SOME NOTABLE AUCKALND DOCTORS.

Observer, Volume XI, Issue 706, 9 July 1892, Page 8

SOME NOTABLE AUCKALND DOCTORS.

• How do you pronounce S-ha-b-i.-a-n-;d-'s B-a-k-i-n-g P-o-w-d-e-b?' queried one housewife of another. • Sharland's Baking Powder,' promptly replied- the other. « How else could you pronounce it?' • I pronounce it . " most excellent," ' was the witty rejoinder. Speaking of baking powders, a scientific exchange explains that ' the various baking powders of commerce are employed to produce an artificial evolution of carbon dioxide, to support that produced in the dough by the action of the yeast. The composition of baking powders varies considerably. It appears to be most convenien to produce the carbonio aoid by the action of hydrochloric acid on sodium bicarbonate, since in this way salt, which is in any case necessary, is also formed. Another widely-used material is ammonium carbonate. It has been hitherto assumed that this substance after aiding in making the dough rise was volatilised by the heat of the oven. Dr. Endemann has, however, found that the ammonia is by no means all removed, but remains more or less completely united with the gluten. This result was communicated to the Association of Chemists assembled at Washington in August, 1891, and although the presence of ammonia is not a source of danger for the consumer nearly all the chemists present agree in discouraging the ÜBe of ammonium carbonate in baking powder.' It is a true saying that ' what the eye does not see the heart does not grieve .gjver,' but at the same time it s quite as well that we should carefully avoid any articles used in the preparation of food which are not healthful. Looking at the enormous trade now done in baking powder, users should be careful to select a good brand and keep to it, for it is on record that in the United States particularly alum and other chemicals not at all suited to improve the delicate organs of digestion are freely used. Whose are good baking powders? In settling this question, we must not be too much guided by puffy testimonials couched in very glowing terms, nor — although it is necessary now-a-days, in order to make any good preparation known, to advertise freely until such time as all possible consumers are practically acquainted with its value— rely too much on newspaper advertisements. Nowhere, perhaps, more to than in the States is the baking powder advertising war raging fiercer. For instance, and to show the extent to which this rivalry exists, we note a reference to the subject in a recent number of the Oil, Paint, and Drug Reporter. The Reporter merrily notes that in one paper the purest baking powder in the world is made in Chicago, and the vilest of all ammoniacal poisons is dispensed in New York ; while in another organ, evidently subsidised by an opposition company, the verdict is reversed in a very de cided manner. Do not, therefore, be altogether led away by flashy advertisements, but test toi- yourselves. ' Indigestion doth make brutes of us all,' and many a deed, afterwards bitterly repented, has been committed when the mind was upset by food made with faulty, not to say injurious, materials. 'How do you pronounce S-h-a-b l-a-n-d's B-A XI N-G P-O-W-D-E-B?' ' I pronounce it most excellent. It is a perfect preparation, healthful, and most satisfactory to use.'