be drawn into strong bottles, which previously contain some flavored and sweetened sirup, and thus soda water or "pop" is made. A very ingenious machine has been constructed for filling the bottles with the carbonated water. It is so arranged that the liquid is passed in and the cap is put in place without the loss of pressure of the gas. This has almost worked a revolution in the bottling business, and is a thoroughly sanitary arrangement. A pressure of 120 to 140 pounds per square inch is sometimes used in bottling.

Manufacture of Carbon Dioxide

=

Carbon dioxide, which is obtained by burning some form of carbon, as coke or charcoal, or as a by-product in the manufacture of lime from limestone; thus CaCO3 heated CaO+CO2, is at present used extensively instead of the gas made from the action of sulfur acid on limestone. Both in Germany and in the United States most of the carbon dioxide used by the smaller manufacturer of soda water, is liquefied in strong steel cylinders at a pressure of 1800 pounds per square inch, by compression pumps, and is sold to customers by the pound. This is an extremely convenient method of handling the gas as it can be kept in the cylinders until used. To dispense "soda water" it is only necessary to attach this cylinder to a strong vessel containing cold water, and allow the gas to saturate the water under pressure. This carbonated water is then drawn off at the "fountain," into any sirup of the desired flavor.

It has repeatedly been maintained that the pressure given to the water in the manufacture of soda water and pop, would destroy any pathogenic germs that might be present, and so the manufacturer would be justified in using an impure water for this purpose. On the contrary, it has been shown by experiments made by C. C. Young,' that this is not the case; distilled water or a safe water is just as necessary in making soda water as for any other beverages.

1J Ind. and Eng. Ch., July, 1911.

Flavoring Strips

For farding "west is called in the United States, a natural or an artificial fruit sing is used. In order to make the natural fruit sirmy, the juice of the fruit, after being expressed, is mixed with sigar and pasterized or sometimes boiled The pasteurized fruit juices, if made carefully, and stored in a cool place, will keep satisfactorily. In case pasteurization is omitted, such preservatives as benzoic or salicylic acid are employed. There seems to be little need for the use of any preservatives in products of this dam

For making artifdal beverages such as lemonade, orangeade, raspberryade, etc., acidulated sirups, favored with ethereal essences or extracts, are often used The add selected is either tartaric, citric, phosphoric or acetic, and it should correspond to that in the fruit imitated, and should not be replaced by a cheaper acid As all fruit owes its favor to the presence of certain acids and delicate volatile ethers and aldehydes, mixtures of these substances prepared in the laboratory are frequently used to make the artificial fruit essence. It would be practically impossible to extract and isolate these compounds from the fruits, so imitations are made and put on the market under such names as “oil of apple," which is mostly valerianate of amyl; oil of pineapple, mostly butyrate of ethyl; oil of quince, mostly perlargonate of ethyl. These essences have an aroma and flavor which "suggest" the natural product, but they lack the delicate flavor which belongs to the fruit.

As an illustration of the methods of mixing the various chemicals to make the "Fruit Essences," the following table by Kletzensky1 is given.

The numerals indicate the volumes of the materials to be used, and to this amount alcohol is to be added to make one hundred parts.

1 U. S. Dispensatory, Nineteenth Ed., p 1497.

While these "synthetic flavors," as they are called, cannot be considered as unwholesome when used in beverages, extracts or food products, the consumer should be notified by a distinct label on the package in case imitation flavors are used. The same remark applies to the artificial coloring matter, which is most frequently a coal-tar derivative. When soda water sirups are artificially colored, this should be plainly stated on the label.

Ordinary cane sugar is generally used to sweeten the sirups. The use of saccharin (p. 44) in the place of sugar, because it was cheaper, was formerly a very common practice in the United States. The strict enforcement of the Food Laws has caused this practice to cease, in many localities.

A genuine ginger ale should be simply carbonated water flavored with a sweetened extract of ginger. In actual practice much of the “extract of ginger" used for this purpose was formerly "fortified" with capsicum, to give it greater apparent strength, because there seemed to be a demand for this. It is colored with a yellow anilin dye, to make it more pleasing to the eye.

In order to produce a foam in these carbonated beverages, some vegetable preparation like soap-bark, containing "saponin,' has been used, but this practice is forbidden in the United States.1

Fruit Vinegars

Fruit vinegars are made especially from raspberries, strawberries and blackberries. They may be made by heating together the fruit, sugar and vinegar, straining, sterilizing and finally putting away in sterilized bottles. A tablespoonful added to a glass of water makes an extremely agreeable and wholesome beverage.

Root and Herb Beers.-Various beverages containing but little alcohol are made by flavoring a sweetened solution, with some essence, bark-extract or herb, adding yeast, and allowing the solution to ferment. This may be put away in bottles with the cork securely fastened. In a few days, dependent on the temperature of storage, the beverage is ready for use. According to the English 1 S. & R. A., 173, 1916.

Law such beverages should not contain over 1 per cent. of alcohol. In the United States the sale of any beverage except under definite restrictions containing over one-half of one per cent. of absolute alcohol is forbidden. (See p. 143.)

Among the flavoring materials used are decoctions of hops, nettles, ginger, spruce branches, sassafras, sarsaparilla, birch bark, tartaric acid and lime juice. These beverages are often called "small beer," and belong to the class of "soft" or non-alcoholic drinks. They are frequently named from the principal flavoring substance present. A market has also arisen for various “proprietary" flavors, which are put on the market as

's

root beer," with directions giving the proportions of water, sugar, yeast, and the "flavor" which is required in making the beverage.

Habit Producing Beverages

Coco-cola is the name of a proprietary beverage in common use in the United States. It was formerly believed by many that cocaine (from the cola nut or leaf) was one of the constituents, but this is not the case. Besides flavoring material the principal constituent of importance is caffeine. (See p. 468.) Comparing this beverage with others containing caffeine, J. W. Mallet says, that of caffeine, tea per cup ordinarily contains 2.02 grains; coffee, per cup, 1.74 grains; coca-cola, as ordinarily dispensed, contains 1.21 grains per glass. In regard to the properties of caffeine yan the effect on man, Hollingsworth,' says: "Small doses of caffeidn alkaloid (1 to 4 grains) taken in either pure form or accompanied be small amounts of sirup, do not produce appreciable sleep disturbance except in individual cases. Doses larger than these (6 grains in these experiments) induced marked sleep impairment with some subjects, even though here a few individuals show complete resistance to its effects. The effects are greater when the dose is taken on an empty stomach, or without food, and when it is taken on successive days so as to permit of accumulative effect. The effect of the drug does not seem to depend on age, sex or 1 The Psychological Review, Jan., 1912.