Clipped From Harrisburg Telegraph

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 - j POPULAR SODA FOUNTAIN. It Doei a Rushing:...
j POPULAR SODA FOUNTAIN. It Doei a Rushing: Bailneas in All Weathers anil at All Seasons - Variety of Its Drinks. "One of the interesting developments of the last 25 years has been that of the Boda fountain," says a man who has been familiar with the course of the business. "Root beer was the first popular beverage, and different people made it from different formulas, and some had very good receipts. Then there was sarsaparilla both sold in the bottle mostly. Then they began to get small fountains, with lemon and vanilla sirups. Following these cama the fruit sirups pineapple, raspberry', and then the coffee and chocolate series. "As the list began to increase, the original fountains, which had only one section with four sirups, were enlarged, and now there are six and eight sections, with 12 sirups in a section. The combination of sirups followed alm - mond, lemon, apricot, peach, and maple creams and the various adjuncts now to be had at a soda fountain grape juice, clam bouillon, hot beef tea, Russian tea, egg phosphate, calisaya and cocoa wine. "About 15 years ago the business of Berving soda hot began, and hot drinks can now be had throughout the cold months. It is undoubtedly very good for people, warms them up, and helps them to resist the cold, especially if they take something that is nourishing, like bouillon or hot clam broth. The use of all these things has a tendency to promote temperance, for they are good, easy to get, and take the place of other things. "Soda fountains are so largely patronized now that a large one in a good neighborhood will bring in from $250 to $450 a day. There is a big increase of business in the large establishments, because small btores cannot afford to use the fruit sirups. The essences are injurious, and people do not like soda in which they are to be found. "There is a big list of them, about as large as it will be, for there is more of a tendency to reduce than to enlarge it. There are people who take to some extent all these different things, flavors - and varieties, or they would notbe kept on hand, but if many of them were not to be had they would take something else as willingly, and itis easier toserve fewer varieties. "There are certain staples, things that are chiefly in demand. Chocolate, coffee,, vanilla and orange phosphate are always standards in cold beverages, and chocolate is one of the most popular throughout the year. "It takes expert men to wait at a large soda fountain. It takes a man about a year to become an expert, and then he can set a glass of soda before a customer in less than five seconds from th'e time it is ordered and do it with neatness as well as dispatch. Quick men are required when people are standing three deep before the fountain. "It is something like learning the typewriter.. The man at the soda fountain must know where ever3" sirup is tc be found without having to stop to look. The sirups are arranged in about the same orcier usually, so that when he knows one fountain he - knows them all." X, Y. Times.

Clipped from
  1. Harrisburg Telegraph,
  2. 15 Feb 1900, Thu,
  3. Page 5

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  • Clipped by sdanna – 21 May 2013

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