AN UNLOOKED FOR BUT MOST FORCEFUL ADVERTISEMENT FOR HEISEY GLASSWARE.

All dealers in antiquities are on the in-bad list of a certain rich man of this city. He believes that they operate a modern variety of the good old army game, wherein the sucker's crop is neatly stowed away in the dealer's barn. The rich man not long ago opened a magnificent camp in the Adirondacks. His table service was of solid silver, he had sixty thousand dollars' worth of paintings pinned up on the walls, and he went to great pains and expense to make the place artistically attractive. One day his wife came to him in excitement.

"I have discovered a wonderful set of early English drinking glasses at the dearest antique shop on Fourth avenue," said she. "The cutest old man is in charge. He told me that the duke of Mackintosh owned them."

The rich man was interested. He visited the antique shop and talked to the cute old man. That reverend individual wagged a gray whisker at the rich man, and gave the pedigree of the drinking glasses from the day that the first duke of Mackintosh owned them. The rich man bought the set, paying $17 apiece for the glasses. A time-stained and discolored letter accompanied them, certifying to their authenticity. All the guests at the camp in the Adirondacks praised them very highly. Then one day the owner examined them more closely, dura fit of idleness, superinduced by a mountain rain. On the bottom of the glasses he found a small "h" in a diamond. It was so minute that a miscroscope was almost needed to decipher it.

"Very odd," said he to himself. "That looks like the trade mark of the Heisey Glass works in Newark, O. I was born there, and I ought to know."

He communicated with the glass works, and found that, sure enough, the goblets were manufactured there. They sent him a barrel full of other glasses of all forms and sizes to prove it. He has drawn two morals. One has been stated, relative to antique dealers. The other is that the duke of Mackintosh may also have lied.-Cincinnati Times Star.

X

TROJAN DIPPER WINS.

William Ross has won his suit against H. S. Geer Company in the Circuit Court of the United States for the Northern District of New York. The judg ment prohibits the imitation and making or selling any ice cream ladles, dippers, dishers or spoons of the distinctive form, appearance and pattern of "Complainant's exhibit, "Trojan Dipper" herein or in any such near resemblance thereto as might be calculated to deceive and from making or selling dishers of the style or pattern of "Complainant's Exhibit, Defendant's Trojan Dipper."

"THE SERVICE THAT SERVES." CO-OPERATION-THE NEW NOTE IN "BIG" BUSINESS.

The Bigger, Broader, Better, Bishop-Bab-
cock-Becker Company Inaugurates Epoch
Marking Methods of Far Reaching Impor-
tance to the Soda Water Industry.

The coalition of the interests represented by the Bishop-Babcock-Becker Company whereby old established houses were brought together under one management for the betterment of manufacturing and selling conditions, was an event of unusual interest and importance to the Soda Fountain world. Now, however, the consolidation bids fair to become the minor event, overshadowed by the inauguration of methods and a statement of purposes that promises to earn them a prominent place in the history of the Industrial Evolution of this coun

try. Fearlessly they sound a new note in corporation affairs-Co-operation-and it rings with clarion, clearness and sincerity. We reproduce from their advertisement appearing elsewhere in this paper their marvelously concise and conservative statement:

What It Means to You.

It means that three great soda fountains embracing all practical types of construction and representing all that is stable, solid, sure and experienced in soda fountain building are brought to your door at one selling expense.

It means that the concentrated resources of eight great factories will be devoted to serving the interests of the soda fountain buyers of America.

That through standardization and highly developed specialization in manufacturing, production costs will be reduced to the lowest possible point consistent with the superior quality of our product.

The consolidation of the Bishop and Babcock Co. and the L. A. Becker Company represents the amalgamation of leading manufacturers of the same general product for the purpose of enabling them to conduct their business more economically; to increase their purchasing power, to reduce their executive, overhead and selling expense, to concentrate the brains and ability of each organization upon the problem of giving to soda fountain buyers, apparatus representing the acme of perfection in design, construction and material at the lowest cost, and in addition to render a Service that Serves.

Through our distributing branches and many factories we are enabled to keep in closer touch with soda fountain buyers and owners to insure that every customer will be well served no matter how remote his location.

Each distributing branch will be under the direction of a manager selected because of his fitness for such a position of trust and responsibility. Each manager will be found in full accord with the policies of this Bigger, Broader, Better Company and by their actions shall merit the respect and confidence of soda fountain buyers.

