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The Dispenser and Carbonator

It costs no more to do forty or fifty dollars worth of business than five or ten. The profits must be correspondingly greater. There is no better opportunity for increased trade than here. In the first place more converts are made every year from among those who have patronized other beverages, and secondly, there is such an opportunity to attract trade through the right kind of service. There is a possibility of increase by selling bottled goods especially at fountains having country trade, why not take advantage of it? Such possibility does not only obtain with that class of trade but family trade in cities may also be developed. Bottlers have realized that good products increase and advertise their business and therefore manufacture beverages which are not only wholesome but pleasant. Many of these beverages are well advertised and you might as well have the benefit of their endeavor. It simply means more sales, for if patrons have these bottled goods in their homes, they will be used and the demand continuously increased. Another suggestion we would make and that is your advertisement, that the water used in making carbonated water and syrups is absolutely pure. Doubtless this is frequently a means of spreading diseases and the source of supply should be positively safe. Such a sign at your fountain will instill confidence, for in this day such subjects find ready hearing, we have heard a number of good patrons say, so and so uses pure water or artesian water while at another place they are using hydrant water. Every point of sanitary interest must be observed in conducting a soda fountain.

XX

ROOM AT THE TOP.

There is always room at the top, says the International Confectioner, for the man who is willing to be a climber and the soda dispenser who stays at the bottom has no one to blame but himself. Now I know what you are going to say. You say, "The boss don't appreciate my work even when I try hard." Now, that is just the trouble, you try hard spasmodically because you want appreciation. You ought to do your best because it is right. You ought to do your best for your own sake. When you are careless and negligent you don't injure the "boss" half as much as you do yourself. Don't fool yourself. The "boss" knows who is who and who is trying, not only that, but the man down the street with a better position to offer knows what you are doing too. If you ever want a better position you will have to fill the one you have to the best of your ability. Now be honest-do you believe promotion will ever come to the man who is doing poorly what he is doing?

No; you know that you must be competent, for you know that inability to do the work you have to do is not the quality those men are looking for who have power to promote your welfare and bring you opportunities.

Our trouble with dispensers is that they want some one to put them on top. Stop, and think a moment, and you will realize that to reach the goal in any walk in life that you must climb, step by step, and that each step must be well and carefully taken. Men who hurry up stairs are out of breath when they reach the top and are, therefore, unable to do well

what they set out to do; climb slowly but surely, and when you are at the top you can hold your position, because you will be competent, and the knowledge you have gained will have so permeated the mind that it will be perpetually useful.

In climbing there are a few principles that you should remember.

The principle of thoroughness can never fail when properly applied.

The desire to know is of no value unless it is backed up by an effort to obtain the desired knowledge.

The right principle can never fail when applied; the trouble. is that most men fail to apply it.

Lack of faithfulness in things which seem trifles to you will become the greatest drawback to success. Your greatest source of inspiration will be found in the consciousness of your superiority. To have this you must always be doing better than your position demands, for superiority, without a doubt, is due to the fact that you know more than the occasion requires.

Knowledge comes either from intelligent application or from experience; experience is a slow teacher, so apply your mind to the acquisition of knowledge.

Obstacles often prove to be opportunities, and things that first seem unpleasant when conquered often become pleasant resolutions.

Train your mind. Preserve your health. Observe what other climbers are doing. Always have a desire for knowledge. Strive to learn all you can. Put what you learn into practical use. Learn all you can about what you are doing today. Live a life that's worth while. Work hard and keep your mind open to the best from all sources.

It is the going on and up that produces the pleasure of work, not being on top. When there is nothing more to learn we will all stop. Until then keep at it.

THE IDEAL SODA DISPENSER.
By G. D. Crain, Jr.
Who is the ideal soda dispenser?
What are some of his characteristics?

As in most cases, a definition of the A-1, 100-point man behind the counter of the soda department may be had largely by negation. By stating some of the things which an ideal dispenser is not, it is easier to realize what he is.

While it is a fundamental principle of the business that absolute cleanliness shall be observed in the dispensing of soda water, even this is often disregarded. For a soda man who respects himself or his business to go on duty in a soiled coat or apron is unthinkable, and yet how many times in a day in any big city can one find the soda water boy offending the good taste of his patrons by serving them in a garb which should obviously have sought the laundry bag a day or two before?

Nor is this the only way in which the canons of soda water ethics are broken. The dispenser should have clean hands, nails manicured properly, and as carefully tended as those of a physician. Note sometimes, when you have opportunity, how clean and strong and vigorous-looking the hands of a medical man, especially if he be a surgeon, are, and you will

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We have ready to ship a large number of our 1911 Model stock Iceless Fountains, consisting of 6, 8, 10 and 12-ft. Outfits complete. Our stock Outfits were built in large quantities and at a great saving in cost, therefore we have prices on Outfits for immediate shipment much lower than ever named before, and special terms.

You would receive a Fountain from us before the order could reach Eastern factories— besides, you would save 50 per cent. on the freight.

Write, wire or 'phone for description, prics and special terms.

