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Part Vn
SECTION I
MINERALS,
CORDIALS, SYRUPS & SQUASHES
There are a considerable number of aerated waters some
being naturally and the other artificially carbonated, or
sparkling. The natural aerated waters, also known as
mineral waters, contain some carbonic acid gas in solution
as they issue forth from the soil; they may be drunk at
the spring, in their sparkling condition, or else in any part
of the world, after they have been bottled, in which case
their carbonic acid gas is usually collected at the spring
and the right quantity of it is then re-introduced into the
water under pressure at the time of bottling : this is the
only way to ensure that their degree of effervescence shall
be exactly the same from bottle to bottle and from year
to year. Aerated waters which are artificially carbonated
are also called minerals: they are the more common and
least expensive, but they contain none of the valuable
mineral salts which many of the natural mineral waters
contain, besides carbonic acid gas. The commonest of all
artificially carbonated aerated waters are soda, potash
and lithia waters, they are tasteless; other minerals
such as'fizzy'lemonade and orangeade, are flavoured
as weU as carbonated. The principle upon which car
bonated waters are produced is that water absorbs under
the normal pressure of the atmosphere about its own bulk
of carbonic acid gas, and twice as much if pressure equal to
that of two atmospheres be applied ; more as the pressure
is increased. Carbonic acid gas is generated by chalk or
whiting being treated with sulphuric acid; the gas thus
obtained is stored in a gasometer,from which it passes into
a condenser and eventually to the bottling machine. In the
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