The New York Times from New York, New York • Page 7

THE XEW YORK TIMES. MOXDAT. 17AT SS. 100G. OARSMEN TRAIN IN RAIN FOR HARLEM REGATTA i stormy Weather No.

Drawback I for Crews In Final Practice.1 GOOD SPORT IS PROMISED Defeat by Wood' Make Singles an Open Event Details for Memorial Day Race. i Harlem River presented 1 a rather Brelr sppeerance yesterday, and despite weatner. mere wtre ttrxtnen out than on an Other day this r. It was the last chance for many them before hi first of the season's jejsttas, anJ Judging from th form Bioi by th n' sore exciting -cou-: ere in store for next Thursday, wbn the annual regatta Of the Harlem mtta Association will be held. Oar s-ea took full advantage of the fine evalher during- the earlr morning hour.

rvry club on th river had out a full oeU of crews. Besides rowing the Lrtinen had plenty of food for discussion, ud the defeat of last year's sculling -bunplovi. Fred Bhepheard Of the Raven-od Boat Club, at Philadelphia on Saturday th principal topio of converse-Iten. His vanquisher, C. B.

Wood, of the PtjUdlpha Barge Club, has been promi-Mnt In rowing circles for the past two yn, and has shown gradual but prom-Jjfog improvement Bhepheard did not jure anything too much of the favorable (ocditlons In Saturday's race, but the fact tht Wood won by nearly two boat lengths proved that Bhepheard Is not in conation or that Wood Is a vastly Improved oersman. One of the first crews on the water resterday was the Junior eight of the Bohemian" Club, and their well-regulated work elicited much They tried to get a brush with the Nonpareil Rowing Club octet, hut the latter declined the Issue, reserving the effort until nest Thursday, when they will meet, together with the New York Athletic Club and Columbia University eight. No attempt was made to show any record-breaking sprint. Veseley spent the morn-tng In single shell, aud in the afternoon doubled up with' hi 'partner. Bud-tle who spent an hour in a single.

The members of the Nassau Beat Club lost no time during the day. Coach Smith had out the organization's middle-grade eight for two hard spins. The club had out eererai singles, including H. R. Stivers, Joseph Thompson, and William Mebr-hof f.

The latter finished third in Saturday' regatta at Philadelphia. The Btet-Ur brothers did some intermediate double scull Work. r-r The Dauntless oarsmen did not let up all day. Anderson took out the four-oared gfg early in the morning, and expects to retain the Watson Cup in Thurs-dsy regatta the crew; Wooley, the club's Junior sculler, showed promising form, but he will find a hard nut to crack In the other seven men. who are entered In Junior single seulls event.

The -club sent out half a dozen crewe during th The Union Club bad out the strongest representation of any of the clubs. W. IL Moore, a Junior sculleK is a likely candidate for single honors. The four and eight of the club indulged in a couple of hard brushes. In which the sight defeated the smaller boat in somewhat easy style.

Capt Callahan of the Metropolitans made a good showing in a single, while Loyls nivas and William Kieley, the club's, Intermediate double, made matters lively. The pair also rowed in the eight shell. The Junior and intermediate fours and the Intermediate quadruple sculls put on the finishing touches to their training. Capt. J.

J. F. Mulcahy of the Atalantaa accompanied William Mule re, who Is entered In the veteran race. In an hour's work, and afterward gave Instructions to Hughes, the Junior sculler. He was Joined by rve McEn-te of the Waverley Club, who hit up a lively clip.

oarsmen from the St. Lawrence Club, a new organization, with headquarters on the Hudson River, went through good The Harlem Rowing made an excellent showing, and Capt. Jack Nsg-je iiad a. busy day. The other clubs which were represented were the Crescent.

Wyanoke. Lone filar, and the Friendship, all of which did satisfactory work. At TriTr Island Coach Glannlnl put iHirando Miller through hi, paces, and expressed satisfaction over the single sculler's form. The New York Athletic Club's octuple sculls and Junior eight-oared crew rowed around Olen Island twice, and left a sood impression by their work. "President Conncll and the members of th Executive Committee of the Harlem Regatta Association were busy yesterday comnletlna- final details for th Memorial Day regatta.

Owing- to th i ecord-break-J tng entry list the start in tne nrst event will be promptly at 0 o'clock in the Even at this early hour it will be necessary for the crews to -be-at the starting point (in schedule time. This fact was emphasized yesterday, and should any crew be dilatory in reaching the starter no grace will be allowed, if the regatta is carried through on time the Xirt event will be started at P. an.i the officials announced yesterday that the event will positively be started on schedule time, even if only on crew should be on the line. The failure of the senior eight-oared shell event to fill was a big disappointment- to Harlem River oarsmen, who were anxious to see a regular boat club crew' measure blades with the Columbia University eight, which is th only entry for that event. Th return engagement between Bhepheard and Wood, with Fred Fuessel as an added starter, promise to be the special feature of th regatta.

