This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
The syrups should be of the best quality, and a variety of them should be kept. The cream syrup should be prepared from pure cream, if it can be had uniformly sweet and fresh; but as this is seldom practicable, condensed milk may be substituted.
Keep the apparatus and everything connected with it scrupulously clean, and the metal work brightly polished.
Fig. 343. - German Drink Hall.
Fig. 344. - Ground Plan of Fig. 343.
Drives off the gas by its mechanical action, and deprives the water of its pungency, rendering it cold, but insipid.