Food adulteration and its detection / by Jesse P. Battershall.

  • Jesse P. Battershall
Date:
1887
Catalogue details

Licence: Public Domain Mark

Credit: Food adulteration and its detection / by Jesse P. Battershall. Source: Wellcome Collection.

Provider: This material has been provided by the Francis A. Countway Library of Medicine, through the Medical Heritage Library. The original may be consulted at the Francis A. Countway Library of Medicine, Harvard Medical School.

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    Anti-Adulteration Baking Powders. i THE BAKING PREPARATIONS OF PROFESSOR HORSFORD [Namely, Professor Horsford's Self-Raising Bread Preparation, put up in paper packages; Rumford Yeast Powder, in bottles; and Professor Horsford's Phosphatic Baking Powder, in bottles with wide mouths to admit a spoon], are made of Horsford's Acid Phosphate, in powdered form, and are HEALTHFUL AND NUTRITIOUS, because they restore to the flour the nourishing phosphates lost with the bran in the process of bolting. These Baking Preparations have received the endorsement of, and are UNIVERSALLY USED and RECOMMENDED BY Promi- nent Physicians and Chemists, and are for sale by all dealers. THEY INCREASE THE NUTRITIVE QUALITIES OF FLOUR. Baron Liebig, the world-renowned German chemist, said : I consider this invention as one of the most useful gifts which science has made to mankind ! It is certain that the nutritive value of flour is increased ten per cent, by your phosphatic Bak- ing Preparations, and the result is precisely the same as if the fertility of our wheat fields had been increased by that amount. What a wonderful result is this ! THE HORSFORD ALMANAC AND COOK BOOK SENT FREE. RUMFORD CHEMICAL WORKS, PROVIDENCE, R, I,