Include in your next order for our "goods, a case or so of WITH CEbERY A Most Popular Drink at the Soda Fount and the Finest NERVE TONIC As a SPEEDY RELIEF FOR NERVOUS HEADACHE IN EXISTENCE, it Jias no Equal THE GREATEST THIRST-QUENCHER IN THE WORLD PHOSPHOGUARANA FOR HOME USE 'ut up in Quart Bottles, packed one dozen in a case; price, $6 per dozen, $72 per gross. It is very fine mixed with Ice Water. Retail price, $1 a Bottle; twenty-five drinks in each bottle. "P. G," is a great seller and will increase your sales at the Fountain 50 per cent at least. Nervous people will come like clock work three (3) times a day for their drink, when they once learn its value. MANUFACTURED BY BEACH & CLARRIDGE 52 TO 58 EASTERN AVENUE, - BOSTON. MASS. AND THE VICTOR BAROTHY BOTTLERS SUPPLY CO. 409 Dearborn Street, CHICAGO. LIBRARY UNIVERSITY 0V CALIFORNIA IMPORTANT. I would call the attention of the dispensers who propose using or trying my formulas to the fact that the vital points, and the ones to be looked after first, will be found in No. 13 How to draw a glass of soda. No. 1 6 In regard to serving still drinks. No. 21 About using shaved ice in soda. No. 26 About the lining of portable fount- ains. No. 27 List of drinks. No. 28 The base of all flavored syrups. No. 29 Simple syrup. No. 30 Gum foam, best in the world. No. 31 Fruit acid. No. 32 The art of mixing. No. 101 Egg drinks, and how made correctly. Unless the instructions, as given in above numbers, are carried out in the start, my book will be of no use to you. It is the little points, which seem insignificant at first, that are essen- tial to the success and reputation of a soda dis- penser. DRINKS, WHICH IF PROPERLY SERVED AND PUSHED WILL MAKE YOU BOTH MONEY AND REPUTATION. STILL DRINKS (For Quenching Thirst.) SAXE'S BLOOD ORANGE PHOSPHATE (The finest in America.) RASPBERRY CORDIAL (Made from my Formula is sure to draw and hold trade.) GINGER FRUIT (Very cooling and refreshing.) KLUB SODA (Popular with the men.) SAXE'S PHOSPHO-GUARANA (Great nerve and brain tonic, also speedy relief for nervoui headache.) BELFAST GINGER ALE (Perfect.) THE GREAT VITALIZERS. Egg FIJPP EgR Calisaya Egg Nog Egg Phosphate Egg Lemonade Boston Flip Golden Ade Silver Ade* Mint Freeze Razzle Dazzle Pine-apple Smash Pineapple Glace Floating Island Cream Shake Almond Sponge Flowing Stream. The above are extra fine drinks when made and served properly, but are not by any means the only good formulas in the book. " Soda " Water Apparatus and Machinery. New and Second-Hand. Bargains in Fountains, Copper and Steel Oils, Essences and Colorings. Repairs made promptly. THE VICTOR BAROTHY BOTTLERS SUPPLY CO. 409 Dearborn Street, Chicago. r SAXE'S NEW GUIDE, OR HINTS TO SODA WATER DISPENSERS. AND FORMULA FOR THE MANUFACTURE ANU DISPENSING OF ALL CARBONATED DRINKS, CONTAINING FULL AND EXPLICIT DIRECTIONS FOR MAKING ALL THE LEADING POPULAR DRINKS OF THE AGE, AND GIVING AIY Private Formulae for Fancy Syrups and Fancy Mixed Drinks, CONTAINING VALUABLE INFORMATION ON ALL SUBJECTS CONNECTED WITH THE SODA BUSINESS, WHICH WAS OBTAINED BY ACTUAL EXPERIMENT AND LONG STUDY, COVERING A PERIOD OF SEVENTEEN YEARS, TWO OR THREE OF THE FORMULA CONTAINED IN THIS WORK ALONE BEING WORTH TO THE DISPENSER DOUBLE THK COST OF THE BOOK. , $3.00, THIRD EDITION. BY D. W. SAXE, CHICAGO: THE SAXE GUIDE PUBLISHING CO., PUBLISHERS. 1894. LIBRARY UNIVERSITY OF CALIFORHJA DAVIS Entered according to act of Congress in the year 1890, by DEFOREST W. SAXE, In the Office of the Libarian of Congress. All rights reserved. W. P. DUNN CO., PRINTERS, CHICAGO. TO DISPENSERS USING SAXE'S GUIDE, For the benefit of our patrons, and especially those who are apt to think that a work of this kind is simply an Adver- tising Scheme to push some special make of Juices and Extracts, we would say: This book is gotten up especially for the benefit of our patrons, and we have been extremely careful not to use its pages to advance the sale of any one make of goods over another. In a very few formulas we are obliged to specify whose Extracts to use simply because no one else makes the goods to produce the results, and we do it, not to help the manu- facturer, but to save our customers the trouble and time in writing us for information in regard to the matter. Such formulas are rare in this work, and whenever our patrons feel that they do not care to order the goods to make these drinks, they can leave them off their list and still have more first-class formulas than they can use in one season. We specify no special brand of Fruit Juices, but advise our customers to be exceedingly careful to buy the best in the market or make their own. THE SAXE GUIDE PUBLISHING CO. SAXE'S NEW GUIDE, OR THIRD EDITION. INTRODUCTORY. In compiling this book of formulas (which is my second edition, the first having been pub- lished in 1890), it is my aim to not only give, in as concise form as possible, all my practical work- ing receipts for making syrups and fancy mixed drinks, but also all the latest and best formulas I have created, as well as those obtained from out- side sources, which are popular with the trade, not only here in Chicago, but elsewhere. I have obtained the formulas for making a few of the popular drinks contained in this book, from some of our most eminent dispensers of the " cooling draught;" but the greater part of them are of my own creation, based upon long and careful study 4 SAXES NEW GUIDE. and practical experiment, covering a period of over seventeen years, to produce, at the lowest possible cost, the best results. I have tried as far as possible to overcome the obstacles usually found in the ordinary formulas for making syrups, where the author is apt to have lost sight either of the cost of the finished syrup or the unnecessary time and trouble required in manipulating same. The best proof I can offer of the superior quality of the syrups made from the enclosed formulas is that they are in use now at my own fountains and that customers will walk four or five blocks out of their way and past other fount- ains to get a drink of my soda. On the following pages I give a short sketch of my experience in the manufacture and sale of car- bonated drinks covering a period of seventeen years, giving information in regard to charging fountains, how to make the best carbonated waters, and showing the saving in cost to the dispenser. I do this simply to show parties who have fountains and who are skeptical in regard to the profit derived in the sale of carbonated drinks, that if properly attended to and carefully managed, they can make their soda business a feature of no small importance and besides draw other trade, which they probably never would get without the aid of the soda fountain. SAXE S NEW GUIDE. 5 If this little " work " should fall into the hands of some druggists and dispensers of soda water (as I have no doubt it will) who have had a similar experience, and are familiar with the facts con- tained in the following pages of "My Experi- ence," I trust they will pass on without comment to the formulas, and it may be possible that they will find at least a few which are new to them, and which, if given a fair trial, will prove of some benefit. At any rate the book can do them no harm, and as it is published more for the benefit of the dispenser who has never had a chance to thoroughly study the inside workings of the soda business, I shall be content if it reaches the latter class and is of any benefit to them. With best wishes to all dispensers who may have the fortune, or misfortune, to read my book, I am, Very truly yours, D. W. SAXE, the Author. Published by the Saxe Guide Pub. Co. Chicago, 111. THE AUTHOR'S EXPERIENCE. In the fall of 1879 I purchased the bankrupt stock of drugs in the old " Snowden Drug Store," corner of Thirteenth and Farnam streets, Omaha, Neb. I paid for the same fifty cents on the dol- lar, which was all, if not more, than it -was worth, as the stock had been invoiced high, and on ac- count of the store having been closed for about three months previous to my purchase, I could not, of course, depend on much of my predeces- sor's trade. After paying for the stock and tak- ing possession of the store, I found that I had very little cash left and, being almost a stranger in Omaha and quite young (barely twenty-one) for such an undertaking, I found it rather diffi- cult to establish my credit on the start. That fall and the following winter were "hard times" for me, and in the spring, although I had tried every way imaginable to keep expenses as low as possible, I found I was slowly running behind hand, and unless I made some lucky move soon, I could not hold out long. SAXES NEW GUIDE. 7 I had spent about five years in the drug busi- ness in the East, previous to my coming to Oma- ha, and had always taken great pride and inter- est in making the best soda water in the town where I was located, and while there had always enjoyed the cream of the trade in that line. At the time I started in business in Omaha the population of the city was estimated at 21,000. I found on investigation that the druggists gen- erally up to that time had paid very little atten- tion to the sale of soda water and, in conse- quence, sold very little, even in the hottest weather. I found one exception to the rule, however, and that was in the person of John W. Bell, the genial and courteous druggist on Tenth street, near the U. P. Depot. He seemed to realize the fact that it paid to make good soda, and to give that part of his business as much of his personal time and attention as he could spare from his other duties. In consequence he had a very nice soda trade and without doubt made by far the finest carbonated drinks in the city. After thinking the matter over for some time, I came to the conclusion that if my friend Bell, located as he was at that time away several blocks from the business part of the city, could capture all, or nearly all, of the soda trade by simply making better drinks than any one else in the business, I would see what I could do in a much 8 SAXE'S NEW GUIDE. better location. Accordingly on the 2ist of April, i88o y I opened up the little fountain in my store, which I had purchased with other "traps "in the Snowden bankrupt stock. The apparatus was a small one with one soda draught tube, two minerals, and eight syrup cans, hold- ing one-half gallon each, capacity for cooling about fifty pounds of ice ; apparatus, I believe, cost originally $300. I took particular pains my first season to serve good soda, and gave the business my personal attention, as I have always done, when not oth- erwise engaged, and although that summer was rather cool, and on account of it being my first season in the business, it took some time to es- tablish a reputation. Still I sold between the months of April and October $1,094.80 worth of soda, which was about $700.00 more than had ever been sold in the store by rny predecessor. I kept a separate book for my soda sales, and expense of running fountain, and the expense for that season including soda, boy, ice, syrups, cream, breakage and all other expense of running fountain amounted to $545.12, leaving me a net profit of $549.68, a little over 100 per cent, profit. This encouraged me, and I determined to make a still greater effort the next season and see if I couldn't double my sales. I opened my r 1 p *n CfQ fT> n 3 O O H o T3 SAXES NEW GUIDE. 