“June 23, 1882.—We have made a careful analytical test of Royal Baking Powder, purchased by ourselves in the open market here, and in the original package. We find it to be a cream of tartar powder of the highest degree of strength, containing nothing but pure, wholesome, and useful ingredients.
| “Juan H. Wright, M.D.,} Albert Merrell, M.D.,}” | Analytical Chemists, St. Louis. |
The Royal Baking Powder received the highest award over all competitors at the Vienna World’s Exposition, 1873; at the Centennial, Philadelphia, 1876; at the American Institute, and at State Fairs throughout the country.
No other article of human food has ever received such high, emphatic, and universal indorsement from eminent chemists, physicians, scientists, and Boards of Health all over the world.
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.
[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.