The quarter-mile dash for single scullers is another event that is occupying much attention, as with Fuessel. "Veseley. and Hoben as the contestants, a good contest should result. The regatta give every indication of belrw th best la th history of the organisation. The Regatta Committee of the newly formed Hudson River Rowing Association has selected the events and lamed th officials for the first regatta, to be held on Saturday, July 2H.

on th Riverside Trive course, which extends from Grant's Tomb to a point opposite the Blooming-dale Clubhouse. Thev events consist of association Junior single gig. Junior four-oared barge, senior four-oared barge, association senior double gig. senior single gla. senlr.r double g'g.

and Junior, four-oared grig. Fred R. Secretary tlie N'etlonal ASMation of Amateur Oarsmen, will officiate- as referee, and John O. Heg-in of the Metropolitan Boat Club HI start the raci. lint lies elope Monday, July with the Secretary, Henry J.

Lang, West 115th Street. VANDERB1LTS FRENCH DERBY Milnttnen Won th Valuable Stake, Rlddenjjy Woodland. Iji PARIS. May 2T. William K.

Vander-bllt's Maintenon. with Jockey Woodland in the saddle, wort the Prix du Jockey Club (the French Derby) at Chantilly to-day. The race wa for three-year-olds, at one and a half miles, and th stake wa valued at S20.000. It wa one of the most interesting race of th season. Malntenen beat M.

Call-lault's Quertdo by half a length. Seven- rfeen horses started. Notwithstanding the uncertain "weather, a most brilliant assemblage of leading; personages in diplomatic and social life witnessed Mr. an-derbilt's victory. Bena-al.

with Woodland no. also en- Lhanced the eemjtatlon of tho American stable by winning he-Prix des l. tangs. KIELY AT CELTIC PARK. Irish Athlete Will Train There for the Ail-Around Championship.

F. Klsly. tHe Irish yaaiper and weight thrvwer. wbe rrtvd on tb Cedrlc on Saturday, expecting ts compete In th all-around oheenpionahtps Boat on In the bop of psaUns acainat Martin J. Chrian his vlo-tory of thres years ago, was te have oonteated in the athletlo gama of the Mea of Oalway at Celtic Park yesterday afternoon.

In anticipation of his appearance fully 6.000 people gathered at the park, but the management Had told Klely In the nornln; by telephone that the gamas would not be held In tbe rain, and he did not appear. When it was found that ao bis a crowd had turned out In aplte of the downpour a number of Informal races were held, but owing to the abeence of fully half the oonteslenta It was agreed that they ahouia count for nothing. Kielv la stajrtns- In FTuahlna with a fellow-countrymen, and expects to prepare for the ail-around champlonahip In dally training at Celtic Park until he la ready to so to Boston. It Is not expected that he will enter any athletlo fames before the data of the champlon-ahlps. TENNIS TEAM ABROAD.

American Players Arrive in London Wright's Hand Still Sore. LONDON. May 57. The American lava tennis player. lteaJs Wrieht.

Holcombe Ward. KrelSh Colllna. and Raymond T. Little, wbo wtu play for the Da via Challenge Cup. arrived hers to-day and were, welcomed by Mr.

Colllna, ot the Un Tennis Association, the Cap tela of the English team, and other prominent -players. MTlxht'e right hand, which wss Injured prior to his departure from New York, is stU! In a sling." but be hopes to be shte to plsy within fire days. All the others of the team looked fit. but' were diffident In expreaslag an opinion aa te their chances of winning the Lava tennis followers divide their attention between the meeting of the American and French players In the first of the International Darts Cup competitions thta week and the Ini tlal tournament of the United States Lawn Tennis Association series upon the courts of the New York Lawn Tennis Club. The' Amer ican plajrera.

and this is bettered in this coun try te mean Wright and Ward for both alngles and doeblea, engage the French players Ue- courgla. Worth, sad Gennot upon the court of the club at Liverpool, It year it was the French team that the Americans met first. Ward and Clothier playing- tn the singles and Wright and Ward is the double. AU of the matches were won tan stralfst sets with the exception of that which Clothier played against Oermot, In whloh a lost th second set sftar one deuee at 5 T. Tbe French raoquet wteldars are reputed te have Unproved oeasMarebly el no a year ago, but it la believed that the Americans win be able to wla male series, which begins next Friday.

Upon the same day the Ans-tralaslsns. Norman E. Brookes sad A. T. Wild-big, meet the Auatiiaaa.

As the Australasians bay been showing great form, ths meeting of their team and the Americans at Newport Monmouth, Wales, for ths right to challenge ths Englishmen for the cup Is regarded aa aasured. The American defeated tbe Auetrslasians in all of their matches last season, although soma were by oloae acores. The tournament of the New York Lawn Tvn-nia Club promises to be put In full swing to-day st Its continuation upon the court at 12Sd Street and Manhattan Avenue. With Its two challenge champlonahip events, one In singles If It's a Vogd Brothers Serge Suit There's no Need for Questions. Blue and Black Serge Suits; Special, at $15 At $15, sinjla and' double-breasted serge suits; coats are cut Jong, like cut along-- side; shaped backs, deep side or centre Tents.

Of course the more conventional styles are here also at $13. A name so deep rooted in the public "confidence as Vogel Brothers is sufficient guarantee against all the common defects that this fabric serge is heir to. jolt's the best answer to every que stion. Is the color fast? -Will the fabric resist shrinting Do the suits hold On each count the most emphatic Yes that can be answered is the name on the label Vogel Brothers. and tbe ether In double, this meeetng uuie more prominence than la former years.

Harold H. Haokett -and John Appletoa Allen, the moat famous of ail the good pairs that Tale has turned out and whtnh hare vainly tried te capture the National title from Harvard, will defend the Manhattan bowl eawlnet the win ning team of the twenty pairs that have entered I or inia event. Tne new r-eupe lain win won for the first time In tbe present tournament. The handicap Singles snd the doubles and mixed doubles and women'a stnelee hare also filled- remarlcablr wU, th handicap alngles stone-ehowlng nearly sixty player. With tne piaying- or matcnes inrougnoui ins aay on Memorial- Day th will be brougnt to aa ena tois-weea, when the players will more on to the Metropolitan championship on tne court or tne weet tae uwn 117th Street sad Amatsrdam Avenue.

Aa Important tournament of this month which wa net sebeduled by the National As- eeeiatlon le that' wblah Is helcg arranged ISy th Hookaway Hunting Club of Ce1a.rnr. L. X. Henry W. Blocum.

tb eld-tlm National champion, la In chare th soarna. ment. and many of the leading player? ef th metropolitan district bar received Inquulee as to when It would be possible for than to participate tn a tournament on the floe turf courts at Cedarhurat. A number of the vet-cans. Including Slooum, Robert T.

Rutrtlrtg-ton. Howard Tsylor. Oeore L. Wrenn, Jr Ford Huntlnrton. and Oliver wtil compete with ranking players of the preeent.

Among- thi number will be Frederick B. Aiea-ander. Harold II. Haj kett. Wylle C.

Grant. Theodore Rooeevelt Pell, Kofcert Le Doy, aad ethers. It la expected that ha tournament will played th week of June 35. With the feeling that there la at present against Invite tlon tournament, and the evident wish ef tbe Stock way Hunting Club to hold a regular meeting, it is believed that It may lead te a revival of the Long island ehsmploaahlp. f.

OP Sera WMMKS OF MEW WSS. FOUNTAIN IN THE TIMES BUILDIN6 DRUG STORE A witty woman customer who saw the new soda fountain in THE TIMES BUILDING Drug 8tore called It one of the Seven Wonders of New Yorlc and said sh had forgotten what the other six were. She was right. That fountain In th Hegeman store is the only one In the United States with its own refrigerating and Ice cream and carbonating plant. It embodies all the latest Innovations and improvements in the manufacture and sale of soda water.

It is the culmination of seventy-four years' progress in the fountain builders' art, THE FIRST SODA-FOUNTAIN. The father of the soda fountain Industry was John Matthews, and the firat soda fountain, made in 1S32, was carried around on a cart. Matthews made 'his soda water at home at -night and peddled it on Canal Street in the daytime. Later he moved into stone building on Twenty-seventh Street, Just west 'of First Avenue, which had formerly-been used for a JaiL That building, more' than a' hundred years old now. la still part of the New York headquarters rof -the American Soda Fountain Co.

Matthews generated his carbonic acid gas in a crude fashion at least. It would be considered crude now. His generator was a copper vessel containing two chambers. Jn one chamber wa put marble dust and In the other sulphuric acid. When the acid was introduced into the marble dust chamber carbonic acid gas was given off.

This was then passed through be purified, and went Into the copper fountain, a heavy closed cylinder with spherical ends. Before the gas was let In the fountain was partly filled with water. A violent shaking up of the gas and the water produced the finished product, soda water. Sometimes the process was varied by tho use of bicarbonate of soda instead of marble dust, but not often, for the marble dust was cheaper. With his fountain once charged, its owner would peddle it through the streets.

He kept his syrups in ordinary glass bottles and had only his eyes and his steady hand to determine the amount of flavoring- to go Into each glass. Everything he usel waa carried along in the cart lemons, knives for cutting them, towels for polishing his glasses, everything. Only a little while after Matthews started Into the soda water business Charles Lipplnoott began to op a erate a fountain In Philadelphia. And about the same time James W. Tufts, a druggist of Med ford.

a town near Boston. Installed on In his drug store. All three of these men got rich making and selling soda water. Each one built up a big con-, cern, and each one Introduced Improvements over the original crude apparatus. Fifteen years ago the three big.

companies one In Boston, one In New York, and one In Philadelphia were merged and became the American Soda Fountain Co- 75.000 FOUNTAINS IN UNITED STATES. Though the' Industry never lagged, the progress In the last few years seems to have been much great- er than that of the earlier stages. Crude as the original outfit of John Matthews was. the difference between it and the fountain of twenty years ago Is not as startling as the difference between the fountains between 1880 and 1906. At present there are 73,000 soda disposing fountains In the United Slates, doing a business of S150.000.000 per annum, an average of $2,000 per fountain.

As the thirsty wayfarer stands beside the polished onyx fountain on the ground floor of the Times Building, and Idly sipe his Ice cream soda, little doea he know of the labor contributed to his enjoyment by men and machinery thirty-five feet beneath him. If ho wasn't told no one would believe, for Instance, that the electrio motors that are part of the equipment of the Hegeman fountain number five, and altogether they aggregate a capacity of twenty-seven horse power: yet that is the E0UAL TO SEVEN TONS OF ICE A DAY. Most people have an idea that Ice ts Indispensable to a soda fountain, because one goes there to get ice-cold drinks. The Impression is a false one, Ice is eliminated from the Hegeman fountain. Ice cream served at the counter here Is a misnomer, for It is crvam froxen, not by ice, but by brine kept at the temperature of sero, and packed In brine at -0 de--.

greea. A stream of water kept at a temperature on or two degrees above the freezing point keeps the soda water as cold as It can get without turning it into ice. As a concession to those who must have crushed-Ice drinks and these beverages are not drunk much these days a few pounds of real Ice are manufactured down under th Subway every day. but It Is a Quantity too small. to oount.

The freezing, work that is done in the private refrigerating- plant Is equal to that which would be accomplished by the melting of seven tons of toe day. SUBTERRANEAN PLANT OF THE FOUNTAIN. Astonishing as are the architecture and the clever mechanical devices of the fountain Itself, the real eurr rise comes with the first view of the Rubtsr-ranean plant, a flight of statrg below the 8ubway level. After seeing the complicated machinery of this carbonating and refrigerating plant one. can never drink another soda, upstairs without having visions of.

motors, and 'huge vtchy tanks, and com preseors, and things like that, MAKING ICE CREAM BY MACHINERY. The making of Ice-cream la the prise attraction. -Workers are at it just aa the visitor Motors are bussing. Two men lean Interestedly over a mammoth can and peer at its contents. One of them tata tbe cork out of a bottle and the odor cf vanilla, fills the underground room.

Then the men lift the can toward, the huge, cylinder with a copper pot on top of it, What looks like one cylinder Is really two one In-Side the other. Between them circulates brine at a temperature of aero. Th material for ice cream Is poured Into the coppe pot until It Is full, and runs from there down into the Inner This. cylinder holds ten gallons, but only five gallons of unfrozen cream go in at once, because freesing bring When 'the cylinder Is half full every opening is closed and things begin to happen. The cylinder does riot revolve, only the blades Inside it.

These blades, in appearance, are much like those in an ordinary Ice cream reexer. The steel blades on tho Inside go one way and the wooden blades on thr outside go the other. Each set of blades revolves sixty times a minute. A GALLON OF ICE CREAM EVERY; MINUTE. With the brine at sero it takes only eleven minutes to get the cream into a semi-hardened condition.

By that time, through expansion, the cylinder is nearly full. The slipping of a lever at the bottom lets the half -hardened material out Into cans. When one 'four-gallon packing, can Is filled the lever-is closed until another one can. be put under. When all Is out the process Is The other night the cries from the fountain for more ice cream were so insistent that men had to be put to work half an hour after midnight to replenish the vanished supply.

When the cream enters the packing cans half frozen the cans are put Into the packing box. where they rest In brine kept at about HO degrees. In this packing box. too. are stored soda water and mineral waters in ten-gallon tanks.

There is room to pack seventy gallons of Ice cream. Only the capacity of the packing plant limits the supply upstairs at the fountain for. as far as the making goes. It would be easy to keep, the supply well ahead of any possible REDUCIN0 THE TEMPERATURE. The largest of all the motors, one of fifteen horse power.

Is' the one that compresses the ammonia. The compressing outfit is the same kind that is to be found In an Ice factory. As is well known to every-: body who has studied elementary chemistry, the making of Ice is by the absorption of heat from water by ammonia. Tho energy required in the compression 1 absorbed In tbe form of heat from surrounding object. When the surrounding object is not ordl--nary water, but brine.

It does not turn Into Ice, owing to its great density, but retains its original form to a point far below sero. Brine is much more useful for freesing purposes than a solid mass like ice. especially when the latter not aa cold as the former. The ammonia pipes pass through a four-hundred-gallon tank of brine and send Its temperature down to zero, sometimes lower. CIRCULATING THE BRINE.

A three horse-power motor pumps the brine from the big tank through smaller tanks In the packing box. through the space between tbe two ice cream cylinders and upstairs through chambers under the counter of the fountain. There Is a continual flow through the pipes, so that every gallon ot brine comes back to the big tank and into contact with tho ammonia pipes every little while. There Is one motor, three horse power, whose only duty is to revolve the blades In the cylindrical Ice cream freezer. The engineer can make them go around fast or slow, as he chooses.

Only the turning of a button Is necessary to regulate the force. SWEET WATER AT A TEMPERATURE OF 34. Then there Is the motor for pumping the "sweet water, three horse The "sweet water kept in a tank through which pass the pipes containing the freesing brine. Of course, the brine pipes have cut-offs, so that tbe flow can be stopped tbrougtA certain pipes while It continues through others. Thus, the "sweet" water can be kept at the desired temperature of- thirty-three or thirty-four degrees, to be pumped up under the fountain to cool the soda pipes.

CARBONATING WATERS FROM LIQUEFIED GAS. The last of the five "motors attached to the fountain is the one that runs the carbonator. The capacity of that, too. Is three power. They make their own soda water here.

The carbonator is used for making soda water, vlchy, seltser and klsslngen. Its main part ts the steel drum tbe contents of which are subjected to a pressure of one hundred and seventy-five pounds to the square Inch. To make -soda water a five -gallon drum, containing liquefied carbonlo acid gaa. Is attached. Into the carbonator pass this gaa and filtered water from the Tnna Building reservoir.

The heavy pressure forces them together and that is soda water. The soda water Is pumped Into four ten-gallon tanks In the packing box; and from them it flows through pipes directly to the onyx draught fixtures on the fountain. If vlchy Is to be made Instead ef plain soda the carbonator Is connected with a ten-gallon tank- las-tened to the wall about eight feet from the floor. Into this tank mineral spring water runs and la carbonated by the use of liquefied carbonlo acid gasithe result Is the vlchy of the fountain. Seltser and Klsslngen are made In the same way.

There Is a separate tank for every mineral water, and In the packing box there are three storage tanksjust like those used for soda for the vlchy, the seltser, and tbe Klsslngen. With all the electrio motors In the sub-basement there Is not the slightest heat. Even th covering of a motor Is cool to the touch. The electric power it-, self Is generated blocks away and brought in by wires. -Is very little noise, too.

APPARATUS FOR HOT SODA IN WINTER. The hot soda apparatus Is not working yet, but when the proper time come It can be lit up. The heat will be supplied by a gaa burner and the natural expansion will be force enough to send the water to the fountain fixtures. The hot water la In a ten-gallon tank, from which pipes run through the drum above the burner. WATCHINO THE THERMOMETERS.

Tbe engineer who runs this underground plant has to maintain several different temperatures. For In stance, he has to get the brine to zero or under to freeze the Ice cream. Then there is the thermometer In the brine in the packing box tanks, and that temperature there ought to be kept between fifteen and twenty degrees. The general atmosphere of the packing box is supposed to be close above the freezing point. And the circulating sweet water must be kept not lower than 32 degrees and not higher than 34.

Contrast tbe elaborate layout and mathematical accuracy of this fountain with the simple, box-like affairs which twenty years ago were regarded as objects of pride and which are now to be found in many stores. ARCHITECTURE OF THE FOUNTAIN. The passerby is Immediately struck by the elaborate architectural effect of the Hegeman fountain and -the flood of light. In the entire store that -Is. the part of it which occupies the ground floor there are five hundred and twentythree electrio lights.

F. H. Lipplncott of Philadelphia is the designer of the fountain, and it was constructed under Tils personal supervison. John H. Fredericks.

