The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1867-07-02

holding about fifteen gallons, is filled two
thirds tull Of water as cold as 1t can De oI. o.
tatned This vessel Is called fountain, anu ~
the article we see attached to every soda apP.as-
ratus in the city. The vessel Is tnens W. e.
SeVsSd 10 otne5s an m PaSSea Sy SR1n tube
ing from the generator where the sas ~ "e the
Is then attached to the mouth oneag S9HS tberein 10
fountain, and sufficient gas f0rceo suoIeln w
I'LL the vessel full and when ia .naS stase h UIsSn
maintains pressure of l2O POUNDS 70 sns squa1e s
fountain is rocked rapidly, shaking and mixing
completely the aqueous anu e sss9Uus ,, slenenes
mon rnarbIe which contains equal parts of
lime and carbonic acid In solid state This
II eomes In contact with sulphuric acid, which
combines with the lime, liberates the carbonic
acid gas, which passes through clear water for
lis p1rihcation IL is then forced into the
fountains as described, fully impregnating the
other element therein, and producing what is
The cost of manufacturing this aerated water
is trlnlng-about two cents per gallon; but the
expenses incurred in its delivery. etc, make It's
wholesale cost about twenty cents Even were
the purest and best syrups used in fiavoring IL,
lis retailed cost could not be more than AZ cents
per glass, leaving margin of 5% cents. The
havoring liquids used, when pure. consist
simply OF white sugar eggs, water and such
Sparkling CAtawba.
This exhilarating beverage is made so by a
simple process BY late invention In foun.
tains, all manner of choicest wines. can be
made to sparkle and etfervesce. 1t Is but a
case, the space between the two being filled
with carbonic acid gas The glass vessel being
filled with white wine is partially impregnated
with gas. The act of drawing it, however, opens
little valves, which allow the confined gas to
wn9 Is b resu Naive i1es wine saIee s o1
served, and sparkling CRtawba, etc, produced.
F1avOring Syrups.
For the benefit of our readers, we publish
below the various formul@s for compounding
syrups for havoring mineral or soda water.
They will be found useful to all, and should be
cut out and preserved
SdisGpdYflld Sy11tp.-I Take of white sugarhouse
syrup, gallon; water, plat; holding in solution
eighth ounce each Of extract Of iquorce, gum arabic
rubbed up with quarter of an ounce OF wIntergreen
II. Take OF simple syrup. pints: compound syrup
OF sarsaparilla, fluid ounces caramel, IA fluid
SH0Ss oil of win'ersreen and Sa''"fa' OF
Lemon Syr,p.-I Dissolve ounce of cItric acid in
fluid ounces Of mucilage acacie and half fluid
IL Crate of the yellow rind of lemous aud beat it
up with sufficient quantity of granuated sugar. Ex-
OF water and 3s pounds Of granulated sugar incud-
ing that dubbed up with the rind; warm until the
sugar is dissolved, and strain.
Ill Dissolve drachms OF tartaric acidgand ounce
s4H 81 them Sor IN with M d dsm on 6es BE- %P 0 Of
lemon. Or flavor with the saturated tincture of the
Orange 5yTUp-I To be prepared from the fruit in
the same nIae11 manner es No y Of emS6 mon
simple syrup, aud add fluid drachms OF fresh oil of
So Solution Of ne oil nse the Saturated tnctTrs OBJ
tanned by macerating the fresh peel for days
sufficient cologne spirits to cover
The lemon aud orange syrups when strained are to
be diluted with equal bulk OF simple syrups.
One dozen of the fruit Is sucient TO make one gallon
of finished syrup.
Ginger Syrup-Mix 2 find ounces OF tinctura za-
gibers with A plnts of simple syrup.
Vanilla Sy1lp-Mix fuid ounces OF fluid extract
OF vanilla with pinls OF simple syrup.
Cotee SyTtp.-Pure coffee, roasted, half pound Is
efeS oh 20 make % OF infSsion IN Which
dissolve pounds of granuated sugar.
Strawberry and Raspberry Sy1ups.-Mash the fresh
fruit, express the juice, and TO each quart add 81
pounds of granulated The juice, heated
degrees Fahrenheit and strained or filtered previous
70 dissoVing the sugar, will keep for considerable
| time.
| Pineapple Syrtp.-Same above
Nectar Syrttp.-Mix pints of vanilla syrup with /
| each OF pineapple and lemon syrup.
| SheT6et SyTtp-MlX equal parts OF orange pineap-
| pie, and vanilla syrup.
Grape SyTup.-Mix half an ounce of brandy, quarter
of ounce spirits OF lemon, and sufficient ncture
| Wttd Cherry Syrtgo.-Use either the Pharmacopnia
process prepare from the fresh cherries by express
| Ing them with the stones
Cream SyT1lp.-Take of Borden's condensed milk, /
pinl water. pint; rs pound Heat TO boiling.
and strain. This will keep for over week in cool
place.
| Oigeqt Sy1pp-Cream syrup and vanilla, each pint;
| oil OF bitter almonds, mnims
Maple SyTl.-Dissolve 80 pounds OF maple sugar In
quart OF water (Most of the syrups not made from
fruits may have little gum arabic added in order to
| produce rich froth.)
solve in 20 ounces of boiling water, and dissolve in
| this pound av Of granulated sugar.