Saturday press. [volume] (Honolulu, H.I.) 1880-1885, 1884-12-06
anRsrrD ulrnRs
ssm,m,.o o,om m.,, Production ara -.


hygi,nnts affirm AT an expense OF
some uuc and trouble, contributor
has supplied the following condensed
treatise, which Is recommended g.
drinkers ol soda water so.cllltd, and
OF actatcd waters generally
The most important ingredient In sst,cd
wstcn aod that which give, them all their
distinctive qualities ~ eatbonlc reid gas com
posed a. follows eallou a7.s oxygen "a -
too.oo
Under The ordinary pressure of tho aimo,.
phcrc II is coloflc,s transparent gas with o
isinly aciiulous smell aud taste, aud il turns
blue ltmus paper red, Az the ordinary ten.
pefaWrc the gas Ia soluble In about It's own bulk
ofwatcr tor IN other words a body u water Will
dissolve about Its own bulk Of gasl and it,
solubiIity increases II The pressure be incrcssedi
that is to say that under higher pressure tho
water will absorb more gas When the com.
preston Is suddenly removed the gas escapes,
OF should escape. with brisk e1yyc,eenec. Ad.
vantage is taken Of this eneun stance in the
preparation Of soda water, as it Is called
Carbonie acid gas is produced in various
ways
/. by respiration or breathing in men and
animals.
!, ny the process Of fermentation, and II Is
the cause Of bnsknoss in bottled beer, cham
payne aud other i,rment in liquids.
g. by burning lime in Kiln, or heating
carbonate Of lime to y red heat. ljy the
operation Of subterranean hea, in volcanic dis.
trcis upon limestone beneath the surface, large
volumes are produced aud are continually
hnding their way to the atmosphere as In the
Gfouo del Cane at Naples The springs in
such districts are also iieluenlly Highly charged
with it, and the gas escapes with eileryeseenee
AZ in S.,u;rs and Vicky waters. etc
d. In the waters Of rivers etc. from the
gradual oxidation Of vegetable and Other
organic substances.
S. In coal mines from the decomposition oi
coal.
O. BY burning charcoal OF other fonsS oI
carbon.
= Back marble, limestone Iceland spar,
oyster she'll p;arl ash, carbonate OF soda, etc,
all yield eaibonic acid gas when treated with
a str uger ae.d as sullhuric. puriatic, etc.
The second of these suuiccs Of earLonic acii
is large employed in London in the making
81 arIated bread and is found to answer nd.
mirab y. :
The oh source has been employed in France
ior atrat,d waters but it imoN,s too grea,
an out ny tot the pur.hcation ui the gas, and is
not rooommlrded.
The last mined method Of production tNo. n
is that which is uni itersally used in various forms
and by Various piocessts for masking aeratcd
waters.
Carbanic acid, while unsuitable for breath
ing, is highly beneficial in its purified stat,
when taken into the stomach, aud II is vau
abe agent in preserving and restoring heai,h
tSee priestey's @orks.I
There are two recognized systems for'mak
ing aeiaied waters, viz, that known as the Aneri
can, and that described as the EuroT can contn
uous system; in the former, gas under pressur'
is forced directly into the condenser, and tn,
process is well adapted for charging portable
cylinders for the supply Of counter fountains
and for bottling with remarkable celebrity. Tn,
European continuous system is SO called be
cause carhonic acid gas-purihed with extreme
care-and water are supplied continuously
through the machine, as the bottles are being
filled, which is the only means of bottling a
one uniform pressure oI gas. In Great Britain
and on the coniincn, Of Europe no other ma
chimes than the continuous are in vogue, tn
essentially being that the beverage must b
pure, and of late years there has been an enor
nous increase in the demand for aerated drinks
due partly 10 the increase Of the general pros
perity OF the community and 10 their beini
sold at prices within the reach OF all, and part
10 the wide spread OF temperance movement
which have created a need for drinks that ar
refreshing without being Intoxicating.
, The use of aerated waters is universal, ant
each country, in apPropria,ing the preparatio
FOR its wants and for its taste, has created a
ever enduring habit, and in no part Of tn
world do they manufacture better or con
sumo more than they do in France. Thirt
years ago few hundred thousand bottle
,affced Tor the consumption, while to-day 20
millions Of syphons and bottles are not suff
cient for the public demand in favorable sea
sons.
The qualities /, possesses cxp'ain and justii
} The popular taste for the efeUescing and spal
: ling drink-so wholesome and hygienic for al
20 agreeable for the wealthy 50 economics
! or the middle classes, and Which furnishes I
he tired artisan at a moderate price colnior
ng beverage which abundanlly satisfies h
hirst. IN lemonade or mixed with varior
j yrups ii forms the popular refreshment, l
,nee h,althy and much sought after.
Men, eminent Tor their analytical knowledge
md hygienisIs have all considered the inlr'
= duction Of aera,ed drinks in the alimentaI
scale as one Of the. CREATES, acquisitions of n,o'
ern science. Th.,e drinks arc, says Il
r Academy VI Medic mes in It's report, 'the mo
~holesom; IN lature Tor every ons tonic
!, dig stve, they reifcsh and eS.inguish lhir
= without Overlooking the stomach with lar,
luantlly ol liquid"
J. "Ssizer water, and aeraed drinks in genera
IS says NJ. B,ucaa1at, hygIenic professor In ii
French Faculty oi Medicine, in his official {
:, port. "hayea specie action on,he bowels, wii'
they for,N wiihou, irritation, andoi which tn
.alm anyspas nvdie teadsney, y,shey are also d
u oest for allsying thnst, and.rspscsa,ly useful
gastralga aud nervous affections. Water chs
Jed ~iih carbonic aeil gas makes bsvera
!, as agreeable as use al. in any desired quaint,
and many delicate organizations canno, supp,
any other liquid.
!, AS to Honolulu and the Hawaii;
Islands general y We recognize a lar
impetus given lately both TO the man
y, Iaclure aud consumption II machil
u made waters, which, sold IN many plac