The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1892-10-15
VARIOUS SUMNER BEVERAGES.
How Some of the Mos. common Inter
Abdominal Washes Are Produced

v''NSSS 0SVlV1cN CEvcHAtES,
How Some of the Most Common Inter.
Abdominal Washes Are Produced
Summer drinks are taken to ouench
thirst, not to increase it. Thirst is
caused by too much heat in the body,
due to the too great proportion of heat
producing food consumed such as fatty,
farinaceous, and saccharine articles of
diet.
Liquids are taken to carry off this
heat from the body through the pores
OF the skin, and thus to preserve u
normal temperature in it.
Now, if the drinks which we take to
allay thirst in the summer season are
o.. themselves charged with heat pro-
ducing matter, as is the case with un-
duly sweetened soda drinks root
beers, &C., the end for which they ere
imbibed is defeated, and the thirsty
citizen who aims to quench his thirst
by such beverages finds it increased,
and keeps on drinking, much to his
discomfort and little to his relief
He has an idea that acid drinks are
cooling, and goes into well-known
place where temperance drinks only
are supplied. There he asks for lactart,
acid phosphate, orangeade, or Lemons
ade, and, while he is given n certain
amount of the acid, it is smothered in
syrup; and it is so with all drinks
taken from tho soda fountain, save the
plain soda water itself, which is one of
the best beverages cxtant to quench
thirst.
This leads to the consideration of
the soda fountain itself, so called, and
the agency it now has in furnishing
summer drinks. The so-called soda
water is not soda water ut all, but
water impregnated with carbonic acid
gas, deriving its name, however, from
the fact that when 1t was first made
carbonate of soda was used to obtain
the carbonic acid.
Now, carbonate OF lime or marble
dust is used, and carbonic acid is
liberated from it by the agency of sui
phnric acid, which, having greater
affinity for tho lime, seizes it, freeing
the gas and forming sulphate of lime.
The water impreguated by this gas
is no moro a soda water than it is a
limo water. 1t is neither, in fact, but
a carbonic acid water, if it is anything.
The gas is produced in strong vessel,
aud transmitted by pipes into the re-
torts containing the water to bo impreg-
mated under a pressure of about 200
pounds to the square inch.
A retort will hold about fifteen gal
Ions of water. but only ten gallons
are put in, room being reserved for the
mixture of tho gas with the water.
This combination is effected by agitat-
ing the water in the retort by sub
jecting the retort to kind of oscilat-
ing movement by which each end is
raised and lowered alternately and the
water thrown from one end to the
other.
An agitation of some ten or twelve
minutes usually suiiices to change the
water under pressure. which has in
creased in the operation by about two
gallons, or onc-iifth.
1t may here be stated that the soda
water Of to-day is quite q different
affair from what it was in former
years. Then ordinary service water,
and in some cases spring water, was
used. Now only distilled water is used
to be impregnated with carbonic acid
gas
This water is produced from steam
boiler, and is well known, by con-
densation from the steam, the latter
being run into n cooling chamber or
condenser, where the heat is distracted
from it by running cold water over the
surface. The distilled water when
first condensed is at high tempera-
ture, and, to cool it, it is run through
coils in an ice box which are surrouned
with ice.
When water Is warm or hot it will
not take up the carbonic acid gas, and
the lower its temperature the more
readily the latter will combine with it.
Now from this source-the soda
fountain-is derived the great bulk of
our rsummer temperance drinks, and 1t
is satisfaction to know that the
charged water employed is absolutely
pure.
Carbonic acid. which is so danger
Gus to breathe, appears to have good,
If not tonic effect on the stomach.
In wines and beers, where it is pro-
duced by fermentation, it is the life OF
these drinks, for without it they would
be fiat and tasteless to degree.
The art of introducing it artifciallv
into non-alcoholic drinks is q great
benefit to humanity. The effect OF the
extonded employment of the soda foun-
tain now is that, If a person is thirsty
and wantsa cooling effervescing drink,
he repairs to the nearest apothecarv
store, or place where summer drinks
are dispensed, and calls for any. kind
of drink he may desire.
The compromising of such drinks is
very simple and very quickly accom-
plished by the clerk The various ex-
%acts, such rs root beer, and havors,
such as vanilla, lemon, &C., are already
prepared and combined. and are drawn
from faucets in the fountain to the re-
quired amount in the bottom of the
tumhler. Then the glass is filed with
the carbonized water, and palatable
drink is ready for the customer
The only criticism that can be made
on these drinks for summer consump-
ton is that they are too sweet, and,
therefore, too heating.
Perhaps the public taste demands
these overswectened drinks, but the
public taste is wrong. AS before
nlhteu, IL IL Is ucslIeu 70 QueuCu lnlTSb,
glass of plain soda is the best drink
that can be taken, even better than
spring water.
So-called tonic bottled beers are
made In the same way that the drinks
are compounded at the soda fountain.
The required amount of syrup with
the flavor is drawn into the bottle.
and the bottle filled with the charged
water
A few kinds of root beer are still
made, placed in the retorts and charged
with carbonic acid gas. The trouble
with such beveages, owing to the
saccharine ingredients in them, is
that when drawn from the faucet they
foam to such an extent as to be un-
drinkable, and to dispense them in
probable form the shopman must draw
the beer in large vessels and allow it
to condense; when glass of beer is
called for he places it under the faucet,
draws small amount of foam in it,
and then fills in the beer from q
pitcher.
There is another class OF summer
drinks-styled nerve foods, nerve tonic,
p L IA