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.
Fig. 241 consists of a pump in combination with a bottling valve, which can be attached to any bottling-table for the purpose of measuring and forcing the syrup into the bottle at the same time as it is filled. This action is as follows: - It is attached to the bottling rack by the lugs E E, one of which is the outlet, and screws into the mouth-piece. The ends of the cocks A B are connected by pipes to the reservoirs of syrup, each pump being supplied with two cocks to facilitate the use of either of two syrups by merely opening their respective cocks. The union D is connected with the condenser of the soda-water machine. To charge a bottle, pull back the lever C to the full extent, which syrups the bottle, push it back again, and by grasping the lever and union D together in the hand, press back the bottling valve F, which fills the bottle. The valve will close itself on being released. G is a screw to regulate the quantity of syrup.
Fig. 241. - Another English Syrup Gauge.
To regulate the quantity of syrup, take off the connecting rod by removing the two nuts at the ends; then slack the screw G, and you will be able to screw or unscrew the end. To increase the quantity of syrup, lengthen the rod by unscrewing the end - to decrease the quantity, screw it closer in so as to shorten the rod; then tighten up the screw G, replace the rod as before, and fasten it by means of the nuts.
For certain purposes it may be desired to have the syrup-gauge separate from the bottling machine, and the illustrations (Fig. 242, 243) show the gauges attached to proper supports. The bottle is placed upon the plate and brought to the filling-head of the gauge by means of a treadle. A stroke of the piston measures the syrup into the bottle, the quantity being gauged by a pin in the guide.
Those gauges which are attached to the bottling-machine are the most convenient, for they enable the syrup to be measured into the bottle at the same time that the bottle is charged with water. There are various forms of syrup gauges attached to the varying styles of bottling-machines, but all intended to accomplish the same, viz.: to accurately gauge the syrup in the bottle continously while the process of bottling is in progress.
In England there are for rapid syruping of bottles which are being filled with small beers, such as ginger beer, horehound beers, etc., various apparatus employed. This illustration (Fig. 244) shows an English rapid syruping arrangement. The action is explained by the drawing. When the bottle is put on the tube it tilts the cup up at the other end, and the syrup runs in from the cistern along the tube into the bottle. The cistern is of white china ware, and is covered with glass, and the fittings are all silvered, so that cleanliness is preserved throughout.
A patent recently taken out for an arrangement to keep syrup and the flavoring extracts, fruit-acids, colors, etc., separate, and combine them in the act of bottling or drawing, we do not consider advisable from the chemical point of view. This matter we shall consider particularly later on in the chapter of "Compound Syrups".
Fig. 242. - American Detached Syrup Pump.
Fig. 243. - French Syruping Apparatus.
It is impossible to pump saccharine beverages from a solution pan through a continuous machine to be impregnated with carbonic acid gas, as the mixture would froth so much as to be unmanageable and there is danger of corroding the interior of the pump and condenser. Even where the semi-continuous or the intermittent system is employed, as especially in the United States, it is decidedly not advisable to admit the syrup into the fountains and mix and charge with the water, as the same objections must be raised, although the frothing will not be as excessive as when charged with a continuous machine; however, the same danger of corroding the lining of the fountains prevails, aud rapid bottling impossible, time being necessary to allow the froth to subside before the bottle is entirely filled.
Exceptions may be made when either the semi-continuous or intermittent system is employed: when the syrup gauge is out of order or the syrup cans are getting re-lined and no reserve cans are at hand, or in other cases of temporary necessity. It is even customary with some of the manufacturers to admit the syrup into the fountains regularly, viz., for birch beer, root beer, spruce beer and tonic beer and the like, as mentioned under "Compound Syrups," and where a properly lined fountain is employed and the mixed and charged beverage is immediately discharged, i.e, bottled, no objections may be made. It is, however, difficult or almost impossible to cleanse a fountain which has been once used for these beverages, so that plain carbonades can be made in it without acquiring a taste of the flavoring. In all other cases it is necessary to insert the needful charge of syrup into each bottle previously to admitting the carbonated water, and practically in the act of bottling, and for this purpose the syrup gauges and syrup pumps are employed. In former times it was done by placing a number of bottles side by side, and pouring the requisite charge of syrup into each from a measure or a ladle, but this took up too much time, and was connected with considerable waste of syrup. It may be done yet where a very limited business is carried on, but for practical purposes it would not do.
Fig. 244. - English Syruping Arrangement.