9 fountain the following season, 1881, April 26th, and closed October nth. It turned out to be an exceedingly warm summer, and with a little advertising in the way of an illuminated sign in my window and one outside in front of the store, and a thousand or so quarter sheet posters stuck up on the bill boards around town, I succeeded in surpassing my most sanguine expectations,- selling that season $2,786.05 ; expense of selling same $1,325.10, leaving a net profit of $1,460.95. We had no water-works in Omaha at that time, and all the water used for rinsing tumblers and cleaning fountain had to be carried two blocks in pails. So when we stop to consider the amount of labor required under the circumstances, with a very small fountain and limited room for working, selling soda, as we were, at 5 cents a glass, nearly $2,800 in one season at that time was a big soda business. In the fall of 1881 I rented the corner store under Boyd's Opera House, Fifteenth and Farnam, two blocks west of my old location, and, as I was fitting up the new store in nice shape, I decided to buy a new fountain and made arrangements for more room and better facilities for my fast increasing soda business. In the spring I put in a good sized counter apparatus and, as I had plenty of room for manufacturing the carbonated waters* I decided IO SAX ES NEW GUIDE. also to buy a generator. Up to this time I had always had my fountains charged at the bottling works, paying 12^ cents per gallon for same. After studying up the matter thoroughly, I made up my mind I could save from 25 to 50 per cent, by charging my own fountains. So I purchased with my new apparatus a small Gene- rator, and began doing my own generating That season was a bad one, being cold and rainy most of the time during the best three months of the season, May, June and July, conse- quently my soda trade suffered and the sales were less than the year before, amounting only to $2,626.00 but the expense was much less (on account of our charging our own founts), being only $1,063.91, which left a clean profit of $1,562.09. Showing that while the sales were short nearly $200.00 from the year previous, yet the profit was over $100.00 more. NO. 2. In the winter of 1887, on account of my fast increasing soda trade, and a desire to know just what could be done in that line, with better facil- ities and more show, I bought a 1 5-foot Canopy Top Apparatus, one of the first ever intro- duced in the West. I spent considerable time SAXES \K\V GUIDE. II in having this apparatus arranged for con- venience, and in getting up new drinks to open with, and I also secured the services of a first- class soda expert, to open with. Up to this time we had never drawn cold soda in the winter, and my largest soda sales for the season just past were about $4,000. I opened my -new apparatus on February ist, with a list of cold drinks num- bering about 125, and also a few hot drinks. The new apparatus, new drinks, and soda men in white coats and aprons, proved a drawing card, and during the twenty-eight days of that month my soda cales amounted to $1,410, or an average of about $50 a day, and for the year, from February i, 1887, to February i, 1888, a little over $8,000, or just about double what I had ever sold in any preceding year. During the following three years, 1888, '89 and '90, I sold $44,950 worth of soda, or an average of about $ 15,000 a year. NO. 3. Many people claim that a small, neat appara- tus, with good attendance and good drinks, is all that is necessary, and that it does not pay to have so much cash tied up in a large apparatus. My experience has been that it is best to keep up with the times in the soda business, as well as I? SAXES NEW GUIDE. in other branches of trade, and while one may be able to draw a good glass of soda from an old-fashioned apparatus, still people like to drink at a fine, elegant fountain best, provided the drinks and service are first-class. The great mistake nine-tenths of the druggists and confectioners make is in buying a large, fine apparatus, and then expecting it to run itself, never changing the drinks, or trying to intro- duce anything new or novel. This won't do, for the trade naturally expect new drinks and better service with a new apparatus. I do not mean by new drinks that it is necessary to buy every patent drink on the market, but get them up yourself, and save the manufacturers and jobbers' profit. You will find by figuring on the cost of my formulas, as given in this book, that the average cost of the finished syrups is from 45 to 55 cents per gallon, figuring granulated sugar at 5 cents per pound. NO. 4. t It is not necessary to make all the drinks given in this book to start with, but select from the list forty or fifty of the best formulas and make them up, and then, every week or so, bring forward a new drink and advertise it a little. By experi- ment you can soon tell which drinks suit your trade SAXE S NEW GUIDE. 13 best, and then it will pay to push them for all they are worth, making " leaders " of a few of the most popular ones. NO. 5. I have given the exact figures in regard to my soda trade from year to year, simply to show to what extent the soda business can be worked up to if the dispenser will only give it the time and attention he does his other business. Competi- tion is becoming so close in the drug business, and prices are being cut so on all patents, and on sundries, that the druggist stands little or no show of making any money without some spec- ialty. So why not make a specialty of soda water, as it is in our line and nearly every body has invested in a soda fountain from one-eighth to one-fourth of his entire capital. I sold out my business in 1891, in Omaha, and came to Chicago, for the purpose of pushing my Guide, and also because the field is larger for the soda business generally. During the summer of 1892, I had several soda stands in different parts of Chicago, and did a thriving business. When I first opened my apparatus in Chi- cago, (in my principal place) I pyt in two of my old experts who had been with me in Omaha, and who had learned (under my in- struction) my way of serving cftinks, and of !4 SAXE'S NEW GUIDE. catering to the taste of the people. We put on the"* same list of drinks that we had in Omaha, adding a few new leaders, (which are all given in this work, as well as the old re- liable ones) and in a very short time we had the finest trade in Chicago coming to our place for drinks. Many came at first just to see my men mix drinks, but they soon found out that I not only had the best dispensers in the city, but also the most delicious drinks in the country. This stand is located at the N. W. cor. of State and Randolph sts., a little out of the way for transient, and yet we have a regular trade now that will walk two or three blocks out of their way to get our soda. It has been a soda stand for years, but very little soda had been sold there till I took possession, simply because it had not been properly pushed. One drink alone I will mention here as having helped very materially to build up my trade and establish our reputation in Chicago, and that is Saxe's Blood Orange Phosphate, a simple drink, quickly served, and as quickly drank, and afford- ing a larger per cent of profit at five cents a glass, than ice cream soda at ten cents. I have never yet seen an Orange Phosphate that would hold the trade, and bring people out of their way to drink, like my own, and it is a very hard drink to copy, unless you have the formula for making it. SAXE'S NEW GUIDE. 15 I paid $25.00 for this receipt in Boston several years ago, and it has been worth ten times its cost to me. It is especially valuable to a dis- penser who is doing a large soda trade in a limited space, for the reason that it can be served so quickly, and customers waste no time in drinking it, thus making room for others, while the njckels accumulate in the cash drawer much faster than when serving ice cream soda, which takes so long to serve, and also to drink. My advice is, educate your trade to drink some- thing else besides ice cream soda, unless you want to make an ice cream parlor of your store. On the following pages you will find a few instructions in regard to running a generator and how to make your carbonated waters clear and sparkling, giving cost of same as compared with that purchased from the bottling works. After that comes my formulas for making syrups and fancy drinks, comprising a list of about i 75, some of which are my choicest formulas, and for which I have been offered from $25 to $50. I give them all in this work, including such new drinks as I consider worth mentioning, and trust that who- ever tries them may meet with as good success as 1 have done. Asking the reader's pardon for having made my " Experience" so long, I will close. THE AUTHOR. 1 6 SAXE'S NEW GUIDE. NO. P>. HOW TO MAKE THE BEST CARBONATED WATER AT THE IX) WEST POSSIBLE COST. Each manufacturer of generators furnishes a book giving full directions in regard to charging fountains, and explaining how carbonic acid gas is obtained by the action of the acid on either marble dust or soda, thus liberating the carbonic acid in a gaseous form. NO. 7. Tuft's formula for charging 30 gallons water at a pressure of 150 pounds with the No. 3 Ster- ling generator is : Bi-Carbonate Soda ... 17 Ibs. Oil Vitriol 3 qts. Water in Alkali Chamber . 2^/ 2 Water in Purifier .... 2 Cost, not including labor. $1.02 NO. 8. I have found by actual experiment that I can do better. By using a little more material I can charge 60 to 65 gallons of water at the same pressure. SAXES NEW GUIDE. 17 My formula for 60 gallons is : Bi-Carbonate Soda "Natrona"22 Ibs. Oil Vitriol 3^ qts. Water in Purifier .... 2 Water in Alkali Chamber . 3 Cost, not including labor . $1.30 NO. 9. It pays to charge your own founts, especially if you are doing business in a town where there is no bottling works and are obliged to ship by freight to some larger town to have them charged. The freight on founts alone costing you as much as the soda. NO. 10. CHARGING FOUNTS. In charging founts great care should be exer- cised in using pure filtered water free from all organic matter and as cold as possible. As it is almost impossible to get pure water, free from organic matter, it is best in all cases to use a filter, for then you know you are all right, and as pure water is absolutely necessary and essential in producing first-class soda and min- 1 8 SAXE'S NEW GUIDE. eral water, it is well to give this matter close attention, and be sure you have a good filter. The Derham Patent Verhage Filter, made of solid stone about three inches in thickness through which the water passes, is in my judg- ment one of the most practical and economical filters in use at the present time ; simple in con- struction, easily cleaned and moderate in price and will filter the muddiest waterwithout the use of alum. In filling my founts I have a large tin funnel holding about one and one-half gallons with a piece of wire strainer soldered across the inside about three inches from the bottom, supported by heavy iron wire also soldered across just under the strainer and also above. I then fill the fun- nel nearly full of cracked ice, through which I pour my filtered water. What are called 10 gallon fountains hold about 14 gallons and the smaller ones in proportion, room being left for agitating the carbonated water. To draw a nice glass of soda, providing the syrups are good, it is very essential that the fountains should be well shaken while being charged. When your gauge shows that you have about 180 pounds pressure on, let the gas over into the fountain slowly, agi- tating the same all the time by means of a wooden rocker. The first time when all the gas has gone from generator to fountain that can, SAXES NEW GUIDE. 19 your gauge will show that you have probably about 75 pounds pressure in the fountain ; turn off the gas valve on top of purifier, let down more acid in the alkali chamber and run up the pressure again to 180 pounds, shaking fount- ain thoroughly all the time. You will find if fount is thoroughly shaken, that when you let over the gas a second time, after all has gone over that can, you still have only about 75 to 80 pounds pressure, showing that a large per cent, of the gas has been absorbed by the water. Repeat the operation several times until gauge shows a second time a pressure of 150 pounds, then detach fountain from generator, and con- tinue as before with the second fount. After founts are charged keep them in cellar if possible, or in some cool place. When through charging always clean your generator at once ; and leave both the acid and alkali chambers about half full of water until you are ready to charge again. NO. 11. LIQUEFIED GAS. Since coming to Chicago I have tried the liquefied gas for charging, and I find it works very nicely. In fact, it is so much more conven- ient, and such a saving of labor, I have discon- 2O SAXE S NEW GUIDE. tinned the use of my generator altogether. The cost is just about the same as when using a generator, if you figure the time and labor as anything, and as the machine takes up so little room, and is so clean, and easy to charge with, it is no wonder that the liquid gas is becoming so popular. One great advantage it has over a generator, and that is, that the gas in passing from a liquid to a gaseous state becomes very cold, and chills the water without having to use ice, which improves the quality of the carbon- ated water very materially. NO. 12. KEEP YOUR APPARATUS CLEAN AND AT- TRACTIVE. Nothing adds more to the reputation of the dispenser than the fact that his fountain is always kept neat and clean, with a clean dispensing counter, clean glasses, and a clean boy with clean hands in attendance. If your business will warrant you keeping a boy, or man, all the time at the fountain, by all means have him wear a clean white coat and apron, and require him to keep his hands clean. Ladies will notice and appreciate all these little things and it will advertise your business. SAXE S M-:\V GUIDE. 21 NO. 13. HO W TO DRAW A GLASS OF SODA. Never allow a green hand to draw a ;lass of o o soda for a lady, let him practice first on himself and then on the small boy customer. Almost as much depends on the way a glass of soda is drawn as on the syrups and carbonated water. Always give your customers- a good solid glass of soda, with a liberal allowance of cream, top- ping off the glass with a fine cream)- foam. Never ask customers if they will have cream, for half of them don't know whether or not they want it. Give them cream anyway, unless they request you not to, for as a rule it adds 50 per cent, to the quality of the drink. Even at 5 cents a glass you can well afford to give good cream and draw a solid drink. I am speaking of the old reliable flavors, of course, and of Sweet Cream. Not Ice Cream. NO. 14. HOW TO DRAW A GLASS OF ICE CREAM SODA. Very few dispensers know how to draw a glass of ice cream soda properly. This may seem strange, but nevertheless it is a fact. The usual method is syrup first, ice cream next, then a little wind and water, that's all. This makes a 22 SAXES NEW GUIDE. very unsatisfactory drink, as it is not properly mixed, and cannot be properly mixed when served in this manner, unless you use a spoon and make mush of it. In drinking a glass of soda served as above, ist you taste wind, 2d plain soda, 3d ice cream, 4th syrup, all separate. This leads the customer to think that your ice cream soda is bad, and he goes out dissatisfied, but had you mixed the drink properly, using the same material, no doubt he would have been well pleased. I always teach my soda men to draw the syrup first, then turn on the fine soda stream a moment, then the coarse, and again the fine till the glass is about one-half full, and the syrup is thoroughly mixed with the water, then drop in the ice cream, and top off with the fine stream of soda. In this way you have a glass of soda thoroughly mixed, with the ice cream in the center, floating around, and not adhering to the sides of the glass. Try my way and see if your customers are not better satisfied with the result. NO. 15. STILL, DRINKS. In drawing what are called "Still Drinks" we never use cream. As a rule give ladies and children more syrup than you do men. SAXE S NEW GUIDE. 23 NO. 16. STIL.I, DRINKS. These drinks are made by drawing an ordinary eight-ounce mineral glass seven-eighths full of plain soda and then adding the syrup, and gen- erally a little acid phosphate, stirring with a spoon. NO. 17. ALCOHOL, IN.SODA. If you have two draught tubes and separate coolers for same, so you can have two fountains attached all the time, add to each i4-gallon fount- ain of soda you intend to use for your "foam " drinks, 2 ounces of alcohol or 2 teaspoonfuls of bi-carbonate of soda (I prefer the alcohol), but for your still drinks use the plaia carbonated water. NO. 18. TO DRAW A SOLID DRINK. In drawing a glass of soda, when you put in the syrup first, you will find you can draw a good solid glassful much quicker by using the fount- ain that contains the alcohol, while for still drinks it is just the reverse. 24 SAXES NEW (iUIDE. NO. 19. LOOK OUT FOR YOUR CREAM CAN. Scald out your cream can every time before putting in fresh cream, and occasionally use a lit- tle sal-soda in your hot water. Never mix new cream with the old, and never substitute con- densed milk for the cream, unless you want your soda trade to die an unnatural death. Some of the manufacturers of soda water apparatus recommend the use of " condensed milk" where pure cream is scarce or high, but I would sooner pay $2. per gallon for the genuine, or else use none at all, rather than substitute so inferior an article. NO. 2O. HOW TO AVOID THE DELAY OF CHANGING FOUNTAINS IN A RUSH. If your apparatus is small and you have only one draught tube for soda, purchase of any manufacturer of soda supplies what is called a "two (2) way cock" (cost about -$2), attach same, under the counter, to soda pipe leading to cooler in the fount, and screw the plate which is attached to way cock tightly to side of counter. At the bottom it has two connections for soda pipes, which are attached to same and then to two fountains of soda. It has a lever or switch SAXE'S NEW GUIDE. 25 which can be turned either to the right or left, so when one fount of soda runs out, which generally happens in a rush, all you have to do is to turn the switch and in less time than one minute you can draw from the second fount. After the rush is over and you have time, you can detach the empty and replace with a full fount. NO. 21. ABOUT USING SHAVED ICE IN SODA. Many dispensers think it the correct thing to use shaved ice in soda, and accordingly go to the expense of buying a machine for that purpose, making the soda boy nearly grind his arm off in the desperate attempt to shave enough ice to keep up with the trade. This is entirely unnec- essary and in fact is a detriment, as it detracts from, rather than adding to, the quality of the drink. It takes the life all out of the soda, leav- ing it flat and tasteless. I used an ice shave one or two seasons when they were in style ; paid, I think, $100.00 for it and afterward sold it for $15.00. If you are buying a new apparatus, pay par- ticular attention to the coolers, and see that they are of the latest and most approved style, and you will need no ice shaver. 26 SAXE'S NEW GUIDE. NO. 22. HOW TO KEEP SODA CXXLD. In putting ice on the coolers crush it vey fine for the first and second layers, and after that fill up with pieces about the size of a hen's egg or a little larger, covering same with a piece of heavy cloth or bagging, which will help to keep the ice from melting. o If the ice is packed closely around your pipes and coils, and the cooler is kept full all day, you ought not to have any complaints about your soda not being cold enough. Occasionally you will find a man who will complain and say your soda is warm, but ten chances to one he would complain if you put in shaved ice, complain of its being too cold. NO. 23. Of course if your apparatus is quite small the cooling capacity must be limited, and in case you happen to have an unusual rush, or your trade is very large anyway, you may nfot be able to keep your soda as cool as it should be. In that case the only remedy I can suggest would be to buy a new apparatus to meet the demands of your trade. This is the rule I have always followed. S A X K S X K \V G U I D E. 2J As my trade increases from year to year and I find my fountain too small to do the work required of it, I sell the old and purchase a new one with greater capacity to meet the wants of my trade. Ten years ago when I purchased my second apparatus I thought it was large enough to accommodate my trade for at least the next ten years, but four years since I was obliged to throw it out and buy the third one. My new appa- ratus was made expressly for me, and was built according to my own ideas, to dispatch the greatest amount of work in the shortest possible time. It is one of the most practical fountains ever made. Capacity for ice about 700 pounds. Capacity for syrups sixty gallons, with four draught tubes for soda, and four for miner- als. When properly filled and packed with ice, with four boys drawing soda at one time, the temperature of the soda is from 34 to 36 degrees above zero, and remains unchanged, even during our greatest rushes in the hottest weather. As 32 degrees is the freezing point, soda drawn at from 34 to 36 is cold enough for^any one, and we never have any complaint. SAXE S NK\V GUIDE. 2 9 SAXE'S SODA COUNTER SINK. Fig. i Top view; Fig. 2 Side view; Fig. 3 End view. Letters correspond for parts in each Fig. A Space for bottles next to fine chipped ice. B Sheet copper division Top of division 2 inches below top of sink Division perforated. C Space for two pails of chipped fine ice. D Dam for water to flow over into waste pipe. E Brush glass washer Best for use. F Sink for clean flowing w^ter. G Waste Pipe at bottom, back of dam H Hydrant I Rubber pipe to conduct water to bottom which flows up into sink (see arrows) and over the dam. Carries away all dirt and slime. J Catch for water in front. Main waste pipe should be 4 inches it? diameter (not less) with trap below the sink. K Waste pipe in sink connected from under side with waste G. L Partition in Ice box for throwing egg shells and lemon peel through into pail underneath. 30 SAXE'S NEW GUIDE. NO. 24. RUNNING WATER AT THE FOUNT. If you are doing business in a town where there are water works and good sewerage put in a small sink under your dispensing counter about 12 inches deep with overflow about 8 inches from the bottom, and water faucet just over sink, as low as possible, so when turned on the water will not spatter ; then have a corrugated drainer, made of copper or galvanized iron, with one end resting just over the edge of sink and slanting in that direction so it will drain itself. It is very hard to keep glasses clean without running water, and there is nothing that will drive away a cus- tomer quicker than serving your drinks in dirty glasses. NO. 25. If flowers are plentiful and cheap, a nice bouquet of fresh cut flowers on your counter every morning will add to the appearance of the surroundings. In fact, any little thing which suggests itself to your mind that is pleasing to the eye and will beautify the appearance of the fountain and dispensing counter will help to draw trade. SAXE'S NEW GUIDE. 31 NO. 20. 1X)OK AFTER THE RE-JL1NING, OR RE-TINNING OF YOUR FOUNTAINS. It is very important that you should examine your copper or steel founts at least once each year, to see if they need re-lining, especially if they are tin-washed. After unscrewing the cap or head of fount you can easily ascertain, by means of a lighted candle attached to a piece of wire and inserted in the opening, whether or not the lining is in good condition. When you find dark spots of a greenish tint in the lining, you may know that it is unsafe to use the fount longer until it is thoroughly overhauled and re-lined. Founts used for mineral water need attention much oftener than those used for plain soda. The salts act on the block tin much quicker than the carbonic acid does. The action of the acid on the copper, after the lining is gone, forms verdigris which, as we all know, is not "conducive to good health" when taken "ad-libitum." NO. 27. L.IST OF DRINKS. A good plan to avoid answering innu questions as to what drinks you serve, affii the 32 SAXES NEW GUIDE. price of same, is to make out a complete list giving price of each drink, and have it printed in large type on a neat piece of heavy card board, which should be suspended directly over the dispensing counter in such a position that the customer can not help seeing and reading it. NO. 28. THE BASE OF NEARLY ALL, FLAVORED SYRUPS. There are three important ingredients which should form the base of nearly all flavored syrups, they are : Simple Syrup, Gum Foam and Fruit Acid. NO. 29. SIMPLE SYRUP. Best Granulated Sugar - - 6 Ibs. Pure Filtered Water, enough for i gal. Make by the cold process of percolation, as syrup made cold will keep longer than if made by heat; or a very simple and convenient way of making it is to use a lo-gallon keg taking out the head. Into this put 30 pounds sugar and then add water till keg is half full, using a wooden paddle to stir with, the sugar will soon dissolve if stirred occasionally, leaving a clear, nice syrup. Strain before using. SAXES NEW GUIDE 33 NO. 30. GUM FOAM. Soap Bark in Coarse Powder 4 oz. Glycerine 4 " Pure Water 12 " Pack the soap bark firmly in a conical glass percolator, and add the glycerine and water, previously mixed, allowing same to macerate for two or three hours. Use a small amount of absorbent cotton in bottom of percolator, to allow the liquid to pass through, which will make it clear enough for use. To allow the mixture to macerate, insert a cork in small end of percolator, and cover top with anything suit- able for the purpose. When it has stood long enough, pull out the cork and let the liquid pass through into a glass jar or bottle. It is then ready for use. NO. 31. FRUIT ACID. Citric Acid 16 oz. Filtered Water - - - 16 " Mix, and when acid is all dissolved run through cotton to free it from any particles of dirt which may be in the acid. 34 SAXE S NEW GUIDE. Fruit acid should always be used in all syrups made from fruit juices, to bring out the flavor of the fruit. For instance, in making Pine Apple, Strawberry, Raspberry, Orange, Cherry, etc., if you do not use a little fruit acid you will find your syrup when mixed with the carbon- ated water is flat and insipid and comparatively tasteless, and, while you may detect the flavor of the juice used, yet you will notice there is something lacking. By the addition of one-half ounce of fruit acid to the gallon of syrup you will readily notice the improvement it makes. Gum foam is used to take the place of Cooper's Gelatine, or the white of eggs, for producing a nice creamy foam on soda that will last. It is an improvement on either of the latter, because it can be used in syrup made by the cold process, while gelatine or egg has to be added when the syrup is hot. You will notice my formulas for gum foam contain no alcohol, while others made for the same purpose do. Alcohol takes the life out of the foam, and as water and glycerine are sufficient to extract the principle required from the soap bark, it is unnecessary to use alcohol. NO. 32. THE ART OF MIXING The growth of the soda business during the past five years is simply wonderful, and it is fast SAXE'S NEW GUIDE. 35 becoming the principal part of the retailers' busi- ness, instead of a simple side issue. The time has passed (and very fortunately, too, for the customer) for a ten-year-old boy to draw soda, and it now requires, to do any business, a first- class man in every respect, one who has not only learned to make the syrups properly, but also, what is even of greater importance, one who knows how to mix and serve the drink in the most artistic style, proportioning the. different flavors in suc^i a way that they will not only tickle the palate and please the eye of the cus- tomer, but when drank will leave such a pleas- ant after-taste that the party drinking will surely call again. I think I can safely say that nine-tenths of the proprietors of soda stands give much more attention to making fine syrups, and a big dis- play of crushed fruits and preserves on their counters, than they do to the proper mixing of the drinks. I do not mean to say that too much care is observed in making pure, whole- some syrups, for one can not be too careful in that respect, but I do say that from close observation I find only occasionally (even at some of the finest soda stands in the country) soda men who are competent to mix drinks properly. The comparison between a good soda man and the ordinary run of them is about the 36 SAXE'S NEW GUIDE. same as that of a fine mixer at a high-toned bar and a common beer-slinger in a second rate saloon. Very few soda men who have worked for me (and I have had a great many of them in the past ten years) knew how to draw correctly even a plain glass of soda with sweet cream, at first, even though they had been in the busi- ness before, and some of them for years, and as for mixing fancy drinks to make them pal- atable, and to suit the taste of the customer, I have found very few who could do it properly. It is the little points in mixing drinks that are most important, and are overlooked by the ordin- ary dispenser : for instance, such as too much ice in making an egg drink, pouring from glass to shaker and from shaker to glass too long, mak- ing the drink too dead and solid, or in other cases the reverse, making the drink all wind, which will not do. To mix properly requires not only good judgment, but practice under an experienced teacher. I have taken young men to work for me who never had drawn a glass of soda in their lives, and taught them in one season enough about the business so they were able the next to command good wages, and often more than men who had been drawing soda for years for some one else. In giving formulas for my fancy drinks, I have tried as best I could to explain just how they should SAXKS \KW GUIDE. 37 be mixed, giving the exact proportion of each ingredient used, and telling also how to serve them, etc., etc. Any one with a fair knowledge of the soda business, and a desire to improve all the time, ought to be able, after studying carefully my formulas, to produce the same re- sults as I do, and make as fine drinks as can be made. SAXFS NEW GUIDE PLAIN AND FANCY SYRUPS. NO. 33. AMBROSIA. Raspberry Syrup 2 pts. Vanilla Syrup 2 Claret Wine (St. Julien) - 4 oz. Gum Foam i Mix. NO. 34. BANANA. Banana Extract - i oz. Fruit Acid ^ " Simple Syrup i gal. Gum Foam - i oz. Mix. NO. 35, CHOCOLATE NO 1. Take one pound Baker's or Hance Bros. Powdered Soluble Chocolate, rub it thoroughly with a little hot water till a smooth, fine paste is SAXK s XK\V criDE. 39 formed, then add sufficient water to make the whole measure one gallon. Add twelve pounds granulated sugar and heat over a slow fire until dissolved. Strain through flannel, and when cold add one ounce Ext. Vanilla. NO, 30. "SAXE'S CHOCOLATE" NO. 2. Put ^ pound Baker's chocolate, whole, into i quart hot water, bring to a boil allowing choco- late to dissolve without being powdered first, then boil till the mixture is quite thick, when it is allowed to cool, and while cooling rub care- fully with a wooden spoon, or pestle, to make it smooth and even. Add enough syrup to make one gallon and allow to stand for two hours in an open vessel ; you will then notice a greasy substance or scum which rises to the surface. This should be removed and after adding one- half ounce vanilla extract, you will have as nice a chocolate syrup as one could ask for, and besides, it will not separate like the ordinary chocolate syrup. 40 SAXES NEW GUIDE. . .37. YABARA CHOCOLATE. Too Expensive for $c Soda, but Very Fine. Take 3 pounds best sweet chocolate (vanilla flavor), add to i quart boiling water, when dis- solved add i gallon pure cream, bring to a boil and then add 1 2 pounds granulated sugar. Stir with wooden spoon until thoroughly dissolved and mixed. Allow to cool, and then keep on ice, but not in syrup can, as it is too thick to draw nicely. KG. 38. COFFEE SYRUP. Take i pound best Mocha and Java coffee mixed, and ground rather coarse, put into a gal- lon percolator with a little absorbent cotton in bottom. Put 12 pounds granulated sugar in porcelain-lined kettle or pan, holding from two to three gallons, place same directly under per- colator, then pour boiling water on to coffee and allow to percolate through on to sugar while hot, until enough has passed through to make two gallons syrup. Stir with wooden spoon until all is dissolved, then add two ounces gum foam, and it is ready for use. This makes the best coffee syrup I have ever used, and gives universal sat- isfaction. SAXK'S NEW GUIDE 4 1 NO. 39. RED CURRANT. Red Currant Juice (A. H. Pelou- bet's) 10 z - Fruit Acid T 4 Gum Foam - l Simple syrup, enough for i gal. Mix. NO. 40. CANTON GINGER SYRUP. Ginger Fruit Extract (B. & C.'s) 6 oz Fruit Acid J Simple Syrup - l Mix and draw still. NO. 41. CRAB APPLE CIDER SYRUP. Crab Apple Champagne (B.&C.'s) 7 oz. Simple Syrup add i gal. Mix and serve still. 42 SAXE 8 NEW GUIDE. NO. 42. DIAMOND SYRUP. Vanilla Syrup - i pt. Pineapple Syrup - i " Lemon Syrup - i " Honey, strained - 2 oz. Fruit Acid j " Eggs, well beaten - 3 in number Gum Foam 3 teaspoonfuls. Phospho Guarana Syrup i pt. Mix. This makes an excellent combination and a good seller. NO. 43, CREAM SYRUP. Fresh Cream ^ pt. Fresh Milk j " Powdered Sugar i lb. Mix by shaking, and to keep from souring add a few grains bi-carbonate soda. Keep in a cool place. SAXE S NEW GUIDE 43 NO. 44. DON'T CARE SYRUK Good Brandy y 2 pt. Simple Syrup i gal. Gum Foam i oz. Fruit Acid - ^ " Mix. NO. 45. GINGER SYRUP. Extract Jamaica Ginger i oz. (See formula below.) Fruit Acid 3-8 oz. Gum Foam i oz. Simple Syrup i gal. Caramel enough to color. Mix. NO. 46, EXTRACT JAMAICA GINGER FOR GINGER SYRUP. Jamaica Ginger in coarse powder 2 Ibs. Alcohol, pure - j^ gal. Pack the ginger (dry) in a conical glass per- colator with small piece of absorbent cotton at bottom. Pour on the alcohol and allow to pass 44 SAXES NEW GUIDE. through into a glass bottle. After all has gone through that will, pour on about i quart filtered water to drive out the remaining alcohol, a/id when the finished extract measures ^ gallon, remove the percolator and add to the extract enough caramel, if necessary, to give it a red- dish brown color. It is then ready for use and is much better than when made from African ginger. NO. 47. GINGER ALE, " BELFAST." Ginger Ale Extract (B. & C.) 6 oz. Fruit Acid 2 " Simple Syrup, enough for i gal. Mix, and use in the proportion of i ounce syrup to 7 ounces soda in mineral glass, draw- ing soda first and stirring with a spoon. The B. & C. extract is made by Beach & Clar- ridge, of Boston, manufacturing chemists, and is by far the best I have ever used, making a drink so near like the imported Belfast Ale that it is hard to distinguish the difference. I have a large trade on this drink. SAXES \i.\\ (luioE, 45 NO. 48. GINGER FRUIT. Ginger Fruit Extract 6 oz. Fruit Compound - 10 " Simple Syrup, enough for i gal. Mix, and serve the same as ginger ale. All fancy syrups should be 10 cents a glass, though there is a good profit on them at 5 cents. NO. 49. GINGER FIZZ. This drink is made the same as ginger fruit, only you add a small spoonful of powdered sugar, which makes the fizz. NO. 50. HOCK OR CLARET SYRUP. Hock or Claret Wine - i pt. Simple Syrup - 2" Gum Foam ^2 oz. Mix. 46 SAXE'S NEW GUIDE NO. 51. "HONEY DEW.' Brandy 2 oz. Catewba Wine - 4 " / Essence of Cloves y 2 " I Strawberry Juice - - 4 " li Blood Orange Extract *&" Pineapple Juice 4 " Essence Rose i " Essence Mace l /^" Gum Foam 2 " Simple Syrup, enough for 2 gal. Mix. NO. 52. JAMAICA GINGER WINE. Jamaica Ginger Wine - 2 oz Carbonated Water 6 " Acid Phosphate i teaspoonful Powdered Sugar i " Mix, and serve still. NO. 53. " K:LUB SODA." Klub Soda Extract - 2 oz, Fruit Acid - i " SAXE'S NEW GUIDE. 47 Gum Foam - - i " Blood Orange Color *^ teaspoonful Simple Syrup, en'gh for i gal. Mix. NO. 54. SAXE'S BEST LiEMON SYRUP. Oil of Lemon, best - 28 drops Citric Acid i ^ ozs. Simple Syrup - i gal, Tr. Curcuma enough to color. Gum Foam i oz Powder the citric acid in a mortar and add the oil of lemon, rub thoroughly till the oil is cut, then add syrup, gum foam and coloring. Lieb- man & Butler s best oil lemon will produce the finest flavor. It is very expensive, costing $9.00 per pound, but as it is warranted not to spoil, and as fifteen drops will give better results than twenty-eight (28) drops of any other oil in the market, I consider it the cheapest in the end. I have made lemon syrup from a number of differ- ent formulas but have never yet found one to equal the above, or that could be made for less money. Below I give a formula for making Tr. of Curcuma, which if carefully used will give the exact color lemon syrup should be. Only a few drops to the gallon are necessary. 48 SAXE'S NEW GUIDE. NO. 55. TK. CURCUMA. Curcuma Root in powder - 3 oz. Dilute Alcohol enough to make i pt. Moisten the powder with 2^ ounces of dilute alcohol and macerate for 2 hours, then pack it firmly in a cylindrical percolator and gradually pour dilute alcohol upon it until two pints of tincture are obtained. NO. 56. EMON SHERBET. Lemon Syrup 2 pts. Sherbet Syrup. 2 " Mix. NO. 57. MOUNTAIN DEW. Brandy ^ pt. Ess. Nutmeg i oz. Extract Vanilla i " Phospho-Guarana Syrup i pt. Fruit Acid Y* oz. Gum Foam i " Simple Syrup, enough for i gal. Mix and color to suit- SAXE'S NEW GUIDE. 49 NO. 58. MOUNTAIN PINK. Phospho-Guarana Syrup I pt. Spts, Juniper 4 ozs. Lemon Syrup i pt. Fruit Acid i oz. Gum Foam - I " Simple Syrup, enough for i gal. Mix. NO. 59. MEXICAN SAR8APARILI.A. Fruit Acid ^ oz. Essence Sarsaparilla r / " Fid. Ext. Gentian (plain % " Fid. Ext. Sarsaparilla (comp) % " Gum Foam i " Caramel enough to color. Simple Syrup i gal. Mix. This syrup is similar to Moxu and is a good seller. Try it. NO. 6O. ESSENCE LEMON. Take Oil of Lemon, Sanderson's i oz. Lemon Peel, freshly grated, 5/b oz. Alcohol enough for 16 oz. 5. fiAXE'S ORANGE EXTRACT (UNEQUAI^ED), Grated Peel of 60 Oranges. Water - 3 qts. Alcohol - 3 " Glycerine 6 ozs. Macerate from two to four weeks, then add oil orange best, i ounce, and then strain through flannel. This makes the finest orange flavor for orange syrup and for orange phosphate I have ever used, and at about one-third the cost of any other first-class extract in the market. NO. 7O. ORANGE SHERBET. Orange Syrup i qt. Sherbet Syrup - - i " Mix and draw still. NO. 71. BL.OOD ORANGE PHOSPHATE SYRUP. Best in the Market. Raspberry Juice, A. H. P.'s 6 oz. Extract of Orange, B. & C's. - i % " Fruit Acid - -'" 54 SAXE S NEW GUIDE. Simple Syrup enough for i gal. Mix. Cactucine color few drops. The combination of the raspberry juice with the orange extract makes the finest flavored orange phosphate in the world. The acid phos- phate is added when the drink is served. My customers often ask why my orange phosphate is so much finer than that made by other dis- pensers. The reason is, we know how to make it. NO 72. OPERA BOUQUET. Phospho-Guarana i pt. Simple Syrup - i pt. Sherry Wine i pt. One Lemon cut in thin slices Mix and allow to stand 12 hours, then strain and add Gum Foam - ^ oz. Fruit Acid - - " NO. 73. PINEAPPLE SYRUP NO. 1. Pineapple Juice (the best) 12 02. Fruit Acid - * " SAXES NEW GUIDE. 55 Gum Foam - i " Simple Syrup enough for i gal. This gives the true flavor of the pineapple. NO. 74. PINEAPPLE SYRUP NO. 2. Cheaper than No.i, and Very Good. Fruit Juice of Pineapple 6 oz. Fruit Acid # " Extract of Pineapple - }/* " Gum Foam i " Syrup enough for i gal. Mix. NO. 75. RASPBERRY SYRUP NO. 1. Raspberry Juice 12 oz. Fruit Acid 3-8 " Gum Foam i " Simple Syrup enough for i gal. Fruit Color, a few drops. Mix. 56 SAXE'S NEW GUIDE. NO. 76. RASPBERRY SYRUP NO. 2. Raspberry Juice . 6 oz. Extract Raspberry J^ " Fruit Acid - 3-8" Gum Foam - i " Simple Syrup i gal Mix. NO. 77. RAZZL.E DAZZLE SYRUP. Nectar Syrup . . i pt Strawberry Syrup . . I " Lemon Syrup . . $4 " Phospho-Guarana Syrup . J^ " Jamaica Ginger Wine . ^4 " Essence Nutmeg . .15 drops. Simple Syrup enough for i gal. Mix. NO. 78. ROOT BEER. Boston Root Ext. (B. & C.'s) 6 oz. Gum Foam . . . % " Fruit Acid . l / 2 " Syrup . . i gal. SAXES NEW GUIDE. 57 Caramel, a few drops. To charge in fountain, use i 1 /^ gals, above syrup to 7^ gals, water, and charge. NO. 79. STRAWBERRY SYRUP NO. 1. Pure Fruit Juice of Strawber- ries . . . 12 02. Fruit Acid . . . % " Gum Foam . i " Simple Syrup enough for i gal. Mix. Cactucine, B. & C's. few drops. NO. SO. STRAWBERRY SYRUP NO. 2. Strawberry Juice . 6 oz. Ext. Strawberry . . i/ " Fruit Acid . . -..%" Gum Foam . . i " Syrup Simplex . . i gal. Fruit Color, a few drops. Mix. 58 SAXE'S NEW GUIDE. NO. 81. SWIZZLE FIZZ SYRUP. Jamaica Ginger Wine (Puff- er's) ... i qt. Phospho-Guarana Syrup . i " Mix, and draw mineral glass l/% full plain soda, add one ounce above syrup, a little acid phosphate and small teaspoonful powdered sugar. Stir. Good drink in the morning. NO. 82. SOIjFERINO. Wild Grape Juice . . 6 oz. Strawberry Syrup . i pt. Phospho-Guarana Syrup . i " Gum Foam . . i oz. Fruit Acid . . . % " Simple Syrup enough for i gal. Mix. NO. 83. SHERBET NO. 1. Port Wine . . . 8 oz. Catawba Wine . . . 8 " Vanilla Syrup . , 2 pt. Pineapple Syrup . 2 " SAXE'S NEW GUIDE. - 59 Gum Foam , . , ioz. Fruit Acid . . ^ " Mix. This makes a very pleasant drink. NO. 84. SHERBET NO. 2. Vanilla Syrup . . 3 pt, Pineapple Syrup . . i " Lemon Syrup . , . i " Gum Foam - \ Fruit Acid Mix. oz. NO. 85. SARSAPARIL,;LA SYRUP. Ext. Sarsaparilla . . y^ oz. Gum Foam . . i " . Fruit Acid . . /i " Caramel to color. Simple Syrup , ., i gal. Mix. NO. 86. EXTRACT SARSAPARIL.L.A. For Sarsaparilla Syrup. Oil Wintergreen . . i oz. Oil Sassafras i " 6o SAXE'S NEW GUID.E Alcohol . . . 6 oz. Caramel, a few drops. Mix. NO. 87. VANII^A SYRUP. Extract Vanilla . . \y z oz, Fruit Acid . . j^ " Gum Foam . . i ' Simple Syrup enough for i gal. Mix. NO. 88. VANI:L;LA CREAM SYRUP. Extract Vanilla, . . . i oz. Simple Syrup, . . . 3 pt. Rich Milk i " Mix. NO. 89. WI:LD GRAPE. Wild Grape Juice (A. H. Peloubet's) rooz. Fruit Acid, . . . . y 2 " Gum Foam, . . . . i " Simple Syrup enough for . . i gal. Mix. SAXF/S XKW GUIDE. 6 1 NO. DO. FANCY MIXED DRINKS. In making fancy drinks, such as Egg Phos- phate, Egg Lemonade, Plain Lemonade, etc., it is necessary to have a small outfit for mixing, consisting of along nickel or silver plated shaker, one long silver mixing spoon,one i2-ounce mixing glass, one spoon strainer and one lemon squeezer. In some of these drinks we use carbonated water, and in others simply filtered water. As carbon- ated water cannot be shaken in the "mixer," we use cracked ice with the drinks that require car- bonated water, and pour back and fourth from the mixing glass into the mixer, till the drink is in good shape, then strain and serve. NO. 91. ALMOND SPONGE. Put about i ounce Orgeat Syrup in mixing glass, fill half full cracked ice, add about a teaspoonful powdered sugar and enough Straw- berry syrup to color, then fill the glass with fresh milk, and shake the mixture thoroughly till you have a rich creamy foam on the top about an inch deep, then strain into soda glass, holding the shaker containing the liquid as high as possible over the glass to put a bead on the drink. After 62 SAXE'S NEW GUIDE. drink is made, shake a little powdered nutmeg on top, and it is ready to serve. The above rule for mixing will apply to nearly all fancy drinks, except when using carbonated waters, then in place of shaking the mixture, pour from one glass to the other. NO. 92. BOSTON FLIP. Use one ounce Don't Care Syrup, one whole egg, teaspoonful lemon juice, half teaspoonful acid phosphate, teaspoonful sugar (or more if necessary), a little cracked ice. Then fill glass with plain soda and proceed as in making almond sponge, only do not shake the drink. NO. 93. CHOCOLATE PHOSPHATE. One ounce Chocolate Syrup, little Acid Phosphate, cracked ice and plain soda ; no nut- meg. NO. 94. COCA PHOSPHATE.. Syrup Coca i ounce, Acid Phosphate, cracked 'ice, plain soda ; no nutmeg. SAXF.'s \K\V GUIDE. 63 NO. 95. COCA PHOSPHATE SYRUP. Coca Phosphate (made by Coca Phosphate Co., Chicago) 4 oz. Simple Syrup . . , 2 qt. Gum Foam . . y 2 oz. Mix. NO. 96. COCA EGG PHOSPHATE. One ounce Syrup Coca Phosphate, i egg, a little Acid Phosphate, cracked ice and plain soda. Mix same as Boston flip. NO. 97. CHARLOTTE RU3SS. One ounce Don't Care Syrup, ^ ounce Or- geat Syrup ; cracked ice, two small pieces. Fill the glass with milk, and shake thoroughly ; then strain, and on top of this put about a-tablespoon- ful of whipped cream, then a little nutmeg, and serve, putting a spoon in glass for customer. 64 SAXE'S NEW GUIDE. NO. 98. COFFEE BOUSSHEA; Coffee Extract (concentrated) \y 2 ounce, lit- tle cracked ice, tablespoonful sugar ; then fill the glass with milk, shake well, strain, and serve with a little nutmeg. NO. !>9. COFFEE EXTRACT (CONCENTRATED). Mocha and Java (equal parts, ground), i pound. Moisten with 8 ounces of hot water, pack in a cylindrical percolator, and pour on suf- ficient boiling water to make the finished extract measure one quart ; then bottle and keep in a cool place. NO. 100. SAXE'S CREAM SHAKE. Very Fine. Take i *^ ounces Don't Care Syrup, a little cracked ice. Fill the glass with half milk and half cream, shake very hard for two or three minutes, strain into a long, thin mineral glass, if convenient, and then add a little grated nutmeg. This makes a very rich and especially pleasant drink for the ladies. Cream and milk shakes SAXE'S NKW (uiDi. 65 are made in many ways by the different dispens- ers, some using one flavor and some another, while the majority give the customers any flavor they ask for, or rather ask them what flavor they would like. This is a mistake. First: Because the customer hardly ever knows what flavor to ask for, or what makes a good combination ; second, because it wastes lots of valuable time waiting for the customer to decide ; and third, if you have your own combination and stick to it, you will have a little different drink from your competitor, and if the combination is a good one, will work up a nice trade on Milk and Cream Shakes. I use my Don't Care Syrup in both of these drinks, because it makes a combina- tion that is hard to beat, and my customers seem to appreciate it. I sell my "Milk Shake" for 10 cents, while my competitors sell for 5 cents, yet I sell more Milk Shakes in one day than all the others put together. Cream shake I get 15 cents for. NO. 101. EGG DRINKS. And How to Make Them Correctly. Why is it, in calling for an Egg Phosphate or Egg Lemonade, that at about half the soda fountains they will serve you what we call a 66 SAXE'S NEW GUIDE. sloppy drink dead and tasteless? One reason is, the dispenser uses too much ice in shaking up the egg with the syrup ; the other is, he takes too much time in pouring from glass to shaker and from shaker to glass. Often you will see two men at the same fountain mixing drinks, and using the same material, and while one will make a first-class Egg Drink, that will be relished by the customer, the other will pro- duce such a poor, sloppy mixture that it can hardly be drank. The reason of this is simple enough. The first dispenser has learned the art of mixing properly, while the second has not, and, while they both use the same material in mixing, and from the same apparatus, the re- sults obtained are widely different. NO, 102. HOW AN EGG DRINK SHOULD BE MIXED. First take your mixing-glass in the left hand, and, with the right, put into the glass a lump of ice about the size of a chestnut. Set the glass on the counter ; take an egg in right hand between the forefinger and thumb, give it one tap lightly on edge of glass, just enough to crack the shell nicely, but not hard enough to break the yolk of the egg (learn by practice to be able to crack the egg enough the first tap M SAXE'S NEW GUIDE. 67 you make) ; then open the shell quickly, using both hands (see cut), and allow the inside to drop in the glass. At once drop the shell into a bucket under the counter, and don't allow the white to drip on to the counter. Next add about i y z oz. of Lemon Syrup, or whatever syrup you wish (depends, of course, on which Egg Drink you are making) ; then put on shaker and shake thoroughly, in the manner shown in cut on another page of this book. When thor- oughly shaken, take out the glass (empty) and leave on the counter, egg and syrup being in the shaker ; hold the shaker, with contents, un- der draught arm (soda), and, using the fine stream, fill the shaker about two-thirds full ; then use the coarse stream till the shaker is full. Now pour from shaker to glass, repeat- ing the operation three times only. When pour- ing the last time from shaker to glass, just before serving, while shaker is nearly full, pour fast, holding shaker near the glass, but when the glass is nearly full hold the shaker higher and pour slowly, making a fine stream, which will top off the glass nicely. Next shake a very little nut- meg on top, and the drink is ready to serve. Many dispensers think they must use lots of ice, which in itself deadens the drink, all being- necessary is enough to break the yolk of the egg. Then they often pour the drink too many times 68 SAXE'S NEW GUIDE. from glass to shaker and back again, and, to show off, hold the shaker too high above their head, and too far from the glass, which results in forcing all the gas out, and making the drink flat and tasteless. A first-class soda man throws the drink from shaker to glass, but does not pour it like pouring water from a tumbler into a basin. It is unnecessary, after shaking the egg, ice and syrup together, to use a strainer, as the ice is nearly all melted by that time, and if you are rushed and time is any object, you will find by dispensing with the strainer, and making your Egg Drink according to my rule, you will save much valuable time. An Egg Drink should be light and creamy, not heavy and sloppy, and the only way to make the drink properly is to remember : first, don't use too much ice; 2d, don't pour too long ; ^rd, do not use a strainer. Egg Drinks are quite popular, and very profitable, when properly made and served, but from the fact that there are so many would-be soda men in the business, who know scarcely anything about mixing, and think they know it all, the trade is a little skeptical about trying Egg Drinks, unless they are acquainted with the dis- penser. CK) M S AXE's XKW (rUIDE. 69 I have always made a great specialty of Egg Drinks, because they are profitable to me, and I consider very healthful to the customer. Cus- tomers often ask me why it is my Egg Drinks taste so much nicer than at other places. The reason is, I always insist on my new dispensers (whether experts or not) learning my way of mixing and serving, and then I feel pretty sure of giving satisfaction. One very essential feature of success in running a soda fountain is to be able to mix a drink daintily, correctly and quickly, and the soda men who can do this are worth a good sal- ary every time, but they are very scarce, and hard to get. 1O3. EGG PHOSPHATE. Lemon Syrup i ounce, Acid Phosphate i teaspoonful, i egg, i lump of ice ; shake well to- gether before adding the soda, to thoroughly mix the egg with the syrup ; then add the plain soda and pour from glass to shaker three or four times ; add little nutmeg. This rule will apply in making all Egg Drinks. 70 SAXK'S xi:\v CUIDE. NO. 1O4. EGG LEMONADE. Take the juice of i Lemon, i whole egg, about i ounce Lemon Syrup, a little cracked ice ; shake well, then add soda, using a little nutmeg on top. NO. 105. EGG-NOG. One ounce Don't Care Syrup, J^ ounce Jamaica Ginger Wine, cracked ice, a little sugar, .1 egg ; shake well, then add enough milk to fill the glass, and shake again ; strain, grate a little nutmeg on top, and serve. NO. 1O6. EGG CHOCOLATE. Chocolate Syrup i ounce, i egg, cracked ice ; shake,' and add plain soda, and proceed as in making Egg Phosphate. M en crq SAXK s \K\\ ormK 71 NO. 1O7. EGG CALISAYA. Lemon Syrup i ounce, Elixir Calisaya Bark i teaspoonful, Phospho-Guarana Syrup ^ oz., a little Acid Phosphate, i egg, cracked ice ; shake well, then add plain soda, strain and serve with nutmeg. NO. 1O8. EGG FLIP. One egg, cracked ice, y% ounce Lemon Syrup, i ounce Phospho-Guarana Syrup, i teaspoonful Acid Phosphate ; shake and add soda, same as in Egg Phosphate. NO. 109. FROZEN CREAM. This drink is made the same as a Cream Shake. Only leave the ice in the glass, using very fine cracked ice, and serve with a spoon. Serve in a long, thin mineral glass, and if in season use one or two strawberries on top, and a little whipped cream. 72 SAXES NEW GUIDE. NO. HO. FLOWING STREAM Mountain Dew Syrup i ounce, Orgeat Syrup I y 2 ounce, cracked ice, pure milk ; shake and strain, use nutmeg. NO. 111. BOYAI; CABINET. A Chicago Drink. Orange Syrup i ounce, Catawba Syrup ^ ounce, i egg, y 2 ounce cream, lump ice, Carbon- ated Water ; mix and serve same as other egg Drinks. This drink had quite a run in Chicago during last season 1892 though I think the name had a great deal to do with the sale of it. NO. 112. TACOAIA. Tonic Syrup ij ounces (made from i pint Port Wine and i gallon Syrup), one egg, little lemon juice, cracked ice, plain soda, little nut- meg. Another Chicago drink. SAXES NKW GUIDE, 73 NO. 113. RAZZ:LE-DAZZ:LE> My own compound, and very popular with both sexes in Chicago last season during the ex- ceeding hot weather. A thirst-quencher. Take y 2 ounce Pine Apple Syrup, teaspoon- ful lemon juice, teaspoonful raspberry vinegar, then fill the glass two-thirds full of fine cracked ice, put a mixing-spoon in glass, and turn on the coarse stream of soda. Stir with spoon after having filled the glass within about one- fourth of the top with plain soda ; add more fine ice, heaping it on top of the glass ; then on top of all put about a teaspoonful of crushed raspberry,and stick a small slice of orange between ice and glass. Serve with straws. Serve in ordi- nary thin soda glasses. NO. 114. GOLDEN FIZZ. Don't Care Syrup i ounce, Phospho-Guarana Syrup y 2 ounce, Jamaica Ginger Wine y 2 ounce, one whole egg, teaspoonful Acid Phosphate, cracked ice, shake, add soda and strain ; use nutmeg. 74 SAXE S NEW GUIDE. NO. 115. ICE CREAM SHAKE Mix same as Cream Shake, and add heaping teasponful of ice cream. NO. 116. UME JUICE FLIP. Lime Juice ^ ounce, Syrup of Phospho-Guar- ana i ounce, i whole egg, cracked ice, teaspoon- ful Acid Phosphate, tablespoonful sugar, shake and then add soda ; strain and then add nutmeg. Then serve. NO. 117. MILK SHAKE. Don't Care Syrup i ounce, cracked ice half glass, milk enough to fill glass, shake thoroughly ; then strain and add a little grated nutmeg. This makes the finest Milk Shake in the country. NO. 118. MINT JUMP. Fill glass half full of cracked ice, add teaspoon- ful powdered sugar, a few sprigs of fresh mint, press to side of glass to get the flavor, add i SAXES NEW GUIDE. 75 ounce of Don't Care Syrup, then fill the glass with soda and stir with spoon. Don't shake. Add one or two fresh strawberries or a piece of orange ; leave ice in glass and let customer use your strainer when drinking. NO. 119. ORGEAT A LA EGG. Orgeat Syrup i ounce, little cracked ice, i whole egg ; proceed same as in making Egg Phosphate. NO. 12O. PUNCHING. One ounce Syrup of Punchine, little cracked ice, milk. Shake, strain and add nutmeg. NO. 121. PUNCHINE SYRUP. Punchine Extract (B. & C.'s) 8 ounces, Fruit Acid y<2, ounce, Simple Syrup enough for i gallon. Color with Fruit Color. Mix. 76 SAXE'S NEW GUIDE. NO. 122. Mint Freeze. Take y 2 oz. Ginger Fruit Syrup, y 2 oz. Rasp- berry Syrup, *4 oz - Raspberry Vinegar, y 2 oz. Don't Care Syrup, a few sprigs of fresh Mint. Put the syrups in the glass first, then add the Mint, and with a spoon press same to side of glass to get the flavor. Then fill the glass nearly full of cracked ice ; next add plain soda, stirring with spoon, and top off with more cracked ice and a little fruit; also a sprig of Mint. Serve in long, thin mineral glasses, with straws. We get 15 cents for this drink, not on account of the cost (which is small), but on account of the time required in mixing and serving it. It is a fine drink for a leader, and will draw trade when first introduced. NO. 123. CREAM PUFF. Coxe's Gelatine iy 2 boxes, the whites of ten eggs, y 2 gallon simple Syrup, i ounce Extract Orange, y 2 teaspoonful Cactucine, B. & C/s, to color, 91^ gallons water. Dissolve the gelatine in SAXES NEW GUIDE. 77 hot water. Beat the eggs up thoroughly, mix with the gelatine, then add Syrup and Ex- tract and put in fountain. Then add the water and shake thoroughly. Charge to a -pressure of 100 pounds. NO. 124. HOW TO DISPENSE CREAM PUFF. Draw \y^ ounces Orange Syrup and fill the glass about one-half full with plain soda ; then take another glass and fill about one-half full of Cream Puff; pour the two together from glass to glass until thoroughly mixed. This makes a showy drink, and in some locali- ties has a big run. It is a cheap drink and will pay to push. NO. 125. SAXE'S PINEAPPLE GLACE. Very Popiilar in the South. 12 ounces Pineapple Juice, Y Z gallon Syrup, 2 ozs. Coxe's Gelatine (dissolved in a little hot water), i pint Grated Pineapple, 78 SAXE'S NEW GUIDE. i oz. Fruit Acid, 5 quarts pure water. Put into a four-gallon ice cream freezer and freeze same as ice cream. Serve in long-stem cocktail glasses, with after-dinner coffee spoon, and put a strawberry in center on top. This, of course, is not a drink, but is never- theless a fine leader, and will draw trade where- ever introduced. It costs little to make, and affords a handsome profit for the labor reauired in making it. KO. 126. GCXLDEN ADE. Take the yolk of one egg, i y 2 ounces Catawba Syrup, a little cracked ice ; shake. Fill the glass with milk, and shake again. Strain, and serve in long, thin mineral glass. NO. 127. SHIVER ADE. This drink is made the same as a Golden Ade, only use the white instead of the yolk of the egg- SAXK'S NEW GUIDE. 79 NO. 12S. CLARET PUNCH i quart St. Julien Claret, 1 pint Catawba Syrup, y 2 pint Catawba Wine, juice of six lemons, Sliced lemons, four ; Sliced oranges, four ; 8 ounces Raspberry Syrup, 4 ounces Raspberry Cordial, 2 gallons water. Add sugar to suit the taste. Serve in large punch bowl. NO 129. FLOATING ISLAND PUNCH. 2 quarts Catawba Syrup, i pint Sherry Wine, i pint Simple Syrup, y 2 pint fresh strawberries, y 2 pint crushed peaches. On top of this put about a quart of nice rich whipped cream, and drop on top of the cream a few strawberries. Serve as a syrup from the punch bowl, using about i ^ ounces, and draw soda on top, using sweet cream or ice cream, as desired. 8o SAXE'S NEW GUIDE. Floating Island Punch, when properly made, is very attractive, and will sell itself without adver- tising, if allowed to stand in punch bowl on top of dispensing counter. NO. 130. PINEAPPLE SMASH. Pineapple Syrup i ounce, powdered sugar i teaspoonful ; cracked ice, Lemon Juice i tea- spoonful ; add enough plain soda to fill glass nearly full. Stir with spoon, then add more fine shaved ice till glass is heaping full ; then add a little grated pineapple, thin slice of lemon, sprig of fresh mint, one strawberry and two straws. Serve. isro. 131. RASPBERRY CORDIAL. Raspberry Vinegar i ounce, Raspberry Syrup i ounce, little cracked ice ; fill glass with soda, stir with spoon and strain into mineral glass. NO. 132. RASPBERRY VINEGAR. Raspberry Juice . .8 ozs. Cider Vinegar . 2 " Mix. SAXE'S NEW (a; IDE. 81 NO. 133. ROMAN PUNCH. Tumbler half full cracked ice, Don't Care Syrup one ounce, teaspoonful Lemon Juice, juice of half an orange, teaspoonful sugar ; add soda, mix with spoon, and then top off with shaved ice. Add strawberry or a piece of pineapple, and a sprig of mint. NO. 134. SILVER FIZZ. Don't Care Syrup i ounce, Phospho-Guarana one ounce, the white of an egg, little cracked ice, teaspoonful Lemon Juice. Shake well and add half milk and half soda to fill glass. Mix same as Egg Phosphate and strain, add- ing a little nutmeg. NO. 135. SHERBET DE EGG. Sherbet Syrup i ounce, i whole egg, a little Lemon Juice, little Acid Phosphate, cracked ice. Shake. Add soda and strain. 82 SAXE'S NEW GUIDE. NO. 136. STRAWBERRY G1LACE. Make same as Pineapple Smash, only use Strawberry Syruo instead of Pineapple. NO. 137. SELTZER LEMONADE. Juice of one whole lemon, tablespoonful sugar, little cracked ice ; stir with spoon, add Seltzer Water, stir again and strain. NO. 138, TULIP PEACH. Make the same as Strawberry Glace, using Peach Syrup in place of Strawberry. NO. 139. VICHY EGG SHAKE. Take i whole egg, little cracked ice, and about i ounce of filtered water, Shake thoroughly and strain into tall mineral glass ; then add Vichy Water slowly until glass is full, stirringwith spoon while drawing the Vichy. This is a^reat morn- ing drink. SAXE'S NKW GUIDE 83 NO. 140. DRINKS. These are made by drawing Soda first and then adding the Syrup, stirring with a spoon and serving in mineral glass. For instance, in making NO. 141. ORANGEADE. Draw mineral glass l/% full plain Soda; then add Orange Syrup i ounce, Lemon Juice i tea- spoonful and stir with spoon ; then serve. Pineapple, Strawberry, Raspberry, Cranberry, etc., are made in the same way. NO. WILD CHERRY PHOSPHATE, Very Fine and a Popular Drink. Wild Cherry Extract ( B. & C,'s) 4 ozs. Simple Syrup ... i gal. Fruit Acid ... i oz. Caramel enough to color slightly. Mix, ar\^serve as a still drink in an eight-ounce mineral glass, adding the Phosphate last, and stirring with a spoon. 84 SAXE'S NEW GUIDE. NO. 142. SOUR DRINKS. These are served still, like the " Ades," in mineral glass, but contain beside the Syrup either Phosphate, Lemon Juice, Lime Juice or Lactart. NO. 143. CRANBERRY PHOSPHATE. Very Fine. Plain Soda . . 7 oz. Cranberry Syrup . i " Acid Phosphate . i teasp'n Mix and serve. NO. 144. CRANBERRY SYRUP. Cranberry Juice . . TO oz. Fruit Acid . . i " Gum Foam . . i " Simple Syrup, . . i gal. Mix. SAXE'S M:\V <;UIDE. 85 NO. 145. ;LEMON PHOSPHATE. Serve same as above, using Lemon instead of Cranberry Syrup. NO. 146. IjACTART. This is an Acid similar to the Acid Phosphate, made in Boston, and put up in y 2 pint bottles. It can be used in same proportion as Acid Phos- phate in making Still Drinks. Lemon and Orange Lactart are very nice drinks. NO. 147. "SAXE'S ORANGE PHOSPHATE." The Great and only true Orange Phosphate made. Plain Soda, . . / oz. Saxe's Blood Orange Syrup, i " Acid Phosphate, . i teaspoon. Mix. 86 SAXF/S NEW GUIDE. NO. 148. PINEAPPLE PHOSPHATE. Plain Soda . . 7 oz. Pineapple Syrup . i " Acid Phosphate or Lactart, i teaspoon. Mix. Peach, Strawberry, Raspberry etc., are made in the same way. NO. 141). VICHY PHOSPHATE. Draw mineral glass nearly full Vichy water ; then add teaspoonful Acid Phosphate. Stir with spoon and serve. NO. 150. LEMON ICE. Juice of 10 Lemons. Fruit Acid . . . i oz. Granulated Sugar . . 3 Ibs. Cox's Gelatine (dissolved in hot water) . . . I Box. Water enough to make . i gal. Mix, and freeze in 2 gal. Ice Cream Freezer. Serve in small thin glass mug, or in a cocktail glass. SAXE'S NEW .GUIDE. 87 NO. 151. ORANGE ICE. Juice of 3 Lemons. Juice of 10 Oranges. Extract Orange . . i oz. Fruit Acid . . i " Cox's Gelatine . . i box. Water enough for . . i gal. Granulated Sugar . . 3 Ibs. Mix. Freeze and serve same as Lemon Ice. NO. 152. TONIC DIUNKS NO. 1. Angostura. Plain Soda . . .7 ozs. Simple Syrup . . i oz. Angostura Bitters, about . 20 drops. Acid Phosphate . . . few drops. Mix and serve. No. 2. Call say a. Plain Soda ... 7 ozs. Lemon Syrup . I oz. Elixir Calisaya Bark . J/6 " Acid Phosphate . few drops. Mix and serve 88 SAXE'S NEW GUIDE No. 3. Coca-Calisava. Plain Soda . 7 ozs. Syrup Coca Phosphate . i oz. Acid Phosphate . . few drops. Elixir Calisaya . . " " Mix and serve. NO. 153. PERUVIAN OK OTTAWA BEER. Peruvian Beer Extract 8 ozs. Granulated Sugar . . 8 Ibs. Cold Water . .10 gals. Put in a i4-gallon fountain and charge to pressure of 150 pounds. Draw through Mineral Draught Tube into a large pitcher ; allow time to settle, then pour out about two-thirds glass full of solid liquid, and fill glass from the Draught Tube. This makes a very nice drink. NO. 154. CARBONATED MINERAL WATERS. I here are any number of formulas in the market for making artificial Mineral Waters, but very few of them are worthy of attention. SAXE'S NEW GUIDE. 89 1 give below two formulas which I know irom experience to be good. It is not necessary to keep on draught more than two carbonated minerals, to be able to serve any kind a customer calls for. Vichy will answer for High Rock, Deep Rock or Seltzer, and Apollinaris for Kissengen or White Rock Water. NO. 155. APOLUNARIS AVATER. Chloride Soda . 280 gr'ns. Sulphate Soda . . 180 " Carbonate Magnesia 260 " Bi-Carbonate Soda . 760 " Carbonated Water . 4 pts Mix, and add to 9^ gallons water ; then charge. NO. 156. VICHY WATER. Potass Sulphate . 1 20 gr'ns Sodium ' . 80 " Phosphate . 50 " Chloride . . 360 " Bi-carbonate . 2187 " Ammonia Carbonate 10 ' 90 SAXE S NEW GUIDE. Carbonic Acid Water 4 pts Mix, and let stand for 12 hours; then filter and add to 95^ gallons water. Charge. NO. 157. VANILLA ICE CREAM. Granulated Sugar . ij^ pounds. Whole Eggs . 9 Fresh Milk . . i gal. Extract Vanilla . . i y 2 oz. Mix sugar and eggs together, using an Egg Beater ; add milk and partly freeze before adding the Extract Vanilla. This will make very nearly two gallons fine Ice Cream, when frozen, and at a much less cost than it can be bought for. NO. 158. EXTRACT Vanilla Bean (long) . . ^ oz. Tonka " . . . . ^ " Granulated Sugar . i " Dilute Alcohol . . y 2 pt. Simple Syrup . . 1 A " SAXES NEW GUIDE. 91 Cut the Vanilla and Tonka Bean into small pieces, put in a mortar with the sugar and bruise ; then put into a two-quart bottle and allow to macerate for two weeks, shaking the bottle two or three times each day, After that filter and add the Syrup, and enough caramel to give the desired color. NO. 159. STRAWBERRY ICE CREAM. Whole eggs . . 9 Pure Cream ... 2 qts. Granulated Sugar . y 2 Ib. Milk ... . i qt. Concentrated Syrup Strawberry i y 2 pts. Fruit Acid ... y 2 oz. Beat egg and sugar together thoroughly ; add cream and milk, beating thoroughly again ; then add the Concentrated Syrup previously mixed with the Fruit Acid and freeze. This makes two gallons very fine Strawberry Ice Cream, and costs on an average, not including labor, about 50 cents per gallon. NO. 16O. CONCENTRATED STRAWBERRY SYRUP. Strawberry Juice . . 12 ozs. Cut Loaf Sugar . . \y 2 Ibs. 92 SAXES NEW GUIDE. Heat the juice in a porcelain-lined kettle, add the sugar, stir, boil for a moment only and strain ; then put in a strong bottle, cork tightly and keep in cool place until used. NO. 161. CONCENTRATED PINEAPPLE SYKTJP. Make same as Strawberry Syrup, only use Pineapple Juice. NO. 162. In opening a bottle of fruit juice in hot weather, for making syrup, either make enough syrup to use the entire contents of the bottle, or else make into a concentrated syrup, as the ordinary juice will soon spoil when once opened and exposed to the air. NO. 163. CONCENTRATED STRAWBERRY SYRUP MADE FROM FRESH FRUIT. In seasons when Strawberries are cheap it will pay to make up several gallons of Concentrated Syrup, as there is no Strawberry Juice for sale SAXES NEW GUIDE. 93 in the market that can compare with home-made goods for producing the true flavor of the fruit, when made according to my formula. Take a quantity of dead ripe Strawberries and express the juice from same through thin Canton flannel and at once place in porcelain-lined kettle and bring almost to the boiling point, then add cut loaf Sugar in proportions of i j Ibs. Sugar to 12 ounces of Juice; allow same to dissolve, then bottle and seal in Champagne-shape bottles. Use in proportion of i quart of Concentrated Syrup to 3 quarts plain Syrup for dispensing. NO. 164. CONCENTRATED PINEAPPLE SYRUP MADE FROM FRESH FRUIT. Take two ordinary sized ripe Pineapples, peel off outside, slice in small pieces, put into a large mortar, with about y 2 Ib. cut loaf Sugar, rub Sugar and Pineapple with pestle, then transfer to porcelain-lined kettle and, after add- ing i Ib. more cut loaf Sugar, bring almost to a boil and, after Sugar is all dissolved, strain through strainer cloths and bottle same as Strawberry. Cherry, Grape and Raspberry Concentrated Syrup made same as Strawberry. 