The new North-west. [volume] (Deer Lodge, Mont.) 1869-1897, 1885-09-11

FOUNT AND FREEZER.
SECRETS OF SODA WATER AND THE
"FIzz" THEREOF.
Popular Light Drinks for All Seasons
Good and Bad Flsvoring Extracts
New sodas and Carbonated Wines
A Profitable Business
fChicago Newal

tChicago Newsl
Soda water, until within O limited period,
has been exclusively q summer luxury. Ice
cream has made its appearance at all man.
nor OF festivals, whether in cold or warm
weather, within the memory Of man. In
fact, no one ever asks when ice-cream had
beginning or by whom 1t was invented.
Soda water, as every one knows, Is distinctly
an American invention Authorities disa-
gree in regard to the exact time and locality
Of its invention. Some declare its birth
place to have been New York and others
Boston. It's age is estimated to be about fifty
years SO many changes and improvements
have been made In soda water during the
last Ave or six years that IL Is now recog-
nized as a winter beverage as well as a re-
frsshing summer drink Hot soda of almost
every variety Is to be had during the cold
months. Delicious hot chocolate mixed
with cream Is turned bubblng from tbs
fountain, and also strong coffee and beef
tea In the summer drinks thers Is con-
slant improvement Nearly every individ-
ual dealer Of enterprise has some special
drink Of his own. Very few persons charge
the waters used In their fountains them
selves. This Ia done by Wholesale manu-
facturers and the water delivered In the
generators TO the retailers.
@The trouble with much Of the seda Wstsr
Sold" said druggist, as he stood behind his
bright, new fou ntain, 'is in the fayoring
Of the srups Now soda water, as every
physician will attest. is q most healthful
drink. 1t Is made by the action Of sulphuric
acid on bicarbonate OF soda. This produces
carbonic acid gas, which Is thoroughly
shaken with water, washed, and put into
block lined founts The reason that sweet
ened and favored soda waters sometimes
occasion disturbances Of the stomach and
headaches Is that the sirups are favored
with chemical products instead Of pure fruit
juices Pure fruit juices are cheaper than
the compositions but 1t takes considerable
more work to make them. Therefore, many
druggists prefer to use the chemical COM
positions. 1t Is sheer lazinsss on the part Of
the druggist that causes him to do So"
(which is the most popular favorr
"Vanilla, by all odds We sell ten glasses
Of vanilla TO one OF any other flavor. And,
by the way, the extract from the vanilla
bean Is extremely healthful, but there Is .
spurious extract which Is palmsd or by
manufacturers extensively as made from
the vanilla bean which Is far from being
condu ucivs to health. It Is made from tho
Tonqua bean. Next to vanilla in popular
ity are lemon and pineapple. The Swedss
always call for for raspberry or
strawberry. don't believe / sell
six glasses Of anything else to Swedas
during the season It Is not the flavor
they care for but the color which
catches them. The brighter the hus Of the
soda water the finer they think 1t Il The
Swedes are great patrons Of the saltwater
fountains. Often a couple will come In, and
each drink three or four glasses Of raspberry
or strawberry before going out The man
invariably sits down opposite to the foun-
tain, while the girl gives the order and then
carries his glass over to him. When they
have satisfied themselves he will pull out
great pocket book. select with extreme eau
ton the right amount, and give 1t to the
girl, who hands 1t over the counter.
as sarsaparilla especially healthyT
at Is not unhealthy, but the idea that the
soda-water sarsaparila is a blood purifier is
all bosh," replied the druggist, with a
laugh Certainly, sarsaparilla Is blood
purifier, but there's no sarsaparilla in the
soda water sold under the name Of that
favor. 1t Ii q mixture Of sassafras and
wintergreen- Sarsaparilla and iron is one
Of the new drinks Also, raspberry vine
gar. iced bouillon, and egg phosphate.
Iced bouillon is simply plain soda with lit
tie fluid extract of beef stirred into it Egg
phosphate is merely acid phosphate with a
raw egg stirred In, the same as Is some
times done In lemonade"
"Of what Is mead composedT
Honey. sarsaparilla and spices. Sherbet
Is mixture Of sirups and wine: solferino OF
whisky and sirup. This is also called hive
sirup' and white soda Do you know that
wines are carbonated to a great extent as
well as watersr continued the maker of soda
waters at is a fact The same kind of
generator Is used for the purpose as that
used for carbonating waters 1t Is an absurd
idea, too. that these artificaliy impregnatei
wines are inferior TO the wines In which car
bonic acid gas is generated by age and care
full handling. Carbonic acid gas is carbonic
acid gas whether manufactured by
the process Of time or by the
use Of generator. With the
aid Of . modern silver-linsd apparatus
any good, sound wine can be converted into
= fine, sparkling champagne, and in q few
hours be ready for shipment II there Is
any difference in champagnes made by the
two proce age and the introd uction OF
carbonic acid gss-it Is In favor Of the lat
ter, for it can more highly charged with
gas." ..E..g
"Who drink mineral watersr
GMen mostly. Men who use alcoholic
use them q great deal, are the buyers OF
mineral waters. They are the gam
blers' drink Few women, except Of a
certain class who are accustomed to
the use of stimulating drinks, call for
mineral waters. Ladies usually are like
children and prefer . sweet drink The
profits In the manufacture Of soda water
are about half A glass Of plain soda only
costs the maker one-tenth of . cent Ths
sirup, favors, and cream are what add to
the expense A glass Of mineral water
costs cent But few mineral waters are
genuine. The limitations are almost identi-
cal, however, with the original, as druggists
have the formula TO the IL, 900 part Of .
grain Ginger ale costs 4 cents glass A
fns champagne from nativs-graps juice can
BE- produced with tho aid Of generator for
cents glass" -....4 .a-....mt ]"
There arc from 9oo, 900 to 800, 600 gallons
Of ice-cream made in Chicago during the
summer season." said O wholesale manu-
facture aAimost the entire city is sup
piled by Eve or six manufacturers There
are a few persons who have bakeries or
candy shops who make their own ice-cream,
but the bulk II supplied by wholesale
dealer. The Wholesale price Of ics-crsam
is 81 per gallon for the ordinary kinds, and
81. rs for that known as New York This
Kind il in reality q boiled custard. The
Differences between it and the other Il that
eggs are used in its composition, and that 10
Is cooled. There are more fancy creams
such as fruit shapes and Neapolitan, sold In
winter than in summer, for there are more
entertainments. but we sail fifty gallons In
summer 70 ons In winter. Nsapolitan cream
n merely the different colors and davors
put Ia between two pieces OF tin in layers
and Trojan that way It II removed from