Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1878-08-21
NUMBER 40.
suHnER DRINKS.



{ the go-by, and that lighter beverages
such as lemonade, cobblers, punches an
!, buttermilk-were in demand. The REF
ular drinker, through fear, abandone
his whisky and beer, preferring not :
riak his life 70 long ~ old Sol continues
10 hold undisputed sway. i may NOV
be of interest 10 show something Of th
character and composition Of the ten
4 perance beverages. and In this brie
sketch notice will b mads Of lev o
them. The basis of all popular e6erves
cent drinks il carbonated soda, or waite
strongly impregnated with carbonic acit
gas. It is well known that this il /
poisonous gaA It ID the heaviest of al
gases, and it is to be found in sewers
wells and shafta 1t begets the fire damp
in the coal mine, and enough of it may
be eliminated by heat from I small piece
of charcoal to furnish the means Of sui
eide to any one weary of life. The small
quantity of this gas which enters into
soda water, seltzer or champagne, instead
of being injurious, is considered bene-
fetal. Seidlitz powderA e6ervescent
salts, sparkling wines and bottled ales,
owe their foaming qualities to its pres.
cnce. Domestic still wines are some
times carbonated by artificial means,
and sold for sparkling champagne.
SODA WATER.
The beverage popularity known as soda
water, is so-called because it was form
erly made from bicarbOnate of soda, or
baking soda, and in the eaet bicarbonate
of soda is still largely employed, the
manufacturers claiming that no cheaper
ingredient can be Furnished that can 80
we'll serve their purpose. 1t is said the
basis of all fermented beverages now
manufactured is mostly made from sui
phuric acid and ground limestone, and
not marble dust, )" as is generally sup
posed. 1t is ground TO the consistency
Of -four in a powerful steam mill and
passed through sieve; the finer 1t IL
ground the greater the quantity OF gas
that will be produced. BY the time II
is well screened it il almost pure carbon
ate of lime, and is then poured into IN
air-tight metallic weasel den0minated .
generator and saturated with sulphuric
acid. By the union of the gas and lime,
the snlphate of gypsum is formed and
the carbonic acid gas ID eliminated. AT
terwards the sulphate of gypsum 10 blown
out of the generator, the gas is passed
through the pipes to smother vessel,
when 1t Is passed through water for the
purpose Of freeing it of the presence of
oil of vitriol or any other noxious gas.
From the gasometer the gas is passed in
to portable fountains containing filtered
water, for it il known that water a. .
low temperature will absorb it, own vol
ume Of carbonic acid gas, and the colder
the water the moro gas it will absorb.
This the resson why portable fountains
are always kept in cool cellars.
BOTTLED wATErs.
1t is stated upon good authorit, that
OF the bottled bt verages, none OF them
are what they profess to be. There Is no
sarsaparilla in sarsaparilla," no ginger
in "ginger ale," nothing of mineral
character in "mineral water" and selt-
zer has nothing appertaining to the real
setter or salters water in its competition
except water. Ottawa beer 10 usually
made with sugar, snakero0t and aromat-
les, which will acetify soon after the
beer il manufactured. II should bc made
fresh every day, but it il said it Ii not.
The carbonic acid gas will disguise the
bad taste Of stale Ottawa beer until it
has been swallowed, but soon internal
disturbances takes place. Fresh Ottawa
beer is rather pleasant beverage, and
kept freshly on tap at the drug stores, IL
popular in the summe: time.
Nearly NIL mineral water is aerated
water, favored with syru:M. Much Of
the ginger ale is aefated water favored
With Cayenne pepper. 4 u held that
Cayenne pepper in small quantities 10
rather beneficial than otherwise, and il
really healthy beverage ~ compared
with otherA Good ginger ale should Be-
made with lemons, ginger sugar and tar
taric acid. Seltzer water u simply car
donated with water favored with aalts..
To the palate it IL not very pleasant. IL
has quite IN influence upon the bowels,
and il often used By those who have
imbibed too freely Of intoxicants, for the
purpose of neutralixing the effects Of the
liquors. None Of the drinks referred to
are injnrious il their bases have been
made In wholesome fOuntaina Nearly
all first-ela@ dr1ggist1 manufacture
their own fayoring s1rups, and many
who do not, purchase the imported
French fruit essences. These come in
bottles containing about pint and Z
hall, and retail ut shout seyenty-five
cents. The escences are obtaincd 81 *
pressing the fruit and concentrating tAe
juice cold. Once opened, 1t will iernant
in the bottle, unless sweetened and used
in short time. A bottle Of rruit -