Canadian grocer July-December 1908 . living. A 3-dozen case of ^ pints MasonsNumber One Sauce will cost you $ sells at $ Thatll do, wont it ? ALL JOBBERS THE MASON, HILLER COMPANY Toronto, Caoada Agents Wanted Throughout theDominion BARRELS For Flour, Butter or packing any kindo( merchandise, manufactured and forsale by H. CAKGILL Ca. SON CARGILL, ONTARIO. SALT Car lots of Fine, Medium or Coarse,In Barrels, Sacks or SALT WORnS12S «icl* Str**t Toronto We Want Butter ! Dairy Tubs, Creamery Solids We will buy your sta-tion, in large or smallquantities. Wri
Canadian grocer July-December 1908 . living. A 3-dozen case of ^ pints MasonsNumber One Sauce will cost you $ sells at $ Thatll do, wont it ? ALL JOBBERS THE MASON, HILLER COMPANY Toronto, Caoada Agents Wanted Throughout theDominion BARRELS For Flour, Butter or packing any kindo( merchandise, manufactured and forsale by H. CAKGILL Ca. SON CARGILL, ONTARIO. SALT Car lots of Fine, Medium or Coarse,In Barrels, Sacks or SALT WORnS12S «icl* Str**t Toronto We Want Butter ! Dairy Tubs, Creamery Solids We will buy your sta-tion, in large or smallquantities. Writt or phone as with best quotations. BflMort, Hai^y & Co. WboUsaU Prodnc* THE GROCERS ENCYCLOPEDIA •oul-try X^an-tecll Persons having Poultry to sKip to Montrealmarket should make a trial shipment to P. POULIN & CO. 39 Bonseooure Market, Montreal Buyers of Poultry, Game, Eggs and remittance. No commission. Refer-ence, any bank. USE OVAL WOODENBUTTERDISHES THOMAS St. Thomas, What Cream of Tartar is, Where it Comes From and How it is Prepared-Interesting Information for Grocers and Clerks. CREAM OF TARTAR—Probably anumber of retail grocers do not knowthat cream of tartar is a compound oftartaric acid and potassa. It exists natur-ally in grapo .luice, and being insolublein alcohol, is generally deposited in theform of argol, as the sugar of the juicebecomes converted into alcohol by fer-mentation. In the preparation of creamof tanar tlw. aigol is dissolved in hotwater, to which charcoal or fine clay isadded, to take up the coloring boiling and filtering a clear colorlesssolution is obtained, from which on cool-ing, the cr€am of tartar separates ascrysitals. Some of the crystals form atthe bottom; others form a crust on thetop like cream, whence the name, creamof tartar. In chemical composition it is thebitartrate of potash and contains potash,water and tartaric acid. It is readily soluble in hot water,though it tak
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