firms, and corporations, and wholesale and retail dealers, located in the District of Columbia and in various States of the United States of America, other than in the State of Illinois. and has caused and still causes its said baking powder when so sold by it to be transported, in commerce, from its principal factory and place of business in the city of Chicago, Ill., to, into, and through said other States and the District of Columbia to the said individuals, firms, and corporations, and wholesale and retail dealers, to whom the said baking powder was sold by respondent.

PAR. 3. During the times above mentioned and referred to, other corporations, firms, and individuals, located in the various States of the United States have been engaged in the manufacture and in the sale of baking powder, which they have sold and still sell to corporations, firms, and individuals, and to wholesale and retail dealers located in the various States of the United States and in the District of Columbia. The respondent during the aforesaid times was, and still is, in competition in commerce in the sale of its baking powder with said other corporations, firms, and individuals likewise engaged in the manufacture and sale and distribution of baking powder.

PAR. 4. The labels attached to the cans of baking powder manufactured and sold by respondent as described in the preceding paragraphs contain the following statement with respect to the ingredients of said baking powder:

This baking powder is composed of the following ingredients and none other:

Sodium bicarbonate, calcium acid phosphate, corn starch, sodium aluminum sulphate, and fifteen one-hundredths of 1 per cent of dried white of egg.

The dried white of egg furnishes a means of estimating the available gas, and is not a substitute for eggs in cooking.

For a number of years, at least 20 or more, respondent has required its salesmen and demonstrators to make what is called the cold water glass test of Calumet Baking Powder and of competing powders. This so-called test has been made by respondent's salesmen and demonstrators in various States of the United States before retail and wholesale grocers or dealers and the purchasing and consuming public. These so-called cold water glass tests have usually been made by respondent's salesmen before retail and wholesale dealers, before the customers of said dealers, and before bakers, chefs, and managers or owners of cafés, restaurants, and hotels. The said tests have usually been made by respondent's demonstrators in department stores and cooking or demonstrating schools and in the homes of the consuming public before housewives and cooks. The so-called cold water glass test consists of mixing a small quantity of baking powder,

24925°-31-VOL 13-2

usually two, three, or four level teaspoonfuls with an equal quantity of cold water or water at room temperature, the mixing taking several seconds. With the addition of water to the baking powder a chemical reaction occurs, differing according to the different acid ingredients used in the several powders. To the acid ingredients, which cause the evolution of carbon dioxide gas (the leavening agent in baking powder) when combined with moisture and bicarbonate of soda, the respondent adds a minute quantity of dried white of egg or dried albumen. This quantity of dried white of egg, which is fifteen one-hundredths of 1 per cent by weight, adds nothing to the leavening efficiency of the baking powder but causes a film (a minute quantity of soap or glue would bring about the same result) to form over the foam mixture, thereby restraining the escape of the carbon dioxide gas evolved. The mixture of foam which results from the making of the water glass test, in the case of respondent's powder, at the end of two minutes or in an even shorter period of time, rises to the top or over the top of the demonstrating glass used by respondent's representatives and gives the appearance of finely beaten whites of fresh eggs. In the case of powders containing acid ingredients like the respondent's but without this added bit of dried white of egg the mixture of baking powder and water will also rise similarly, but will immediately or very soon drop back into the glass because of the escape of the gas. In case of powders containing different acid ingredients varying results are obtained.

In the case of a powder which contains a small amount of calcium acid phosphate in proportion to the sodium aluminum sulphate such as Snow King Baking Powder, manufactured by the Kenton Baking Powder Co. of Cincinnati, Ohio, the volume of the foam mixture in the cold water glass test is sufficient to fill the testing glass to the extent of one-half to two-thirds only. This powder also contains fifteen one-hundredths of 1 per cent of dried white of egg which, to a certain extent, restrains the escape of the gas. The white of egg was added by the manufacturers of Snow King Baking Powder in order to protect said powder against the cold water glass tests made by respondent. In the case of a powder which contains a larger percentage of sodium aluminum phosphate than its percentage of calcium acid phosphate, such as K. C. Baking Powder, manufactured by the Jaques Manufacturing Co. of Chicago, Ill., the volume of foam mixture in the cold water glass test is sufficient to fill the testing glass to the extent of one-half or two-thirds, but the mixture soon collapses because the powder contains no dried white of egg to restrain the gas from escaping. In the case of a powder containing as its acid ingredients calcium acid phosphate alone, such as