We cover the entire field of Soda Fountains and Accessories. We offer you anything and everything worth while in soda water apparatus, carbonators, accessories, and upon terms so liberal that you can not afford to retain and operate out of date equipment.

It is further the purpose of this company to devote a portion of its energies and capital to the betterment of the soda water business in general through placing at the disposal of our customers the vast resources of our department of Publicity and Promotion, for the production of Practical Business Building Plans.

The past record of the component companies for liberality, fair-mindedness and courtesy in business dealings is of itself sufficient assurance of a continuation of this policy.

X X X

COUNTER DISPLAYS THAT COMPEL BUYING. Many a customer enters a store with the intent of buying some particular article and nothing more, but goes out with something else he saw prominently displayed or advertised on the counters.

Knowing the value of these silent salesmen the Pabst Extract Co. have prepared some mighty attractive counter displays that almost compel customers to buy. They are real store-helps-real profit-getters.

These counter displays, together with handsome window trims are furnished free by Pabst Extract Co. to all dealers who will ask for them. No dealer should fail to take advantage of this easy and practical method of linking his store with the Pabst Extract advertising now appearing in nearly all the leading magazines. Full particulars may be obtained by writing Pabst Extract Co., Milwaukee, Wis.

SAN ANTONIO MEETING.

The San Antonio meeting to put into effect the "Bottle Deposit System" was held June 20 in that city. Besides the bottlers of San Antonio there were represented Coca-Cola Bottling and Manufacturing Company of Kenedy; J. L. Campbell, of Kerrville, and Coca-Cola Bottling and Manufacturing Company of Beeville.

secretary-treasurer.

The following officers were elected: Theo. Miller, of San Antonio, president; Chas. Graebner, of San Antonio, vice-president; J. L. Pampell, of Kerrville, While the meeting was not a complete success, all in attendance promised their had efforts to continue the work until all been brought in. Another meeting is to be held in the near future.

The letter sent out to their trade reads as follows: "On account of the enormous loss to us in bottles and cases, and in order to protect ourselves against such loss and destruction of our property, we, the undersigned bottlers, will require a deposit of 122 cents per dozen on each dozen of bottles delivered on and after July 1, 1911. And we do hereby agree to return to the customer said sum of 121⁄2 cents per dozen for each dozen of our bottles turned over to our drivers or delivered to our places of business, or delivered to express companies, provided receipt to cover is mailed to us.

In cases where bottles are missing, 5 cents will be deducted from above deposit for each bottle short or missing.

The above is not to apply to any cases delivered prior to July 1, 1911, and only on cases showing by a particular mark or tag that they are entitled to the above refund.

In case of the loss of one dozen or more bottles a minimum of 50 cents per dozen will be charged for such loss.

In addition to charge of loss of bottles, a charge for containers will be made as follows: 50 cents for each 2 dozen; $1 for each 4 dozen, and $1.50 for each 6 dozen cases not returned.

Mr. Fulcher is also in the field and the work should be completed within another month. Those in arrears should send in the money as it is badly needed. There are still some promises which have not been met. Every bottler should become a member of the association, the first year's fee is $6, after that $4. A small sum indeed to help so profitable a cause. Send in your application with the fee to Secretary E. G. Eberle, Dallas. You are being benefited, will you not contribute your part? You will if you stop and think for no one desires to profit by the expenditure of his co-laborers.

The Sherley Bill.

Every bottler who manufactures a special beverage should oppose the Sherley bill now in Congress, because it provides a stamp tax on all proprietary goods. This is unfair taxation and troublesome in the extreme. Write your Senator and Congressman at once to oppose the measure because it is a specie of class legislation. This means money and trouble for you, if the bill is passed, so further suggestion should not be necessary. We have called your attention, will you heed the suggestion?

It costs you only a few cents in postage or better a number of telegrams in addition thereto.

The Bottle Deposit Again.

