OCR Interpretation


Courier Democrat. (Langdon, N.D.) 1891-1920, May 31, 1894, Image 7

Image and text provided by State Historical Society of North Dakota

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn88076432/1894-05-31/ed-1/seq-7/

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essary.
Foremost Baking Powder
DR. PRICES CREAM BAKING
tion the world over, and is beyond comparison. Its pi
weight. Never varies. Never disappoints.
Dr. Price's is peculiarly adapted for export, as
Will keep fresh and sweet for years.
It is a fact that certain envious
manufacturers of Baking.Powder,'who
lacked, the temerity to even place their
goods in competition with Dr. Price's
Cream Baking Powder at the World's
Fair, have, since it closed, advertised
that they actually received an award.
To an enlightened, appreciative pub
lic, comment on such an unfair
and reprehensible act is quite unnec­
:v
"-.it
The
World's Tribute to
Dr Price's
Cream Baking Powder^
Highest Award, both
Medal and
Diploma.
fs/\0
1893
World's Fair
Medal and Diploma
AWARDED TO
Dr. Price's Cream Baking Powder
The highest award was given on every claim, comprising superiority in leavening power, keeping properties,
purity and. excellence. The verdict has been given by the best jury ever assembled for such a purpose, backed by the recom
mendation of the Chief Chemist of the United States Department of Agriculture, Washington, D. C., who made an elabor
ate examination and test of all the baking powder. This is pre-eminently the highest authority on such matters in America.
This verdict conclusively settles the question and proves that Dr. Price's Cream Baking Powder is superior in every
way to any other brand.
NOTE—The Chief Chemist rejected the Alum Powders, stating to the World's Fair jury that he considered them unwholesome.
'The Autocrat of the Breakfast Table."
Price
A IV/ 'A VU1
Cream of Tartar—which 'enters so largely into the manufacture of Dr.
Cream Baking Powder—is obtained from the tart wines df France, Ger­
many, Austria, etc. The Crude Tartar, called Argo'.s, is deposited on the sides
of the wine casks during the fermentation of the wine. After the wine is drawn
off this crystal deposit is removed, dried and exported to America, where the
elaborate process of refining goes on, producing the snow-white crystals of Cream
of Tartar. Specimens of this product, in all its conditions, from the crude
Argols in its original wine cask to the purified and refined article embodied in Dr.
Price's Cream Baking Powder, were shown at the Price Baking Powder Com­
pany's late exhibit in the Agricultural Building, World's Columbian Exposition.
NOTE The Cream of Tartar Refinery controlled by the Price Baking Powder
Company is the most complete and extensive in the world.
the World.
he standard for purity and perfec
ire household words. Always full
iges nor climatic changes affect it.
of Tartar Is Made.
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