Rumford Baking Powder manufactured by the Rumford Chemical Works of Providence, R. I., the foam mixture in the cold water glass test rises as high in the testing glass as the foam mixture of respondent's powder. The mixture, however, upon being jarred collapses, leaving the glass about half full of foam. This powder also contains fifteen one-hundredths of 1 per cent of dried white of egg, added by its manufacturers for the purpose of protecting it against the cold water glass test as made by respondent. In the case of powders such as Royal Baking Powder, manufactured by the Royal Baking Powder Co. of Brooklyn, N. Y., where the acid ingredients are cream of tartar and tartaric acid and which powder does not contain dried white of egg the foam mixture in the cold water glass test rises to the top of the testing glass but upon jarring the glass or if the mixture be allowed to stand for a short period of time, the foam mixture collapses.

Respondent issues test talks, instructions, and various other literature to its salesmen and demonstrators, directing and requiring them to make the cold water glass test of its powder and other competing powders. The following are some of the statements contained in said talks, instructions, or other literature issued by respondent:

This moisture when applied to baking powder immediately evolves the gas Just as it occurs when the housewife adds cold water or milk in making up her mix. Seeing is believing.

This shows exactly the amount of leavening power or gas strength Calumet has in the cold.

White of egg added to baking powder imprisons the gas which in itself is of great importance. The white of egg serves as a distinct aid to the efficiency of our powder by making a larger percentage of gas strength available. Practical tests have proven that it contributes in an appreciable degree to produce lightness in biscuits, through its power of entangling and holding in the dough the gas evolved.

Now I stated to you that Calumet has an ingredient that held its gas which a cream of tartar powder did not have. This ingredient is dried white of egg. All we need to take is the pin head of the white of an egg. We will take the same amount of baking powder and water as used before and stir it the same. Now you notice how this looks and holds its gas exactly like Calumet. Now isn't this very plain that this one ingredient alone is a great improvement? You have heard your wife or sister or whoever does the baking in your family, complaining a number of times about their bread, cake, or biscuits being soggy or falling, and these complaints occur frequently when you are going to have company and are very anxious to turn out a nice baking. The cause of it is that this powder is so compounded that there is no secondary action, and there is nothing to retain the gas that it produces. Therefore, if Ideal conditions of oven temperature are not maintained or if there is any jarring of the oven through opening the door or walking on the floor, gas will escape, it makes the baking fall and that is the cause for its being soggy. Calumet overcomes this by the aid of white of egg and the secondary action.

This white of egg holding the baking exactly where the gas in the powder has the power to put it, and anyone can make a successful baking with this baking powder.

CHEAP OR BIG CAN POWDER

I am going to test this powder for you just to show you what it is. Baking powders of this class are generally made by rule of thumb methods, the ingredients put together according to weight and not according to chemical strength; consequently, they are undependable, and it is impossible to secure a uniform product. The gas strength of these goods run very irregular. They are manufactured with but one idea-that of giving a large amount of goods for a small amount of money. This is accomplished by using a large quantity of cheap ingredients. Generally a cheap grade of starch is used. A few firms have been fined for using White Earth as a filler in these cheap goods.

You see, we have taken exactly the same amount of this powder as of the other powders. We treat them exactly alike. You can see there is very little chemical action. There is hardly any change in the powder, except for the presence of the moisture, it remains about the same as it was in the can. There is practically no leavening from this powder till a mix is warmed in the oven and when the oven is hot it crusts over before the gas is all liberated, and proper leavening is not accompanied. The residues are extremely bitter, making the food unpalatable. Inasmuch as baking powder is not a food, but only valuable in leavening strength, you can readily see the false economy of allowing your trade to be deceived by Big Can goods.