New York and, Philadelphia Sales Manager for the American Soda' Fountain Company, directed the installation of the entire plant. The principal material Is Peninsular onyx, brought from the company's own quarry In The borders of darker material wbioh run around under the roof and under the counter's edge are of green Braslllan onyx, imported from Brazil at great expense. Next to the floor Is the base of Alps green marble, nearly, the only substance In sight that Is not onyx. "The slabs of Peninsular onyx that form the counter are almost perfectly clear, and free from any streaks. Through the slabs on the sides run brownish red veins, and these veins are iron.

The veins give an effect of delicate tracery, and if one didn't know-better he might imagine that they were put there on purpose by the manufacturers. AU the Onyx slabs, both the clear and the veined, wre cut from solid blocks, for onyx Is mined In blocks and sold by the cubic foot. The first glance at the fountain is enough to tell there Is something Oriental about it. One Is in doubt at first whether to decide that It Is Chinese or Japanese. -Manager says the basic Idea Is Japanese.

It looks like a pagoda. The roof, made of polished Hungarian glass set Ir a copper framework, surmounts- four fluted onyx columns at the corners. These columns are fluted In tbe Corinthian style. Topping every column Is an elaborate capital of bronze covered with ourteen-carat gold. v.

ELABORATE PAINTINGS. If the drinker of cold drinks turns not his eyes to higher things, when he stands against the glistening counter, he will go away without seeing what is perhaps the most unusual feature of this onyx pagoda. That Is the painting which forms the celling. It is the work of LJeschoff, a Holland painter, who now lives In Philadelphia. The figures of airy women and children, floating about with their hands graspr ing luscious fruits, are on real canvas.

Tbe whole decoration represents Fruit and Flowers. The panel on the east side, towards Broadway, shows a oupld tendering a bunch of flowers to his little Inamorata, both seated on a garland of roses swung by two more cuplda. The west panel shows the entrance of Spring, a dancing cherub pair ushered In by music. The north panel represents and the south panel fruit. On the north a dark -eyed beauty Is dreaming on a fleecy bed of clouds under a rose bower, captured and bound by two cupids with garlands of roses.

On the south the reclining nymph holding jgrapevlneg with their luscious fruit Is attended by two cherubs who present her fruits from the east and th west, the pineapple and the cherry. The motive of the celling painting Is carried out in the decoration of the great square column that rises In the middle of the fountain. From the sides of the column hang some very Juicy-looking bunobes of Malaga grape. These cluster of grapes are electroliers. They are made of real BobecxuJa glass and look good enough to sat.

The grapes tn eaob bunch are Joined together so skillfully that the electrio light Inside does not show through the rSdka, and so eaeh grape seems to be of itself. Above ths clusters of grapes on the sides of the column are four panel connecting with the overhead painting. In them the idea of the grapevine adorning the onlttmn Is oarrid up from the electroliers. Onplds holding vines and carrying baskets are coating above the summer sky. twelve feet tbe effect of the large mirror forming is.

against Broadway. th fountain has three open sides. Taking In all three, th distance from end to end Is 41 Vi feet. If every soda drinker takes up eighteen Inches of counter that means that twenty-seven can be served at once. not counting the ones who don't mind reaching over tbe shoulders and under the arms cf those tn the front row.

CLEANLINESS INSURED. To no feature of the fountain did its makers give more attention than cleanlmeas. The receptacles In which the fruits and the syrups are kept are made of the materials used by physicians porcelain, vulcanised rubber, silver. There Is absolutely no danger from metallle contamination. EVERYTHING IN FRONT OF ATTENDANTS.

From -the standpoint of the utilitarian the most Important Innovation In the construction of the Hage-man fountain ts the placing of all materials in front of the men behind the counter. That Is, they never have to turn their backs to tbe customers. thousands of people have to be waited upon in a day-the seconds are valuable; and men heve given their lives to the study of soda fountains say The plain syrup Is made In a barrel. The mixer that the fact that the soda servers do not 'have to pours into It ten gallons of water to a hundred pounds turn around is of Incalculable advantage. of sugar.

After mixing it well he strains It through Under the onyx counter more than a barrel ful of cloth Into another barrel. This syrup-making has to syrups snd crushed fruits are kept all the time be repeated four or five time a day. -The manufao- though. of course, they are not kept in barrels, ture of liquid chocolate is done in Tnuch th same There are alxty vitrified poroelaln containers," each way. The recipe 1st Two gallons of water, three one with a capacity of one gallon.

