OCR Text
Complaint is frequently made by those who use baking powders that they leave in bread, biscuit, or cake raised by them a disagreeable, bitter taste. This taste follows the use oí all impure baking powders, and is caused either by their containing alum (introduced to make a oheap article). by the impure and adulterated character of other ingredients used, or f rom the ignorance of their manuf acturers of the proper methods of combining them. These baking powders leave in the bread a residium formed of lime, earth, alum, or other deleterious mattere, not always, though frequently, distasteful in the food, and by all physicians classed as injurious to health. The Royal Baking Powder is free f rom this serious defect. In its use no residium is left, and the loaf raised by it is always gweet, light and wholesome, and noticeably free from the peculiar taste complained of. The reason of this is because it Í8 composed of nothing but absolutely purematerials, scientificaily combined in exactly the pïoper proportions of acid and alkali to act upon and destroy each other, while produeing the largest amount of raising power. We are justitied in this assertion from the unqualifled statements made by the government chemista, who after thorough and exhauBtive tests recommended the "Koyal" for Governmental use because of its superiority over all others in purity, strength and ■wholesomeness. There is no danger of bitter bread or biscuit where it alone is used.
