Part 7

NOTE.—The above DIAGRAM illustrates the comparative worth of various Baking Powders, as shown by Chemical Analysis and experiments made by Professor Schedler. A one pound can of each powder was taken, the total leavening power or volume in each can calculated, the result being as indicated in the above diagram. This practical test for worth by Professor Schedler only proves what every observant consumer of the Royal Baking Powder knows by experience, that, while it costs a few cents per pound more than the ordinary kinds, it is far more economical, and, besides, affords the advantage of better work.

A single trial of the Royal Baking Powder will convince any fair-minded person of these facts.

FOOTNOTE:

[A] While the diagram shows some of the alum powders to be of a higher degree of strength than other powders ranked below them, it is not to be taken as indicating that they have any value. All alum powders, no matter how high their strength, are to be avoided as dangerous.

ATKIN & PROUT, Printers, 12 Barclay St., New York.

Transcriber’s Notes

Obvious printer’s punctuation errors and omissions silently corrected. Inconsistent hyphenation retained due to the multiplicity of authors. Arithmetic errors in the receipts have been retained as printed.

Ditto marks replaced with the text they represent to facilitate eBook alignment.

Images have been moved outside of paragraphs, resulting in page numbers that are slightly off.

Corrected “neigborhood” to “neighborhood” on page 50. (bought in the neighborhood)

“Tilotson” changed to “Tillotson” in the Guilford entry on page 59.