* Moyal Making Pow
der prove it perfectly healthful, and
free from any deleterious substance." j
MAHHIED.
lI.VDFIELD SMITH.
At the P. M. church in this city, on
Thursday evening. November 11. j ssi - ,.
hy Mev. W. J. C. Hond, Mr. J. A. Had
liehl and .Miss Annie Smith; both of
this city.