F. W. Cross said at the Kansas meeting: "Before any class of business men can co-operate successfully, they must have an organization. I think that no one will dispute this. After an organization is formed, 97 per cent. of the business men that would be benefited thereby should jo.n that organization and become live and life members. This surely would apply to the Kansas State Bottlers' Association. I have two reasons for saying 97 per cent. One is that the number 7 is supposed to be a lucky one, and the other, if 97 per cent. of all the bottlers in Kansas belonged to our association, the balance of 3 per cent. would come in without any coaxing, or we would get along very well without them, if they did not. I have heard of bottlers-not in Kansas, of course, perhaps in Maine or California-whose only idea of the benefits to be derived from such an association as ours, was to form a trust and raise the prices of our goods. I believe that when we get all the other obstacles that now confront us removed, the question of price will take care of itself. By co-operation, we could have a deposit system, a bottle exchange, defeat unfair legislation, curtail losses by bad accounts and reduce railroad and express rates. As most of you probably know, for several years past I have been opposed to a deposit system. The only excuse that I now have to offer is ignorance. But I have been converted, and am now on the right side. There is absolutely no reason why we should invest thousands of dollars in bottles from year to year, and then loan them out to the thoughtless and careless public to throw at the birds and the umpire of a ball game. But the long, costly years that we have been loaning bottles in Kansas has established a precedent that will be very difficult to overcome, unless we cooperate and all work together. With even 75 per cent., or 80 per cent. of the Kansas bottlers belonging to the Kansas State Bottlers' Association, it would be a comparatively easy matter for all of us to adopt the deposit system. I confess that I haven't the grit to try it alone; neither have any of my brother bottlers, up-to-date. But just let a small majority of my nearest competitors write me that they have, or will, adopt the deposit system, and see how quickly I will get into the procession. In the past we have all been too ready to doubt our competitor's honor. By getting together and working together, we lose this feeling and learn to depend on his word."

א

DISTILLED WATER RECOMMENDED.

I. Z. Ettenson in Liquid Bottler. There are very few waters which do not require treatment (mechanical or chemical) before being used for bottling purposes. There are very few bottlers who have not some kind of a filter for their water which probably also acts chemically. Without a doubt the time will come (and not far off) when nothing but distilled water will be used for drinking. Noted authorities are on both sides of this discussion at the present time, but the balance seems to lean toward the use of distilled water. Every newspaper contains reports daily of deaths by typhoid fever, scarlet fever, etc.. contracted from polluted waters. Some authorities claim that distilled water is bad for the system; that the life, meaning probably oxygen

and carbonic gas, is taken out of the water by distilling, leaving a flat, insipid taste, which makes it unpalatable. There are stills on the market now, scientifically constructed, which yield a bright, sparkling tasty water containing all the oxygen and carbonic gas that it had in the first place and being absolutely pure and beneficial to the human system. The medical department of the army and navy of the United States testify that distilled Water is the "greatest aid to health that is known."

Extracts Unjustly Blamed.

Time and again samples of bottled beverages have come into the laboratory with a complaint that the extract caused a ropiness or turbidity or sediment; when a chemical examination of the sample revealed the fact that the water used was polluted with sewage or filth and heavily loaded with magnesia, all of which was bound to cause trouble in a bottled carbonated beverage.

One has no idea, until he has made the trial, of the difference in appearance and taste of a piece of goods bottled with a pure distilled water and of the same goods bottled up with a water polluted and impure.

To discuss the different kinds of filtering devices and chemical purifiers used by different bottlers would fill a book. Some use sand, or charcoal, or stone; others use wood shavings or plain cheese cloth, while others use a combination of some of the above. Some bottlers swear by the alum treatment or permanganate method of clarifying the water.

Best Kind of Filters.

A good filter to use on a small scale where water pressure is not available is a home-made combination of sand and animal charcoal. This filter not only acts mechaniclly in removing suspended matter, but acts chemically in oxygenating the water by means of the charcoal, thus destroying considerable or all of the dissolved organic matter. Charcoal has always proved a very successful filtering medium, and if proper attention is paid to it, will give good service for a long time.

Stone "Pressure" Filters.

A stone filter, consisting of a good porous stone or several stones, and arranged so that it can be easily and quickly cleaned, is also very good for objection. able waters. These stones are usually of composition and act chemically as well as mechanically, while at the same time yield a larger amount of good water in a shorter time, than the home-made charcoal filter.

An important advantage of the "pressure" stone filter is that the bottler has to keep it clean or it won't filter.

Cleaning Imperative.

Unlike the stone filters, which give warning of their insanitary condition by refusing to filter, the charcoal filter must be watched zealously and cleansed thoroughly with clear water whenever the water begins to show evidences of impurity.

Often samples of water have come into this laboratory illustrating this instance, the filtered samples being worse for drinking purposes than the raw water, and the bottler wondering why his bottled goods turn bad.

Of course, some filters may be all right for some waters and no good for others, but as a rule a good filter should combine the following qualities:

What a Filter Should Do.

It should be capable of acting both upon the impurities held in solution and upon those in mechanical suspension.

It should be composed of material insoluble in water.

