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and pleasure go hand in hand. He buys a few morning I was glad to realize that this is not pounds of the dried flowers of the malva, rose, yet quite true; not yet; not quite. violet, calendula, etc., and after satisfying his I know of a druggist in this State who esthetic sense, he scents the lot up with a few guards against having dreams about the naressential oils and a synthetic or two, and the cotic law by refusing to fill narcotic prescripoutfit sells as an "old-fashioned sachet." tions, claiming he cannot keep up with the gov
In every business we get out of it what we ernment factory, which is so prolific in turning put into it; and if druggists would only realize out rules and regulations. I should think that that merely getting people into the shop does if he would read the BULLETIN he might stop not mean profit, we would not have so many losing money.
J. S. GARY, Ph.G. complaints.
PRETTY GOOD AT THAT!
To the Editors: ciation are intimately connected, and menibers of the Old Guard get the fat offices on the I am sending you an order that we received board, keep them for ten or fifteen years, and
the other day from a negro. He brought it then name their successors. The other mem
into the store without explanation, and we bers hear their own voices occasionally and
MATHESON DRUG CO. get to be some of the many vice-presidents, possibly (our association has five), or maybe president.
Some one must do the work and reap the reward, and why not the Old Guard? Those comprising it usually wear a good-sized hat
arrived at the conclusion that what he wanted and remember that six-and-seven-eighths is the was Analgesic Balm.
No wonder the poor regulation sucker size.
fellow couldn't spell it. Good-bye, Old Man Hicks! What a back- Fort Meyers, Fla.
MATHESON DRUG Co. bone you must have, to tell a dime customer right out that you do not want her trade!
HERE'S A GOOD ONE! That is not according to the usual drug-store
To the Editors: rules, where one sometimes feels that he has to sacrifice his self-respect. Our own fault,
The accompanying letter blew into our place
not long ago. Pretty good, isn't it? No though; many a druggist mistakes servility for civility.
A CRACKER DRUGGIST.
5 cts wirth of aunty Cambells healach tablets
PROMPTED BY ONE OF HITTER'S
CARTOONS. To the Editors :
particular difficulty will probably be found in Just a few lines for your indispensable mag- interpreting what was wanted. azine.
ALLABAND'S PHARMACY. Only a few nights ago I had a sweet dream.
Washington, D. C. Not about the narcotic law, however, as illustrated in your cartoon in the April number. The narcotic law has not caused me to have We get good advice from the magazine, such dreams, for I have always found it easy being very much interested in your articles on to keep up with this law by reading the Bulle- bookkeeping. This gives us more trouble than TIN OF PILARMACY.
any other department of our work. We have, But the “trouble” in my dreams has been the
however, watched the annual statements of rise in the price of drugs. I dreamt that others and are glad to say that our's seems to potassium iodide and iodine resublimed had compare very favorably with some of the best. advanced so that I had to sell tincture of iodine
MARSHALL & PENDERGRAST. for a dollar an ounce. On waking up next Atlanta, Ga.
If you don't know the real conditions, you are apt to blame your you have to pay almost double for the same size Bottle of Castor
Where Foreigners Formerly Sold to Us, Now They Buy From Us.