The test is decidedly the most important part of your work, and your standing as a demonstrator will depend largely on your percentage of tests to calls. . It is better to lose a sale than to miss an opportunity to test.

Now I will treat the Royal exactly the same as I did Calumet, but this cold water test will not show the strength of Royal because it does not contain white of egg and is therefore not a comparative test of the strength of the powders, but there are other things about baking powder, just as important as strength, as I will show you.

I take one spoonful of Royal exactly as I did Calumet, and add three spoons of water. You see the powder effervesces very quickly. The gas bubbles are uneven, some large, some small. They break rapidly. The gas escapes. To bake a good cake with this powder you must handle the dough very quickly, get it into a hot oven at once and great care must be taken or your cake will fall just as this mixture has fallen. This often occurs in the oven if cold air is allowed to strike the baking.

Cheap and "Big Can" powders, such as K. C. Health Club, Jack Frost or 10 cents a pound powders such as Bon Bon, Good Luck, Snow King, Sodarine, etc. (If you find the housewife using this class of baking powder.)

Oh! do you use The goods are manufactured with but one idea, that of giving a big can for a small amount of money. This can only be accomplished by using cheap materials together with a surplus of cheap fillers.

These slow acting baking powders which give off almost no gas when mixed with cold water or milk and set the gas free only when heated in the oven require a slow oven. If placed in a hot oven they crust over before the gas is set free, and heavy, poorly leavened food results.

RUMFORD, Horsford's Baking Powder or Horsford's Self-Rising Bread Preparation.

(If the housewife is using either of these say :)

An exceptionally good and careful cook may sOMETIMES GET FAIRLY GOOD RESULTS WITH THESE POWDERS IF the powder is perfectly fresh.

Being quick-acting powder it will not keep like Calumet. They are forced to sell their goods almost exclusively in large cities, where they hope to have the goods used quickly before they deteriorate.

Make test: See how quickly it acts. It effervesces very quickly, having only one action and requiring expert handling to get good results even from fresh goods. Food prepared with such quick-acting powder must be baked in a quick oven. If baked in a slow oven the gas will escape before it is set by cooking and any jarring will result in a fallen cake.

The expert cook, when everything goes well, can get fair results from a straight phosphate baking powder, if perfectly fresh. One who is a little careless or somewhat slow in handling their mix is almost sure to make a failure. Frequently the powder loses more than half its strength before the can is used.

This test of leavening strength can not be made with baking powders that do not contain white of egg. Buy it-Use it. Be protected against baking powder that has lost its proper leavening strength.

Similar statements are contained in numerous other advertising matter and sales literature and distributed by respondent to its salesmen and demonstrators to be used by them in their selling talks and demonstrations before dealers, housewives, and the purchasing public. As recently as 1913, the respondent advertised in the Daily Press under the heading "BAKING POWDER TESTS Made from actual photographs taken two minutes after moisture was applied." Under this heading appeared pictures of photographs of three water glass tests. Under the first picture in which the foam mixture is shown to have risen less than one-half way up the testing glass appears the following:

CHEAP OR BIG CAN" BAKING POWDER

Note the uneveness of the contents; also the small amount of leavening gas from the height the powder has risen in the glass. The residues from these powders vary considerably.

Under the second picture in which the foam mixture is shown to have risen about one-half way up the testing glass appears the following:

CREAM OF TARTAR POWDER

You will also note the small amount of leavening gas here; also the sediment in the bottom of glass, which is a solution of Rochelle Salts. About 80 per cent of this powder used is left in the food as Rochelle Salts. Ask your doctor about constant dosing with Rochelle Salts.

Under the third picture in which the foam mixture is shown to have risen above the top of the glass in a nicely mushroomed form appears the following statement: