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Court Testimony
Proving the wholesomeness of alum baking powders, given under oath and based upon physiological experiments performed on human beings and animals. Ernest Ellsworth Smith, Ph. D., M. D., physiological chemist, New York: Q. What is your conclusion (based on actual chemical and physiological experiments) as to the wholesomeness, as a daily diet consumed by man, of a bread cooked with alum baking powder properly prepared?
A. It is perfectly wholesome.
Austin Flint, M. D., LL.D., professor of physiology, Cornell University: Q. (Referring to experiments conducted by Dr. Smith.) State whether or not in your opinion these experiments have been properly carried out and with scientific precaution.
A. In my opinion the experiments as I followed them in their progress were carried our properly, accurately and in every way are entitled to confidence. Q. Please state what is your opinion as to the wholesomeness of the bread made with alum baking powder as a diet for man.
A. Looking at the question from what I believe to be a purely disinterested, scientific point of view, I should regard the bread designated as the alum baking powder bread, unquestionably as a wholesome bread used as an article of food for man. ** EXCERPT FROM THE DECISION OF JUDGE WILLIS H. CLARK * * "Upon cross-examination the experts testifying for the prosecution admitted that in all their experience and in all their reading and information that they possessed on the subject they had never themselves come in contact with, nor could they obtain any information or any knowledge of any recorded instances in which functional disorders or disease or impairment of the digestion and general health had resulted to any human being from the use of alum baking powder as an ingredient in the preparation of food." ***** White of Egg There is one ingredient in Calumet Baking Powder which deserves your attention. That is Dried White of Eggs. It is prepared by drying the white of fresh hens eggs at low temperature, and then grinding to a fine powder. Fourteen pounds of whole eggs will produce about one pound of this dry powder. It dissolves easily in cold water and the viscous, egg-white nature of this solution holds the bubbles of gas as they are set free from the baking powder. White of eggs is used by many manufacturers of baking powder. This when used in strong baking powders increases the efficiency of the carbon dioxide gas evolved to an extent of 2.5% to 3.2%. It is extremely beneficial in producing light biscuits when the oven temperatures are not properly controlled or when the dough has to stand for some time before baking. The amount of dried white of egg used in baking powders is very small, being 15/100 of 1%. Even in this small proportion it has the effect above mentioned. It also makes possible a simple test whereby the freshness of baking powder may be determined, by the salesman in testing the stock upon the retailers' shelves, by the grocer himself, or by the housewife in the home. Both the increase of lightness and the possibility of the test are due to the viscous nature of the white of eggs, whereby the bubbles of gas are imprisoned as soon as they are set free by chemical action. This test is as follows: First take an ordinary drinking glass holding one half pint, or in other words, the quantity that is usually known in the household as 'one cupful. All that is needed is this empty glass (which must be dry) an ordinary teaspoon and a little water of the ordinary room temperature (not ice water nor hot water). Place two level teaspoons of the powder in the dry glass to which add the same quantity (two teaspoons) of water, quickly; stir rapidly for a moment (while counting five), just long enough to thoroughly moisten all the powder; remove the spoon and watch the mixture rise. Note the action of the powder. It rises slowly and evenly, requiring two minutes to show the full strength. If the powder is of full strength, and you have proceeded properly the gas released will form bubbles sufficient to half fill the glass. Caution: Don't attempt to make the mixture rise by continued stirring, as whipping or beating the mixture breaks the gas bubbles that are formed and allows the gas to escape. Allow the powder to rise of its own strength.
We make the following use of this test. Whenever goods appear to have been stored in damp places, or too near the stove, the salesman tests the baking powder as above described and if it is found to have deteriorated, it is at once exchanged for fresh goods without cost to the retailer. Without this simple test it would be necessary to send the goods to the factory for chemical analysis. As a result of such tests by the salesmen, deteriorated goods are entirely removed from the market so that the consumer will never receive a can of Calumet which does not do its work perfectly. Of course, the above test cannot be made unless the white of egg is present.