How to Install Electric Bells, Annunciators, and Alarms. / Including Batteries, Wires and Wiring, Circuits, Pushes, Bells, Burglar Alarms, High and Low Water Alarms, Fire Alarms, Thermostats, Annunciators, and the Location and Remedying of Troubles

LEARN TO DO THINGS

Model Library Series
OF COPYRIGHTED BOOKS

In paper covers Price 25c each postpaid.

*These books can also be had in cloth binding at 55c each postpaid.

Dubelle’s Famous Formulas.

KNOWN AS

Non Plus Ultra Soda Fountain Requisites of Modern Times

By G. H. DUBELLE.

A practical Receipt Book for Druggists, Chemists, Confectioners and Venders of Soda Water.

SYNOPSIS OF CONTENTS.

Introduction.—Notes on natural fruit juices and improved methods for their preparation. Selecting the fruit. Washing and pressing the fruit. Treating the juice. Natural fruit syrups and mode of preparation. Simple or stock syrups.

FORMULAS.

Fruit Syrups.—Blackberry, black current, black raspberry, catawba, cherry, concord grape, cranberry, lime, peach, pineapple, plum, quince, raspberry, red current, red orange, scuppernong grape, strawberry, wild grape. New Improved Artificial Fruit Syrups—Apple, apricot, banana, bitter orange, blackberry, black current, cherry, citron, curacoa, grape, groseille, lemon, lime, mandarin, mulberry, nectarine, peach, pear, pineapple, plum, quince, raspberry, red current, strawberry, sweet orange, tangerine, vanilla. Fancy Soda Fountain Syrups.—Ambrosia, capillaire, coca-kina, coca vanilla, coca-vino, excelsior, imperial, kola coca, kola-kina, kola-vanilla, kola-vino, nectar, noyean, orgeat, sherbet, syrup of roses, syrup of violets. Artificial Fruit Essences.—Apple, apricot, banana, bergamot, blackberry, black cherry, black currant, blueberry, citron, cranberry, gooseberry, grape, lemon, lime fruit, melon, nectarine, orange, peach, pear, pineapple, plum, quince, raspberry, red currant, strawberry. Concentrated Fruit Phosphates. Acid solution of phosphate, strawberry, tangerine, wild cherry.—29 different formulas. New Malt Phosphates—36. Foreign and Domestic Wine Phosphates—9. Cream-Fruit Lactarts—28. Soluble Flavoring Extracts and Essences—14. New Modern Punches—18. Milk Punches—17. Fruit Punches—32. Fruit Meads—18. New Fruit Champagnes—17. New Egg Phosphates—14. Fruit Juice Shakes—24. Egg Phosphate Shakes. Hot Egg Phosphate Shakes. Wine Bitter Shakes—12. Soluble Wine Bitters Extracts—12. New Italian Lemonades—18. Ice Cream Sodas—39. Non-Poisonous Colors. Foam Preparations. Miscellaneous Formulas—26. Latest Novelties in Soda Fountain Mixtures—7. Tonics.—Beef, iron and cinchona; hypophosphite; beef and coca; beef, wine and iron; beef, wine, iron and cinchona; coca and calisaya. Lactarts.—Imperial tea; mocha coffee; nectar; Persian sherbert. Punches. Extracts.—Columbia root beer; ginger tonic; soluble hop ale. Lemonades.—French; Vienna. Egg nogg. Hop ale. Hot tom. Malt wine. Sherry cobbler. Saratoga milk shake. Pancretin and wine. Kola-coco cordial. Iron malt phosphate. Pepsin, wine and iron, etc.

157 Pages, Nearly 500 Formulas. 12mo., Cloth, $1.00

A NEW AMERICAN BOOK ON INDUSTRIAL ALCOHOL.

A PRACTICAL HANDBOOK ON THE
Distillation of Alcohol
FROM FARM PRODUCTS AND
DE-NATURING ALCOHOL.

By F. B. WRIGHT.

Including the Free Alcohol Law and its Amendment, the Government regulations therefore and a number of U. S. government authorized de-naturing formulas.

In the preparation of this, the second edition, the author has followed his original plan of writing a plain practical handbook on the manufacture of alcohol and de-naturing for industrial purposes. This industry is bound to grow to enormous proportions as it has in Germany where over 100,000,000 gallons were manufactured last year principally in small farm distilleries. This work is not intended as a scientific treatise but as a help to farmers and others wishing to go into this industry on a moderate scale.

The original matter has been carefully revised. Some of the chapters rewritten and a very considerable amount of new information added. The total number of illustrations brought up to 60 including a number of plates giving the layout of distilleries.

Contents of Chapters.

1, Alcohol, its various forms and sources. 2, The preparation of mashes and Fermentation. 3, Simple Distilling Apparatus. 4, Modern Distilling Apparatus. 5, Rectification. 6, Malting. 7, Alcohol from Potatoes. 8, Alcohol from Grain, Corn, Wheat, Rice and other Cereals. 9, Alcohol from Beets. 10, Alcohol from Molasses and Sugar Cane. 11, Alcoholometry. 12, Distilling Plants. Their general arrangement and equipment. 13, De-natured Alcohol and U. S. Authorized De-naturing Formulae. 14, De-naturing Regulations in the United States. Index.

281 pages, 60 illustrations and plates, 12mo., cloth, $1.00.