While in Dallas be sure and call on us

THE GROSMAN COMPANY

2405 SWISS AVENUE

Dallas, Texas

P. S.-We also have on hand special bargains in slightly-used iceless system Fountains that have been taken in exchange for larger ones. These Fountains have been re-built and are guaranteed to be in first-class condition. Prices low-terms easy.

fruit properly chilled before serving. Some like a little salt; others like salt and pepper, both of which should be on hand for any who may desire them, and occasionally some one requests a little powdered sugar.

Cantaloupe Crushed Fruit.

There are some dispensers who would like to serve cantaloupe, but whose business is not sufficiently large to warrant their buying any quantity of melons, and there are others who would like to furnish something of this nature for ten cents. For such, the crushed fruit method is a very satisfactory way of handling the fruit. Select three nice large ripe cantaloupes, and remove the seeds. Then, with a spoon, cut out the eatable part of the melon in small portions, putting them into a small onehalf gallon fruit bowl, and fill nearly full with simple syrup. The amount of syrup you can use will, of course, depend upon the amount of pulp that the fruit yields. Use these just the same as any other crushed fruit in the preparation of sundaes.

Plain Cantaloupe or Melon Sundae.

Place a portion of cantaloupe in a sundae cup, and put a No. 10 or 12 mound of vanilla ice cream in the center.

Cantaloupe a la Mode.

This is prepared in the same manner as the plain cantaloupe sundae. This may also be made to look very dainty by placing a lettuce leaf in the cup before the portion of cantaloupe is placed in it, and then topping with a cherry.

Cantaloupe Nut Sundae.

Over a plain cantaloupe sundae, sprinkle a spoonful of chopped nut meats.

Cantaloupe Caprice.

Place a portion of cantaloupe in a sundae cup and put a No. 16 mound of vanilla ice cream into it and cover with crushed pineapple.

Cantaloupe Glace

Place a portion of cantaloupe in a sundae cup and put a No. 10 cone of orange water ice in the center, and top with a maraschino cherry. If you do not have orange water ice, you can use lemon.

Cantaloupe Sundae Connecticut.

Place a portion of cantaloupe in a sundae cup. Put a No. 10 portion of ice cream in the center, and pour over it a little fresh crushed raspberry.-E. F. White in International Confectioner.

CONTRIBUTED AND SELECTED FORMULAS. Grape Juice Sundae.

Place a rounded scoop of vanilla ice cream in a cup, carve a hollow in the ice cream with a spoon. and fill with grape juice.

Maple Sundae.

Place a scoop of vanilla ice cream in a cup and pour over it a portion of maple syrup; top with a small piece of maple sugar.

Melon Sundae.

Serve a square of ripe watermelon in a dish and crown it with a rounded scoop of vanilla ice cream.

D

Nougat Sundae.

Place a cone of vanilla ice cream in a cup and pour over it a quantity of strawberry syrup, sprinkle mixed chopped almonds and pistachio nuts.

Ginger Sundae.

Place a scoop of vanilla ice cream in a cup and pour over it a quantity of ginger syrup; top with a cube of preserved ginger.

Almond Chocolate Sundae.

Place a portion of vanilla ice cream in a glass and pour over it chocolate syrup and sprinkle with chopped almonds. Both the syrup and ice cream may be varied.

Banana Sundae.

Place a portion of vanilla ice cream in a glass and garnish with sliced bananas. This may be varied by using a small quantity of banana or strawberry syrup.

Club Sandwich Sundae.

Place a slice of vanilla ice cream in a dish, place over this two sweet wafers, and over them a slice of chocolate ice cream, giving a perfect sandwich. Chopped nuts and fruits may also be used for filler, likewise sliced fruits. Sliced banana answers the purpose well, as it may be eaten easily with a spoon.

Left With You.

Draw one ounce cherry syrup, 1⁄2 ounce pineapple syrup, 21⁄2 ounce lemon syrup into 12 ounce soda glass, add 1⁄2 glass cracked ice, fill with soda, top with slice lemon, red cherry and serve with straws.

Satisfaction.

Draw 11⁄2 ounce vanilla syrup into 12 ounce soda glass, add 2 ounces sweet cream, a little vanilla ice cream, fill glass with fine stream of soda, top with nutmeg, serve with spoon and straws.

Pleasure.

Draw 2 ounce ginger syrup, 1⁄2 ounce sherry syrup, 1 ounce good ginger ale in 8-ounce soda glass; then add 1⁄2 glass cracked ice; fill glass with soda stream (heavy), top with slice of lemon; serve with straws through slice of lemon.

Dunce Cap.

Put a No. 10 mound of ice cream into a sundae cup, and pour over it a ladle of any desired crushed fruits, and sprinkle with chopped nut meats. Fill a small ice cream cone with whipped cream, and invert it on the mound of ice cream.

Football.

Put a No. 10 mound of coffee ice cream into a sundae cup and cover this with fresh crushed orange, and sprinkle with chopped chestnuts or French macaroons, and top with whipped cream.

French.

Put a No. 10 cone of vanilla ice cream into a sundae cup, and pour over it a little chocolate syrup. Place a ring of banana slices around the base, then sprinkle with chopped nut meats, and top top with whipped cream and a creme de menthe cherry.

Goo-Goo Nut.

Put a No. 10 cone of coffee ice cream into a sundae cup, and pour over it a little coffee syrup. Sprinkle with chopped nut meats, and top with whipped cream. Place two cherries near the top of the cone to represent eyes.

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