Fix the PumpsThere is also a chapter dedicated to carbonated water and the methods employed by early fountain operators. This information is invaluable for anyone looking at doing an in house seltzer program. Finally, the book deals with some historical inaccuracies including the "Italian soda". The soda fountain was clearly an American creation, like the cocktail, but for some reason, Americans have allowed the soda name to be usurped by a well known syrup

like the cocktail

The tongue-tingling sensation and dry tart flavour make Acid Phosphate distinct from other soda acids

It’s a partially neutralized solution made with salts of calcium

like lemon and strawberry

Lactic acid is used in the food industry as a flavour enhancer in savoury foods

The creativity of soda fountains was easily on par with the saloon

who proudly proclaim the combination of soda water and flavour syrup as an Italian creation

like citric acid

There are literally hundreds of phosphate-style drinks that haven't been tasted for decades

there is a tendency for many drinks to taste similar because of the fruity character of the citrus juice

A 240ml (8 oz) bottle is sufficient for 40-plus drinks

This book provides a wealth of information on techniques employed by soda jerks