Los Angeles herald., 1905-07-23
Genesis of
Fizzy Drinks

and the gods on Mount Olympus
quaffed their nectar, soda water sar-
saparilla, root beer and similar bever-
ages had not been invented, and the
drinkers of old were doubtless satisfied
without the great variety of cooling
liquors with which modern mortals are
favored.
Fifty years ago the housewife gath
cred sassafras root, teaberry leaves
and other aromatic plants. and concoc-
ted beverage which. after being al
lowed to ferment for week, generated
it's own gas and became a pleasant
drink. In some places this is still done.
Today the gas is forced into the liquid
by great pressure, and with the addi-
tion of the proper flavoring extracts a
great variety of palatable drinks are
produced, which are ready for sale at
once.
A knowledge of chemistry is indis-
pensible to the successful manage
ment of the bottlng industry, por-
tion of that knowledge being directed to
the manufacture of carbonic acid gas,
without which mineral waters would
be lifeless and insipid. Sulphuric acid,
marble dust, whiting or any other con-
venient carbonate and water are
brought together in a generator, in
which they evolve by contact large
volume of carbonic acid gas. This gas
Is accumulated in a gasometer, from
which storehouse it is used as needed.
In bottling soda water, sarsaparilla,
ginger ale or other carbonated waters
the gas is conveyed from the gasome-
ter into a machine called a condenser,
from which force pump conducts 1t
through a rubber hose into the bottles
which already contain the required
f1avoring syrup. The process of bot
Ting is necessarily carried on with
great rapidity in an establishment
which conducts wholesale trade. The
operator picks up an empty bottle and
places it in the machine. The turn of
cock releases the syrup and allows
it to flow into the bottle. A pressure
of the foot on a pedal sends down a
stream of water highly charged with
gas and the turn of lever forces
down a rubber trimmed metal stopper
into the neck of the bottle, hermetical-
ly confining the liquid, which sparkles
and dances into it's glass prison. All
this is the work of but a few seconds,
and is repeated with rapid and rhythmic
motion until the box, which contains
either one or two dozen, is full. With
an up-to-date machine an expert is able
under favorable conditions to fill from
200 to $50 dozen bottles a day, accord
ing to size.
Seltzer and it's kindred drink, vichy,
although not pleasing to the taste Of
the novice in drinking, are extensively
used by the bibulously inclined. For
putting up these drinks a special style
of bottle is required, called siphon.
Siphons are made of very thick, highly
tempered glass, capable of resisting the
great strain to which they are sub
jected while being filled, the internal
pressure upon them being from IT'S to
200 pounds to the square inch, ST.
phons are imported from Europe, being
made in Bohemia, for while that style
of bottle can be made in the United
States, with all our advancement in dis
covery and invention the art of tenn
pering glass still eludes us. Like other
aerated water. seltzer and vichy are
impregnated with carbonic acid gas.
combined with other ingredients, the
composition of which is supposed TO
be a trade secret. The gas laden liquid
is forced into the bottle by powerful
pump, and when it is to be used a
lever at the head is pressed down and
the contents is forced out by the in
ternal pressure.
The process of bottling is always at
tended with considerable personal
hazard; bottles frequently burst under
the pressure of the gas and cuts, more
or less severe are sustained by the
operator. BY the modern system, how
ever, accidents of this kind are reduced
to the minimum by means of strong
iron guards in which the bottles are
enclosed while being filed. For siphons
particularly is this defense against fly
ing glass required on account of the
great pressure to which they are sub
jected. and in addition to the bottle
guard a defense for the arm rubber
gloves and wire face mask are often
used. Seltzer cannot be filled as rapid
ly as other carbonated waters but with
the latest improved machines an ex-
perienced hand can turn out from 150
to 200 dozen filled siphons daily.
Drug stores and other places in which
soda water Is dispensed from foun-
tain are dependent upon bottling estab-
lishments for their OUTFIT Enterprising
bottlers at summer resorts keep soda
fountains in stock, which they rent for
the season TO those desiring them.