The book contains over 450 pre-prohibition soda recipes, many containing forgotten ingredients like acid phosphate, lactart and aromatic elixir.
There is also a chapter dedicated to carbonated water and the methods employed by early fountain operators. This information is invaluable for anyone looking at doing an in-house seltzer program.
Finally, the book deals with some historical inaccuracies including the "Italian soda". The soda fountain was clearly an American creation, like the cocktail, but for some reason Americans have allowed the soda name to be usurped by a well known syrup company, who proudly proclaim the combination of soda water and flavour syrup as an Italian creation.
This book provides a wealth of information on techniques employed by soda jerks. The recipes span the spectrum of simple favours, like lemon and strawberry, to the complex with ingredient like aromatic elixirs and gentian syrups. The creativity of soda fountains was easily on par with the saloon. This information is valuable to anyone who likes to make drinks and especially valuable to bartenders who want to make the profession all encompassing.