94 SAXE'S NEW GUIDE. SAXE'S NEW DRINKS FOR 1894. NO. 165. APRIL BLOSSOM. Pine Apple Syrup, . i oz Catawba Wine Dry , . ^ " Lime Juice . . % " Raspberry Syrup , . J4 " Cracked Ice . . l /* glass Lemon Juice . . . % teasp'n Use i2-ounce soda glass, add plain soda till glass is three fourths full, (stirring with spoon while adding plain soda,) then fill glass heaping full with cracked ice, and decorate with fruit. Serve with straws. NO. 166. MAY BELLS. Klub Soda. . . i oz Jamaica Ginger Wine . y* " Lime Juice . . i}6 teasp'n Serve in 7-ounce mineral glass. Still. SAXE'S NEW GUIDE. 95 NO. 167. JUNE TONIC. One whole egg. Cracked Ice Lime Juice - i teasp'n Lemon Juice i " Ginger Fruit \y 2 ozs. Jamaica Rum 2 dashes Shake well together, then add plain soda and proceed as in making Egg Phosphate, top off with very little nutmeg. NO. 168. JITTjY BRACER. Raspberry Vinegar y 2 oz Catawba Syrup i " Phospho-Guarana Syrup ^ " Serve still. NO. 100. AUGUST VITALIZBR. Don't Care Syrup i oz Jamaica Rum i teasp'n Lemon Juice i il Egg i Klub Soda z oz. 96 SAXE'S NEW GUIDE. Cracked ice. Mix, and serve same style as Egg Phosphate. NO. 17O. SEPTEMBER BLESSING. Crab Apple Syrup y 2 oz. Raspberry Cordial - - /^ " Ginger Fruit Syrup i " Jamaica Ginger Wine ^ " Lime Juice i teasp'n Lemon Juice* - i 4< Cracked Ice Serve in Soda Glass same as Pine Apple Smash. NO. 171. OCTOBER FAVORITE. Klub Soda Syrup i oz. Ginger Fruit Syrup - l / 2 " Ginger Wine % " Lime Juice - - l /% " Serve with Carbonated Waters Still, in 7-ounce mineral glass. SAXE'S NEW GTIDK. 97 NO. 172. IXHJISVIKLE PUNCH. Ice Cream 4 ozs. Don't Care Syrup - - i y 2 4< Jamaica Ginger Wine - }/% " Jamaica Rum - y% " Cracked Ice ; small amount. Fill glass with sweet milk, shake thoroughly, and serve with little nutmeg on top. Use long, thin i2-ounce glass. NO. 17.'5. NEW ORLEANS PUNCH. One whole egg. Cracked Ice 2 lumps Don't Care Syrup - - i] ozs Jamaica Rum y " Milk enough to fill the Glass. Shake thoroughly, strain and serve in thin Soda Glass with nutmeg on top NO. 174. CHERRY ORANGE PHOSPHATE. Saxe's Blood Orange Syrup i oz. Wild Cherry Syrup - - ]/ 2 " ; SAXE'S NEW GUIDE- Acid Phosphate I teasp'n Plain Soda, Serve still in mineral glass. NO. 175. GINGERADE. Jamaica Ginger Wine y oz Raspberry Vinegar - - J^ Ginger Fruit Plain Soda Mix, and serve still. NO. APPLEADB. Crab Apple Phosphate Syrup i oz, Raspberry Cordial - J^ " Klub Soda 54 " Plain Soda - 5*A " Mix and serve still. NO. 177. NECTINE. Pine Apple Syrup i oz. Raspberry Cordial SAXE'S NEW GUIDE. 99 Acid Phosphate i teasp'n Lemon Juice y 2 " Plain Soda 51^ ozs. Mix, serve still. NO. 178. OR ANGELA. Plain Orange Syrup i oz. Orange Juice - y " Lemon Juice y% " Raspberry Cordial - ^ " Plain Soda - Mix, and serve still. SAXE'S NEW GUIDE. IQI SAXE'S FORMULAS FOR HOT DRINKS. NO. 179. This branch of the soda business is still in its infancy, but is gaining a little each year, and in towns where the dispenser is justified in run- ning his apparatus all winter it is generally best to sell Hot Drinks; also, as there are only a few Hot Drinks that are really of any account, I shall give only my formulas for those that are most popular, and that require especial care in mixing. Nearly all the new extracts for hot drinks that are now on the market give the formula on each bottle for mixing, so it will not be necessary for me to include a list of these drinks ivo. iso. As Hot Soda, or what is called Hot Soda, does not require Carbonated Water ', but just plain hot water, and the different flavors, it is not absolutely necessary to have an elaborate outfit for dispensing. Either a neat hot water urn, or a counter apparatus with hot water bath, arranged for direct pressure, will do. The more elaborate the apparatus the more attention it draws, same as in Cold Soda Apparatus. IO2 SAXE'S NEW GUIDE. NO. 181. ARTICLES NECESSARY FOR OPERATING A HOT SODA APPARATUS. i Cream Pitcher, Sugar Bowl, Chocolate Pitcher, Keystone Cream Whipper, Hot Soda Mugs to hold about 8 ounces, long Handled, Silver Spoons, Salt, Pepper and Nutmeg Sprinklers, Silver or Glass Dish for Whipped Cream. NO. 182. The principal Hot Soda drinks, or the ones most popular are: Hot Coffee, Chocolate, Beef, Beef and Celery, Clam Broth, Oyster Juice, Ginger, Lemon and the Egg Drinks. As Coffee and Chocolate are really the leaders, great care should be observed in the matter of small details. It is first necessary and essential to have fine Whipped Cream, for both drinks. The Coffee extract should be the best that can be obtained, also the Chocolate; an ordinary Coffee or Chocolate Syrup such as is used in cold soda, will not answer for these two drinks for the reason that in getting the required strength of each flavor, so much syrup would be required it would make the drink too sweet and sickish. If my formulas are carefully SAXFAS NEW GUIDE. 103 observed good results will follow, and the finest Hot Chocolate and Coffee in the world will be obtained. WHIPPED CREAM. Take about one-half pint of pure rich sweet cream, put it on ice for about one hour or till thoroughly chilled, then whip with a Keystone Whipper, until it is so thick and heavy it will stand alone. It is not necessary or best to use sugar or gelatine in whipping cream, provided you can get pure cream. While whipping the cream, keep on ice all the time. NO. 184. SAXE'S CONCENTRATED COFFEE EXTRACT. Take one pound best Mocha and Java Coffee ground coarse, moisten with a little hot water, then put into a half-gallon conical glass per- colator, with a small piece of absorbent cotton in the bottom to .clear the liquid as it passes through. After putting coffee into percolator insert a cork in small end, or outlet of same, then pour on about four ounces boiling water and allow to stand twenty minutes, covering top of percolator with a plate or anything else suitable for the purpose. After standing twenty 104 SAXE'S NEW GUIDE. minutes remove the cork from small end, and pour on enough more boiling water so that you can percolate enough for one pint, no more. What runs through after that will be too weak- Put the extract in a pint bottle, cork and then put on ice till ready to use. This extract will not keep over a week or ten days, unless kept on ice, but is much better; that is, retains the natural aroma of the coffee much better than when alcohol is used for preserving it KO. 185. TO SERVE HOT COFFEE. Put one tablespoonful (or more if required) Saxe's Coffee Extract in Soda Mug, then add the required amount of cut loaf sugar and sweet cream, if desired; stir with spoon and gradually add the hot water till mug is nearly full, then top off with heaping teaspoonful of Whipped Cream. (The addition of fine Whipped Cream will improve this drink fifty per cent,) 180. HOT CIIOCOJLATE. Put one-half ounce Yabara Choclate Syrup, (see my formula for same, on page 40), in mug, SAXE'S NEW Gl'IDE. add teaspoonful sweet cream, then the Hot Water, stirring constantly with spoon till mug is nearly full, then add Whipped Cream on top, same as in Hot Coffee. Yabara Chocolate Syrup, being so concen- trated, will make a very fine Hot Chocolate drink. Another good formula for Hot Choco- late is to use powdered Soluble Chocolate^ two teaspoonfuls cut loaf sugar to sweeten, then add hot water and Whipped Cream. There are many good manufactures of powdered Soluble Chocolate in the market and you will have no trouble in getting it of your whole- sale house. NO. 187. HOT LEMON. Make a Lemon Syrup from my formula for Syrup Lemon cold, only use double the quantity of Oil Lemon, and also use an extra heavy simple syrup. Use one ounce of this syrup to seven ounces hot water. NO. 188. HOT GINGER SYRUP. Use double the quantity of Saxe's Ginger Extract in making this Syrup (see formula for 106 SAXE'S NEW GUIDE. Ginger Extract), and an extra heavy simple syrup. Serve same as Hot Lemon. NO. 189. HOT CLAM BROTH. Two tablespoonfuls Clam Juice, same of sweet milk, then add hot water till mug is full, stir with spoon and add salt and pepper to suit taste. NO. 190. HOT CLAM JUICE AND LEMON. One tablespoonful Clam Juice, one teaspoon- ful Lemon Juice, hot water enough to fill mug; add salt and pepper. NO. 191. HOT BEEF TEA. Take one-half teaspoonful Liebig's, Armour's or any other reliable solid Beef Extract; put in mug, add hot water slowly till dissolved, then fill mug with hot water, and season to suit taste. NO. 192 HOT BEEF AND CELERY. Two teaspoonfuls liquid Beef and Celery, add hot water, and season to suit taste. Or use SAXF/S NEW GUIDE. 107 one-half teaspoonful Beef Extract (solid), cup hot water; then add celery salt, and season to suit the taste. NO. 193. HOT OYSTER JUICE. One ounce fresh juice or liquid taken from top of quantity of Oysters, tablespoonful sweet cream; then fill mug with hot water, and add a small piece of fresh butter, and season with salt and pepper. NO. 194. HOT EGG PHOSPHATE. Break a fresh egg into shaker, add a small piece of ice to break the yolk of the egg in shaking, then add one ounce strong Lemon Syrup, one teaspoonful acid Phosphate; shake thoroughly, then pour into hot soda mug, and add hot water; top off with nutmeg. NO. 195. HOT EGG LEMONADE. Same as Egg Phosphate, only add two tea- spoonfuls Lemon Juice. 108 SAXE'S NEW GUIDE. NO. 196. HOT EGG PUNCH. Serve in Long Thick Soda Glass. Take four ounces hot milk, one and one- half ounces Saxe's Don't Care Syrup, (see formula for Don't Care Syrup), one whole egg, shake the egg first with the syrup and a little cracked ice, then add the hot milk, and a tea- spoonful or more Jamaica Rum, (as may be required), pour from shaker to glass, and back again, four or five times, last pour leave in glass, anci after putting glass in holder, add hot water and stir with spoon; top oft with nutmeg. This makes a fine drink when a person is feeble or has been exposed to the cold. NO. 197. MANITOBA PUNCH. Take one ounce Jamaica Ginger Wine, one tablespoonful French Brandy, one teaspoonful Vermouth, eight ounces hot milk, proceed same as in making Egg Punch. NO. I9S. HOT LIME JUICE FLIP. Two teaspoonfuls Lime Juice, one teaspoon- ful Jamaica Ginger Wine, one ounce and one- half Ginger Fruit Syrup, (see formula for SAXE'S NEW GUIDE. 1 09 Ginger Fruit Syrup), one egg; shake the Egg, Syrup and Lime Juice together, then add the Ginger Wine, put into the soda Glass, and add hot water; top off with nutmeg. NO. 191). HOT MALTED MILK. Two teaspoonfuls Malted Milk, add hot water, stir with spoon, then add salt and pepper instead of sugar. This makes a very nice palatable drink (using salt and pepper in place of sugar) for invalids and convales- cents. NO. liOO. HOT NERVINE. One-half ounce Ginger Fruit Syrup, one ounce Phospho-Guarana Syrup, teaspoonful Lime Juice, add hot water, stir with spoon and serve. Almost any of our cold drinks can be served hot by using same formulas only sub- stituting hot water for cold carbonated water, and then following the general idea as given in the foregoing formulas for hot drinks. However, I hardly think it is advisable or best to have more than ten or fifteen hot drinks on your list, as this number covers nearly all that are really of any account. HO SAXES NEW GUIDE. NO. 2O1. FORMULA FOR CLEANING ICE-CREAM SODA GLASSES. Take ^ pound Fuller's Earth and rub up with a little water, making a thin paste. Wet a small sponge with the paste and apply to the glass. Two or three rubs will be sufficient ; then rinse in clean water, and the glass will shine like burn- ished steel and retain its luster after drying. I have tried nearly everything in the market for cleaning glasses that have been used in serv- ing ice-cream soda, but never yet found any- thing that satisfied me until I used Fuller's Earth. Try it. The cost is almost nothing, but the effect is everything. If my instructions in regard to making syrups and in mixing fancy drinks are closely followed, a new man in the business can soon learn to be an expert. A little good common sense and a natural tendency to be neat and quick about your work, with the aid of "Saxes Guide" is all you need. On the following pages you will find a few adver- tisements in regard to Soda Water Apparatus and Specialties* All first class houses and reliable in every way. ATTENTION! The Cut of Saxe's Practical Sink, Ice Box and Drain on page 29 is worth your special attention. It was designed and built after long and careful study, to pro- duce the best results in keeping glasses clean, and clean running water all the time, when doing a Soda business of from Two to Three Hundred Dollars a day. No other sink ever made can accomplish what this one has done in saving of labor and time^ during a big rush. Now in use at some of the largest Soda Stands in Chicago. (SEE NEXT PAGE.) We will build you one of Saxe's Practical Sinks, like cut shown on page 29, for prices as stated below: 5 feet long, 1 2 inches wide, with one Ice Box, one Sink and Cor- rugated Drain, including Patent Glass Washer, Price, $38,00. 10 feet long, 18 inches wide, 2 Sinks, 2 Patent Glass Washers and 2 Ice Boxes, with Bottle Rings for 16 Bottles and space for Ice Cream, Price, $70.00. 6 feet long, 16 inches wide, 1 Drain in Center, Ice Box, with 6 Bottle Rings at one end and Sink at the other, with 1 Patent Glass Washer. Price, $45,00. ADDRESS The Saxe Guide Publishing Co. 409 DEARBORN STREET, CHICAGO. CHICAGO. WAUKESHA. ALMANARIS, Peerless WaiikesQa Water. Highest Located Spring in Waukesha, Wis., U. S. A. Main Office. 