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connected by a tube with the fountain above it. When empty it is easily disconnected and another put in its place, the discharged cylinder being returned to the manufacturer to be filled. If the apparatus is purchased, the aërated water is supplied at 6d. per gallon, and could therefore be retailed to large profit at 1d. per glass, allowing for the cost of the flavouring syrups. If the apparatus is lent, the charge is increased to 10d. per gallon; in this case the plain aërated water or 'soda water' might be sold at 1d., and lemonade and other drinks at 1½d. per glass. These drinks should invariably be iced, but when drawn from a fountain the cost of the ice is insignificant.
In places too distant from London to adopt this arrangement, and in London houses with roomy basements, it may be possible to manufacture the aërated water on the premises. Machines for the purpose may be obtained at from £30 upwards, according to size and make. Care is necessary in the management of these machines, but the method of working may be speedily learned by an intelligent person, and by their use aërated water may be produced at a prime cost of about 3d. per gallon.
The experiment may be tried of introducing other non-alcoholic beverages, especially in summer. These are now manufactured in great variety. Pure milk, iced, may be recommended as an excellent summer beverage likely to be generally popular. It may be profitably sold at 1½d. per half-pint glass.