The Real Situation. Glance over the table which follows and see for yourself under what great bur- carry in stock—MANY OF THEM SLOW-MOVING' AND PROFITLESS dens your retail druggist is laboring. Think of the thousands of items he must AT BEST
SOME REMARKABLE AND INTERESTING FIGURES Acetanilid, advanced 600 per cent Chloride Lime, advanced 800 per cent Phenolphthalein, advanced
190 per cest Acetphenetidin, advanced Chloroform, advanced
Potassium Acetate, advanced
800 per cent Acid Benzoic from Toluol, advanced .2,100 per cent Cod Liver Oil, advanced
Potassium Bicarbonate, advanced
Cream Tartar, advanced
. 1,150 per cent Acid Tartaric, advanced
120 per cent
Potassium Chlorate, advanced
470 per cent Alum, advanced 400 per cent Eprom advanced
250 per cent Potassium Permanganate, advanced Ammonia Bromide, advanced
765 per cent
200 per cent
200 per cent
Resorcin, advanced Aspirin, advanced
Rochelle Salts, advanced Atropine Sulphate, advanced
Saccharin, Bismaths, advanced
200 per cend
advanced Methylene Blue, advanced
advanced Caffein, advanced 500 per cent Moth Bells, advanced
Sodium Benzoate Granular, advanced Caffeine Alkaloid, advanced
Oxalic Acid, advanced
900 per cent Sodium Salicylate, advanced Calamel, advanced
Paris Green, advanced
200 per cent Zinc Sulphate, U. S. P. Gran., advanced Castor Oil, advanced 200 per cent Peroxide Hydrogen, advanced
200 per cent Crude Druge have advanced
Helping the Druggist.
This is a reproduction of a full-page ad which appeared in the Nashville Tennesseean. The retail patrons of the Spurlock-Neal Company, wholesale druggists, were highly pleased to receive this assistance, for customers of drug stores are inclined to find fault when asked to pay more for a product or preparation than they have been in the habit of paying. Show such customers this page.
THE SODA FOUNTAIN.
THE USE OF STABILIZERS IN ICE CREAM.
In an address delivered before the Nebraska Association of Ice Cream Manufacturers and reprinted in the Pacific Drug Review, J. H. Fradsen, professor of dairy husbandry in the University of Nebraska, discussing the value of stabilizers as a method of improving the body and texture of ice cream, said:
"Stabilizers are substances added to ice cream for the purpose of improving the body and texture of the ice cream by preventing the formation of ice crystals in the finished product. In some cases a substance which is added to give the ice cream a better body is termed a binder, and a substance to give a smooth texture and prevent the formation of ice crystals is termed a filler. As a matter of fact, a substance that will act as a binder will act as a filler also. These terms, however, are somewhat misleading. The term 'stabilizer' comes nearer suggesting the true function of these substances in ice cream. Body and texture
so intimately related that the two usually go together, and in many places these terms are used interchangeably. On this point Washburn says, 'The words body and texture are used in ice-cream making to mean two quite different things. Body is synonymous with structure or substance. It refers to the entire mass as a unit. Texture, on the other hand, has to do with the finer make-up of the article. ... The one has to do with the mass characteristics; the other with the arrangement of the particles.'
and also a higher food value on account of the higher percentage of milk solids which it contains. In addition to the substances already mentioned, there are certain gums which are sometimes used in ice cream.
"Tragacanth is the name of a gum obtained from plants found in the mountains of Asia Minor. The gum exudes through natural fissures and through incisions, appearing as ribbon and leaf or flake tragacanth. When placed in water, gum tragacanth does not dissolve, but swells and becomes so distended as to occupy all of the water in which it is placed, forming an adhesive, viscous mass. When used as a stabilizer for ice cream the required amount of gum is soaked in warm water before being added to the ice-cream mixture, or a 'gum tragacanth stock’ may be prepared by placing one ounce of gum tragacanth in a quart of water and heating gently until the entire mass becomes thick and tenacious. About three pounds of sugar are then added, and in this condition the gum will keep for several weeks.
"Gum tragacanth possesses some advantages over many of the other substances used in the ice-cream mixture in that it is tasteless, odorless, and easy to use. It is a very satisfactory stabilizer and is frequently used in place of gelatin, particularly where public sentiment is against the use of the gelatinoid stabilizers.
USE OF PREPARED POWDERS.
SOME COMMON STABILIZERS.
"There are numerous substances which may be used as stabilizers. The most common ones are starch, egg albumin, milk solids, gums, gelatin, and prepared powders made from a mixture of two or more of these.
