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VARSITY EXTRA PALE DRY GINGER ALE
The Hibbard Laboratories, Cleveland.
Ginger ale; a carbonated beverage prepared from water, sucrose, citric acid, extracts of ginger root, grape and apple, oils of lime and orange and caramel color.
Ginger root extract is prepared by steeping macerated ginger root in boiling water. An equal volume of ethyl alcohol and infusorial earth is added to precipitate out gums and resins, and the extract solution is decanted and filtered. The citrus oils and fruit extracts are added to the clear filtrate. The other ingredients in definite proportions are added to the flavoring solution. The final mixture is filtered, filled into bottles, cooled, five volumes of carbon dioxide are introduced under 70 pounds pressure and the bottles are sealed. City water treated with ultraviolet light is used.
0.3 per gram; 9 per ounce.
Claims of Manufacturer.—
Complies with the United States Department
Committee on Foods. JAMA. 1934;103(24):1855. doi:10.1001/jama.1934.02750500037012