The daily morning journal and courier., 1895-07-04
PURE ARETHUSA WATER.
THE FAMOUS SPRING GROWING
 STILL MORE FAMOUS.

Increasing Demand for It-Every Preoau
 ton Taken to Insure Cleanliness--Elec
 trlc Plant for Winter Worls-New De-
 parturo in Ginger Ale and sarsaparllla.
 People who, two years ago, never hear of Arethusa and the famous puri- ty of the water which sprang from her grave, now use 1t as a household word because, like a certain other indispen- sable requisite in the domestic econo- my, 1t is absolutely pure" When the owner of the spring had the water in the eastern part of Seymour analysed he had no conception of the results, He had noticed that 1t appeared purer than most water, but he did not know that it was so near to perfect purity as to make it practically so until Profes- sor Chittenden, of Yale University, re- turned the analysis which proved 1t. Then the owner began to bottle it and introduce 1t to the market, In a small Wesy GU III Sl, bul llie dGlllailSl AAtte E1pNlA with it's use until now it is one of the most popular table waters to be found. Other waters may be more widely known because they have been intro duced longer and more extensively ad- vertised, but none can compare with Arethusa for purity,
 A visit to the bottling establishment is worth the making, The machinery for introducing the water into the bot ties, for impregnating it with gas, for forcing in the corks, for wiring, etc. are all interesting and to the uninitia- ted are marvellous in their workings. With a determination to give Arethusa spring water a reputation second to no other The Arethusa Spring Water Go. has been to the pains of providing the best of everything and to keeping the place perfectly clean. The bottles are of the cleanest, the corks of the best and the labels are artistically designed and handsomely executed.
 To claim consistently that the water when put on the table is pure every precaution is taken to make it so. The water is inspected. Every bottle is boiled and every cork is cleaned before being used. There is practically no op- portunity for def1ling the water, for the spring is walled in and covered. the pipes are of block tin. and deep under ground. The sparkling" water-that is, the charged-is put up in pint and quart bottles, and the plain or as it is known to the trade, the "still' water, ;t, l,aI G..N .olr ages. It is a fact that more gas is talk en up in charging Arethusa than by any other water, on the principle that the nearer the water is to water, chem ically speaking, the more gas 1t will contain. The water Is charged at six ty pounds pressure A boiler runs an engine which in turn operates the most improved carbonator and bottling and washing machines. Besides these an electrical plant has recently been put in to furnish light during the winter for there Is demand for the water in cold as we'll as hot weather-and a bat tery is employed to store electricity for use when the power Is not running.
 The plant is a model of it's kind and cleanliness is the motto of the company. A fence surrounds the place, the grounds have been graded off, and the whole is kept as neat as the family kitchen.
 This season new feature has been introduced. That isrin the making gin- ger ale and sarsaparilla of Arethusa water. The purity of the water makes these beverages above the average in quality and connoisseurs hesitate in trying to distinguish it from the i'm ported. A brisk demand has already sprung up for these two kinds of healthful drinks and it is proposed to make them a speciality in the future.