275 Kinzie St. CHICAGO. ALMANARIS GINGER ALE SUPERIOR TO ALL OTHERS. HOW TO MAKE GOOD SODA WATER. 1. Purchase one of our Patent Apparatus for Fountain Charging. It is unequaled for the purpose for which it was designed. 2. Connect the same to one Drum of our Chemically Pure Liquid Carbonic Acid. 3. Shake 2 Ibs. of Liquid Carbonic Acid into your Fountain, pre- viously filled with 10 gallons of "Aqua pura" and "Hey Presto." 4. You are in possession of the best Plain Soda dispensed in your city. Write for Catalogue and further particulars. LIQUID CARBONIC ACID MANUFACTURING CO. 437-445 Illinois St., I Benvenue Station. I 3417-3427 Bernard St. Chicago, 111. Pittsburgh, Pa. St. Louis. Mo. STEEL FOUNTAINS. The Only Absolutely Safe Fountain in tne Market. Our STEEL FOUNTAINS have now been on the market for more than twelve years; they have been thoroughly tested, and are pro- nounced to be the safest and most durable Fountains manufactured. They are made of steel, rolled ex- pressly for the purpose and are lined with extra heavy pure sheet block tin in the most approved manner, insuring absolute protection from contamination. Owing to the ' 'PECULIAR METH- OD" of constructing the ordinary Fountain, the head and bottom can- not be riveted to the cylinder this explains the statement made by its promoters that "rivets are not neces- sary." Our J NOVEL METHOD of making ' 'Iron Clad" Steel Fountains enables us to use rivets, AND WE USE THEM BECAUSE EXPERIENCE HAS SHOWN THAT FOUNTAINS NOT HAV- ING THE HEADS AND BOTTOMS RIV- ETED TO THE CYLINDER ARE LI A. BLE TO DISASTROUS EXPLOSIONS. IRON CLAD MFC. CO. 22 Cliff St., N. Y PETER DeLACY, Manager Fountain Department. Readers, please mention The Saxe Guide, when writing or buying. / NS* HEADQUARTERS FOR Vanilla Bssential Oils HIGHEST QUALITY LOWEST PRICES LARGEST STOCK WRITE FOR SAMPLES AND QUOTATIONS John Block! Drug Co, IMPORTERS AND EXPORTERS 1O8& 1 1O Randolph St. CHICAGO, SODA WATER APPARATUS The Most Modern Dispensing Apparatus. Excels all others in rapidity, convenience, economy, simplicity and style. Catalogue mailed, on application, to intending- purchasers. LlPDinGOU & GO., ruiiadelphla, Pa. j CHICAGO, 341 and 343 Dearborn St. ' : / San Francisco, 55 Stevenson St, St, Louis, 1130 PineSt, Boston, 28 Portland St. HAVE YOU A SODA APPARATUS? [f so we haye a MACHINE that will SAVE you DOLLARS where it COSTS you CENTS. This is no speculation, it is simply a necessity. It is a time saver A money savet* You uuant it It is a dandy book at it Ordet* at once It does the uuortk Every Soda Fountain should have one. It is the only WASHER and RINSER on the market that will do the work, Bear in mind that this machine is not merely .an ornamental (but useless) rinser, it is a WASHER and a RINSER, Why waste time in washing your glasses in a sink of water that is dirty after five minutes use? Our machine will save you space, labor, time and money, Give your customers clean glasses and instantaneous ser- vice, and avoid the accumulation of a sink full of dirty water. It is done by our Machine " in the twinkling of an eye." Does it require warm water ? No Sir. We can.wash any soda water glass (cream, chocolate, etc., etc.), in a moment. Does our Machine get out of order? No Sir. Sim- plicity is one of its cardinal virtues. Brushes furnished for any shape of glass. MINIMUM GOST. MINIMUM EFFORT. MAXIMUM RESULTS. You simply insert the glass, press slightly on the bottom and the brushes and water act immediately upon the entire surface of th' ulass. The moment y< u withdraw the glass the machine stops, completely shutting oft' the water. Kridorsed by every one who has used it. MANUFACTURED BY GRAND RAPIDS TUMBLER WASHER CO. Send for Prices and Further Particulars. GRAND RAPIDS, MICH. TO WHOM IT MAY CONCERN. This is to certify that I have used the Grand Rapids Tumbler Washer and Rinser, and consider it practical, reliable and a great time saver in cleaning glasses at a Soda Stand. It does the work very thoroughly and without any muss or slop. A good Tumbler Washer at a Soda Stand is as im- portant as good drinks, and clean, neat Dispensers. I take pleasure in recommending this Washer to my friends and patrons. GREAT INVENTION CELEBRATED PATENT FILTER BAGS In Shape of Liquids. THE VICTOR BAROTHY BOTTLERS SUPPLY CO. 409 Dearborn Street, CHICAGO. S AM) PRICES: 1 Gallon 1 " 5 " ; 8 ....$1.50 .... 2.50 .... 3.75 . 5.00 ANY SIZE MADE TO ORDER. Felt Filter Bags all Sizes. Send for Price List. SET N N ESS CHEMICAL Co. MANUFACTURERS AND DISTILLERS OF Pure Fruit Juices ^Fountain Extracts Blackberry, Strawberry, Pineapple, Raspberry, Peach, Orange, Grape, Lemon, Cherry, Sarsaparilla, Nectar, Banana, Mead, Vanilla, Acid Phosphate (Corap.) Sparkling Foam, Fruit Colors, etc, Our Juices are skillfully prepared from the choicest of Fruit, and equal to any in the market, and are warranted pure and free from any foreign matter. Put up in Champagne Quarts, per doz., $6.00. In 3 doz. lots, 5 per cent, discount ; in 6 doz. lots, 10 per cent, discount. Order through your Wholesale Drug House, or direct SETHNESS CHEMICAL CO., 262-8 N. Curtis Street, CHICAGO. Rowe's Improved Automatic TUMBLER WASHER Washes jeach Glass with Fresh Water. It will help your trade. Easily Attached. Automatic in Action. Simple as a Faucet. L L. ROWE. Manufacturer, 18 HOWARD ST., - BOSTON, MASS. Rock Candy Syrup We are the only firm in the United States engaged exclusively in the manufacture of Rock Candy and Rock Candy Syrup. Every one of our competitors has been compelled to add "side lines to help pay ex- penses during the dull season," as one of them puts it. We have no "side lines" and no dull season. We are busy all the time manufact- uring only two articles Rock Candy and Triple Refined Rock Candy Syrup. We allow .the retailer a handsome special rebate for quantity ; whether he orders our Svrup through his wholesaler or of Dryden & Palmer, New York. SAXE'S PHOSPHO-GUARANA WITH CELERY Will bring trade that you could never get for ordinary soda. It's a great Thirst-Quencher and, as the name indicates, is excellent for Nervous or Sick Headache. People soon learn to like this drink, and will walk out of their way to get it. Send for a case, and ask for Cloth Banner Sign FREE, Price per Case of One Dozen Quart Bottles, $6 Twenty-five Drinks in each Bottle. BEACH & CLARRIDQE, BOSTON, Or 324 Dearborn St., CHICAGO. BOSTON, MASS. Wish to inform the public of their Branch at Chicago for the purpose of supplying- im- mediate demands. Will always have in stock a full assortment of the celebrated brand of B. & C. Soda Water Flavors and Fruit Juices. We wish to call especial attention to our Acme Lemon Extract, one ounce to the gallon, which produces a fine Lemon Flavor; also the B. & C. Orange, Ginger Ale Klub Soda, Crab- Apple Juice, Peach Cream and Liq. Chocolates are worthy of your notice. OFFICE AND SALESROOM 200 to 210 MONON BUILDING 324 Dearborn Street, CHICAGO, ILL. J. fl. HARDER, Agent. ble can be saved by using this Index. It gives the number of each formula, not the page. INDEX carefully, as it will remind you of many profitable and popu- lar drinks that you may want to try. NO. Art of mixing 14 Ades, orange and others 141 Carbonated water, how made 6 Cleaning soda glasses 163 Charging founts 2-4 Tuft's formula 7 Saxe's " 8 Best method 10 Cream cans 19 Cream Puff, how to dispense 124 Drawing soda, how to draw solid 123 Essence Coffee 99 Jamaica ginger 46 Lemon 60 Nectar No. i 63 Orange (Saxe's) 69 Mexican sarsaparilla 62 Peppermint 61 Sarsaparilla 86 Vanilla 158 Experience of author I Egg drinks, how to make properly 101 Fancy mixed drinks 90 Almond sponge 91 INDEX. Fancy Mixed Drinks. Continued. NO . Boston flip 92 Chocolate phosphate 93 Claret punch 128 Coca phosphate 94 Coca egg phosphate 96 Charlotte russe 97 Coffee bousshea 98 Cream shake 100 Egg phosphate (Saxe's) 103 " lemonade 104 " nog 105 i chocolate 106 " calisaya 107 flip 108 Frozen cream 109 Flowing stream no Floating island punch 129 Golden fizz 114 Golden ade 126 Ice-cream shake 115 Lime juice flip 1 16 Milk shake 117 Mint freeze 122 Mint julip 118 Orgeat a la egg 119 Punchine 120 Pineapple smash 130 Pineapple glace / 125 Raspberry cordial 131 124 INDEX. Fancy Mixed Drinks. Continued. NO . Raspberry vinegar 132 Razzle dazzle 113 Roman punch 133 Royal cabinet 1 1 1 Silver fizz 134 Silver ade 127 Sherbet de egg 135 Strawberey glace 136 Seltzer lemonade 137 Tacoma 112 Tulip peach 138 Vichy egg shake 139 Fountain, how to make attractive 25 Fruit acid 31 Ginger ale (Belfast) 47 Gum foam 30 How to draw trade 12 How to draw soda 13 How to draw ice-cream soda 14 How not to be out of goods 20 Ices Lemon ice 150 Orange ice 151 Ice cream Strawberry 150 Vanilla 157 Ice, shaved, in soda 21 Jamaica ginger wine 52 List of drinks 27 INDEX. 125 NO. Mineral water, carbonated 154 " Apollinaris 155 " Vichy 156 Opening bottled fruit juices 162 Peruvian or Ottawa Beer 153 Re-lining founts . . . > 26 Running water at founts 24 Soda " How to keep cool 22-23 " Trade 5' " Two kinds of 17 Still drinks 15-149 How to make 16 Orange and others 141 Sour drinks . . .- 142 Cranberry phosphate 143 Lemon " 145 Lactart " (Saxe's) 146 Orange phosphate 127 Pineapple " 148 Vichy 149 Wild cherry phosphate 1.41 /4 Syrups, simple 29 Ambrosia 33 Banana 34 Base of flavored 28 Chocolate No. i (Saxe's) 35 No. 2 " 36 " Yabara 37 Coca-phosphates 95 126 INDEX. Simple Syrups. Continued. No Coffee , 38 Cranberry 1 44 Currant, red , 39 Crabapple cider 41 Cream 43 Diamond 42 Don't Care 44 Ginger 45 ' * Canton 40 " fruit 48 " fizz 49 Hock or claret 50 Honey dew. 51 Klub soda e , 53 Lemon (Saxe's) ...... 54 " sherbet 56 Mountain dew 57 " pink 58 Nectar No. 1 64 No. 2... 65 Nectarine 66 Orgeat 67 Orange 68 " sherbet 70 " (blood) phosphate 71 Opera bouquet 72 Pineapple No. i 73 tf No. 2 74 Punchine.. 121 INDEX. 127 Simple Syrups. Continued. NO. Raspberry No. i 75 No. 2 76 Razzle dazzle 77 Sarsaparilla 85 " Mexican 59 Strawberry No. i 79 No. 2 80 Swizzle fizz 3 1 Solferino 82 Sherbet No. i 83 " No. 2 84 Vanilla 87 cream 88 Tinct. curcuma , 55 Tonic drinks 152 Syrups, concentrated Strawberry 1 60 Wild grape 89 Pineapple 161 128 INDEX. SAXE'S NEW DRINKS FOR 1894. PAGE. Appleade 98 April Blossoms 94 August Vitalj/er 95 Cherry Orange Phosphate 97 Gingerade 98 July Bracer 95 June Tonic 95 Louisville Punch 97 May Bells 9^ New Orleans Punch 97 Nectine 98 October Favorite 96 Orangena 99 September Blessing 96 SAXE'S FORMULAS FOR HOT DRINKS. Articles necessary for operating a Hot Soda Water Appa- ratus 102 Instructions iot-3 Hot Chocolate 104 Hot Lemon 105 Hot Ginger Syrup - 105 Hot Clam Broth 106 Hot Clam Juice and Lemon 106 Hot Beef Tea 106 Hot Beef and Celery 106 Hot Oyster Juice 107 Hot Kgg Phosphate 107 Hot Egg Lemonade 107 Hot Egg Punch 108 Hot Lime Juice Flip 108 Hot Malted Milk 109 Hot Nervine 109 Manitoba Punch 108 Saxe's Concentrated Coffee Extract 103 To Serve Hot Coffee 104 Whipped Cream 103 Formula for cleaning Ice Cream Soda Glasses no WHEN Attractive Designs, Purity of Bev- erages, Durability of Construction, Convenience of Operation, Clean- liness, Economy in the Use of Ice, and the most intense degree of coldness CEASE TO BE IMPORTANT in the Construction of Soda Water Apparatus, cease to lead all competitors BUT NOT UNTIL THEN. Viewed by experts in the light of modern require- ments, PUFFER'S FRIGID APPARATUS is the best apparatus manufactured. SEND FOR FULL ILLUSTRATED THIS BOOK IS DUE ON THE LAST DATE STAMPED BELOW RENEWED BOOKS ARE SUBJECT TO IMMEDIATE RECALL L-CAN SENT MAR 2 1394 'S AFTER RKtElPt So . H UC ILL APR 2 7 1994 RETURNED ai pairs LIBRARY, UNIVERSITY OF CALIFORNIA, DAVIS Book Slip-50m-5,'70(N6725s8) 458 A-31/5 o. ns THE VICTOR BAROTHY BOTTLERS SUPPLY CO, 409 Dearborn Street, CHICAGO. N? 768089 TP630 Saxe, D.W. S27 Saxe's New Guide, 1894 or Hints to soda water dispensers. lop IN CASE. essentia select cl BKACH < ing spec surpasse LIBRARY UNIVERSITY OF CALIFORNIA preparal DAVIS the most ..^.^.^..to. . ^....v^m.^ 1/1 urc n i^iicsi um substantiate their claims as to the superiority of iheir products. They use only pure and wholesome ingredients, and believe in selling at reasonable prices. Their preparations may in some cases appear high, but remember that practically; they are not \ so, as their purity and high concentration make them much more economical, and in every way most desirable. On application Beach & Clarridge will mail you, free of charge, their latest cata- logue, containing the most complete list of Soda Watej- Flavors, Fruit Juices, Extracts, Essences, Tinctures, Bitters, Fruit and Essential Oils, Fruit Acids and Vegetable Colors, e^er published, also their copyright formulas of Boston's moss, popular mixed drinks. BEACH & CLARRIDGE, Boston, flass., U. S. A. ray ug ' -03 -qojk iauui^ stno^j; 'IHCI 'O qdasof 'sitog !$> ^antj\[ 'pui3jaAai3 '-sojg Japa^j ---(ooo^qo^ \\v) sai^n^ag qorreag f no* o * AA ---- D IJLX '03 sp 'spjg raiaqpuag ry ^ 2Q ''O 'q ^ ^ J ^IO ^l tl l 'H 'AV " SO -JSI 'nieq.mQ ''OQ ' g ^ 'puomqoi^j '-03 ( f / EuC/3 t uorat ^ 'JSSiqnilVT 'S^q3~~ ""(s^oojaqo pu s, hH^ "o HI '^! 1 IO '*0 ^ l!^O H'K^sqn'jj ^H [n^Ai{ij\r '"03 'duij^sq^ajj '3 *g~ '(s^oo.iaqo pu^ { sy Siaquapiag qjL ra v '^a '* ^1 J 'V 'qiL lodouoj\r i: \ pirouiqoi'jj '.iasiq[|i] v.^ *J3uipi:,>j| "03 JBJlj A'4[ k ) ^JOj^ Avajsj; k jjO^ p g {[" i.-cjo; jp;j B.)SOJ^ F r |