It should be capable of retaining its purifying properties for a long time and should be arranged so that it can easily be flushed out or renewed.

Lastly it should be cheap in ratio to the amount of water purified.

There is no reason why an up-to-date intelligent bottler should not put out bright, clear, sparkling beverages which do not turn cloudy or get ropy on standing. If he is at all progressive and up to the minute and takes the trouble to see that his water, the real basis of his business, is really fit for bottling, he will soon notice improvements in his goods; his troubles will disappear and his gains financially will soon offset any expenditures made in filtering devices.

א

PARAFFINED TUBES FOR ICE CREAM. These tubes contain a big quart of solid, rich ice cream; frozen hard and packed tight. There are two big advantages connected with buying cream this way; it keeps the cream cold and solid while being carried home and the pasteboard peels away like the paper from a paper pencil, leaving the ice cream in a perfectly formed cylindrical shape which may be sliced in neat, circular slices. It's fully as nice as brick ice cream and there is no waste left sticking to the sides of the container.

POINTS ABOUT ICE CREAM.

Ice cream has its fine points and sometimes a beginner using the finest of ingredients will fail to get a smooth product. The room where ice cream is made should, of course, be scrupulously clean. In many States and cities stringent regulations are enforced along these lines, but even though you be locally free from regulations, it is well to have the room and utensils absolutely clean. Not only should your own premises be clean, but the adjoining pren ises should also be taken into account. Ice cream will absorb odors readily, and this fact should be taken into consideration when locating a plant, large or small.

In using power, do not get too much speed at the start, a mistake which many beginners make. If you start off at top speed, the finished cream will be apt to have a greasy, buttery taste and appearance, no matter what ingredients are used. Start off at a moderate speed and do not increase the speed until the cream is pretty well frozen; the speed may then be increased until the batch is completely frozen. When frozen, cream should not be immediately put on sale. It will be better if allowed to stand for thirty or forty minutes before being served, being kept closely covered, of course, and well iced. Some experts claim that cream should be repacked or transferred to another can immediately after freezing, and then permitted to stand for a short time. Do not let cream stand where there is any chance that odors may be absorbed.

א

CONDENSED MILK.

Milk, as it comes from the cow is eighty-five to eighty-seven per cent. water, the balance of the solids being from three and one-half per cent. to five per cent. butter fat, four per cent. to 5 per cent. milk sugar, and balance casein and albuminoids, with a small per cent. of ash. Now, then, one hundred gallons of fresh milk is eighty-five to eighty-seven gallons water, so when we make bulk condensed milk we simply get rid of about seventy gallons of this water, leaving thirty gallons of finished goods, only half of which is water, or fifteen gallons, the difference between the eighty-five which we started with and the seventy which we eliminate.

It is the elimination of this water which gives condensed milk its greatest value to the ice cream industry, namely, the body and smoothness which I have previously mentioned. You know fresh, whole or, as we call it, crude milk, will make ice cream

which is palatable and smooth when it first comes from the freezer, out if packed away until next morning it will be rougn and gritty and full of icicles. This is que to the excessive amount of water in it, wnien crystallizes over night.

The rst step in making condensed milk is for the milk receiver to accept only milk which is low in lacuc acid and of good navor. After leaving the receiving vat it goes to the not wells, which are large open kettles, where it is heated very hot (just below the boiling point) for the purpose of deadening the lactic acid germs. From the hot wells it goes to the vacuum pan, which is jacketed on the bottom and contains large steam cous or worms. Here, under a vacuum pressure of about twenty-six pounds, the milk is brought to the boiling point, which, with a twentysix-inch vacuum, is about one hundred and thirty-10ur per cent. one hundred and thirty-six degrees rahrenheit. The idea in boiling it at so low a temperature by means of a vacuum being to get a natural milk flavor and not a cooked taste.

to

As soon as it begins to boil, the vapor which rises from it goes up to the top of the vacuum pan and out of the neck to a horizontal arm or extension, called the condenser, where it meets a fine spray of cool water, which reduces it to water, from where it passes down through the vacuum pump and into the sewer.

From time to time small samples are taken from. the batch. These samples are tested with a hydrometer for the purpose of ascertaining their density and specific gravity.

When the batch shows the proper specific gravity or weight the vacuum pump is shut off; the steam I shut off the coils and the milk is allowed to stand in the pan, receiving the heat only from the jacket. This is called the super-heating process, and is done principally for the purpose of preventing a precipitation of the milk sugar. It also coagulates the albumen in the milk and makes it thick and heavy in appearance.

