A syphon capable of dispensing these beverages is greatly needed. In France and. England saccharine beverages enter into the ordinary syphon; even wine and cider in syphons is a new way of retailing the juice of the grape and apple. But saccharine beverages, wine and cider, when introduced into syphons, do not retain the gas when drawn therefrom. By drawing under pressure the gas escapes, the saccharine matter foaming excessively and supporting the escape of gas by the frothy condition of the dispensed drink. The atmospheric air also easily displaces carbonic acid from the frothy liquid.

Mineral waters containing salt solutions, drawn from syphons, such as seltzers, Vichy, etc., lose also a great deal of their gas while drawn under a great pressure, but not to such an extent as the saccharine beverages, which in their frothy condition give it off more freely.

From almost the invention of the syphon the question to apply its use to carbonated saccharine beverages has been one of experiment wherever the syphon has been known and used. Numerous devices have been proposed for the purpose, but none were of real practical value.

A new syphon, which we illustrate by Fig. 303, seems to give satisfactory results.

Fig. 303.   Syphon for Dispensing Saccharine Beverages

Fig. 303. - Syphon for Dispensing Saccharine Beverages.

By this system, it is claimed, a small quantity of liquid can be drawn without the loss of gas, and without any foam, the liquid flowing out with a solid steady stream, which is superinduced by the air or pressure-relief chamber, which is noticeable on the top of the syphon-head proper.

The apparatus, as seen in the cut, consists of a syphon, on the head of which a globe is attached. When a small quantity of carbonated wine, ginger ale, root-beer, or lemon soda, etc., is to be drawn, a direct communication is opened between this globe and the syphon by means of a valve, and when a sufficient quantity of the liquid has escaped into this small receptacle, the valve is closed. The syphon and this extra chamber are then entirely independent of each other, and the pressure in each is relatively the same, and can be so maintained as long as desired. As can easily be seen, this operation can be repeated with the same result until the syphon itself is exhausted. The practical application of this principle enables the dealer to dispense all carbonated drinks by the glass; it enables the physician to prescribe sparkling wines from the syphon, and still preserve the sparkle until the entire contents are used, and will enable the bottler to introduce all his products even into private families.

In dispensing beverages from syphons where no proper syphon for saccharine beverages is employed, it is best to pour the syrup into the tumbler and draw the carbonated water on to it. In this case the syphons are charged with plain carbonated water.