Homemade Baking Powder = 1 part baking soda to 2 parts cream of tartar
Before the invention of commercial breads and such, people made their own baking powder. Baking powder is the reaction between and acid and a base....traditionally baking soda and cream of tartar. You can tweak the ratio with more or less cream of tartar or baking soda if you are using a base like salt or another acid like sour milk.
Sugar/Cream of Tartar mix = approximately 1/4 tsp of Cream of Tartar per 1 TBS of Cane Sugar
This mix replicates as much as possible the natural sugars and potassium normally found in a tree or vine ripened piece of fruit...unfortunately, woefully lacking in commercial fruits nowadays.
Gelatin to Muscle/Organ meat ratio = 1 TBS unflavored gelatin (preferably beef) to 1/4 lb meat (chicken, pork, goat, beef rump, thigh, liver etc.) This approximates eating the "whole" animal.