The following recipes may be varied considerably. Some of the best beverages have been produced by mixing several of the essences together, and altering the colour. In all these drinks it is the essence that is used, as the fresh fruit will not do for bottle goods; while for the fountain drinks, the fresh fruit, being consumed as soon as mixed, forms a creamy beverage much in demand. In all cases, in warm weather, it is advisable to have the factory as cool as possible, and more particularly the water. It is a good system and is employed in many factories, to have the pump of the machine surrounded with ice, the refrigerator being external; any kind of ice may be used. In regard to the machinery, fountains, &c., used in the manufacture and dispensing of aerated beverages the reader is referred to the catalogues of the various manufacturers of the same. Saccharine drinks are never pumped through a machine, but a given quantity of the syrup is put into each bottle by means of a syrup measure-tap, or better still, a syrup pump attached to the filling machine, and the aerated water is bottled on it. Following are the principal saccharine aerated beverages:-- _Champagne Cider._--This is lemonade syrup flavoured with pear essence, and coloured with the sugar colouring. _Gingerade._--(1) Mix 5 oz. essence of cayenne, 5 oz. essence of ginger, and 5 oz. water; (2) dissolve 3 lb. citric acid in ½ gal. hot water; (3) dissolve 4 oz. magnesia and 20 lb. fine loaf sugar in 3¼ gal. pure water. Filter the first compound and add 7 oz., also 14 oz. of the second, to the third; there will be no cloudiness; bottle at a pressure of 70 to 80 lb., using 1 oz. syrup to a bottle. _Ginger Ale._--This is ginger-beer syrup coloured slightly with sugar or saffron colouring. An addition of pineapple will also greatly improve the flavour. Bottle as for lemonade. Add albumen compound, q.s. _Ginger Beer._--This is lemonade syrup flavoured with essence of ginger and capsicine. The soluble essence of ginger is added to the syrup by dropping the quantity required on to pieces of sugar, when the syrup is lukewarm; the palate will be the best guide for quantity, as the essences vary much in strength. The albumen compound is to be added at the same time as the essence; bottle as for lemonade, using ¾ oz. to a bottle. (_a_) A strong ginger beer is made by boiling with every gallon of water, 2 lb. loaf sugar, and 1 oz. bruised ginger, 1 oz. cream of tartar, and one small lemon, sliced. To the cooled mixture some yeast is added, and the whole is set aside for fermentation. When the tumultuous fermentation is over, the liquid is bottled. Ginger beer thus made is, when properly fermented, of considerable alcoholic strength, equal at least to the strongest Scotch ale.