BEST BAKING POWDER.
Reading edition
INTERESTING TESTS MADE BY THE GOVERNMENT CHEMIST.
Dr. Edward G. Love, the present Analytical Chemist for the Government, has recently made some interesting experiments as to the comparative value of baking powders. Dr. Love’s tests were made to determine what brands are the most economical to use, and as their capacity lies in their leavening power, tests were directed solely to ascertain the available gas of each powder. Dr. Love’s report gives the following:
Name of the Baking Powders.Strength Cubic Inches Gas per each ounce of Powder.
“Royal” (cream tartar powder)127.4
“Patapsco” (alum powder)125.2[1]
“Rumford’s” (phosphate) fresh122.5[1]
“Rumford’s” (phosphate) old32.7[1]
“Hanford’s None Such,” fresh121.6
“Hanford’s None Such,” old84.35
“Redhead’s”117.0
“Charm” (alum powder)116.9[1]
“Amazon” (alum powder)111.9[1]
“Cleveland’s” (short weight ¾ oz.)110.8
“Sea Foam”107.9
“Czar”106.8
“Dr. Price’s”102.6
“Snow Flake” (Groff’s, St. Paul)101.88
“Lewis’s” Condensed98.2
“Congress” yeast97.5
“C. E. Andrews & Co.’s” (contains alum) 78.17[1]
“Hecker’s”92.5
“Gillets”84.2
“Bulk”80.5