"The starchy stabilizers are still used quite extensively in ice-cream making. Corn starch, wheat flour, rice flour and arrowroot starch are the most common of these. Rice flour meets with considerable favor on account of the small size of the starch grains. All starchy substances, however, should be cooked before being used in ice cream because the starch grains break down in the cooking process and are more evenly and thoroughly incorporated with the cream. If the starch is not cooked, the coarse grains will very likely be apparent in the finished product. These starchy stabilizers are sometimes used in the plain ice cream and in the cheaper grades. They are rarely used in the fancy cooked mixtures containing eggs.
"Eggs when used in ice cream act both as a stabilizer and as a flavor. Ice cream which contains many eggs has a very smooth texture, a heavy body, and a pronounced custard flavor. Ice-cream mixtures of this class must always be cooked before the mixture is frozen.
"Milk solids, however, do not require cooking and serve a useful purpose in the ice-cream mixture. These substances are added to the mixture either as milk powder, condensed milk, or in the form of homogenized cream. Where these substances are used in the mixture the ice cream has a better body and texture
“Prepared powders, known as ice-cream powders, or by some special trade name, are made up for the most part from some of the substances described in the foregoing. The value of these substances depends upon the presence of finely powdered gum tragacanth or gelatin or a mixture of these with rice flour, powdered arrowroot, and sugar. The results obtained from the use of these are sometimes quite satisfactory, but on the whole it would seem more desirable for the icecream maker to know the exact nature and composition of the stabilizer used. City ordinances and State laws are not uniform in regard to the use of stabilizers in ice cream; hence the importance of knowing the composition of prepared substances such as ice-cream powders.
“The object of using stabilizers is to give the ice cream a more pleasing texture and a better body. It seems that the opinion quite commonly held by those unfamiliar with the process of ice-cream making is that these stabilizers are adulterants. This, however, is not the case, as these substances are almost analogous to the baking powders or cream of tartar and soda, eggs, and other substances used in cakes to give lightness. In other words, stabilizers are essential to the production of good body and texture in ice cream made under practical commercial conditions. Instead of being adulterants or substitutes for other food products, many of these have a high food value. The food value of eggs is well known to all. The milk solids which are added in the form of milk powder or condensed milk have a high food value also, and at the same time improve the flavor of the ice cream.
“The effect of stabilizers upon ‘swell' has apparently been somewhat overestimated. The opinion held by some is that a stabilizer is used to increase the 'swell of the ice cream. The opinion is shared by many icecream makers also, but, according to all data on this subject available at the present time, stabilizers appar
ently have just the opposite effect. It has been pointed out that as a rule where varying amounts of these substances are used there is a very noticeable reduction in the average 'swell' of the ice cream during the freezing process.
GELATIN IS SOMETIMES OBJECTED TO. "The use of gelatin in ice cream is frequently denounced not only because some consider it an adulterant, but because of the fact that it may become contaminated in the manufacturing process. Since this is quite true of the lower grades, great care should be exercised in selecting the gelatin used in ice-cream making. When the proper precautions have been taken to select gelatin of known purity, there can be no reasonable grounds for objecting to its use in the icecream mixture. The amount used is quite insignificant, and instead of being a harmful substance, it is a food of no little value. Although gelatin is not a tissue builder, it is said to have a heat and energy value about equal to that of proteids and is very easily digested. Owing to the fact that gelatin melts very readily in warm weather and solidifies again upon cooling, it makes an excellent stabilizer for ice cream and sherbets.
"As has been pointed out, these substances are for the purpose of improving the body and texture of the frozen product. This is a matter of considerable importance to the ice-cream maker where the ice cream must be shipped or hauled some distance before it reaches the consumer. In the hot summer weather it is difficult to ice a tub thoroughly enough so it will stand a very long shipment unless a stabilizer of some sort has been used. The temperature of the ice cream need rise only a few degrees when the ice cream is repacked. If the ice cream becomes slightly softened in transit and is then iced down and frozen it will be found that the texture has become more granular. The difficulties in handling rail shipments of ice cream in hot weather must be encountered to be fully appreciated. These difficulties are overcome, in part at least, by the judicious use of stabilizers."