Fifty are for and a half pounds of chocolate, four pounds of sugar, syrups and ten for crushed fruits. Besides, some of mixed la a big Jar. For the making of coffee there the more showy fruits, like strawberries and cherries, la it patent copper arrangement In whloh the oof fee are kept on tbe counter in ornamental glass bowls, soaks for a certain length of time and Is then strained Inviting almost compelling the passer-by ts erhuc through cotton. In coffee syrup there are four whether he Intended to or not. pounds of sugar to one of coffee.

MEASURING THE SYRUP AND ICE CREAM interesting me of A rood iimiili ef the Invention th.et.nav w. wa, uv DitvLiui ouyyvn it duced the serving of Ice cream soda almost 'to aa exact science Is the little devlo sort of a combina tion of a cup and a spoon by means of which the amount of oream put into each glass Is kept, always the same. By a tiny pressure of the thumb the manipulator of the Instrument clips off all the little ragged edges and drops precisely an ounce ana a pair syrup he Is making: He shaves the skins off thirty lemons into a pan and lets them stand with sugar two Then he squeesee the fruit proper-into the mixture, and adds water and more sugar. After that coross ths straining. It is the same-way with making the orange syrup.

In tbe case of other Trults strawberry, raspberry. is added in proper proportions. There are two dif ferent kinds of cherry syrup Morallo cherry and wild cherry. Most expensive of all Is the pistachio, made from pistachio nuts. These nuts sell at about $1.75 a pound.

They are treated by-the same general process as are lemons and oranges when converted Into a syrup, the skins being peeled off and crushed Into a pulp. The vanilla extract, most used of all tbe flavors, is bought In large quantities; make the syrup the mixer puts 2Ji ounces of extract to two gallons of plain syrup. ao FLAVORS AND THEIR COMBINATIONS. The expert "mixer" of soda fountain drinks begins all his operations with simple syrup flavors, about 20 in number. are: of ice cream Into the glass.

The same principle has cherry, peach, pineapple-getting the syrup Into shape been applied to the SyrUP Container. In the bottom fnr fmmtaln nu 1a mnra etmnle Tia mnMntnl.4 of It la a depression which holds Just an ounce and a extraot Is bought by the wholesale and plain syrup UMl VL BjriUl' Wa. Vll LliO 11 1 V. Ui. tomer see the name of the syrup.

Is hollow; when It. in pushed down Into the depression the ounce and a half of juice shoots up through It and out through the spigot. If a customer happens to want a little more flavoring It is easy, by a lighter pressure on the rod. to let him have it. ORNAMENTAL SODA DRAUGHTS.

Up from the surface of the counter stand four large soda draught fixtures. Atop of each is an electrio light, shaded by pendant prisms of the finest cut glass. The body of each fixture is the samo clear onyx ot which the body of the fountain is made. To each there are two double-stream draughts for plain soda and three single-stream mineral water draughts. In all.

therefore, there are eight of the double-stream soda draughts and twelve of the single-stream mineral water draughts for the fountain. In addition there are three hot soda draughts, entirely separate from the large, fixtures. With the weather warm and getting wanner they don'X amount to much now, but in the Fall they wilt be Indispensable. TIME SAVED IN MIXING. The soda draught, like the syrup container and the ice cream ladle, has Its new labor-saving, time-saving device.

By means of this the full stream and the fine (or needle stream are regulated by the same lever. It's all In the ansle if the soda clerk turns the lever so much the needle stream comes; if the fraction of an Inch more, the full stream. It used to be so that he had to turn one little wheel to bring one kind of stream and another little wheel to bring another. What these Innovations really mean can best be told by the statement, which has been proved by trial, that with their aid three drinks can be turned out in the same time that It took to make one drink without them. RAPID SERVICE OF DRINKS.

Because of these devices, one soda clerk. If he moves with alacrity, can serve three drinks a minute, er nearly two hundred an hour. Tbe space beneath the onyx counter is' taken up by more interesting and mysterious things than any one would ever dream of. Who. for example, would Strawberry, Vanilla, Pineapple.

Hasp berry, Chocolate, Orange, Lemon. Cherry, Currant, Sarsaparllla, Peach, Apricot. Banana, Root Beer, Ginger. Blackberry, Huckleberry (rare). Maple, Tamarino, Alrrcnd, Coffee, Tea, Of course some of these are used much less than others vanilla, strawberry, and pineapple, the soda fountain men say, are the three principal flavors, leading all others In popular favor.

