The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-06-02

with organic matter or living germs
held in solution. Such contamination
does not necessarily render the water
turbed. on the contrary it will often
remain crystal clear. and in appear
ance and taste perfectly disable. II
little syrup Or other nutritious sub
stances be added to the water the in
visible germs feed upon it and in a day
or two the water is filled with fungus
growths that render It unsghtly and
unfit to drink; 1t is for that reason
that all water used in our bottled goods
is filtered through a dense stone filter
so that the water in bottled soda water
is much purer and better than ordi-
nary drinking water.
Pure granulated cane sugar is the
base of all good soda water and none
other can be used successfully to pro-
duce clear sparkling beverage.
The use in bottled soda water OF
any flavoring or cOlors harmful to
health or any deterious drug is pro-
hibited under penalty by the national
pure food law as well as the pure food
laws of the state. Frequent inspection,
both by state and federal officers, are
made in all soda water plants. The
fact that there has been no prosecu-
tons speak well for the bottlers of
western Montana. The use of true
fruit flavors. harmless vegetable and
caramel flavor (such as the housewife
uses in cakes, candies. etc.) has done
more to populariZe bottled soda water
than anything else as they impart the
fresh, rich fruity taste that is SO pleas
ing and satisfying.
You often hear disparaging remarks
about bottled soda water because of
the acids" contained therein. If peo-
pie who make such statements knew
that the ''acids" were nothing more or
less than fruit acids derived from
grapes, oranges. lemons and other
fruits of acidity composition and which
are absolutely necessary to health they
would more than likely take a little nip
Of refreshing cold soda water them
selves occasionally.
Pure carbonic gas-that which gives
all beverages the life and sparkle-ha
/ in late years only earned the name
! pure, for it has been but a short time
| past that all bottlers made their own
| carbonic gas and at that time marble
dust was very important in the process
| However, today We have a few mOder1
scientific plants scattered about tht
country where the bother buys the gas
purified and liquified.
There is abundant medical testimon,
TO prove the beneficent influence ant
refreshing effect of carbonic acid ga
as used in bottled soda WATERPROOF
the appetite and digestion. Ask you
own doctor about it. 1t, is the sam
carbonic acid gas in kumiss and il
champagne that makes them so re
freshing and easily born by veal
stomach.
The actual process of manufacturin
is very simple with modern machinery
/ The syrup room should necessarily b
| built above the bottlng machines. l
| our plant we have all our flavors an
| syrnps on the second floor; the room
| well screened and newly painted an
here the ingredients are poured one 8
a time and thoroughly mixed with til
cane sugar syrup which is placed
4 large stone crock and from this
| passes through Il black tin piping an
| rubber hose to the most improved an
sanitary automatic bottling machin
| This machine has a capacity of %
pint bottles a minute, that Is, the cxa
| amount Of syrup is pumped into
| bottles. carbonated water is forced
| and the most sanitary type crown col
n tops are Clamped, in one minute. o.
| man operates this machine. simply pu
ting the clea nempty bottles Oh al
removing them when filled, the crow
tops are never touched by hums
hands. as is necessary under 9th
| processes.
All bottles are soaked in caustic s
luton, then placed in racks 16 at