LAY DOWN your nickel, and
DEMAND a raspberry phosphate.
YOU MIGHT even think the law was on your side.
AND IT MAY be, at that.
I, FOR ONE, would enter a society
TO BE called the Anti-Soda Check Society
AND make a test case of it,
IF WE could get enough members.
IF ENOUGH strong men would join,
OR people handy with their dukes,
AS TO SODA CHECKS. The practice of causing a customer to purchase a check before he is served with a drink does not always meet with the approval of the public. At least, that is the impression we gather from the following outburst by "Henry Clay Oneliner,” who conducts a column on subjects of timely interest in the Boston Journal:
THE IDEA is this
LET US try it on.
AND SO free mankind from a pest.
IF THE drug stores distrust their clerks,
WHY don't they hire some new ones?
SUNDAES FROM SUNDRY SOURCES.
WHY, I ask you,
WHICH HAS troubles of its own
TO engage with them
PETER PAN SUNDAE. Place a slice of pineapple in a fruit nappy and pour over it an ounce of crème de menthe syrup. On this place a No. 10 cone of pistachio ice cream and sprinkle with chopped pecan nut meats. Top with whipped cream and add a green cherry.
BANANA SUNDAE, PLAIN. Place two No. 20 mounds of vanilla ice cream close together on a split banana, and cover with whipped cream so as to make an oblong mound. Sprinkle the whipped cream with grated sweet chocolate and drop a maraschino cherry in the center.
COUNTY CORK SUNDAE. Make a quart of orange flower water syrup (4 ounces of water and simple syrup enough) and color a light green. Put a No. 8 mound of pistachio ice cream into a champagne glass
THAT'S WHAT it amounts to, isn't it?
YOU GO into a drug store to get a drink.
and pour over it a little of the syrup. Around the ice cream put a ring of crystallized ginger. Drop 8 or 10 roasted filberts over the cream, top with a little 'whipped cream, and drop a green cherry on it.
LUCKY THOUGHT SUNDAE. Into a fancy stem glass put a ladle of bittersweet chocolate dressing. Add a spoonful of chopped pecan nut meats, one of walnuts, and a No. 10 mound of vanilla ice cream. Fill nearly full with whipped cream and place a No. 20 mound of chocolate ice cream on top.
WALDORF SUNDAE. Place two 16-to-the-quart measures of ice cream on a china saucer side by side. In the center between the two place a tablespoonful of a mixture of equal parts of chopped walnuts and green apple chopped coarse. Over this place a spoonful of whipped cream and top with a cherry.
IRISH FRIEZE SUNDAE. Put a No. 10 conę of lemon water ice into a sundae cup, pour over it a small amount of mint syrup, and top with a green cherry. A sprig of green mint, when obtainable, will add to the decorative effect of this sundae.
The use of raw eggs in making soda drinks of various kinds.
The introduction of whipped cream in connection with sodas, sundaes, and egg drinks.
The use of marshmallow at soda fountains.
The development of the luncheonette at the fountain, which has had and will have a further development.
The use of electric utensils, especially mixers.
The application of sanitary service in every phase, which has caused public confidence in soda.
Individual paper cups.
The discovery and perfect development of the present sanitary pump soda fountain with all its conveniences.
These introductions are not many, but they have been almost revolutionary in their effect, and each and every one of them has resulted in the betterment of the soda trade and the large increase in the volume of business done. Some few of the changes have resulted in the doubling of business many times over in the short space of two or three years.
GRAPE SUNDAE. Into a sundae glass turn a cone of ice cream; over this pour a half-ounce each of plain syrup and grape juice. Over this place a spoonful of whipped cream and garnish top with a couple of walnut halves and three Malaga grapes.