On the other hand, huckleberry, maple and a few; others are rarely used, but they are always kept on Working with these simple flavors as a basis a man who has the blending talent can get from them combinations without number. Every fancy-named beverage advertised on a fountain Is made up of two or more of the simple syrup flavors mixed together In some attractive form. "It would be Impossible to tell how many combinations can be made from the simple flavors," said one of tbe most expert "mixers" in New York the other day, because there's no limit to what you can if you keep on. Put three or four syrups together. suppose that brine, at twenty degrees or maybe a fck out a name for tho mixture, and you have a' UIUO teas, woo aek aii wuiwiii tuLnuu a.

new drink. LOOK at this list. the Ice cream cans whose tops alone are visible? There are five of these cans, each one holding four He handed his visitor a booklet Issued bv a svi-ud estaDnsnment. jl raitnrui count of th formulas gallons. Thex are distributed along the 41ri feet brought out the fact that there were ninety-nine of counter, so that the man In the white apron never has to step far for his cream.

Then there are different chambers through which circulates the "sweet" water (whloh means fresh water) to keep the soda 4 pasa away. combinations described, not including 'the primary flavors. Some of these so-called fancy drinks achieve a permanent reputation; otners are fads of a seaeen Dines as cold as possible without freezing. There are still other chambers, kept cold by the presence Take the flavor called nectar, for example. It Is a combination of raspberry, vanilla, pineapple, and uoavng S.DOV in in tumm From a distance of ten or ths fountain Is doubled by thi the east wall Placed, as It of co Id -water pfpes, used for storing mineral waUrs, lemon.

There i nn irh malt.tXt and Various other things. 0f spice, which Is a combination of ail the apices Unless means were taken to prevent It, the cold mingled. Sherbet syrup is made from vanilla, ptne-Wfter would make the sides of the onyx oounter appi. raspberry, and orange. Orgeat is a syrup" cold and the Atmosphere would condense into mots- made from orange and almond.

The Lotos Club's ture against It And this would mean tb soiling of flavoring Ingredients are sour lemon and tea, TTiey many a pretty dress. Insulation provides against mz coffee and vanilla and call the mixture a this. 2sext to the onyx Is an air chamber, next to -Broadway. The Temptation Sundae" is a sun-that a layer of slate, then a Uyer of cork and then dee flavored with three crushed fruits strawberry, oopper sheet Separated thus from the brine and banana, and pineapple. There are all sorts of egg cold pipes the veined slabs remain at about the same drinks, and In them sre used some of the syrups.

Umpaur a th surrounding air. Th co fee -eg g-and-ice-cream ha gained much vogue MAKING THE SYRUPS. among downtown business men In a hurry. There is i The sub-basement plant of Hegeman A Co? oc- the souffle mad of egg shaken up with milk, flavored cuple two rooms along the south and east sides of with any syrup the customer may desire. An egg theTulldmg.

It is the smaller one that has the bouillon Is Just a beaten-up egg with fluid extract of ammonia compressor, the packing box, the carbon- beef. v' r. atof' ti1.rr! ortumM tS2 VARIETIES OF MINERAL WATERS. motors but one. That one, the one that pumps the brine, sits on top of the four-hundred-gallon tank Besides th charged waters made In the sub-base-'" in the larger room.

The large space left Is the field ment carbonator there are a number of pure mineral of operations of the expert who makes ths chocolate, waters that come from natural mineral springs the coffee and the fruit Juices. throughout the country. Some of these are geyser, Here is a big department In itself. Walls lined llthia, congress and deep rock. The bottles holding with bottles, boxes and packages of all sorts-mak them are stored away by the dozen in tbe packing the place look like a big grocery store.

In fact, there box, and a limited supply is kept in the cold Cham- Is enough stock stored there to equip a good-sized bers of the fountain Itself. retail shop. -Nothing that can be made at horns Is Many a Subway passenger, on his way to or from bought outside by Hegeman Co. for their fountain, trains, has guessed at the -contents of an oaken cab- With everything done under its own eye. the corpor- lnet Just outaido the revolving door that separate a tlon can get what it wants, and get It pure and fresh, th basement from the Subway station.

The cabinet One of the Items for the day Is one thousand Is not a cabinet after all it only look like one. It pounds of sugar. A case of oranges and a case of is the ooverlng tor the brine water and soda pipes lemons have to be bought every morning, and thirty, that run from the sub-basement up to the fountain, dozen eggs. Between midnight snd midnight the If he looks up as he passes through the basement, soda clerks use fifty gallons of chocolate syrupw- Six- the passenger will see still other box-like coverings, tv-flve quarts of milk' are used at the fountain in painted white to look HSe the celling. Nowhere are egg drinks.

The day's make of Ice cream requires the pipes visible, and their passage through is not al- eighty quarts of heavy cream and eighty quarts of lowed to interfere with the appearance of the lower light cream. floor of the Hegeman establishment..