However, it does not add any solids or real body to the product whatsoever. After the goods are super-heated to the correct point the milk is drawn from the pan into the cooling cans, which are placed in the cooking tank where the heat is reduced with the greatest alacrity. The quicker it is cooled down, the longer it will keep and the better the flavor.

Now, when canned or evaporated milk is made it is treated quite like the bulk up to the super-heating point, which is omitted. When it is cooled it goes into a vat, from which it passes into a can-filling machine. The lids are placed upon the cans, which then go through a sealing or crimping machine, which seals them tight. Then they are placed in a large iron shell or retort, in which the contents are thoroughly sterilized by being subjected to a very high steam heat of about two hundred and fifty degrees for forty to fifty minutes, according to the color desired.

When they come from the retort, if you open one of them it will be found to be a jellied mass, or apparently a soft clabber or curd. This is the coagulation of the milk albumen, and it is necessary to get this result in order to be sure that separation will not take place.

After the cans get cool they are placed in a machine, the body of which runs on an eccentric, and which is called a shaker. This process shakes out or destroys the coagulation and thoroughly emulses the butter fat with the solids not fat.

The cans are then set to one side for from thirty to sixty days and watched carefully, so that if any swells show up they may be sorted out and thrown away. There can only be two causes for a swell. One is when the contents of the can are not sterile, and the other one is when the can is defective, admitting air to the milk. The large majority of swells come from the latter cause.

No ice cream maker need ever be afraid to use a

can of evaporated milk as long as it has not swelled or puffed up, but when they show a puffed up or gassy appearance discard them, as there is great danger of ptomaine poisoning if they are used.

I have gone into details in describing the manufacturing process especially, for the purpose of proving my assertion, which I now make, that condensed and evaporated or canned milk is absolutely and unqualifiedly the purest and most nearly germ free dairy product made, and is by long odds the purest ingredient which enters into the ice cream mix.

The different heating processes to which the milk is subjected during the manufacturing period make it, in my opinion, absolutely above reproach so far as purity is concerned. If by chance milk containing. harmful germs or disease germs should go into the batch, those germs by the time they had passed through the various heats would be so completely and absolutely dead that a coroner's jury or a physician's death certificate would not be required.

My advice is use condensed milk, and may you all use lots of it, and, above all, do not submit to any criticism whatsoever, from any source, because you do use it.

SIMPLE SYRUP.

Two methods may be employed in preparing simple syrup, commonly known as the hot and cold process, which we shall endeavor to explain for the benefit of the inexperienced dispenser.

The method of making syrup by the hot process is a comparatively simple one, and is conducted as follows:

Place the sugar and water into a suitable utensil and stir constantly with a wooden paddle until dissolved by the aid of heat at a temperature not exceeding 212 degrees F.; then strain while hot through a felt filtering bag. To parties having steam power, we would highly recommend the use of a steam jacket kettle as a saving of time and fuel.

Whenever convenient it is advisable that the syrup be made by the cold process either by agitation or percolation.

A very convenient method of preparing syrup by agitation is to place three parts of sugar and two parts of water into an earthenware vessel, and stir occasionally with a wooden paddle until dissolved; then strain through finely woven flannel.

To percolate a syrup a grooved cork should be placed in the orifice of the percolator from the interior, and then covered with a thin layer of absorbent cotton. Place the sugar, which should be of a coarse granulation, into the percolator carefully, so as not to disarrange the cotton, and pour the water upon it, which absorbs the sugar as it descends and passes from the mouth of the percolator in the form of syrup. Return the product to the percolator until it assumes a perfectly clear and saturated condition.

The percolation of syrup on a more extensive scale may be conducted very satisfactorily and continuously by removing the head of a barrel and placing a tight-fitting perforated diaphragm about one foot from the bottom; upon this is laid a very thin layer of absorbent cotton, carefully covered with one thickness of cheese-cloth, drawn down over the edges and fastened to the under surface of the diaphragm. Place the sugar (coarsely granulated) into the barrel carefully, so as not to disarrange the filter placed upon the diaphragm, and pour the water upon it. Return the first portion of the percolate, which should be drawn off by means of a syrup-cock, provided for the purpose, at the lower extremity of the barrel, until the density of the product indicates 32 degrees on the saccharometer. Six pounds of sugar and one-half gallon of water are equivalent to about one gallon of finished syrup, and are the proportions employed in making simple syrup by either process.-Lippincott.