BEVERAGES.
Water is the universal beverage, and for healthy persons is preferable to any other. All other beverages necessarily contain it as their basis.
It will be convenient to consider first aërated and other natural waters; then tea, coffee, and cocoa; and finally, alcohol.
1. Aerated Waters contain carbonic acid (carbon dioxide) in solution, which gives to them their characteristic sharp taste and sparkling character. Thus distilled water charged with gas is sold as Salutaris or Puralis water. Soda water contains three to five grains, and medicinal soda water fifteen grains of bicarbonate of soda to the bottle. Potash water contains fifteen grains of bicarbonate of potash to the pint, in each case carbonic acid being dissolved under pressure. In lemonade, ginger-beer, etc., the basis is sweetened water, rendered tart by the addition of an acid, and finally charged with carbonic acid. Lemonade frequently contains acetic or phosphoric acid instead of citric or tartaric, and ginger-beer the same constituents with some added tincture of ginger. Home-made lemonade prepared from fresh lemons is a much more wholesome drink. Ginger-beer (stone ginger) is produced by the fermentative action of yeast on a solution containing sugar, bruised ginger, tartaric acid, and oil of lemon. It usually contains at least two per cent. of alcohol.
Natural Mineral Waters usually contain common salt (chloride of sodium) and alkaline salts of soda or lime, and are impregnated with carbonic acid gas. Apollinaris, Rosbach, and Johannis possess these characteristics. The carbonic acid in natural waters is partially combined, and is given off more gradually than that in artificial mineral waters.
In all the preceding waters there is considerable carbonic acid. This acts as a sedative to the mucous membrane of the stomach, and is useful in indigestion. An aërated water added to milk renders it more digestible by diluting it, and by preventing the formation in the stomach of a heavy clot of casein. In the making of artificial aërated waters, it is essential that the water employed should be pure, that the acid used in generating the carbonic acid should be free from arsenic or other impurities, and that the water should not be allowed to come into contact with lead at any stage, as in pewter fittings. One per cent. of proof spirit is allowed in temperance beverages by the Excise.