ALMOND CHOCOLATE SUNDAE. Place a portion of vanilla ice cream in a glass, pour over it about one ounce of chocolate syrup (or a little more if desired) and sprinkle with chopped almonds. Both the syrup and the ice cream may be varied.
MACAROON SUNDAE. In the bottom of a sundae glass or saucer place a fresh macaroon. On this place a 10-to-the-quart cone of ice cream. Over this pour a ladleful of pineapple crushed fruit. Garnish with a spoonful of whipped cream. On top of this place a half pecan nut and a cherry.
DUBLIN SUNDAE. Cut up a small quantity of green cherries, mix with a little green syrup, and flavor with a few drops of extract of bitter almonds. Put a No. 10 mound of ice cream in a sundae cup. Place a ring of thin slices of citron around the ice cream and pour a small ladle of the cherry mixture over the top.
LADY PINK SUNDAE. Color a pint of cream a delicate pink and sweeten as usual and whip. Cut a dozen marshmallows into small pieces and mix into the whipped cream. This may be used as a topping for some specials or as a dressing in the usual manner. In the latter case it is very nice when sweetened with rose syrup.
BREATH OF SPRING SUNDAE. On a small oblong dish place two No. 16 cones of ice cream, one strawberry, the other vanilla. Over the strawberry pour fruit salad and sprinkle with chopped walnuts. Over the vanilla pour either chocolate or caramel dressing and sprinkle with nuts. Top the cones of ice cream with a cherry.
SLICED ORANGE NUT SUNDAE. Place a cone of ice cream in a sherbet glass and pour over the cream half an ounce of orange syrup. Place on each side of the cream slices of orange, and over all pour a large spoonfui of crushed walnuts. Top off with whipped cream and a mara. schino cherry.
ARTIFICIAL VS. NATURAL ICE. Natural ice has a greater refrigerating power than manufactured ice, is the opinion voiced by Ex-President Belcher of the Mountain States Ice Manufacturers' Association, in the course of remarks made while acting as chairman of the recent convention of that association in Denver, Col. A cubic foot of natural ice, according to the speaker, does not weigh as much as does a cubic foot of the manufactured article, because of the presence of air cells in the former. This confined air, the speaker stated, when set free by the melting of the ice, adds materially to the refrigerating effect.
The great talking point in favor of the manufactured product is, in the opinion of Mr. Belcher, the fact of its purity, which is insured by the conditions under which it is made. This makes it far more reliable from the standpoint of safety, where it is employed as an actual constituent of products intended for human consumption.-Ice Cream Trade Journal.
HANDLING A RUSH CROWD.
THE IMPROVEMENTS IN TWO DECADES.
According to a statement appearing some time ago in the Confectioners' Journal, the great or radically important improvements in soda as served at counters in the past twenty years have really been very few. Chief among the new departures are:
The introduction of ice-cream soda, which made soda appeal to every one.
The use of so-called hot soda---really hot drinks, which popularized the all-the-year soda service.
The use of shaved ice in drinks and with fruit.
The creation of the sundae with its unlimited variety.
The discovery of concentrated fruit syrups for use in place of fruit juices or extracts.
The perfection of the automatic carbonator, permitting the making of soda water on the premises at a nominal cost.
The introduction of crushed fruits with their large possibilities.
C. G. Bassman, in an article which appeared recently in the Druggists Circular, has the following to say concerning the handling of rush crowds at his fountain :
"We figured for some time on how to handle our theater crowd and odd rushes without keeping a bunch of help hanging around all day for the rush purpose. Here is the result:
"We have twenty tables, numbered from 1 up to 20. The customers as they arrive are requested to sit at the unoccupied table bearing the lowest number, as orders from No. 1 will be filled first, from No. 2 next, and so on. The result is that all are waited on in their proper turn. The request is marked on a large card hanging in a conspicuous place at the fountain, and is repeated on the menu cards.
"We have no complaints of orders being filled out of their proper turn.”